The last and very important stage of beer brewing is maturation. Its duration and specificity depends on the type of beer. Wheat beer has the fastest maturation period: it can be tasted after 2 weeks. Light, lager beers require a longer maturation period - from 1 month, ideally up to 3 months. And dark varieties and ales are aged for about 2-3 weeks.
If the problem arises of shortening the maturation time of young beers and preventing diacetyl formation, the Anax group offers the enzyme APRO-ZYME ALDC ANAX.
Discover how glucoamylase enables the production of Brut IPA and Light Lager. APRO-ZYME AG-5 ANAX is a professional enzyme for precise control of wort composition. ..
How Strong Beer Is Made: APRO STRONG DARK ALE Yeast, Sugar, Yeast, and Aging..
Dive into the world of strong beers with APRO STRONG DARK ALE yeast from ANAX. ..
American ales are famous for their diversity of flavors and types, and APRO AMERICAN ALE yeast from Anax Group makes their production even better...
Mandarina Bavaria hops with bright tangerine aroma for citrus beers..
Learn how to preserve the unique flavors of white wines using modern techniques and controlled fermentation...