Beer is one of the oldest alcoholic beverages in the world, with its origins dating back to ancient civilizations such as the Egyptians and the Mesopotamians. The brewing process has evolved over time, with modern-day beer production relying heavily on the use of enzymes. Enzymes are proteins that catalyze chemical reactions, and they play a critical role in the beer brewing process. 

1. Alpha-amylase

Alpha-amylase is an enzyme that breaks down starch into dextrin that is later further degraded by other enzymes into much simpler sugars, such as maltose and glucose. It is found in malted barley, which is a key ingredient in beer brewing. During the mashing process, alpha-amylase is activated by water and heat, and it begins to break down the starch in the barley into fermentable sugars. This process is critical for beer production because yeast can only ferment simple sugars, not complex starches. External alpha-amylase is often used for adjunct liquefaction and if inferior malt has to be used.

Advantages of using alpha-amylase in beer brewing include fast viscosity reduction of mash, increased brewhouse efficiency and consistency in the mashing process. By breaking down the starch into smaller sugar molecules, alpha-amylase makes it easier for yeast to consume the sugars and convert them into alcohol. This results in a higher yield of alcohol and a more consistent flavor profile in the beer.

2. Beta-amylase

Beta-amylase is another enzyme found in malted barley that breaks down starch into sugar molecules. However, beta-amylase specifically targets the end of the starch chain, producing maltose. This is important because maltose is the primary sugar used by yeast during fermentation. Many times fungal amylase is used intead due to its similar function and cheaper price. 

The use of beta-amylase in beer brewing can result in a more fermentable wort, which can lead to a higher alcohol content in the finished beer. Additionally, beta-amylase can help produce a drier beer with a crisper finish, which is desirable in many beer styles.

3. Protease

Protease is an enzyme that breaks down proteins into smaller peptides and amino acids. It is found in malted barley and can be activated during the mashing process. While the primary role of protease in beer brewing is to provide yeast with essential amino acids for growth and metabolism, it can also have an impact on the stability, flavor and mouthfeel of the finished beer.

When protease breaks down proteins, it releases amino acids and peptides that can contribute to the flavor and aroma of the beer. Additionally, protease can help improve the clarity and stability of the beer by breaking down proteins that can cause haze and sedimentation.

4. Glucoamylase

Glucoamylase is an enzyme that breaks down complex sugars, such as maltodextrins, into glucose molecules. It can be added to the wort to increase fermentable sugar level and increase alcohol yield.

The use of glucoamylase in beer brewing can result in a drier beer with a crisper finish. Additionally, it can help improve the beer's shelf life by breaking down residual sugars that can contribute to spoilage.

5. Xylanase

Xylanase is an enzyme that breaks down hemicellulose, a complex carbohydrate found in barley and other grains. It is typically added to the beer during the mashing process to help break down the cell walls of the barley and release more fermentable sugars and at the same time reduce wort viscosity. Arabinoxylanase are used to break down complex carbohydrates, which improve the efficiency of the mashing process and increase the yield of fermentable sugars.

The use of xylanase in beer brewing can result in a higher yield of fermentable sugars, which can lead to a higher alcohol content in the finished beer. Additionally, it can help improve the mouthfeel and body of the beer by breaking down complex carbohydrates that can contribute to a thick, heavy mouthfeel.

6. Alpha-Acetolactate Decarboxylase (ALDC)

ALDC helps convert alpha-acetolactate, a precursor to diacetyl, into acetoin, which has a more desirable flavor profile. By using ALDC, brewers can produce beer with a smoother, more balanced flavor, without requiring extended aging or conditioning.

7. Beta-glcanase

Beta-glucanase is an essential tool for modern brewers who want to produce high-quality beer consistently and efficiently. By breaking down beta-glucans in the mash, this enzyme can help to reduce wort viscosity, and improve wort clarity, fermentation efficiency, and overall beer quality, making it an essential ingredient in the brewing process.

Beta-glucanase is particularly useful when working with under-modified malts or adjuncts like barley, which can contain high levels of beta-glucans. These ingredients can be difficult to work with and may result in poor wort clarity and reduced fermentation efficiency. By adding beta-glucanase to the mash, brewers can overcome these issues and produce a high-quality beer that meets their standards. 

Enzymes play a critical role in the beer brewing process, from adjunct flexibility, malt enhancement, brewhouse efficiency improvement, beer stabilization and new product development. Enzymes are essential to the production of high-quality beer. By understanding the various enzymes used in beer brewing and their effects and advantages, brewers can create unique and flavorful beers that satisfy even the most discerning of palates. Sunson’s pioneered the launch of beta-glucanase blend for brewing, and our product portfolio covers all the aforementioned applications and have been successfully used in industry.