View Table of Contents
IFF Brewing Enzymes Reduce Cost, Increase Yields, Improve Efficiencies
Traditional brewing is based on enzymes produced by malted grain. Critical enzymes developed during malting of brewer’s grains include amylases, proteases and cellulases. These same critical enzymes are available from Gusmer through Danisco, part of the IFF family, giving you the tools to reduce cost, waste, and energy consumption, accelerate production and achieve consistently high-quality beer. • Achieve target attenuations • Assure consistency even with varying raw materials • Improve mash separation for increased wort quality • Reduce cost, waste, and energy consumption • Increase yields and boost efficiency IFF liquid enzymes are available in a variety of pack sizes, ranging from jerricans to IBC totes. Contact your Gusmer representative for availability and lead times.
Customer Testimonial “We use IFF enzymes to shorten cycle times, increase process efficiencies, and maintain long term stability of clarity in finished products.”
Christopher O’Connor, V.P. Brewery Operations Prost Brewing - Northglenn, CO
Mashing Heat-stable alpha-amylase rapidly and randomly breaks down starch molecules into smaller sugars, reducing viscosity, enhancing wort fermentability, and minimizing the risk of starch haze formation in beer.
AMYLEX ® 6T
AMYLEX ® BT2
BEST IN CLASS
Thermostable α-amylase • Best in class at lower doses • Rapid viscosity reduction at low & broad pH ranges • High thermotolerance for broad operating conditions
Classic Thermostable α-amylase • Rapidly reduces viscosity at medium or high gelatinization temperatures • Great for beers that require organic approval
AMYLEX ® 5T
Thermostable α-amylase • Efficient viscosity reduction with high adjunct brewing • Allows for use of low water to grist ratio • Reduced processing costs
10 2025 - 2026 Gusmer Enterprises, Inc. Brewing Products Catalog
Powered by FlippingBook