NETHERLANDS – DSM has launched a new enzyme called Maxadjunct ß L adjunct brewing enzyme which enable the use of unmalted raw materials in beer making.

This enzyme innovation, derived from selected bacillus strains, allows brewers to increase the adjunct level in beer, making the switch from malted to unmalted raw materials possible.

“Adjunct brewing is made possible by using solutions that provide the enzymes usually developed by malting ingredients,” Joana Carneiro, business director of beverages at DSM Food Specialties explained.

DSM says brewers can use the new enzyme solution to leverage local unmalted materials, bypass the cereal cooking stage of production, save energy and increase capacity by 25 percent, according to the company.

“As malting is both water- and energy-intensive and accounts for 10 to 15 percent of the carbon footprint of beer, adjunct brewing typically allows for a significant reduction of both the resources used and the environmental impact of beer production,” she adds.

Furthermore, adjunct brewing with enzymes can help producers overcome challenges by decreasing the amount of raw materials needed for beer production and creating a premium beer with locally available ingredients that may vary in quality.

“A decrease in the quality of raw materials can increase the protein levels of crops, which may lead to malted raw materials that contain less starch to be converted into fermentable sugars, resulting in beer that is more sensitive to haze formation,” Carneiro explains.

Maxadjunct ß L makes the starch in adjuncts more soluble and improves its conversion into fermentable sugars at temperatures of up to 80°C, effectively removing the cereal cooking step even when using adjuncts with high gelatinization temperatures, which typically adds cost and complexity to the brewing procedure.

The launch of Maxadjunct ß L comes as consumers pay more attention to what goes into their beer.

DSM found that 39 percent of individuals are willing to pay a premium price for beer produced with locally sourced raw materials.

DSM’s 2020 Brewing Consumer Insights Report found that 54 percent of people said they are heavily influenced by ingredient claims, and 39 percent of individuals willing to pay a premium price for beer produced with locally sourced raw materials.

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