The power of enzymes

When one substance needs to be transformed into another, nature uses enzymes to speed up the process. That’s why they’re known as biological catalysts. They’re at work all around us in nature; from our stomachs where they help convert food to energy, to our forests where they help turn fallen leaves to compost. We find enzymes in nature and optimize them for use in more than 40 different industries.

Why use enzymes in brewing?

Brewmaster JD Angell explains how enzymes are a natural part of the brewing process and how adding enzymes can help you target specific results during the process. "I would say that a true brewer is willing to use any means possible to create the best product possible." Watch the video to learn more about how enzymes can benefit your brewing process!

How to get started with enzymes

How do you get started with using enzymes in brewing, and which enzymes should you begin with? Brewmaster JD Angell explains all you need to know about starting to brew with enzymes, and which enzymes to begin with: "Enzymes are quite easy to use for the most part, the biggest details with using enzymes is really just understanding dosing rates and the application of the enzymes." Watch the video to get an introduction on how to get started with brewing enzymes!

Benefits of using enzymes

Meet attenuation targets

Obtain a higher attenuation/RDF % with Attenuzyme^® Pro. This can be used to make different styles of beers including low-calorie, high alcohol, or dry beers.

No buttery flavor

Maturex^® Pro makes it easier to cope with seasonal fluctuations in beer sales, helps with higher capacity utilization, and allows for lower energy consumption.

Breakdown of starches

Simplify the use of high-gelatinizing adjuncts to reduce costs and add features. These include corn, rise, cassava, and more. Useful in brewing of gluten free beer.

Adjuncts, no problem!

Ondea^® Pro is a multi-enzymes blend formulated to secure efficient viscosity, turbidity reduction, protein degradation, and controlled attenuation. It works in synergy with barley's endogenous enzymes to produce fermentable wort.

Improve wort separation

Ultraflo^® Max makes it possible o degrade both major cell wall components to ensure minimum viscosity and get the best wort separation and beer filtraiton.

Part of everyday life

Their use across a wide range of industries have made our enzymes a part of everyday life. See more in the video below.

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