Optimize your raw materials
How beer and enzymes are changing the future for farmers in Africa
Use what you've got
Only about 40% of the crops raised in Africa are traditionally used for brewing. These include barley, corn and rice. In comparison, about 60% of African crops have not been used traditionally for brewing, but they certainly can be when supported with enzymes. These include millet, sorghum and cassava.
The challenges of brewing with adjuncts
Local beers from local grains
In Sub Saharan Africa and in Latin America, affordably-priced beers made from local grains are particularly popular, says Claudio Visigalli, a key account manager at Novozymes and a frequent traveler to Africa.
Brewing with local grains also supports nearby farmers and the local economy, Claudio adds. But it’s can be a challenge for brewers. That’s where Novozymes products like Ceremix® Flex ,Termamyl®, Attenuzyme®, and Ondea® Pro come in.
Our enzymes help brewers make more consistent products with local raw materials. This cuts down on transport and helps local farmers. Cutting down on transport means less use of CO2, which helps both big and small brewing companies meet their sustainability goals. “Using local grains is good for the environment, and consumers really enjoy relaxing with a beer that reflects their local roots,” Claudio says.
Increase production capacity
50 shades of barley
A family of solutions
Your solutions for raw materials optimization
Cut operational costs and increase yield, quality and process efficiency, compared to standard barley solutions. Novozymes Ondea® Pro lets you use barley of various grades, levelling out differences in barley quality to increase raw material flexibility. You can also reduce your carbon footprint by using local raw materials.
- Raw material cost savings
- Consistent beer taste and quality
- High extract yield and process efficiency
The Ceremix® product range ensures efficient liquefaction of adjunct starch below gelatinization termperature. Ceremix® makes it possible to avoid the cereal-cooking step, using only classical infusion mashing for high-gelatinizing adjuncts. It produces similar maltose levels, more glucose and less dextrin in comparison with decoction mashing.
- More simple process
- Flexible raw materials
- Energy savings