Novozymes, the world’s largest manufacturer of food enzymes, developed the ﬁrst commercial enzyme for beverage processing over 35 years ago. Together, Novozymes and Gusmer have dedicated years of research and application work to develop a full range of enzymes for brewing. Today, enzymes are used by brewers to increase process efﬁciency, extract and attenuation, control diacetyl, improve ﬁltration and to create unique and alternative-style beers. They are fundamental tools for consistently producing high quality beer.
Traditional brewing is based on enzymes produced by malted grain. Critical enzymes developed during malting of brewer’s grains are amylases, proteases, lipases, and cellulases. These same enzyme activities are available in Novozymes brewing enzymes from Gusmer.
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