Industrial enzymes, prepared from microorganisms, find a variety of uses in brewing,
for example in mashing They are also used as analytical tools, for example in determining starch or ß-glucan. However, commercial enzyme preparations normally contain a range of enzyme activities and frequently vary in their compositions. The principal aim of the malting process is to activate enzymes present in the barley kernel and to induce the formation of others, which we need later in the brewhouse.

Use of industrial enzymes in the brewhouse