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Brew Beer Better

Discover what enzymes can do for your craft brewery

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Enzymes in Craft Brewing

Enzymes are a natural part of the brewing process and play an important role in each step of the process. Novozymes’ brewing enzymes enhance the process for you by providing more refined and stabilized enzymes for your brew and giving you the ability to target specific reactions for better results.

Which product is right for you?

Attenuzyme® Pro: Meet attenuation targets
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Ceremix® Flex: Better breakdown of starch
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Maturex® Pro: No buttery flavor
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Ondea® Pro: Non-standard raw materials
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Ultraflo® Max: Faster filtration
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Low calorie and light beer
Accelerated fermentation
Improved high gravity brewing
Improved high adjunct brewing
Increased extract yield
Improved gluten free brewing
Elimination of diacetyl rest
Increased brewhouse capacity
Cost savings
Attenuzyme® Pro: Meet attenuation targets
More
Low calorie and light beer
Accelerated fermentation
Improved high gravity brewing
Improved high adjunct brewing
Increased extract yield
Improved gluten free brewing
Elimination of diacetyl rest
Increased brewhouse capacity
Cost savings
Ceremix® Flex: Better breakdown of starch
More
Low calorie and light beer
Accelerated fermentation
Improved high gravity brewing
Improved high adjunct brewing
Increased extract yield
Improved gluten free brewing
Elimination of diacetyl rest
Increased brewhouse capacity
Cost savings
Maturex® Pro: No buttery flavor
More
Low calorie and light beer
Accelerated fermentation
Improved high gravity brewing
Improved high adjunct brewing
Increased extract yield
Improved gluten free brewing
Elimination of diacetyl rest
Increased brewhouse capacity
Cost savings
Ondea® Pro: Non-standard raw materials
More
Low calorie and light beer
Accelerated fermentation
Improved high gravity brewing
Improved high adjunct brewing
Increased extract yield
Improved gluten free brewing
Elimination of diacetyl rest
Increased brewhouse capacity
Cost savings
Ultraflo® Max: Faster filtration
More
Low calorie and light beer
Accelerated fermentation
Improved high gravity brewing
Improved high adjunct brewing
Increased extract yield
Improved gluten free brewing
Elimination of diacetyl rest
Increased brewhouse capacity
Cost savings
Low calorie and light beer
Accelerated fermentation
Improved high gravity brewing
Improved high adjunct brewing
Increased extract yield
Improved gluten free brewing
Elimination of diacetyl rest
Increased brewhouse capacity
Cost savings
Shop products
 

What other brewers say

Holy Christmas! I think I am getting over 90% efficiency on the GF side. Went from 70-77 to at least 90%, game changer for me. So excited!


- Andrew Kalinoski, Cofounder of Armored Cow Brewing Company (8.3.2020)

Ondea Pro is a pretty exciting development for gluten-free brewing, and over at Otherwise Brewing, we've been experimenting with it a lot.


- Aaron Gervais, Cofounder and Head Brewer of Otherwise Brewing (3.11.2020)

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The primary reason we are interested in enzymes is to maximize the potential quality of our product. Efficiency is somewhat or a by-product of that.

- J. D. Angell - Head Brewer at White Street Brewing Co. (3.19.2020)

I can say that your product gave far better results and I will prefer to use yours for my future brews.
(Regarding the use of Ceremix Flex)


- Ethan, Founder and brewer at The Highway Brewing Co. (6.15.2020)

I've now used Maturex and Ultraflo in a few beers and I've been very impressed with the results ... I'm a pretty happy brewer over here.


- Matt White, Owner & Brewer at Beachcrest Brewing Company (6.30.2020)

First time using it today and we raised the efficency by 6% which is awesome. I'm sure we'll be ordering in the near future. We appreciate your help!


- Bruno Simão and Alex Boettcher, Brewers at Arundel Cellars Brewing Company (8.12.2020)

I had a significant jump in attenuation 20%, time saved 150 to 120 min mash, and wort returned from mash 20%. You have a happy customer!


- Matthew Williamson, Owner & Brewer at Williamson Mead and Brewing (9.27.2020)

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Articles about brewing enzymes

Increase your attenuation education

Simply put, attenuation is a measure of reduction in value. For the average brewer, this equates to a metabolism of sugar content in wort. In traditional brewing, we measure the extract (sugar) from raw materials, and then compare that to the residual sugar content left, after metabolic activity has stopped (terminal gravity). The difference, or reduction quantity, is called attenuation.
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High adjunct and gluten free brewing

Learn about why we use adjuncts in brewing, gluten-free cooking, and why cereal cooking is necessary.
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Low calorie beer recipes

Enough talk, let's brew!
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Make pure beer with pure enzymes

“Humankind was built on beer. From the world’s first writing to its first laws, in rituals social, religious, and political, civilization is soaked in beer.”
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Make money by decreasing mash times

Saving 30 minutes on a mash is the equivalent to canning over 1,000 cans on a modest 35 CPM line. Don't waste time when you could be making money! Decrease your mash time with enzymes.
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Lab demo: better wort separation with enzymes

Unmalted rye can lengthen mash separation times. This demonstration proves that our enzymes significantly cut filtration times in high-percentage rye brews.
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