Beerzym

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Special enzymes for the brewing process when using raw grain
The Starch LiquefactionThe amylases Beerzym Amyl and Beerzym Amyl HT serve to liquify starch during the mash process in the brewhouse.

Beerzym Amyl is a liquid special enzyme for beer production from malt with raw grain portions in the infusion mashing process. The enzyme is produced from a specially selected strain of Bacillus subtilis.

Beerzym Amyl HT is a liquid special enzyme for beer production from malt with raw grain portions for starch digestion in the decoction process or for starch digestion in a cereal cooker up to 95 °C. The enzyme is produced from a specially selected strain of Bacillus licheniformis.

The Beta-Glucan Degradation Beerzym BG and Beerzym BG Super are glucanases for shortening the lautering times in the brewhouse and for improvement of the filtration run during the final beer filtration.

Beerzym BG is a liquid special enzyme for glucan degradation during the mash process in the brewhouse. The enzyme is produced from a specially selected strain of Geosmithia emersonii. The main enzyme activity is based on a thermo-stable beta-glucanase.

Beerzym BG Super is a liquid special enzyme for glucan degradation during the mash process for shortening the lautering times and in the maturation tank for improvement of the performance during the final beer filtration – without affecting the foam.

Promotion of FermentationBeerzym Rapid is a special enzyme for promotion of fermentation and contributes substantially to a faster taste harmonisation of the green beer.
Beerzym Rapid is a special enzyme for fast taste harmonisation during the maturation of green beer. During the maturation of green beer, alpha-acetolactate is converted faster into acetoin. The main enzyme activity is based on an alpha-acetolactate decarboxilase. The enzyme is produced with a modified host strain of the Bacillus genus.

Since the creation in 1964 of the beverage technology sector, Erbslöh Geisenheim maintains its leading position in research and developement. In the last 50 years, this specialist brought many groundbreaking solutions for the processing and finishing of fruit-based beverages with its innovative products. By the family company Erbslöh, progressive ideas were always and remain the driving force which propel it in the future.
It all started in 1892 with the minerals wholesaler C. H. Erbslöh. He bought the mining claims in Geisenheim to produce kaolin – a filling material for paper production. This location was proven to be particularly advantageous due to its proximity to the Research Institute of Geisenheim.

After an in-depth and rational rethinking, an innovative idea has allowed Erbslöh to enter in the field of beverage technology. The absorption capacity of bentonite and its ability to bind soluble proteins present in fruit juice, grape must and young wine makes it a perfect tool to facilitate seperation by sedimentation. This led to the developement of the „Geisenheim earth“ and this inventive process gained rapidly acceptance among producers.

With the creation of the beverage technology sector in 1964, a new chapter of the company story began, with many progress that significantly shaped the beverage industry until today – first in the sector of vinification, later also for the production of fruit juices and beer. A patented activated carbon-granulate, the development of pure yeast cultures, the set-up of its own enzyme production platform as well as the continuous expansion of its facilities are visible signs of the successful economic development of the company. The acquisition of the well-established French company La Littorale and the creation of a subsidiary in Spain complete the international profile of the company.

But above all, research and developement and a close collaboration with the Research Institute of Geisenheim (today: Hochschule Geisenheim University) characterize the milestones of the last 50 years. The special yeast Oenoferm^® Freddo for cold fermentation, the patented Kupzit^®, the first biocertified wine yeast Oenoform^® Bio, the brand new Hybrid-Yeast Oenoferm^®X-treme or AnGus¹⁵¹⁶and the first efficient agent against the “gushing” phenomenon observed by beer brewing are only few examples.

The facts