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JD Angell, Brewmaster at White Street Brewing, has brewed everything from Brut IPAs to Gluten-Free beers in his career. The wide range of styles he has produced is due in part to his use of enzymes. To JD, enzymes open up a new world of opportunity for brewers to be creative and make the most of their time and raw materials. Watch this short video to learn more about how JD uses enzymes to brew different styles of beer, and how you can do the same in your brewery!
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Emanuele Zannini graduated in 2002 in Agricultural Science and Technology at the Polytechnic University of the Marche. During his PhD in Applied Biomolecular Sciences, he selected and characterized lactic acid bacteria with antifungal properties to be used as a natural means of preserving baked products. He has won several awards with Quinoa Marche, including “new entrepreneurial talent 2014” MIPAAF, winning a place at the Expo in Milan.  We have had the opportunity to interview Emanuele about his beer produced on 100 % Quinoa, and how he has used Ondea Pro to make such a unique beer!
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