New enzyme solution to shorten the lagering phase
Novel approach | Lagering – the extended cold maturation phase after primary beer fermentation – has long been considered indispensable for producing the clarity, stability, and refined flavor profile that define traditional lager beers. This process, typically lasting from 1 day to several months (beer type dependent), allows for the reduction of off-flavors, precipitation of haze-forming compounds, and, for certain beers, development of the right taste. However, the economic and operational drawbacks are significant: prolonged vessel occupancy, high energy costs for refrigeration, and delayed time-to-market. Recent advances in brewing science are challenging this paradigm. A novel approach, described in a recent patent application, introduces the use of umami flavor–producing enzymes to accelerate flavor development during lagering. By promoting the release of free amino acids and nucleotides, these enzymes develop essential sensory benefits of traditional prolonged lagering in a fraction of the time – potentially reducing the process to less than a few days without compromising quality.
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