Who we are
Brewing with enzymes was born out of our passion for craft beer. For years, we’ve supplied the world’s leading breweries with enzymatic solutions that help them brew better beer. Thanks to the miracle of the world wide web, we can now bring those solutions to your craft brewery. Through cutting-edge biology, brewing with enzymes will help you change the future of craft brewing. With our products, you can make your brewery more efficient and sustainable, while making your beers even better.
Supporting craft brewers
Supporting craft brewers
Working with others, we find biological answers for better lives in a growing world. Through innovative digital technologies, we bring those answers to previously unreached markets. One example is brewing with enzymes – an initiative to support the diverse digital community of craft brewing.
Mark, Brewmaster
Mark, Brewmaster
Founded in 2017, Tar Banks Brewing Co. is a Nano Brewery located in downtown Louisburg, North Carolina. Mark Stevens is both a Tar Banks co-founder and one of our Senior Research Associates. He grew up in a farming community and became interested in brewing via an early interest in wine fermentation. He uses his background in mechanics and degree in biotechnology to help our customers in get the most from our enzymes. And he uses his fascination with organisms on a molecular level to help him in his pursuit of the perfect craft beer. He loves to share his knowledge about how enzymes can help improve craft brews.
J.D., Brewmaster
J.D., Brewmaster
After several years of providing hazardous materials training and maintenance for the world's largest brewing facility, JD began home brewing countless varieties of craft beer. Some early success and a detour with industrial scientific research engaged his interests in industrial equipment and complex science, while working at a liquid yeast supplier pointed him specifically towards enzymes. Currently heading Bircus Brewing Company in Ludlow, KY, JD blends contemporary flavors with traditional science and innovative techniques. With over a decade of operational brewing and independent contracting experience across 5 time zones, he has amassed a plethora of knowledge to share with fellow brewers.