Name: Fungamyl® BrewQ
Brand: Novozymes

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By releasing more fermentable sugars in the brewhouse, this product supports the need to accelerate your fermentation times.

Accelerate fermentation

This product delivers predictable and targeted real degree of fermentation (RDF). It helps you to control the percentage of fermentable sugars you derive from starch. It allows you to increase fermentable sugars or maintain them at a specific level so you can achieve your desired attenuation.

Achieve desired attenuation

Most brewer&#039;s yeast strains consume the glucose in the wort before other sugars. Only then do they consume maltose. That&#039;s why high levels of glucose in wort can inhibit the fermentation of maltose. With this product, you can achieve a maltose-glucose ratio to suit your specific yeast strain.

Achieved desired maltose-glucose ratio

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Fungamyl® BrewQ helps you get the maltose/glucose ratios you need to match a range of beer styles.

Accelerate fermentation By releasing more fermentable sugars in the brewhouse, this product supports the need to accelerate your fermentation times.
Achieve desired attenuation This product delivers predictable and targeted real degree of fermentation (RDF). It helps you to control the percentage of fermentable sugars you derive from starch. It allows you to increase fermentable sugars or maintain them at a specific level so you can achieve your desired attenuation.
Achieved desired maltose-glucose ratio Most brewer&#039;s yeast strains consume the glucose in the wort before other sugars. Only then do they consume maltose. That&#039;s why high levels of glucose in wort can inhibit the fermentation of maltose. With this product, you can achieve a maltose-glucose ratio to suit your specific yeast strain.

Benefits

Fungamyl® BrewQ is a maltogenic alpha-amylase. It breaks down starches to give you a higher alcohol output. Fungamyl® BrewQ is also suited for the attenuation adjustment in fermentation.

Details

This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.

Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.

Please follow the precautionary handling recommendations below:

<article class="align-right media media--type-image media--view-mode-ckeditor-medium"><div class="field field--name-field-media-image field--type-image field--label-hidden field__item"> <img src="https://cdn.novozymes.com/sites/default/files/styles/small_proportional/public/image/2023-03/safe_handling_icon.png.webp?itok=mCNXGSFp" width="120" height="121" alt="safe handling icon" loading="lazy" typeof="foaf:Image" class="image-style-small-proportional" /></div>
 
 </article><ul><li>Avoid breathing dust/fume/gas/mist/vapors/spray</li>
	<li>Avoid contact with eyes, skin, or clothing</li>
	<li>In case of inadequate ventilation wear respiratory protection</li>
	<li>IF INHALED: Remove person to fresh air and keep comfortable for breathing</li>
	<li>If experiencing respiratory symptoms: Call a POISON CENTER or a doctor</li>
	<li>Store in a dry place. Store in a closed container</li>
	<li>Dispose of contents/containers in accordance with local regulations</li>
</ul>For more safety information, please watch the entire series of <a href="https://www.novozymes.tv/channel/10795880/safety-material" target="_blank">safety videos</a>.

Safe handling

Product features, details and benefits

Liquid

Amylase

Fungamyl® Base-2

Fungamyl® BrewQ

Alpha-amylases break down starch. Unlike glucoamylases, they can cleave α-1,4-glucosidic linkages anywhere on the starch molecule. That makes them relatively fast acting. Combined with pullulanases, α-amylases reduce conversion times.  They also help brewers get maltose/glucose ratios to match a range of beer styles.

 
Alpha-amylases hydrolyze starch by cleaving α-1,4-glucosidic linkages. They yield maltotriose and maltose from amylose. From amylopectin they yield maltose, glucose, and limit-dextrin. 

They're just one of the enzyme classes used to control the degree to which sugars in the wort are fermented into alcohol. Getting attenuation right is about balancing enzyme class, dosage and conversion conditions.

Glucoamylases are another class of enzyme used in attenuation. They also cleave α-1,4-glucosidic linkages but only at the non-reducing ends of amylase and amylopectin. α-amylases can work on any 1,4-glucosidic linkage. Being able to work at random locations on the starch molecule makes them relatively fast-acting. 

Used in combination with pullulanases, α-amylases speed up starch breakdown. Brewers can use this enzyme combination to reach attenuation targets in shorter conversion times.

How alpha-amylase enzymes help control attenuation in brewing

With this product, you can make light or low-calorie beers. It increases the degree of attenuation of the wort. That decreases the proportion of non-fermentable and short-chain dextrin material. The resulting beer will have up to 30% fewer calories than normal-attenuation beer with the same alcohol content.

For light beers

With the synergistic activity in this enzyme blend you can hit high attenuation targets in short reaction times. That allows you to produce ultra-light beers.

For ultra-light beers

This fast-acting product shortens mashing times. That allows you to increase brewhouse capacity while saving time and energy.

Increase brewhouse capacity

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, <a href="#getintouch">get in touch</a> with your local Novozymes representative.

AMG® 300 L BrewQ

Attenuzyme® Clip

Attenuzyme® Core

Attenuzyme® Pro

Which product is right for you?

Testing one of our products in your own production is the best way to experience all the benefits.