Enzymes in brewing

Good for brewers, consumers, farmers and the environment

More sustainable

More sustainable

Enzymes are natural catalysts that speed up critical steps in the brewing process. 

They help brewers maintain consistent production quality - even with wide variation in raw materials. With enzymes, brewers can use local raw materials, reducing CO2 from transport and creating new markets that support local farmers. And finally they allow brewers to simplify supply chain logistics and save water and energy. 

Beyond traditional beer boundaries

Beyond traditional beer boundaries

Enzymes have been a natural part of brewing for thousands of years. Today, innovative brewers are using enzymes to develop their business beyond traditional beer boundaries. With enzymes, brewers can create new tastes and claims, and use value-adding co-products to meet new consumer expectations.

Reaching new groups of consumers

Reaching new groups of consumers

Enzymes give brewers the freedom to find new ways to serve the growing number of health & wellness-conscious consumers. With enzymes, brewers can premiumize their offerings, leverage their brand presence in the market and continue penetrating new niche- and emerging markets.

This is good for brewers - and it’s also good for consumers, local farming communities and the planet.

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