Articles on Brewing

Across the globe, low-calorie brews are gaining ground on traditional beers. It is safe to say that this is not just a trend – light beer is here to stay. Attenuzyme® Flex helps make great-tasting light beer possible.

There will be a 1-million-ton deficit in the global malting barley supply in 2007. Novozymes’ brewing enzymes can help ease processing when brewing with undermodified malt and ensure maximum yield when brewing with very expensive well-modified malt.

Together with Harboe, a Danish brewer, Novozymes explored the benefits using 100% barley in Novozymes latest brewing innovation.

The sixth in a series of short articles about how biological solutions have driven the evolution of industry forwards.

Brewers can use a certain proportion of barley to replace malt. But the question is, how much can they use without affecting the quality of the beer or running into technical difficulties?

Barley is one of the least expensive sources of starch and a potential gold mine of cost savings if brewers are able to use it to replace large amounts of malt and provided diastatic enzymes are added to assist in the conversion of the mash.

A new enzyme cocktail allows up to 100% use of locally grown sorghum to replace traditional barley malt. Local African farmers can benefit greatly while contributing to the production of a more affordable clear beer.