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14 - 16 November 2023 / Nuremberg, Germany

BrauBeviale 2022 suspended at the request of the industry
Next date: BrauBeviale 2023: 14 – 16 November 2023. You can find more information here.

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Exhibitors & Products BrauBeviale 2019




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From its long professional experience in the field of enzyme, AEB has been able to provide its brewers with innovative formulation, as a solution to their specific optimization needs.

AEB enzyme range includes a wide choice of solutions, from most common to more specific needs, such as GMO-free beer production, colloidal and flavor beer stability, non-alcoholic beer, brewing cereal treatment, brewhouse-, fermentation yield optimization, and cost effective beer production. Our range of enzymes is in compliance with the requirements of the WHO, FAO, JECFA and FCC regarding food grade enzymes.

ENDOZYM® Alphamyl SB1

Bacterial alpha-amylase thermostable

Thermostable amylase is used in the brewhouse during mashing to facilitate the hydrolysis of starch into maltose, soluble dextrins and glucose; for treatment of mash containing un-malted cereals; before boiling stage. They are complementarily incorporated it to the malt-based mash.

It quickly reduces the viscosity of the cereal mash and highly promotes the increase of the mashing yield.

Dosage: 10-30 mL/100 kg of raw grain.

10 and 25 kg drums.

ENDOZYM® Brewmix Plus

Liquid fungal and bacterial multiactive

Blend of neutral protease, thermostable alpha-amylase and a range of beta-glucanases. It provides complementary processing benefits such as increase of filterability, colloidal stability and brewhouse yield. It also reduces the wort viscosity.
Dosage: 300-900 g/tons of malt.
10 and 25 kg drums.


Liquid enzymatic preparation of bacterial origin

Glucacel AXC is highly concentrated beta-glucanase and hemicelluloses product recommended for the treatment of malt or cereals rich in beta-glucanase and arabinoxylan. It improves wort filterability, colloidal and flavour stability, decreases wort viscosity, and induces yeast sedimention throughout the beer fermentation.

Dosage: 200-300 g/tons of malt.

25 kg drums.


Thermostable betaglucanase, with pentosanasic, cellulasic, xylanasic and arabanasic activity

Glucacel UHT is used for the treatment of barley at the beginning of germination. It reduces wort viscosity, increases the mash tun capacity resulting in improved filtration cycles. Its secondary activities grant better filterability and it also has an excellent activity range (T:50-75°C; Ph: 4,7-7,0).

Dosage: 200-300 g/tons of malt.

10 and 25 kg drums.


Purified enzymatic preparation based on gluco-amylase for complete starch degradation

Its application allows a complete conversion of the liquefied starch into glucose. It is applied in cold wort, beer fermentation and beer conditioning to facilitate starch hydrolysis in the production of light beers with a low content of residual carbohydrates.

Dosage: 500 g/tons of wort.

10 and 25 kg drums.


Enzymatic complex preparation produced from a selected fungal and bacterial strains

It’s used for the treatment of beer wort during wort production or fermentation. Its enzymatic complex activity promotes the hydrolysis of starch and dextrins into fermentable sugars. The action of dextrinases releases fermentable sugars in the medium in order to produce higher alcohol level during fermentation.  

Dosage: 3-10 g/hL at the beginning of the fermentation.

10 and 25 kg drums; 1000 kg IBC.

ENDOZYM® Alphamyl SB2

Fungal alpha-amylase enzyme

It hydrolyzes starch into dextrins and produces maltose. It increases brewery production capacity by improving mash filterability, brewhouse yield and beer colloidal stability.

It is used when:

  • the diastatic power of malt is insufficient
  • brewing cereals are not malted
  • the iodine test performed on wort and/or beer is positive
  • treat mashes containing unmalted cereals (it’s added to the malt-based mash).

Dosage: 2-5 g/hL of beer.

25 kg drums.

ENDOZYM® Protease GF

Enzymatic formulation to improve colloidal stability of beer

Protease GF is an enzymatic solution for sensible protein degradation to avoid chill haze. Beer analysis after ageing demonstrate a better beer clarification and colloidal stability. Its large spectrum protein hydrolysis activity includes the gluten break-down allowing the production of gluten free beer without affecting head retention.

Dosage: 2-6 g/hL of beer.

250 g and 1 kg bottles; 10 kg drums.


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