Brewing case study:
Existing setup yields more brewing capacity and saves energy

Find out how we helped our customer optimize their process

Case study

Challenge: A regional brewer wanted to boost brewing capacity without investing in more fermenters. Could they reduce fermentation times, without compromising on beer quality? 

Solution: The main barrier to greater efficiency was the brewer’s need to ensure a long period at the end of the fermentation stage for a diacetyl rest. The solution we recommended, Maturex® Pro, prevents diacetyl formation – and can reduce overall fermentation times by 15-30%. Now our customer is brewing more beer from its existing setup. Plus, it’s reaping significant energy savings since there’s less demand for cooling during fermentation. Flavor consistency has even increased.   

Location: Asia-Pacific 

Metal container in brewing facility

Want to explore more brewing cases?

Turning a ban into a boon

Challenge: The quality of raw materials varied significantly when imports of barley were banned throughout the nation. A regional brewer experienced that both production efficiency and quality of finished beer products were affected. 

Entering a profitable new market

Challenge: An international brewer wanted to enhance profitability and enter a new market. Having already highly optimized its raw materials, the challenge was to increase RDF/attenuation to the highest possible level. 

Enzymes enable high FAN recipe to use low FAN malt

Challenge: Constraints in procuring high FAN malt made it impossible for an international brewer to brew its high RDF (78%) brand. FAN levels and FAN quality were critical input to fermentation.