Craft Distilling Enzymes

The new Craft Distilling movement is breaking the mold when it comes to sustainability practices and keeping sources local, which (for the most part) requires the use of enzymes. Enzymes allow the distiller to use raw grain without the need for the lengthy malting process, they allow for local sourcing from farms only 10 -20 miles away. All of these practices and more are possible when enzymes are used, check out our enzyme line and see what makes us so popular among Craft Distillers!

Craft Distilling

Fermentation Enhancement


Protease enzyme that works to degrade the protein found in the grain or starchy substrate (note: some mashes do not contain protein), which will increase the available protein to the yeast through the fermentation.


Ideally formulated yeast nutrient that adds the necessary amino acids, vitamins, and minerals to enhance the fermentation.  Not an enzyme product.



High temperature alpha-amylase that can liquefy grain starch around 175-185°F.  Ideal for mashing with raw grains, tubers, or other starchy substrates that require high gelatinization temperatures.

SEBAmyl BAL 100

Medium temperature alpha-amylase that can liquefy grain starch around 140-170°F.  Ideal for mashing with raw grains that gelatinize more easily (Wheat, Barley, Rye), supplementing malt enzymes, or breaking down pre-gelatinized starch.


SEBamyl GL

Glucoamylase or Amyloglucosidase enzyme that works at lower temperatures to break down larger sugars into smaller sugars for yeast to eat.  Also contains alpha-1,6 side activity to increase fermentability of the mash even further.


Fungal alpha-amylase that works at low temperatures and low pH to produce dextrins and maltose.  This enzyme is ideal for mimicking the sugar profile found while using malted barley and/or other malted grains.

Viscosity Reduction


Beta-gucanase enzyme product that works to break down the beta-glucans found most typically in wheat, barley, and rye.  This is the enzyme to use for sticky/gummy/cement mashes where everything was done right, but the beta glucans messed up the mash with their gumminess.

ViscoSEB L

A hemicellulase blend (with beta-glucanase) that works to break down more than just beta-glucans, and can be used in a variety of mashes where viscosity is an issue.

Product Spotlight


Using that delicious rye grain, but finding the mash turning into a sticky goop that cannot be pumped? Or is it getting even worse and turning into cement? Your culprit is probably the beta-glucan compound found in wheat, barley, and rye. To remedy the problem, use our SEBflo TL, a fungal beta-glucanase enzyme that can take care of your sticky mash problems. This enzyme will degrade the beta-glucans found commonly in Wheat, Barley, and Rye to prevent those kinds of viscosity issues from ever starting up. Don't believe us? Shoot an e-mail to for a sample; seeing is believing.

Company News

IPPE 2017 Georgia World Congress Center

Come visit us on January 31st- February 2nd at booth number C105.  We'd love for you to stop by and discuss your enzyme needs.  See you there!

Enzyme Innovation
A Division of Specialty Enzymes
13591 Yorba Ave. Chino, CA 91710
Phone: 909-203-4620 | Fax: 909-613-1663
©Copyright 2020 Enzyme Innovation