Where enzyme science transforms industrial brewery processing
Brewing runs on the conversion of starch to fermentable sugar, and every barrier to that conversion costs a brewery time, yield, and quality. Poorly modified malt or a high proportion of unmalted barley leaves behind beta-glucans and arabinoxylans — non-starch polysaccharides that increase mash viscosity, choke the grain bed, slow lautering, and, if they survive into the finished beer, cause haze and filtration problems that reach the consumer's glass.
Our proprietary enzyme blends address this directly — hydrolysing the beta-glucans malt's own enzymes cannot fully break down, liquefying and saccharifying starch efficiently regardless of adjunct level, and increasing the free amino nitrogen yeast needs for healthy fermentation. Fermaxis's Bacillus-based proprietary blends are engineered to deliver exactly that, with a separate formulation for each stage of the brewing process.
How Fermaxis reaches the brewing industry
Fermaxis supplies proprietary enzyme blends directly to breweries, from large-scale operations to craft brewers — working with brewmasters to integrate the right blend at mashing, fermentation, or maturation. We also supply to traders and distributors who on-supply to breweries, in some cases with dilutions suited to specific adjunct ratios or recipe requirements. Every blend is produced under the same in-house fermentation standard and carries verified activity per batch.
Most suppliers offer a single blend “for brewing.” Fermaxis engineers a separate proprietary blend for each brewhouse challenge — because high-temperature starch liquefaction from cereal adjuncts calls for a heat-stable formulation, beta-glucan and arabinoxylan breakdown in high-adjunct barley brewing requires a distinct activity profile, and boosting free amino nitrogen for sluggish fermentation is a function entirely separate from either. Stage-specific formulation is not a marketing claim. It is what keeps a brewhouse running at full capacity.
What our proprietary blends do at each brewing stage
Starch liquefaction
Our heat-stable blend rapidly liquefies starch from cereal adjuncts in the cooker, preparing it for efficient conversion in the mash.
Beta-glucan & arabinoxylan breakdown
A dedicated formulation hydrolyses the non-starch polysaccharides responsible for high mash viscosity, poor lautering, and beta-glucan haze in finished beer.
Mash filtration & yield
Reduced viscosity from our blend improves grain-bed porosity, run-off rates, and overall extract yield.
Fermentation support
A targeted formulation increases free amino nitrogen availability, supporting healthy, complete yeast fermentation — particularly important in high-adjunct brewing where nitrogen can be limiting.
Haze reduction
Thorough beta-glucan breakdown during mashing prevents the glucan haze that would otherwise develop in the finished beer and cause filtration problems downstream.
Adjunct flexibility
Blend support allows breweries to use a higher proportion of unmalted barley or other adjuncts without sacrificing filterability or beer quality.
Supporting every stage of the brewing cycle
From the cereal cooker and mashing-in, through lautering and wort separation, to fermentation and maturation — Fermaxis's brewing enzyme portfolio is calibrated to each stage where viscosity, extract yield, and final clarity are determined.
Industrial Processing in Practice
