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When looking to maximize the efficiency of ingredients it is paramount to understand structure of the starch source. If you are relying on naturally occurring enzymes, it is best advised to use a grist composition of 80% or better malt to provide sufficient enzymes. Key temperature rests must be met, pH range buffered, and proper hydration achieved for enzymatic activity to “digest” and solubilize saccharides into the mash liquor.
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Temperature is by far the most impactful to enzyme activity. Too low and reaction activity will take extended periods. Too high, and you risk denaturing (reshaping the structure) of the enzyme and rendering it useless. The purpose of a single infusion mash is to balance all required enzymatic activity at one temperature, providing for a simple processing experience. More complex mash techniques make use of temperature rests targeting specific enzymatic activity.
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Though it may feel like fall is months away, especially in this stifling summer heat wave, it is never too early to start planning for seasonal flavors. We have compiled a list of some of the most popular fall beer styles and flavors, from Oktoberfest beers to crisp hard ciders. With so many styles available, there is bound to be something for any customer!
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Mark Stevens is the Brewmaster and co-founder of Tar Banks Brewing, a craft beer brewery in Louisburg, North Carolina. Mark utilizes enzymes to improve his brewing process, and maximize his raw materials with his current brewing technology.
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Thank you for joining me into this exploration into enzymes. The purpose of creating this blog is to promote open discussion and exchange of information in regards to advanced and alternative brewing methods from an enzymatic perspective. We will explore the natural occurring products, processes and reactions, as well as the potential for further enhancing or controlling end results. In covering the general malting and brewing process, we will explain some complex concepts through simple examples, so grab a cold one and join the fun!
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