Enzymes give brewers the freedom to find new ways to serve the growing number of health and 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 year’s barley crop has been impacted by unfavorable weather conditions. North America and parts of Eastern Europe have especially suffered from extreme weather such as heat waves, heavy rains, and storms. Droughts in North America are severely impacting malting barley production. In the U.S., the total barley production is expected to drop more than 30% compared to last year, while the Canadian production is expected to drop by 20%. Breweries are, therefore, naturally concerned as they expect a reduction in beer throughput and an increase in beer haze and raw material costs and qualities.
This sponsored BA Collab Hour webinar will provide an overview to craft brewers of how to continue producing the same great beer your customers love even under this year’s circumstances. Enzyme solutions boost the extract yield of your recipe to save on raw materials, and they help keep your process consistent and your beer great—even while adapting to supply fluctuations.
About the Speaker
Alexander Merz, Brewing Engineer
Alex Merz was born in Germany. He found his passion for beer in high school and this led him to obtain his degree in Brewing Engineering from the Technical University of Munich (TUM) and two master's degrees in Brewing and Business Administration. His first job was working for a global flavor company as an application development specialist for beer and beer mixed beverages. He started working for Novozymes in 2014 as brewing engineer supporting Carlsberg, Molson Coors, and Heineken in the European Union, Africa, Asia, and China. He is also a regular guest lecturer at the Technical University in Munich.
Alex loves being with his family, drinking beer, socializing, travelling and playing a few instruments.