Brewing case study:
New recipe for existing product reaps big benefits

Find out how we helped our customer increase sustainability and innovate their product

Case study

Challenge: By dramatically changing its recipe, an international brewer wanted to meet many challenges at once:  

  1. Reduce dependency on imported malt
  2. Increase local sourcing
  3. Reduce energy consumption
  4. Boost brewhouse capacity
  5. Relaunch an existing product

The new recipe uses 70% maize and 30% malt. Previously, it used 20% maize and 80% malt.

Solution: Novozymes met all the customer’s targets with the help of Ceremix® Flex, FAN Boost™ Pro and Termamyl® SC DS. The exercise saved approximately 10,000 MT/year of CO2 for the brand and roughly 5 MJ/hl in energy, due to no cooking of the maize portion of the recipe. 

Location: Africa

using malt in brewing

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