Using glucoamylase in brewing: how APRO-ZYME AG-5 ANAX shapes dry beer styles

The use of glucoamylase in brewing is an effective way to control the composition of the wort, allowing brewers to create beer styles that cannot be achieved through standard mashing. For example, in the production of “dry” beer styles such as Brut IPA, the enzyme makes it possible to achieve an effervescent, extremely dry profile with no residual sweetness. In the production of low-calorie beers such as Light Lager, it allows the removal of dextrins, reducing caloric content while maintaining alcohol levels.

Anax Group offers the enzyme APRO-ZYME AG-5 ANAX — a highly active glucoamylase obtained through fermentation of a selected classic strain of Aspergillus niger.