In traditional brewing according to the German Purity Law of 1516, exclusively malt, water, hops and yeasts are used. International technologies allow, besides malt, also application of corn, rice and millet and others for wort production. Using these adjuncts requires the addition of technical enzymes in the mashing process to improve the degradation of starch, the cleavage of proteins and the breakdown of glucans.
Erbslöh Geisenheim offers these required enzyme preparations to optimize the brewing process in the brewhouse: silica sol for the clarification of wort and green beer, yeasts and yeast nutrients for fermentation, silica gels to improve physical-chemical stability, activated carbons for colour and taste correction, as well as a foam stabilising preparation. Our applications engineers and laboratory service staff will assist you with advice in technical application in your optimized brewing process.