Enzymes are at the heart of brewing and distilling. Naturally produced by malted grains, they’re the catalysts that convert starches, proteins, and fibers into the fermentable sugars and flavors that make beer and spirits possible. Today, enzymes from bacterial and fungal sources also help brewers and distillers optimize processing, boost efficiency, and improve the stability of the beverages they have worked so hard to create.
By proactively adding high-quality enzymes, brewers and distillers can:
✅ Speed up production
✅ Lower costs and energy usage
✅ Increase yield and extract
✅ Reduce waste
✅ Improve consistency and quality
Break down grain starches into fermentable sugars efficiently.
Unlock the full potential of rice, corn, and other adjuncts with enzymes that improve yield and reduce viscosity.
For light or low-calorie beers, glucoamylase converts complex sugars into fermentable ones.
Boost hop character with beta-glucosidase to unlock bound aromatics.
Ensure fruit beers stay clear & filterable by degrading haze-causing pectin.
Stabilize beer clarity while preserving foam with targeted proteases and amylases.
Need help finding the right enzyme? Our team is here to help you make the best choice for your next batch. Reach out to your ATPGroup Product Specialist, send us an e-mail at: brewery@atpgroup.com, or give us a call at 914-834-1881.
