Sanitizers
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Cleaners
Acidulants – High Purity Food Grade
Waste Neutralization
Premium Diatomaceous Earth Filter Aids – For the Brewing Industry
Transcend® Filtration Media Without Detectable Crystalline Silica
The better filter aid – for your products and your employees
Transcend®. It’s the revolutionary new filter aid that changes everything. No detectable Crystalline Silica. A drop-in replacement for your current filter aid. Most important: It’s what you’ve been waiting for to provide better products for your customers, and a better working environment for your employees. No detectable Crystalline Silica in your filtration– why would you want any other kind of filter aid?
Transcend. Patent pending. Produced with proprietary processing techniques. Transcend is the exclusive, engineered filter media derived from diatomaceous earth (DE) but with no detectable crystalline silica.
Why is Transcend the better filter aid?
• Dramatically reduce employee crystalline silica exposure, with $0 capital cost
• Comparable performance to Celatom DE filter media
• Drop-in replacement for conventional DE filter media
• Superior throughput & size exclusion, relative to perlite & cellulose filter media
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Hawkins Inc. is a supplier of products for Breweries, Wineries, Beverage & Food Facilities. As a key distributor Hawkins has a team dedicated to ensuring the quality of the products we supply. For a reliable, consistent source of Sanitizers, Cleaners, Acidulants, souring agents, Waste Neutralization and more contact Hawkins for a quote.
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Hawkins is a business-to-business supplier, manufacturer, blender, and distributor of chemicals. We only sell to companies, municipalities, government entities, and not to individuals.
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Through research, analysis and taste testing we have taken the microbial process for souring beer and reproduced it without the time, danger, and costs that the microbial method of souring adds to the brewing process.
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Beer Souring Simplified with three main blends:
• Fruit Souring Blend (Patent Pending)
• X Souring Blend (Patent Pending)
• Berliner Souring Blend (Patent Pending)
Beer Souring Blend Advantages:
Hawkins has simplified the sour beer process. The advantages of using a souring blend rather than a microbial method of souring include:
• System and food safety – There is no possibility of infecting your systems with microbes and having off or failed batches due to unwanted bacteria in beer batches.
• Shorten batch time – Kettle souring can add 24-72 hours to the fermentation time of a batch of beer. Using a souring blend only adds the time to add the blend – normally only minutes and can be done anytime from the kettle to keg.
• Consistency – The microbes used to sour beers can vary growth rates by small changes in temperature or other parameters in the wort for making beer; microbes also mutate over time and generations. Either of these can cause flavor changes that are often unacceptable. The addition of a souring blend is extremely consistent and repeatable.
• Split batches – A batch of beer can be split and produced as both a sour beer and a non-soured beer.
• Recovery – Off batches may have flavors that are not acceptable in a non-sour beer but are acceptable in a sour beer.
• Formulation – When setting up formulations, the testing and flavoring can be done at the pitcher or bucket level with no waiting for a full fermentation batch. This means the level of sour can be changed just by adding to what you are tasting.
• Cost – When compared to the cost of overnighting a strain of microbes and the time it takes to sour the batch; the cost of the souring blend is very inexpensive.
