The subject of enzymes in brewing is often overlooked or restricted to malting and mashing processes. In a two-part edition, we'll explore how enzymes are integral to the entire brewing process. In the first edition, we will focus on understanding their functions within the brewing process. In the second part, we will navigate through the commercially available enzymes and how they can be used to expand the limits of the process and improve performance.

Enzymes are complex multifunctional polymers of amino acids that catalyse nearly all chemical reactions in biological systems. They lower the energy required to initiate a reaction, thereby increasing the reaction rate. Additionally, they enhance the specificity of the reactions. [1] All metabolic pathways must be regulated and controlled to prevent the accumulation of unnecessary end products. A cell can control a metabolic pathway by the presence or absence of a specific enzyme or through feedback inhibition.[2] The mechanism by which enzymes work resembles a lock-and-key concept, where the enzyme attaches to active sites. This attachment facilitates feedback and regulation processes, resulting in specific outcomes in the process or product.