Enzymatisation

Enzymes play an important role in the bewing process. Thus malt can be considered a vegetable enzyme concentrate with several enzyme activities. Amylases, proteinases and glucanases are the most important ones.

If raw grain proportions exceed 30 %, an addition of technical enzymes considerably accelerates and improves the brewing process, moreover in technological respect addition is absolutely necessary.

 

Beerzym ALPHA-BETA A special liquid, fungal alpha-amylase for starch hydrolysis in beer production with high amounts of adjuncts. The enzyme is produced from a specially selected strain of Aspergillus oryzae.

Beerzym AMYL A special liquid, bacterial alpha-amylase for starch liquefaction in brewing with malt and adjuncts in infusion mashing.

Beerzym AMYL HT A special liquid, thermostable bacterial alpha-amylase for starch liquefaction in brewing with malt and adjuncts using decoction mashing or cereal cooker. Application up to 95 °C.

Beerzym AMYL ST A special liquid, extremely thermostable, acid tolerant bacterial alpha-amylase for starch liquefaction in brewing with malt and adjuncts (especially small-cell starch granules) using cereal cooker. Application in mashes with a pH-value around pH 5.0 and up to 105 °C.

Beerzym BG A special liquid, thermostable fungal ß-glucanase for glucan degradation in brewing mashes up to 90 °C, for improved lautering and filtration.

Beerzym BG SUPER A special liquid, thermotolerant fungal ß-glucanase for glucan degradation in brewing mashes up to 75 °C and in finished beer without affecting foam stability.

Beerzym CHILL A special liquid, phytogenic proteinase from Carica papaya latex to increase the degree of protein modification in the mash (Kolbach index) and for chillproofing of finished beer in a temperature range between 4 and 70 °C.

Beerzym COMBI A special liquid combination of alpha-amylase and ß-glucanase for the production of beer from overmodified malts and / or with large amounts of adjuncts low in proteins in the grist in infusion mashing. Produced from selected strains of Bacillus subtilis and Geosmithia emersonii.

Beerzym MINICAL A special liquid, fungal glucoamylase for the saccharification of residual dextrins to fermentable glucose, thus improving the final fermentation degree, in the course of dietetic beer production.

Beerzym MULTI A special liquid enzyme for the production of beer from malts with low enzyme activity and / or with large amounts of unmalted barley or other unmalted cereals in the grist in infusion mashing.

Beerzym P7 A special liquid, bacterial proteinase for the proteolysis in brewing mashes of malt or malt and adjuncts up to 55 °C.

Beerzym PENTA A special liquid fungal pentosanase and ß-glucanase for the degradation of filtration inhibiting colloids in the production of top fermenting beers. The enzyme is produced from specially selected strains of Geosmithia and Trichoderma.

Phytase 5000 Highly concentrated special enzyme in powder form for the treatment of raw materials containing phytic acid, for instance, in baking industry, in breweries and distilleries.