For centuries, a great secret has been revealed to man- the bubbly elixir known as beer.

The natural ingredients undergo a series of simple yet fascinating processes to convey
them into one of the world’s most popular beverage. A handful of major breakthroughs
have led to the modern brewer and its ability to produce the same beer consistently.
Let us look at the growth of beer industry
INDUSTRY SALES (SHIPMENT)

214
212.6
MILLION BARRELS

212

210 210.4

208 208.2

206 206.1

204 204.1

202
2005 2006 2007 2008 2009 2010 2011
YEAR
The different steps of beer making are Mashing, Lautering, and Boiling, Fermenting,
Conditioning (Maturing), Filtering and Filling. Enzymes play a major role in brewing
industry
Enzymes Process Application

Proteolytic/ diastatic Malting stage To increase the protein digestion in mash

enzymes/ beta amylase and provide more soluble nitrogen
Hydrolysis of pairs of sugar from the non
reducing end
Beta Glucanase/ Malting /Fermentation, To prevent the beta glucan in the barley
pentosanases maturation from interring with wort and beer filtration
Combination of alpha Fermentation stage Increase the amount of fermentable sugar
amylase with Digest the starch into dextrin then to
amyloglucosidase glucose,
Alpha acetolactate Maturation stage To bypass the diacetyl step and convert
Decarboxylase alpha-acetolactate directly into acetoin.
Shortens the maturation time
Increase in the beer production etc

Papain/ glucanase Chill proofing and Prevents the haze in the beer by solubilising
filling the yeast cell surface
Glucanase also can be added to prevent the
beta glucan decreases the filtration rate

Mashing is the brewer's term for the hot water steeping process
which activates the malt enzymes and converts the grain starches into fermentable sugars.
There are several key enzyme groups that take part in the conversion of the grain starches
to sugars. When mashing malted grain, the brewer is concerned with two main classes of
enzymes: proteases (or proteolytic enzymes), and diastases (or diastatic enzymes).
Proteolytic enzymes break down long complex chains of protein molecules into simpler
and more useful proteins and amino acids. Diastatic enzymes convert starch molecules
into fermentable sugars and unfermentable dextrins. Each of these enzymes is favored by
different temperature and pH conditions. This transformation of starch into sugar by the
enzymes was lightly initiated during malting. It is essential because yeast can’t transform
directly starch into alcohol. Starch has to be first transformed into sugar by the enzymes
developed during malting.

It is the separation of extracts won

during mashing from the spent wash grain to create wort. It is done in the lauter tun.
Lautering has two stages first wort runs off, in which the extract is separated in an
undiluted state from the spent grains. And sparging in which extract is rinsed off with hot
water. The wort ensures its sterility and prevents the infection. During the boil hops are
added, which contribute bitterness aroma and flavour to the beer. The boiling continues
for 60 -120 minutes.

It is the stage in which sugars won from the malt are

metabolized to alcohol and carbondioxide by means of enzymatic combination.
Glucoamylase digest the starch to dextrin and then to glucose. Hydrolyses the 1,4 bonds
and also branch point of starch. Malt alpha and beta amylases can’t break the branch
point bonds of starch. For that purpose specially designed glucoamylase are used to
digest starch to glucose. Once the temperature is raised, more starch is getting digested
but glucoamylase will be inactivated are used to digest starch to glucose. Wort is cooled
and added with yeast which transforms the fermentation sugar dissolved in water into
alcohol and carbon dioxide. After about eight days, this fermentation is finished. We
distinguish two main types of beer: the bottom fermenting beersBottom yeast gives a
smoother, less flavoured and almost neutral taste that makes the taste of the flavour and
of the hop stronger. It is the yeast used for classical beers.Top yeast is energetic yeast that
reproduces a lot and that only works well with a temperature higher than 20°C. It
produces more ethereal and flavoured beers that seem to be light and easily digestible,
even when their density is strong. It is the ideal yeast for specialty beers.

After fermentation is complete, the beer is set in the fermenter for several weeks at 0°C.
The goal of this is to refine the taste, clarify partly the beer and to saturate it with CO2.
Top beers only undergo a short cooling.
Maturation is one of the most important steps because beer aroma and flavor profile
depends on this step. Beer maturation mostly involves removal of Diacetyl. Diacetyl
gives beer an off flavour like buttermilk and one of the main reasons for maturing a beer
is to allow the diacetyl to drop to a level at which it cannot be tasted. Diacetyl is formed
by the non-enzymatic oxidative decarboxylation of alpha-acetolactate, which is produced
by the yeast during primary fermentation. The diacetyl is removed again by the yeast
during the beer maturation stage by conversion to acetoin, which has a much higher
flavour threshold value.In fact; acetoin is almost tasteless compared with diacetyl. By
adding the enzyme alpha-acetolactate decarboxylase at the beginning of the primary
fermentation process, it is possible to bypass the diacetyl step and convert alpha-
acetolactate directly into acetoin.
Spontaneous oxidative
Decarboxylation (Slow)
α –ACETOLACTATE DIACETYL
Yeastreductase
Reductase`
α –Acetolactate Decarboxylase ACETOIN
(fast)

It stabilizes the flavour,

and gives beer its polished shine and brilliance. Not all beer is filtered. Usually papain
enzyme is used for this purpose of haze removal. Haze is mainly due to the high
molecular weight dextrins as well as yeast cell surface. The use of enzyme such as papain
and alpha amylase helps to improves clarity and haze stability of beer. Beta glucans also
causes the hindrance for filtration of beer. Glucanase can be added to the fermented beer
during storage. Thus it can help for easier filtration