Blog

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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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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