Traditional beer production, especially mashing and fermentation stages are one of the oldest known processes based on enzymatic activities when, enzymes accumulated in the kernel of malt hydrolyze starch to sugars, which further are converted by yeast to an alcohol. Externally dosed enzymes in the same manner of action as malt enzymes, can supplement the necessary technological activity. These products are indispensable to ensure stable and efficient processes, higher yield, time and energy economies.

Endozym Glucacel UHT – thermo stable beta-glucanase, enzyme that is used during mashing stage. Provided benefits: lower wort viscosity; improved extraction; higher yield; better beer filterability.

Endozym Alphamyl SB1 – thermo stable alpha-amylase of a bacterial origin. Enzyme is used during mashing process. Provided benefits: faster starch gelatinization and liquefaction; improved extraction; higher yield.

Endozym Brewmix - enzyme complex consisting of a neutral protease, thermo stable alpha-amylase and beta-glucanase. Endozym Brewmix Plus has additional secondary activities for degradation of non-starch polysaccharides. These enzymes are used during mashing stage.
Complex benefits: lower wort viscosity; improved extraction; easier filtration in lauter tun; higher yield; higher free amino nitrogen content - more efficient fermentation process.

Endozym AMG – glucoamylase, enzyme that is used during mashing or during fermentation processes. Provided benefits – higher degree of starch and dextrin sacharification; higher attenuation level.

Endozym Alphamyl SB2 - fungal alpha-amylase used during fermentation; Provided benefits - higher degree of starch and dextrin sacharification – higher attenuation level.

Endozym AGP 120 - enzyme complex consisting of glucoamylase, alpha-amylase and pullulanase. It is used during mashing or fermentation. Provided benefits – complete starch and dextrin sacharification; high attenuation level.