Basic Enzymology for Brewing

CBC Online 2020
Speakers: Alan Windhausen

In an industry dealing with shifting trends, where brewers are constantly working toward increasing efficiency and quality, it is necessary to reevaluate our relationship to the processes that underly production, from mash-in to clarification.

This seminar is a companion to the Practical Enzymatic Brewing (which focuses on how to most effectively use enzymes in the brewing process). This presentation is beginner level, focused on providing the background knowledge of what enzymes are, and where they factor into the brewing process, covering:

  • Background biology and chemistry of enzymes, proteins, and carbohydrates
  • Endogenous to malted grains (how and why they form)
  • The typical process of brewing, as viewed through the lens of enzyme activity (from mash-in to clarification)

Learning Objectives:

  • Understand the foundation of enzymology (biology and chemistry of enzymes)
  • Review the biological and chemical nature of the components to beer
  • Know the sources of endogenous enzymes in malt
  • Understand the role of enzymes in a basic brewing process
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This seminar was sponsored by:

Resource Hub:

Process Aids