Consistent and efficient adjunct liquefaction

Adjuncts are used in the brewing process to replace part of the malt. Despite the benefits of using adjuncts, a potential concern for some breweries is the consistency of the process. A high level of consistency is required in order to optimise extraction and achieve the desired attenuation.
Based on the local brewing conditions and the local raw materials, Novozymes offers a range of Termamyl® enzyme products that ensures you a consistent and efficient liquefaction process. As a result, the brewhouse efficiency is improved.

Termamyl: The key to your liquefaction and extraction

All the malt enzymes are preserved for the mixed mashing processes
Boosts the diastatic potential of the mixed mashing process
Faster saccharification and production of the right level of fermentable sugars to attain the higher side of target attenuation
Flexibility in processing various adjuncts
Flexibility in balancing volume and temperature in the mashing programme
High adjunct ratio allowed
Reduced process costs
Shorter process time
Simpler liquefactionSimpler liquefaction
All the malt enzymes are preserved for the mixed mashing processes
High adjunct ratio allowed

Smooth brewing operations
Well-modified malt is no guarantee for ensuring optimum brewing production, every time. Process fluctuations such as varying wort viscosity and varying wort and beer filterability may be experienced. In addition, the extract yield may turn out lower than expected. In conclusion, the brewing processes are not as predictable and economical as they could be. Novozymes offers a range of enzymes that allow optimum beer brewing, every time. Brewhouse efficiency is improved and process fluctuations are minimized. Cellar capacity is improved through optimum beer filtration. At Novozymes we call it Smooth Brewing Operations.
Viscoflow: Insurance for smooth brewing operations Ultraflo: Your key to consistent, fast wort and beer filtration
Ultraflo: Your key to consistent, fast wort and beer filtration

Brewhouse value
Control of malt behaviour despite variations in malt quality
Consistency in achieving optimum brewhouse efficiency
Increased extract yields
Reduced lautering and mash filtration time
Cellar value
Improved beer filterability
Longer filtration cycles (less down time)
Net profits
The cost of enzyme treatment is more than covered by the gains that are achieved, no matter how well modified the malt.
Malt and Cereal Enhancement
Exogenous enzymes used with undermodified malt and high adjunct proportions enable cost-effective brewing while maintaining brewhouse efficiency and wort and beer quality.
High beta-glucan content, low soluble nitrogen and low malt enzyme activity is characteristic of undermodified or onhomogeneous malt and necessitates exogenous enzymes.

High proportions of adjunct require exogenous enzymes to ensure proper extraction and problem-free brewing.

Novozymes offers a range of Ceremix® products that allow the brewery to compensate for the lack of sufficient enzymes provided by these cost-saving raw materials. At Novozymes we call it Malt and Cereal Enhancement.

Ceremix: Your key to process guarantee using any malt and adjunct
Process consistency
Efficient wort and beer filtration
High extract yield
Cost savings
The possibility of using undermodified malts efficiently
Substitution of expensive malt with desirable unmalted cereals
Control of FAN and fermentability
Ensures sufficient amino acids for proper yeast growth

Attenuation control
Attenuation control is crucial to the brewmaster. However, it can be difficult to achieve the same attenuation consistently due to variation in raw material quality. Consumer trends such as ‘light’, ‘low carbohydrate’ and ‘low calorie’ beers require production of highly attenuated beers, which can be a technical as well as an economical challenge. In normal beer, the conversion of residual non-fermentable carbohydrates in order to achieve higher attenuation degrees is another challenge.
Novozymes offers a range of products and the expertice allowing your brewery to achieve the desired attenuation control solution in a simple and cost-efficient way.

Attenuzyme®, AMG®, Fungamyl®, Promozyme®: Takes your attenuation to a higher level

Ability to follow consumer trends for low carbohydrate, low calorie and light beer through the production of highly attenuated beers.
Enables the brewmaster to obtain the desired level and type of fermentable sugars cost effective every time.
Customised solutions to reach specific attenuation targets and needs.

Reduced maturation time
Beer maturation ties up the fermentation and storage capacity of the brewery. Maturation can be a production bottleneck, especially with seasonal production peaks. Diacetyl control is a key parameter for reduced maturation time. Novozymes offers a reliable process for reduced maturation time by preventing the formation of diacetyl during fermentation. Consequently, the brewery can respond to the market demand for beer during the high season, while cash flow is improved as a result of the more efficient use of fermentation and storage tanks.

Maturex: Your key to reduced maturation time – any time


Ability to stay on the market during the high season despite fermentation and maturation limitations
Reduced maturation time (normally two days of savings as minimum, but in some cases up to 14 days)
More efficient use of fermentation and storage tanks
Improved cash flow
No need for investment in new tanks to increase cellar capacity
Insurance for beer quality
Reduce or eliminate the warm maturation (diacetyl rest)
Controlled VDK content in the final beer