Why raw material optimization is exactly what your beer brand needs

In recent years, competition has gotten fiercer. The bottom line: You need to be fast and flexible in today’s brewing market.

In recent years, competition has gotten fiercer. We’ve seen increased variability and volatility in raw materials, growing pressure from tax authorities and regulators, and several breweries challenged on their sustainability efforts. The bottom line: You need to be fast and flexible in today’s brewing market.

To adapt, some breweries have started using adjuncts, such as sorghum and cassava, to complement sugar and syrup additions, which help to increase the flexibility and speed of many breweries. This also makes beer production more affordable, and helps to bring new, innovative products to the market.

But, the use of adjuncts has its challenges: 

  • Potential for unwanted change in beer quality 
  • Added variability in your raw materials, which adds complexity to your supply chain and brewing process
  • Capacity-related issues
  • Higher temperature operations, which require more energy and time


rmo article

Adding sugar or syrup to your process

To overcome these challenges, some breweries add sugar or syrup to their extract bills. In doing this, you might address the beer quality and capacity issues. But you are working at higher temperatures and consuming more energy, which increases your cost base. This also does not address your raw material volatility, and can result in both a high cost to operate and an increased environmental footprint.

In addition, you add more cost due to needing more sugar in your process; this could expose you to taxes on sugar or syrup, which are becoming more common.

Malt also has regional limitations

Other players are adapting by adding malt. By using malt, you may improve beer quality, and you don’t change your process. In addition, you keep using same amount of energy, while potentially addressing capacity. But you are adding to your cost and exposing yourself to import taxes. Not to mention, your environmental footprint will increase.

At the core of these difficult scenarios is the real issue: You’ve been looking at this as an incremental improvement problem instead of a changing brewing philosophy.

Getting the most from your raw materials

So, what if you could reach your beer quality requirements all the time — and in a short period of time — by extracting more fermentable sugars from your raw materials? At the same time, what if you could change your process to reduce the temperature and energy consumption?

With more fermentable sugars, you could remove many of the challenges associated with adjuncts. And, with a lower-temperature process and no need to cook, you could address your capacity situation and the risks posed by the variability from raw materials. All while improving your cost base and your environmental footprint.

Your partner for improved profitability

Through the use of enzymatic technology, you can improve your beer quality by extracting the highest amount of fermentable sugar possible from your raw materials – going well above the standard 75%, and in a short process time.

This would enable you to serve the local consumers what they really want: a beer that speaks to their traditions and heritage. And, you’d be helping local communities by supporting the farmers and suppliers of local crops.

types of enzymes icon

Making a beer that's truly sustainable

Sustainable brewing

To make a truly sustainable beer, beer brands must consider the full life cycle of their products. Many opportunities exist to create a beer that satisfies the tastes of consumers and is gentler on the environment. Some of those opportunities like packaging and agriculture lie outside the brewery walls.

But others can be found by using innovative techniques in the brewery itself - especially by optimizing raw materials with enzymes. Smart, new-age beer brands can make changes that not only elevate their brand but also add up to a dramatic impact on the planet.

Can we help with your raw material challenges?

Request a meeting with your Novozymes representative today to get concrete answers to your real-world questions.

rmo 3

Fill in the form below and we’ll be in touch

Related articles

Farmers Latin America
26.05.23 | 5 minute read

Apoiando o crescimento sustentável do setor de produção animal na América Latina

A produção animal na América Latina promove o crescimento da economia, gera empregos e apoia a segurança alimentar na região. A expectativa é de que o setor cresça, no entanto a volatilidade do mercado de soja e as mudanças climáticas podem por em risco esse crescimento. Os produtores da América Latina estão buscando maneiras de aproveitar ao máximo o farelo de soja e tornar sua produção mais sustentável. As enzimas que desenvolvemos em parceria com a DSM ajudam nessas duas frentes.

Farmers Latin America
26.05.23 | 5 minute read

Apoyando el crecimiento sostenible del sector de la producción animal en Latinoamérica

La producción animal en Latinoamérica hace crecer la economía, crea empleos, y apoya la seguridad alimentaria en la región. Se espera que el sector crezca, sin embargo, la volatilidad del mercado de la soja y el cambio climático pueden poner en riesgo este crecimiento. Los productores de Latinoamérica están buscando maneras de sacarle el máximo provecho a la harina de soja y hacer su producción más sostenible. Las enzimas que desarrollamos en conjunto con DSM ayudan en ambos frentes.

Farmers Latin America
26.05.23 | 5 minute read

Supporting sustainable growth in the LATAM livestock sector

Latin American livestock production improves economies, creates employment and supports food security in the region. The sector is forecasted to grow, but soybean market volatility and climate change could put this growth at risk. Latin American producers are looking for ways to get more from soybean meal and make their production more sustainable. The feed enzymes we develop with our partner DSM help on both fronts.