Whether you are brewing beer or distilling spirits, the addition of enzymes can make a big difference. Enzymes, which are naturally present in grain, are critical for freeing the extract and promoting fermentation. However, the addition of specially selected enzymes can provide flexibility when faced with grain issues such as preharvest sprout or seasonal variation in growing conditions affecting protein and carbohydrate levels. When properly utilized, considering time and temperature, enzymes generally improve overall alcohol yield while enabling the manipulation of taste and other qualities in the final product.
On March 31st 2019, Ed Schuler, BIO-CAT’s CEO and co-founder celebrated his 50th Anniverary since becoming a member of the Master Brewers Association of America in 1969. After a successful career as the former Head Brew Master of the Schaefer Brewing Company, Ed co-founded BIO-CAT in 1988. During Ed’s time at Schaefer Brewing, it became one of the top selling brands in the U.S., reaching the #5 brand position twice.
As a microbiologist, Ed Schuler was a pioneer in understanding the power of applying enzymes to improve the final product in brewing and distilling. BIO-CAT’s unique portfolio of enzymes reflects Ed’s deep understanding of the balance between art and science.
During the malting process, barley converts to malt. Steeping, germination and kilning provide the flavor and color of malt. Barley, wheat, sorghum and other grains contain carbohydrates which are composed of fermentable α-glucose and non-fermentable β-glucans. The linear chains of α-glucose are called amylose and the multi-branched chains of α-glucose are called amylopectin. Both of these can be broken down into fermentable maltose and α-glucose with amylases. Non-fermentable β-glucans can be manipulated with β-glucanases to affect mouthfeel. Malt also contains proteins composed of amino acids which provide nutrition to the yeast during fermentation. Proteases are required to break down these proteins into amino acids.
The most commonly used enzymes in brewing are amylases, proteases, peptidases, β-glucanases and xylanases. Selecting the correct enzymes based on temperature, pH and rest time is essential for success. The overall affect is a higher level of fermentable sugars and Free Amino Nitrogen (FAN).
Our BIO-CAT Technical Team can help you select the correct combination and application rates for your brewing objectives. To talk with our team today, give us a call at 1-877-912-4622
In Distilling applications as in brewing applications, the process starts with malted grain. The enzymes present in the malt convert starch to fermentable sugars, which are utilized to produce alcohol. Enzymes help speed up the natural malting process and improve starch liquefaction and saccharification. Our enzymes aid in achieving high-gravity fermentations while preserving nutrients, helping to produce a consistent, specialty product. Our enzymes will help maximize yeast growth and product yield.
BIO-CAT Brewing and Distilling Enzymes:
Thermostable Amylase HTL – Liquifies starch and produces dextrins at higher temperatures (70°-90°C).
Bacterial Amylase L or 12L – Liquifies starch and produces dextrins at moderate temperatures (50°-75°C).
Bacterial Pullulanase L – Debranching enzyme that aids in starch liquefaction.
Fungal Amylase – Hydrolyzes (saccharifies) starch in the mash and the cereal cooker. Increases fermentable sugars during fermentation.
Cellulase 2XL – Reduces wort viscosity, improves solid/liquid separation and filtration. Use either in mashing or during fermentation. Lowers the viscosity of rye, barley, or wheat mashes in distilling.
Amyloglucosidase 400L – Hydrolyzes (saccharifies) and shortens starch conversion time during mashing. Aids in producing highly attenuated beer.
Beta-Glucanase – Decreases viscosity and improves solid/liquid separation and filtration.
Neutral Protease L – Add to the mashing stage to increase free amino nitrogen (FAN) in wort. Improves yeast growth and makes fermentation time more efficient.
For more information about our dietary supplement enzymes, please contact us today.
Virginia is the Birthplace of American Spirits—the first batch of whiskey was distilled right here in 1620. From there, George Washington went on to be the biggest producer of Virginia whiskey during his time, producing more than 11,000 gallons in 1798 alone.