Easy to use
Simply added in during mashing-in.
Brewers TasteZyme™ G
Improve the taste of non-alcoholic beer
Boost the flavor, not your CAPEX
Non-alcoholic beer that competes with regular beer on taste—without the need for additional CAPEX? It’s possible with Brewers TasteZyme™ G, the first classical enzyme of its kind which improves the freshness and flavor of non-alcoholic beers without changing your brewing process.
Designed to be used with biological methods of brewing low- and no-alcohol beers, Brewers TasteZyme™ G converts glucose (responsible for an overly sweet taste) to gluconic acid (which has a sour taste) for a better flavor balance. It also prevents oxidation during mashing, resulting in a fresher taste, all with no negative impact on the final product or changes to your label. And all that can be achieved without increasing your CAPEX.
Do you want to learn more how to make better-tasting NAB… while controlling costs? Check out the Brewers TasteZymeTM G white paper by clicking on the button above.
Finally, a non-alcoholic beer with all the enjoyment of your regular brew. We’ll drink to that!
Cost-effective
No additional CAPEX required
Better taste
Boosts freshness and flavor
No labelling
Processing aid does not need labelling
Keep the flavor, hold the alcohol
Consumers have grown increasingly mindful of their health and wellness, leading many to seek out better-for-you options to fill their glasses. Among these, alcohol-free beer (NAB) is an increasingly appealing choice for many consumers.