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Maxadjunct MA

The Adjunct Brewing Solution

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Replace malted barley and reduce your costs

If you want to brew great-tasting beer with locally sourced raw materials – all while ensuring consistent quality and reducing your exposure to raw material volatility, look no further than our Maxadjunct MA brewing enzyme.

This maltose-producing amylase unlocks your ability to brew great quality  beer with a controlled/improved attenuation using a wide range of adjunct materials in your standard-infusion brewing process - including rice, maize, sorghum and cassava.

With Maxadjunct MA it’s possible to increase the adjunct level in your brewing recipe up to 100% without compromising the quality of your beer – and no need for a cereal cooker. In fact, this unique brewing enzyme produces high levels of maltose, resulting in wort quality that’s the closest to the sugar spectrum of malt-derived wort.

But this innovative adjunct brewing solution doesn’t just benefit your bottom line. It enables sustainable brewing by reducing your carbon footprint compared to 100% malt usage – through reduced supply chain complexity, lower water usage, and reduced operational and energy costs.

Use diverse adjunct brewing ingredients

Maxadjunct MA gives you true flexibility in the use of adjuncts in your recipes, including locally sourced raw materials.

Maintain beer quality

Maxadjunct MA adjunct brewing enzymes enable attenuation targets >80% ADF (in combination with MATS L Classic and Amigase Mega L).

Achieve more sustainable brewing

Not only through locally sourced ingredients, but also with reduced energy and water use - and a lower carbon footprint. 

Skip cereal cooking

Increase brewing capacity and reduce mash cycle time and operational complexity with no additional CAPEX.    

Maintain great drinkability

Produce as much  maltose as possible with the same sugar profile as malt-derived wort. 

Boost your brand

Almost 6 in 10 consumers now prefer their beer to be locally brewed1. 

1) Source: FMCG-Gurus-Consumer-Attitudes-to-Traditional-and-Alternative-Beer-Global-Report-2022

Your challenges in adjunct brewing

Product range

Our adjunct brewing solutions: read the leaflet

At dsm-firmenich we offer a whole family of adjunct brewing solutions that enable you to use local raw materials, reduce costs, optimize technological processes and work more sustainably.

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  • For effective gelatinization and liquification of adjuncts with high gelatinization temperatures in cereal cooker
  • Mimic the diastatic power of malted barley to ensure effective gelatinization and liquefaction in barley brewing
  • Release sufficient FAN (free amino nitrogen) in barley brewing  to facilitate fermentation 
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  • Supports effective saccharification, releases mainly glucose. 
  • Also used in fermentation to achieve very high attenuation levels
  • Support saccharification during mashing, mainly releasing maltose. 
  • Also used in fermentation
  • Reduce viscosity for efficient wort and beer filtration for different brewing recipes
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  • Release sufficient FAN (free amino nitrogen) with high percentages of adjuncts to facilitate fermentation

Latest news

  • Reduced barley quality due to climate change asks for Adjunct Brewing solution

    8 November 2022

    Reduced barley quality due to climate change asks for Adjunct Brewing solution

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  • Brewing a more sustainable glass of beer, with help from enzyme solutions

    5 May 2022

    Brewing a more sustainable glass of beer, with help from enzyme solutions

    Learn more

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