This optimises cost and environmental performance without compromising process efficiency and brewing yield.
Jolande de Ridder, Kerry EMEA marketing manager, said: “Brewers are being challenged to manage costs, decrease their carbon footprint, minimise environmental impact and pay attention to sustainability issues.
“Using locally grown barley adjunct, instead of conventional malted barley, can provide an effective way to tackle cost, environmental and sustainability issues, but only if key technical challenges can be overcome in the brewing process. That’s where Kerry Ingredients & Flavours can help, with its unique combination of proven brewing ingredients and in-house industry expertise.”
In malted barley, germination alters the cell-wall structure to improve processability. In raw barley, by contrast, the cell-wall structural complexes, such as glucans and arabinoxylans, are more difficult to hydrolyse in brewhouse processes, especially in the case of locally sourced feed-grade barley, the company said.
By understanding the science of these problematic cell-wall structures, Kerry’s brewing experts have developed innovative, cost-effective enzyme and process solutions, which can deliver quality brews with barley content ranging from 10-100% of grist, the company claims.
Kerry offers a wide range of Bioglucanase enzymes to help maximise yields for brewers. The range includes Bioglucanase GB (10-25% barley in grist), HAB (25-100% barley) and HS (specially developed for 100% barley brewing).
Source: Kerry Group
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