GMO-free enzymes derived from normal microorganisms play a crucial part. By using enzymes, you can eliminate variations in raw materials and ensure stability and profitability of your processes in the long term. The purpose of using enzymes is to achieve a high quality of the final product.

Gluten-free beers are produced from alternative types of grains. Enzymes and enzyme groups, e.g. proteases, amylases, or glucanases, play an important role in that process. Proteases ensure the best proteolytic brewing results. The optimal filterability is achieved by using ß-glucanases. Amylases are distinguished by their ability to increase yield and to reduce haze. Here the most important brewing enzymes are α-amylases, ß-amylases and glucoamylases.

Special beers require special enzyme reactions. The best result can be achieved by a well-balanced mix of enzymes.

Fungal α-amylase for starch hydrolysis in beer production with adjuncts in high amounts.
Beerzym AMYL
Bacterial α-amylase for starch liquefaction in beer production from malt with raw grain portions.
Beerzym AMYL HT
Thermostable bacterial α-amylase for starch liquefaction in beer production with malt and adjuncts.
Beerzym BG
Thermostable fungal ß-glucanase for glucan degradation in brewing mashes.
Beerzym BG Super
Thermotolerant fungal-ß-glucanase for glucan degradation in brewing mashes and finished beer without influence on foam stability.
Beerzym CHILL
Phytogenic proteinase to improve the Kolbach index in brewing mashes and the chillproofing of finished beer.
Beerzym COMBI
Enzyme combination product for glucan and starch degradation and to improve filtration capacity in breweries.
Beerzym Multi
Special enzyme for the production of beer from malts with low enzyme activity and/or brewing with large amounts of unmalted barley or other cereal adjuncts in the grist.
Beerzym PENTA
Fungal pentosanase and ß-glucanase for the degradation of filtration inhibiting colloids in the production of topfermented beers.
Beerzym RAPID
Special enzyme for rapid taste harmonization during green beer maturation.
Beerzym SAPHIR
Thermotolerant, pH-tolerant fungal special enzyme for the degradation of beta-glucans and proteins in beer with seasonal quality fluctuations of the crop.
EnerZyme® HT (NEW)
Highly concentrated Glucoamylase from Aspergillus Niger for the degradation of hydrolised starch.
EnerZyme® P7 (NEW)
Concentrated liquid enzyme preparation from Bacillus Subtilis for proteindegradation in vegetable raw materials.