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

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

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

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