Craft Brewing & Distilling Enzymes

Use of enzymes in craft brewing and distilling offers range of benefits covering flexibility of raw material quality & type, higher throughput, flavour control, consistent product quality from smaller production batches.

Process Challenges

  • High viscosity issues
  • Fluctuating raw material quality
  • Low extract yields
  • Different attenuation requirements
  • Chill haze formation
  • Diacetyl formation with buttery, unpleasant flavor
ei-icon
Fermentation Enhancement

-Yeast Nutrition
-Improves Fermentation time
-Increase Alcohol Yield

ei-icon
Liquefaction

– Liquefies starch
– Conversion of starch into smaller sugars
– Medium and High Temperature range

ei-icon
Saccharifaction

– Conversion of small sugars into smaller sugars
– Makes maltose and/or glucose

ei-icon
Mashing

– Improve Malt Quality

ei-icon
Viscosity Reduction

– Reduces thickness associated with many grains
– Useful for Sticky/gummy/cement mashes

ei-icon
Diacetyl Control

– Reduces buttery flavors
– Reduces maturation time