Carolinas District

The presentation by Mark P. Sammartino at the MBAA District NC Technical Conference in 2017 emphasizes the critical role of enzymes in the brewing process, particularly in the conversion of starches and proteins into fermentable sugars and amino acids. It details the functions of key enzymes such as α-amylase and β-amylase, which are essential for starch degradation during mashing, and discusses the importance of enzyme characteristics like temperature and pH dependence for optimizing brewing quality. The relationship between maltsters and brewers is highlighted, showcasing the increased use of North American barley and the need for enzyme knowledge to ensure quality in brewing. Additionally, the text addresses the challenges faced by the brewing industry, including barley supply variability and the rising demand for product innovation. It underscores the significance of enzyme technology as a sustainable solution to improve fermentation processes, manage diacetyl levels, and enhance overall brewing efficiency. By understanding and utilizing enzyme functions, brewers can achieve more consistent results and adapt to the evolving landscape of the brewing industry.