Keep the flavor, hold the alcohol
23 Jul 2021
Consumers are increasingly paying more attention to what goes into their beer, with 54% of people reporting that they are heavily influenced by ingredient claims and 39% of individuals willing to pay a premium price for beer produced with locally sourced raw materials.1 These preferences are largely linked to the trend for more sustainable products and have created a need for brewers to lower the impact their processes have on the environment while ensuring economic viability. Meeting these requirements, alongside rising consumer demand for variety in flavors, can be a complex task for producers.
To overcome these challenges, as well as the added variability in fermentable sugar levels that can occur when using locally available adjuncts, producers are increasingly looking for adjunct brewing solutions that improve the flexibility, capacity and sustainability of their processes. DSM’s adjunct brewing solutions are helping brewers work more cost-effectively and achieve their sustainability targets. Our solutions also offer enhanced attenuation control for further increased flexibility in recipe formulation and helps to unlock maltose from adjuncts, meaning brewers can create diverse beer varieties – no matter which cereal base is used.
This extensive range of enzymes is complemented by DSM’s global team of brew masters and application scientists. These experts provide their in-depth knowledge of brewing with adjuncts and support with recipe development from start to finish using tools like DSM’s Adjunct Brewing Business Calculator to enable a fast route to market with new, exciting products.
1 DSM, brewing consumer insights report, 2020.
MaxadjunctTM ß L enables liquefaction and saccharification of starch in adjuncts up to 80°C
*Reliant on brewery setup
Even with different cereals, desired sugar profile can be achieved.
Flexibility to achieve RDF/ADF targets with available local raw materials to control costs.
16-20% CO2 footprint reduction in beer production.
Energy savings (no need to boil mash in cereal cooker & shorten mash cycle time by 20%)
Maxadjunct™ ß L is DSM’s latest innovation for brewing with adjuncts, allowing breweries flexibility to use a wide variety of local raw materials and skip cereal cooking because it enables liquefaction and saccharification of starch in adjuncts even up to 80°C. This can increase brew house capacity by as much as 25%* and reduce mash cycle time up to 20% making it a highly sustainable solution.
*Reliant on brewery setup
Today’s brewer is under increasing pressure to maximize brewing capacity, speed up the process, reduce waste and beer losses, improve flexibility to brew with local raw materials and do all of this whilst delivering the same high quality beer.
Brewers Compass® SMART is an all encompassing solution especially curated for challenging recipes containing up to 30%-50% barley or wheat. It saves costs by replacing expensive malted barley and enables brewers to develop high-quality, great-tasting beer drinks more sustainably.
Ideally, all-malt wort has necessary components for a successful fermentation: Sugars, amino acids, vitamins, and minerals. However these elements can be absent when brewing with adjuncts. Addition of yeast extracts can help to overcome this challenge by continually facilitating consistent fermentations. Our high quality, highly viable yeast based nutrient Gistex® LS Ferm is ideal for efficient fermentation.
Gistex® LS Ferm Powder is a yeast based nutrient that supports in achieving high %RDF and %ABV values, being the attenuation and cellar capacity control instrument. It also reduces yeast stress and formation of off-flavors ensuring adjunct beers with great taste and aroma profile.