An amyloglucosidase that breaks down complex sugars from raw materials that might otherwise not ferment; allows for complete hydrolysis of dextrins.

An additive that eliminates chill haze in beer and streamlines stabilization.

An enzyme solution that assists brewing with unmalted barley far easier and more cost-effective; also well suited for blends of malt with other adjuncts.

A robust and easy-to-use enzyme that enables brewers to get more from their locally available raw materials and even use new and different beer ingredients.

DSM MATS L Classic

An invertase enzyme solution that hydrolyzes sucrose to fructose and glucose, reducing lag by making fermentable sugars at the very beginning of fermentation.