It is only right for a business magazine whose motto is ‘Change the World’ to be interested in Nutrition & Biosciences and our enzyme development for the beer-making industry.
In a latest editorial, Forbes magazine explores what constitutes a ‘beer’ in various parts of the world. In Germany, for example, the ancient Reinheitsgebot law, which has been around since the 1500s, stipulates that beer can only be called a beer if it is made from malted barley, hops and water – and nothing else.
But as the writer, Mike Scott, suggests: Such rules and definitions may no longer be fit for purpose in 2020, “when it is vital to manage resources better, use less energy and grow crops more locally.”
He goes on to cite a new Nutrition & Biosciences lifecycle assessment which highlights how using our enzymes to help reduce the amount of barley that makes up our beer can not only benefit the environment and save costs, but also protect the world’s barley resources for many years to come.
Looking at the production of two batches of beer in a French brewery – the first using conventional brewing, with 100% malted barley, and the second skipping the malting phase, adding enzymes instead.
“Using these instead of the naturally occurring enzymes that come from malting barley, you no longer need to include barley in your mix – you can use other ingredients, or just less barley,” writes Scott.
The study shows that by using the enzymes instead of malting the barley, brewers can:
You can read the article here.