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
Fermentation Enhancement

-Yeast Nutrition
-Improves Fermentation time
-Increase Alcohol Yield


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


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


– Improve Malt Quality

Viscosity Reduction

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

Diacetyl Control

– Reduces buttery flavors
– Reduces maturation time

How Enzymes for Diacetyl Control Can Improve Craft Beer Quality

Beer is almost as old as civilization, with some estimates crediting the brewing and drinking of this popular beverage as far back as 5000 B.C. Ever since the first known

Diacetyl Prevention with Enzymes | Craft Beer

SEBmature L– One of the great things about lagers, is their malt forward profile that is very clean, crisp, and refreshing. This taste can come at some great cost to

High Temperature Starch Liquefaction

SEBstar HTL – The new frontier of craft distilling is leading to much innovation and new grain blends that can produce very unique characteristics. A lot of the time though,

Improve Wort Attenuation

SEBamyl GL – The greatest thing about malted barley is the fact that it comes in a nice package that is ready to go, just add water and heat, then

Solve Mash Viscosity Issues

ViscoSEB L – Working with many different grains and unusual grains can lead to a variety of problems that had never before been accounted for in a distillery. Viscosity issues