Increasing cost of malt combined with consumer demand for new flavor profiles and specialty beers have made cereals such as rice, corn, wheat and barley more prominent in brewing. Mostly used as adjuncts next to malt, there is a tendency to increase their share as the main starch source.

ORBA brewing enzymes allow for more liberty in choosing your raw materials and maximize their economical utilization while keeping quality consistent. They also increase production efficiency and yield for any kind of brew, from pure malt classics to very high adjunct new beers with considerable energy savings.

Our brewing lab regularly performs analysis on malt and wort to optimize your enzyme use.

Please contact us for your needs.