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Enzymes have proved to be useful for the brewing industry in many areas of beer
production. They can be added to the beer after its fermentation to induce faster
maturation. Enzymes also work as filtration improvers, reducing the presence of
viscous polysaccharides such as xylans and glucans. Enzymes are often used to remove
carbohydrates in the production of light beer and to induce chill proofing. But most
importantly, enzyme supplementation is simpler and less expensive than the malting
process.
Beer brewing involves the production of alcohol by allowing yeast to act on plant
materials such as barley, maize, sorghum, hops and rice. Yeast converts simple sugars
into alcohol and carbon dioxide. However, the sugars found in the plant materials are
most often complex polysaccharides that yeast is unable to convert. The traditional
method for breaking down these complex polysaccharides is called malting. This is
the process whereby barley, for example, is allowed to partially germinate, producing
enzymes that break down the complex polysaccharides into simple sugars that the yeast
can utilize. However, the process of malting can be expensive and often difficult to
control. By adding enzymes to unmalted barley the complex polysaccharides can be broken
down to simple sugars and reduce or eliminate the costly and complicated process of
malting.
All our animal products are Kosher and non-GMO. We also specialize in making
custom-made enzyme blends to fit our client's needs.
View the Brewing Product Range
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