Enzymes+and+Beer

=Chugging Enzymes!!= = = By: Ian Pu


 * What are the enzymes involved?**

The enzymes involved in the beer brewing process are usually amylase and beerzym. Amylase is the protein enzyme involved with the starch polysaccharide breakdown into monosaccharides. Beerzym is a special protein enzyme that also interacts with starch, however, it is in charge with the catalization of the liquidation of starch polysaccharides.

Where can enzymes be first oberved?

In relation to beer, enzymes most commonly occur during the production stage. During the first stage, mashing, of the barley preperation, enzyme interaction can be observed. Because enzymes can only work at a specific temperature, while mashing, the brewer keeps a "constant temperature long enough for enzymes to convert starches into fermentable sugars".

(Beer Mash)


 * Why are enzymes necessary? How do they actually effect beer?**

Starch is used to produce beer. The most common starch source is malted cereal, and of those cereals, the most common is barley malt. The reason for it's common use is due to how much amylase (enzyme) it has. Amylase is an enzyme that acts as a catalyst to assist in the breakdown of starch. Malting the starch produces the enzyme amylase, which ultimately converts the starches to fermentable sugars.

In fact, most importantly, enzymes have been found to help with quicker maturation of beer, filteration (keep dangerous polysaccharides out : xylans), reduction of carbohydrates, reduction of complexity and price of the brewing proces, and assistance with chill proofing. Most of these outcomes and reactions are due heavily to the enzyme beerzym and it's different varients. Nominally: Beerzym AMYL, Beerzym AMYL HT, Beerzym AMYL ST, Beerzym BG, Beerzym BG SUPER, Beerzym PENTA, Beerzym CHILL, Beerzym ALFA-BETA, Beerzym MINICAL

[|enzyme chart] (http://www.howtobrew.com/images/f79.gif) As seen from the chart on [|www.howtobrew.com], the pH of the mash target has to be very specific in order to produce a specific tasting beer (represented by the pink). Furthermore, the specifically low pH levels (mash pH level should be around 5.2 to 5.6) assist the beer is remaining sanitized and un-contaminated. Lastly, the low pH brew produces the burning/satisfying effect that people recieve while drinking beer.



=[|www.wikipedia.org]= =http://www.specialtyenzymes.com/brewing.shtml= =http://www.howtobrew.com/= =http://www.idlconsulting.com/beer_spirits.html= =http://www.byo.com/feature/1354.html=