Brewing Enzymes and Practices

This chapter explores the role of amylase enzymes during the mash process in brewing, highlighting the differences between alpha and beta amylases in terms of temperature and pH. It discusses the evolution of brewing practices over the last 30 years while emphasizing the lessons learned from both home and commercial brewing. The chapter illustrates the balance of science and creativity in brewing, showcasing how both domains influence each other in the quest for high-quality beer.