Beer has been brewed for over 5000 years and is one of the oldest known food/beverage processes to utilize enzymes. Malt and Koji have served as the traditional source of starch, protein, and enzymes needed for brewing beer and distilling spirits. Today, commercial enzymes are available that offer brewers many benefits, both in processing and in product functionality. Boli BioProducts USA has a full range of innovative brewing enzyme solutions that allow you to improve and better control your process, reduce cost, and improve quality of products.

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Raw Material Optimization

Boli BioProducts USA’s enzymes give brewers the tools they need to make consistently high quality products using a wide variety of grains and starchy raw materials, such as corn, sorghum, wheat, rice, rye, and sugar syrups. Adding Boli BioProducts USA’s enzymes helps reduce your raw material costs and allows you to develop new products with unique flavor profiles.

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​Cooking/Liquefaction

Barley malt contains alpha-amylases which normally work at a low liquefaction temperature. When cereal adjuncts are used (such as corn, rice, rye, sorghum, etc.), these adjuncts have higher gelatinization temperatures and lack endogenous enzyme activity. These cereal adjuncts require the use of thermostable alpha-amylases for starch liquefaction. In addition, some barley malts may have limited alpha-amylase; these too, require the addition of exogenous alpha-amylases.Boli BioProducts USA offers brewers a wide range of liquefaction enzymes for obtaining the optimal results from the liquefaction step. Our range of liquefaction enzymes for brewing have been specifically designed for use at different temperature ranges (mid to high temperature) while maintaining very stable enzyme activity.

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Our Enzyme Solutions for Liquefaction

• Rapidly reduce viscosity

• Develop DE efficiently

• Eliminate need for calcium addition under most conditions

• Promote higher fermentation yields

• Reduce chemicals usage for pH adjustment

• Reduce water and energy usage

• Promote shorter cooking cycle time

• Offer greater flexibility for changing adjunct ratios

• Are available in Non-GMO and GMO

• Offer excellent cost reduction benefits

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Mashing, Saccharification and Fermentation

Mashing is the process of activating enzymes in the malt to convert starch into sugars. During mashing, both the carbohydrates and protein components are enzymatically modified in preparation for the fermentation step. The percentage of fermentable sugar in the total extract (wort) determines the attenuation limit (% extract that has been fermented) and this is established during mashing. Degraded proteins not only provide free amino nitrogen source for yeast growth to improve fermentation rate, but also give beer better foam. The beta-glucan degradation that occurs during mashing is important; if the beta-glucans are not sufficiently broken down, then issues with wort run-off, filtration, and lower yield can occur.

Due to the limitation of the enzymes present in malt or varieties of adjuncts used in brewing or if a highly attenuated product is desired, the use of commercial enzymes becomes essential to achieving your specific goals.

Boli BioProducts USA offers a wide range of specially designed and formulated enzyme products to enable you select the solutions that best fit your specific requirements.

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Our Enzyme Solutions for Mashing, Saccharification and Fermentation

• ​Maximize fermentable sugar conversion

• Increase fermentation rate and ethanol yield

• Reduce processing time

• Increase extract yield

• Produce highly attenuated beers

• Reduce starch residue in distiller’s grains

• Offer superior cost reduction

• Provide flexibility for wide range of operating conditions (pH & Temperature)

• Improve wort separation & filtration yield

• Provide the brewer with maximum flexibility in using raw materials

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Our Enzymes for Brewing & Potable Alcohol Include