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 Basic Enzymology for Brewing seminar (which focuses on how to most effectively use enzymes in the brewing process). This presentation is intermediate level, as an in-depth exploration of both endogenous and exogenous enzymes in brewing, covering:
- Endogenous to malted grains (how and why they form, their nature, and their tolerances), and how to utilize them both within those tolerances and beyond their extremes
- The nature and use of exogenous enzymes, e.g. sources and production of exogenous enzymes (and the implications for vegans)
- How to create specialty products like Brut beers, and other novel brewing uses (low carb, gluten free, etc.)
- Using clarity enzymes for filtration (as well as their usage and limitations with gluten-reduction)
Learning Objectives:
- Know the sources of both endogenous and exogenous enzymes
- Be able to push endogenous enzymes and increase their effect
- Have a greater understanding of sources and varieties of exogenous enzymes
- Have an appreciation of exogenous enzymes’ limitations and potential downsides
- Gain a sense of possible new products made possible by smart enzyme usage
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