Use the right enzyme at the right stage.
Improve starch conversion, fermentable sugar release, fermentation efficiency and finished-product consistency with targeted brewing enzymes.
Where enzymes fit into brewing.
Each enzyme has a different role. Use the process stage below to identify where it adds the most value.
Milling
Prepare grain and expose starch for efficient downstream enzyme action.
Mashing
Liquefy starch and create the right conditions for fermentable sugar release.
See mashing enzymes →
Conversion
Hydrolyse starch into smaller sugars such as maltose and glucose.
Fermentation
Support fermentation control and manage flavour-impacting by-products.
See fermentation enzymes →
Conditioning
Refine clarity, stability and the finished flavour profile before packaging.
Choose your brewing enzyme, blend or kit.
Target starch, dextrins, proteins or diacetyl with a product designed for brewing.
Brewer’s Amylase
Liquefy starch and reduce mash viscosity.
Explore product →
Brewer’s Glucoamylase
Release fermentable glucose from dextrins.
Explore product →
Brewer’s Protease
Break down proteins and support mash processing.
Explore product →
Brewer’s ALDC
Reduce diacetyl formation and shorten maturation.
Explore product →
Brewer’s Mate
A coordinated enzyme blend for grain conversion.
Explore product →
Choose enzymes by process stage.
Build fermentable sugars
Use the right combination depending on starch source, mash conditions and target sugar profile.
Improve process control
Use targeted enzymes for fermentation management and speciality carbohydrate conversion.
Go beyond conventional starch.
For alternative grains, fruits and plant materials, additional enzyme activities can help unlock more usable material.
Need help selecting the right brewing enzymes?
Tell us your raw material, mash conditions and target outcome and we can help narrow down the most suitable enzyme combination.