Brewing with enzymes - Enzymes in Food Technology - page 194

The brewing process is a natural biological process and its efficiency relies mainly on
the quality of its raw materials. Ways of directly improving the raw material issues can only
be controlled outside of the brewery environment and start literally at grassroots, growing
the cereal and hop crops. Away from this, within the brewery environment, the only way of
controlling the efficiency of the process and the quality of the final product is by development
of new equipment technologies and the application of processing aids and ingredients. 11 In
essence, optimal application of processing aids and, more specifically, enzymes can give
the brewer the freedom to retain and improve their processes, irrespective of starting raw
material qualities. Optimal commercial enzyme usage can also mean cost savings.

ACKNOWLEDGEMENTS

We would like to thank our brewing colleagues in the company in general as they have
contributed to this chapter with their considerable brewing and enzyme knowledge and
experience accumulated over the past 30 years. Furthermore, we would like to thank directors
of Kerry Bio-Science and in particular Antonio Occelli for giving permission to publish this
chapter.

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