Brewery & Beverage Products

Hawkins Brewery, Beverage & Food Facility Products

Sanitizers  •  Cleaners  •  Acidulants  •  Waste  Neutralization

Sanitizers

• GO2: Chlorine Dioxide, simple to use, two step kit.  Final equipment rinse/container (keg, bottle, can) sanitizing
• Reflex: Acid sanitizer containing a combination of acids including 6.1% peroxyacetic acid
• Bleach: Strengths 4-15%
• Bioside HS 15: Peracetic acid 15%

Cleaners

• Customized functional blends and flavors
• Hawkins Cleaner NPB: Low foam acid CIP cleaner nitric and phosphoric acid to remove scale and beer stone
• Hawkins PC Cleaner: Low foam acid CIP cleaner phosphoric and citric acid to remove scale and beerstone  – follow up to caustic cleaner
• Hawkins Peroxide Cleaner: Foaming peroxide cleaner 30%. Strong oxidizing cleaner good for tough cleaning challenges
• Hawkins Peroxide Cleaner 9%: Foaming peroxide cleaner 9%. Strong oxidizing cleaner good for tough cleaning challenges
• Hawkins Citric-Peroxide Cleaner: Low foam cleaner with citric acid, peroxide, quaternary ammonium compounds.  Clean and prep canning, bottling and serving
• Hawkins Caustic Cleaner: High strength low foam CIP caustic cleaner
• Hawkins Caustic Cleaner 70: Mid strength low foam CIP caustic cleaner 70% of high strength
• Sodium Percarbonate: The main ingredient in powdered brewer wash and dry oxygen cleaners
• Hawkins Foaming Chlorinated Cleaner:  High foaming cleaner with bleach
• Hawkins Beverage Equipment Cleaner: Foaming alkaline cleaner for the exterior of equipment
• Hawkins Beverage Equipment Brightener: Blended acid cleaner and metal brightener – high foam
• Hawkins Rinse Aid: Clean sheeting final rinse with chelating agents to keep minerals/metals in solution

Other

• Chill-Pro: Food Grade, Inhibited Propylene Glycol
• Filter Aid: Diatomaceous Earth

Acidulants – High Purity Food Grade

• Citric Acid Dry 15-50%: Cleaning, passivating, adjunct for bright crisp finish (lager like) with very little sour
• Phosphoric Acid 20-75%: Acid cleaning – soda like souring
• Lactic Acid 50-88%: To replace lactobacillus souring
• Malic Acid Dry 50%: For crisp apple at low levels and sour apple at higher levels
• Acetic Acid 10-99.5%: To replace acetobacter souring
• Vinegar 300 Grain-30%: Natural acid to replace acetobacter souring
• Apple Cider Vinegar 10%: Natural acid to replace acetobacter souring

Waste Neutralization

• Sulfuric Acid: 10-93%
• Sodium Hydroxide: 10-50%