Brewing with enzymes

Now introducing the Mr. Malt range of enzymatic preparations. These enzymes are great tools in a professional brewery setting, selected for their value-adding properties. Enzymes acts as catalysts with varying properties, which means that they may speed up, halt or transform reactions or molecules in the mash, during fermentation or post-fermentation.


ALDC Zyme Enzymatic solution developed for diacetyl control. Helps reduce maturation time and eliminates the risk of Hop Creep–related diacetyl.

GF-Clear Zyme Enzymatic solution designed to improve beer clarity, colloidal stability and gluten reduction ideal for both craft and industrial breweries. When used during fermentation it can remove haze-forming proteins and reduce gluten levels below 10 ppm.

No-Low Zyme Enzymatic solution developed for the production of Low- and No-alcohol (No-Low) beverages. Converts fermentable maltose into non-fermentable isomalto-oligosaccharides (IMO) without sacrificing beer body and mouthfeel, offering a richer flavor profile which despite the low alcohol level is more similar to traditional beers.

Opti-Mash Zyme is an enzymatic complex developed to optimize mash performance. It contains thermostable alpha-amylases, beta-glucanase, and a protease.

Other functional products

Antifoam Calsil FGA 20 is a silicone food-grade emulsion. Designed to quickly limit foaming during boiling, distilling, treatment of fruit must and fermentation

Staze Permanent Stable Haze is made from gallotannins extracted from renewable plant materials. It can be added during beer maturation processes to create a natural, stable, intentional haze for NEIPA and wheat beers.

Go-Ferm Sterol Flash is a natural dry yeast protector which allows faster and more efficient wine yeast sterols integration during yeast rehydration. Increases the yeast membrane resistance for better yeast viability and vitality during fermentation.

Spring’Blanche™ is a yeast protein extract specifically developed to introduce and maintain a permanent haze in beer (ideal for wheat beers, Belgian Style Wit/Blanches – or hazy IPAs). 

Phantasm is the original Thiol Precursor Product, rich in Cysteine and Glutathione bound Thiol Precursors, which in the right fermentation conditions will unlock into Free Thiols 3SH and 3SHA, through a process called biotransformation. The selection of yeast and hops will have an active role on how the Phantasm addition will play out in the beer.