Brewer's Bunch, the perfect trio for the perfect brew.

Key benefits: Reduced mashing times, consistent mashing, unlock higher sugar content.

Brewer’s Amylase: High activity bacterial amylases to convert liquefied starch into oligosaccharides and simple sugars for brewing. 100% CMO-free.

Brewer’s Glucoamylase: High activity fungal glucoamylase which converts oligosaccharides and dextrins into simple fermentable sugars for brewing. 100% CMO-free.

Brewer's Protease: High activity fungal protease which digests protein into amino acids. Can be used to make gluten-free beer & provide yeast nutrients.

Instructions: for Brewer's Amylase: Add 10 mL Brewer’s Amylase (1× lid full) per 25 L brew.

1. Bring your starch to the boil and simmer for 30 minutes. 
2. Allow to cool to 80°C, then pour in Brewer’s Mate and stir well.
3. Allow to simmer for 60 minutes keeping the temperature between 60–80°C.

Ingredients: Sodium chloride, alpha-amylase enzymes, glycerol, sorbitol.

Storage: Store at 4–25°C away from sunlight. Use within 12 months.

Instructions: for Brewer's Glucoamylase: 10 mL Brewer’s Glucoamylase (1× lid full) per 25 L mash (up to 10 kg of liquefied starch).

Add Brewer’s Glucoamylase to liquefied starch or malted mash below 65°C. Stir well then cover, allow to stand for 1 hour before cooling for fermentation.

Ingredients: Sodium chloride, glucoamylase, sorbitol.

Storage: Store at 4–25°C away from sunlight. Use within 12 months

Instructions: for Brewer's Protease: 10 mL Brewer’s Protease (1× lid full) per 25 L mash (up to 10 kg of liquefied starch).

Add Brewer’s Protease to liquefied starch or malted mash below 65°C. Stir well then cover, allow to stand for 1 hour before cooling for fermentation.

Ingredients: Sodium chloride, protease, sorbitol.

Storage: Store at 4–25°C away from sunlight. Use within 12 months