Blog

Mark Stevens is the co-owner and Head Brewer of Tar Banks Brewing, the first Craft Brewery in Louisburg, North Carolina. His journey with Novozymes enzymes began when he was looking for a way to optimize raw materials for maximum efficiency when brewing.
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Most brewers out there can explain the basic principles of brewing. We are looking to convert barley starch into sugar, feed sugar to yeast, and separate the leftover sugar/alcohol mix. This blog is where we begin to dive a little deeper.
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In this blog we will go through a lab experiments that demonstrates how Novozymes’ products can be used to achieve better wort separation. Even with the lowest dosing of enzymes you can achieve: +40 % faster filtration +89 % reduction of β-glucan Those numbers are just for a brew with 100 % malt. For inclusion of adjuncts such as rye, wheat or oat, enzymes can be even more beneficial.
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