WeissBioTech expand brewery enzyme portfolio with two new modules
17 Jan 2023 --- Frankfurt-based WeissBioTech has unveiled Deltabrew Lautermax and Deltabrew Attenumax as new tailored modules to its range of brewing enzymes. The enzyme solutions will equip brewers with the tools they need to address the latest needs in brewing entirely, says WeissBioTech.
As part of the brewing process, enzymes are added as processing aids to optimize brewing during mashing or fermentation to increase the production of fermentable sugars, which aid the mash filtration, speed up the maturation process and, in the case of low-calorie beers, decrease the number of carbohydrates in final products.
To this end, the first module, Deltabrew Lautermax, boasts various enzyme preparations for hydrolyzing beta-glucans, pentosans and related carbohydrates. It also improves the wort separation rate and efficiency of lautering and mash filtration, reduces the risk of beer haze due to beta-glucans, reduces variations in the process due to crop quality, and improves the efficiency of beer filtration.
The second module, Deltabrew Attenumax, includes various saccharifying enzyme preparations to increase attenuation during mashing or fermentation. Similarly, it increases the number of fermentable sugars, reduces residual carbohydrates, improves attenuation and shortens fermentation time while removing beer haze via starch.
Pieter-Jan Heijkoop, director at WeissBioTech, notes the growing popularity of enzymes within the brewery space.
“The demand for brewing enzymes in the beer segment is expected to witness significant growth due to the rising popularity of beer consumption in general, rise in technological innovations, and growth in the craft beer segment and the number of microbreweries,” he explains.
“The growth of brewing enzymes can further be attributed to the increase in the production of flavored and gluten-free beers.”
“Increased costs of raw materials and energy present a major challenge for today’s brewer,” adds Philipp Buss, global sales manager. “The impact of climate change brings along an increase in fluctuations in the quality of raw materials.”
Tapping into the market
Change is brewing within the beer space, with traditional, alcoholic beers facing strong headwinds while low-and-no-alcohol beers continue to soar in popularity. The record for the largest investment into a zero-alcohol beer company within the EU was recently broken by Lucky Saint, in line with the currently growing zero-alcohol market, accelerated during Dry January.
Big breweries are taking note of the trend toward low- and no-alcohol intake by releasing zero percent versions of their brands. This move comes as the price of traditional beer production is increasing while demand falls, with the Japanese government even campaigning for consumers to drink more alcohol.
Beer still attracts varied commentary, with one study finding that beer helps increase gut bacteria diversity. At the same time, other breweries have begun to push against binge drinking by labeling their beers with net alcohol displays and educational links.
By James Davies
To contact our editorial team please email us at email@example.com
Subscribe now to receive the latest news directly into your inbox.