Brewing with Enzymes
As a global leader in ingredient distribution, we deliver enzymatic solutions from Novozymes, a world leader in innovative and sustainable biotechnology. Our product portfolio contains an extensive range of cutting-edge enzymes and related technologies that serve many beverage production applications while benefiting local farmers and helping to reduce cost and waste for better beverage processes. Discover how we are supporting innovation through enzyme distribution for beverage manufacturers.
Why use enzymes in brewing?
Enzymes are natural catalysts that speed up critical steps in the brewing process. Going beyond traditional beer boundaries, enzymes can help brewers innovate by creating new tastes and claims, maintaining consistent production and developing premium offerings.
Rethink traditional brewing. Improve the quality of your yield.
Enzymes have been a natural part of brewing for thousands of years. Today’s brewers are using enzymes to experiment with new tastes and meet claims for wellness and environmentally conscious consumers. As a beverage solution, enzymes help beverage producers achieve consistently high beer quality and improve sustainability through cost reduction and optimized production processes.
Small and independent brewers can tap brewing enzymes from Novozymes to refine and stabilize a better brew, targeting specific reactions that optimize results.
Enzymes are a flexible, cost-effective solution for brewers to bypass traditional techniques for a simpler, faster cereal cooking/mashing process and more consistent liquefaction.
Separation & Filtration
Increase efficiency and time in wort separation and beer filtration. Maximize brewhouse yield, quality and capacity. Enzymes can help support these key brewing parameters.
Specific attenuation levels are important to produce certain styles of beer. Enzymes help create highly attenuated beers and manage attenuation fluctuations due to deficiencies in raw materials.
Raw Material Optimization
With enzymes, it’s possible to brew a great beer by leveling out the differences in crop quality and increasing efficiencies in the brewing process (less energy, less water).
Brewing with enzymes supports fermentation control, enabling consistent and higher levels of free amino nitrogen (FAN) growth, which results in a better tasting, better-quality beer.
To support the flavor profile of a final beer, enzymes prevent diacetyl forming during fermentation. Controlling diacetyl can help reduce cellar costs and maturation times, improving product quality and throughput.
Calculate and optimize with specialty brewing ingredients
Take a closer look at how to optimize raw materials and innovate with enzymes. Try our brewing calculator using your own data to find opportunities.
Brewing insights and education
Frequently asked questions
Ultraflo Max is a highly effective product that is a blend of xylanase and beta-glucanase that aids in separation and filtration in the lautering process to allow you to handle poor quality malt currently observed in the industry. It also aids lautering of high-gravity and adjunct grain brewing.
Yes, Maturex PRO is a premium Alpha-Acetolactate Decarboxylase (ALDC) that is a low use-cost and low dose to significantly reduce and possibly eliminate diacetyl formation resulting in off flavors in your beer.
Neutrase 0.8 BrewQ or FAN Boost are brewing proteases that are specific to reducing the presence of proteins that cause haze in your beer.
Yes, Attenuzyme PRO is a blend of glucoamylase and pullulanase enzymes that work to improve the increase of RDF and provide you the opportunity for higher attenuation in your brewing process.