SEBstar HTL – The new frontier of craft distilling is leading to much innovation and new grain blends that can produce very unique characteristics. A lot of the time though, these new grains are locally sourced, and malting them can be a costly option. Instead it is easier to liquefy the starch of said grains at high temperatures, around 80 C to 100 C (boiling). This allows for the starch in the grain to loosen up and become available for supplemental enzymes to do their job and break the starch down into sugars.

SEBmature L– One of the great things about lagers, is their malt forward profile that is very clean, crisp, and refreshing. This taste can come at some great cost to the brewer who has to cool ferment the beer and keep it at laagering temperatures for close to two weeks if not longer. The most obvious reason for this is to reduce the diacetyl content of the beer to below detectable levels by the beer drinker. Diacetyl is a compound that is produced as a by-product of yeast fermentation, and is typically associated with a buttery popcorn kind of taste.

Production of Fruit juice with enzymes is an essential practice in the juice industry throughout the world, and apple juice is the most popular juice over all.  To the average person, fruit juice production is a simple concept, just squeeze and collect the juice.  As with most things, the process is much more complex, especially when processing several tons of apples at a time.  Other issues such as increasing yield, controlling clarity with enzymes, sweetness and shelf life are all importan