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If malt naturally provides the amylases needed for saccharification, the use of targeted exogenous enzymes has become a precision standard in modern craft brewing.
Far from being simple emergency correctors, professional enzymes are true levers of innovation and operational efficiency. They make it possible to brew highly technical styles (Brut IPA, gluten‑free beers, ultra‑fruity NEIPAs), to incorporate high percentages of raw cereals without risking lautering clogs, and to accelerate tank turnover by eliminating diacetyl‑related rest times.
To integrate these tools into your brewing sheets, explore our complete catalogue of brewing enzymes for professional breweries.
1. Saccharification and attenuation enzymes (Brewhouse)
These enzymes act directly during mashing or fermentation to modify sugar structure and increase attenuation potential:
- Amylo‑glucosidase (Glucoamylase): It fully cleaves the alpha‑1,4 and alpha‑1,6 bonds of non‑fermentable dextrins, converting them into simple glucose. It enables reaching a final gravity of 1.000 (or even lower), essential for Brut IPAs, high‑ABV beers without heaviness, or “low‑carb” beers.
- Thermo‑resistant Alpha‑Amylase: Used at the start of mashing or when processing raw cereals (corn, rice, oats), it thins the mash at high temperature and ensures rapid degradation of complex starches.
2. Process and filtration enzymes (Fluidity and clarification)
The use of unmalted cereals (raw wheat, oats, rye) enriches beer texture but brings high viscosity that significantly slows filtration and sparging:
- Beta‑Glucanase / Xylanase: These enzymes break down beta‑glucans and pentosans responsible for gummy wort and clogged filtrations. Their addition during mashing guarantees a permeable grain bed, faster sparging, and a clear gain in extraction yield.
- Prolyl‑Endopeptidase (Clarity and gluten reduction): This specific protease hydrolyses proline‑rich proteins responsible for chill haze in bright Lagers and Ales. It also degrades immunogenic gluten fractions to produce reduced‑gluten or certified gluten‑free beers without altering malt aroma.
3. Fermentation and aroma‑profile enzymes
Added in the fermenter, these enzymes act on maturation and the release of volatile aromas:
- ALDC (Alpha‑Acetolactate Decarboxylase): The insurance policy against diacetyl. Added at yeast pitching, ALDC bypasses the metabolic pathway that forms diacetyl by converting alpha‑acetolactate directly into acetoin (flavourless). It eliminates the need for a prolonged “diacetyl rest”, shortens conditioning time by 3 to 5 days, and prevents unpleasant surprises in cans or bottles.
- Beta‑Glucosidase & Beta‑Lyase (Aroma‑release enzymes): Used during Dry Hopping, these enzymes cleave non‑aromatic hop precursors (glycosides and bound thiols) to release explosive aromatic compounds (passionfruit, maracuja, grapefruit), maximising dry‑hop impact in NEIPAs and Hazy Pale Ales.
4. Summary table: Which enzyme for which professional objective?
| Enzyme Family | Injection Stage | Main Technical Role | Application / Target Style |
|---|---|---|---|
| Amylo‑glucosidase | Mashing or Fermentation | Complete hydrolysis of dextrins into fermentable sugars. | Brut IPA, Ultra‑dry beers, Dense Tripels, Low‑Carb beers. |
| Beta‑Glucanase | Mashing (50°C – 65°C) | Reduction of wort viscosity and degradation of gel‑forming compounds. | Oat‑, rye‑ or raw‑wheat‑heavy brews (NEIPA, Witbier, Stout). |
| Prolyl‑Endopeptidase | Start of Fermentation | Prevention of chill haze and degradation of gluten proteins. | Gluten‑free beers, Ultra‑bright and shelf‑stable Lagers. |
| ALDC | Yeast Inoculation | Absolute prevention of diacetyl formation (buttery off‑flavour). | Fast‑turnaround Lagers, Hazy IPAs prone to Hop Creep. |
Rolling Beers Pro Technical Team Insight
Strictly respect the thermal inactivation ranges of your enzymes! Enzymes are living proteins whose activity depends on temperature and pH. If you use an enzyme during mashing (such as Beta‑Glucanase), perform a rigorous mash‑out at 78°C for 10 minutes at the end of saccharification to denature the enzyme if you want to stop its action. Conversely, if you use an enzyme during fermentation (such as Amylo‑glucosidase or ALDC), ensure the wort is fully cooled below 25°C–30°C so you don’t destroy the active molecules before they can do their job.
Any technical question about enzyme dosing or need a quote