What’s better than a glass of beer on a sunny day?

Summer can be a great time for the beer business. But the blazing sun doesn’t always bring good news for the breweries. That’s because rising temperatures impact the yield and quality of barley – the primary grain used in brewing beer. Sadly, that’s exactly what has happened in 2018. Droughts and extreme temperatures have left breweries feeling the heat as barley production took a tumble.

Luckily, they can count on enzymes to keep producing the same great beer.

Great beer no matter what

The history of beer dates back more than 5000 years – and enzymes have played a part in the brewing story from the start. Today, enzymes help brewers sustain the quality of their beer – even when the predictable becomes unpredictable.

“Barley is a starchy cereal. In high temperatures, it becomes very difficult to break the starch component, which impacts brewing capacity,” explains Aldo Lentini, a technical specialist at Novozymes. “Enzymes efficiently break down the starch in water and accelerate the process. This helps breweries maintain their efficiency.”

This is, of course, one of the many ways in which enzymes provide a more satisfactory brewing. Brewmasters at Novozymes ensure the exact specifications are met to sustain beer quality. “You cannot control the weather. But with enzymes, breweries know bad weather doesn’t have to mean bad business.”