Catalysts

Industrial Brewings

Beer production is a complex and laborious process that requires the use of key ingredients such as malted barley, water, hops, yeast, and adjuncts. The malt used for brewing determines the colour of the beer, and improper milling or low-quality malt can affect the flavour.

The beer making process is an art form that requires a great deal of precision and attention to detail. From selecting the right malt to managing the fermentation process, every step plays a critical role in the final product. Challenges in brewing can arise from a variety of factors, including the quality of the ingredients used, improper milling, and filtration issues. Slow fermentation, stuck fermentation, foaming, and beer stability are also common challenges that breweries face. Despite these challenges, with the right expertise and dedication, brewers can create high-quality beer that meets the demands of discerning consumers.

Our company offers a wide range of enzymatic solutions designed to cater to the unique needs of the industrial brewing industry. Our innovative products improve the brewing process by breaking down complex sugars, reducing viscosity, and improving filtration, resulting in better quality beer. We also offer customized solutions to meet the specific requirements of our clients, enabling them to produce high-quality beer while maximizing efficiency and profitability.

Our Products

Our offering includes a wide range of enzymes and additives used to improve and facilitate the brewing process such as saccharification of malts and adjuncts, improving trub separation, enhancing the availability of free amino-acid content in the wort, facilitating yeast fining, foam stabilization, chill-haze reduction, and beer stability.

Brewclar Cataglucanase Enzymalt Enzymash ENZYSACC PLUS Natunase BG Natunase BG Prime Natuclar Natunase TAA 4S Natumalt Prime Natupap NP Natuferm Natufine Plus Natunutr Natufloc Plus Natufoam SP Natunox

Brewclar is a product containing a highly specific fungal endopeptidase enzyme. This enzyme only cleaves in haze sensitive polypeptides at the carboxyl end of the amino acid proline.

Cataglucanase is a food grade complex of enzymes produced by fermentation of selected strains of Trichoderma reesei. The multi-component blend exhibits significant activity towards cellulose, hemicellulose, β-glucans, arabinoxylans & proteins. The enzymes in Cataglucanase hydrolyse these NSP’s & proteins often found in plant-derived substrates.

ENZYMALT is an amyloglycosidase enzyme specially designed for malt spirit fermentation attenuation. It have side activity of other supporting amylolytic activities, which converts non-reducing and complex sugars like dextrin’s/oligosaccharides/glucose polymers more efficiently into reducing fermentable form like glucose, than traditional amylo-glycosidase enzymes. This enzyme increases the availability of simple fermentable sugar from dextrin’s produced by starch liquefaction.

ENZYMASH is an enzyme for the entire application of un-malted barley, corn, wheat and rice-based grist saccharification & attenuation in brewing mashing process.

In ethanol fermentation, incomplete conversion of non-reducing and complex sugars into fermentable sugars can limit attenuation, reduce yield, and impact overall process efficiency.

Natunase BG have efficient Beta-Glucanase represents a group of carbohydrase enzymes which break down glycosidic bonds within beta- glucan. The preparation is mainly used in beer-brewing in the mashing process to ensure efficient breakdown of β-glucans, pentosans and other gums. This reduces the viscosity of the solution and thereby increases the filtration rate of both wort & beer and haze is avoided.

In malt and grain processing, high beta-glucan content leads to increased viscosity, poor filtration, and reduced extract yield, impacting overall process efficiency and throughput.

In brewing, achieving consistent clarity and stability is essential for maintaining product quality, visual appeal, and downstream processing efficiency

In brewery industry usage of adjuncts is a widespread practice and due to high gelatinisation temperature of adjuncts, usage of thermostable enzyme in separate liquefaction to provide consistent extract yield. Natunase TAA 4S consists of a thermostable α-amylase that offers better extract yields and enables the possibility of using various adjuncts, especially rice, in beer industry at high dissolved solids to increased brew house recovery

In brewing and grain processing, inconsistent mash conversion, suboptimal enzyme activity, and variability in raw materials can lead to reduced extract yield, poor wort quality, and inefficient processing.

NATUPAP NP is an optimum blend of purified papain and Neutral protease side activity. Papain is extracted from the fruit of papaya tree named Carica papaya. It is collected by trapping the unripe fruit, drying and then purifying the latex.

In brewing, especially under high gravity conditions, incomplete dextrin breakdown can limit fermentability, reduce attenuation, and lead to stuck fermentation, impacting process efficiency and product consistency.

In brewing, achieving consistent clarity and stability in the final product is essential for maintaining visual quality, filtration efficiency, and overall product acceptance.

In brewing, especially under high gravity conditions or advanced filtration systems, yeast performance can be limited due to nutrient deficiencies, leading to slower fermentation and reduced aenuation.

In brewing, achieving effective clarification and separation during wort processing is essential for maintaining product quality, filtration efficiency, and overall process consistency.

In brewing, maintaining consistent foam stability without compromising beer clarity, taste, or overall sensory profile is a critical challenge, especially during final processing stages.

In brewing, maintaining process stability and consistency during critical stages such as wort chilling, aeration, and pitching is essential to ensure efficient fermentation and product quality.

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