At BRAU 2011, Kerry Ingredients & Flavours will highlight its range of enzymes that allow brewers to replace imported malting barley with locally sourced raw barley grain in high-adjunct brewing. This optimises cost and environmental performance without compromising process efficiency and brewing yield.

“Brewers are being challenged to manage costs, decrease their carbon footprint, minimise environmental impact and pay attention to sustainability issues,” comments Jolande de Ridder, Kerry EMEA Marketing Manager for Beverages. “Using locally grown barley adjunct, instead of conventional malted barley, can provide an effective way to tackle cost, environmental and sustainability issues… but only if key technical challenges can be overcome in the brewing process. That’s where Kerry Ingredients & Flavours can help, with its unique combination of proven brewing ingredients and in-house industry expertise.”

In malted barley, germination alters the cell-wall structure to improve processability. In raw barley, by contrast, the cell-wall structural complexes—such as glucans and arabinoxylans—are more difficult to hydrolyse in brewhouse processes, especially in the case of locally sourced feed-grade barley. By understanding the science of these problematic cell-wall structures, Kerry’s brewing experts have developed innovative, cost-effective enzyme and process solutions, which can deliver quality brews with barley content ranging from 10 to 100% of grist.

For example, Kerry offers a wide range of Bioglucanase® enzymes to help maximise yields for brewers. The range includes Bioglucanase® GB (10-25% barley in grist), HAB (25-100% barley) and HS (specially developed for 100% barley brewing). These form part of a complete portfolio of amylases, proteases, enzyme complexes, brewing ingredients and process aids to help assure success in barley brewing using raw barley grain. Kerry estimates that it can help customers achieve a typical saving (including enzyme spend) per thousand hectolitres ranging from €180 (at 10% barley) to €1,390 (at 100% barley).

“Our in-house brewers work with customer brewers in their brewhouses to develop bespoke solutions tailored to individual needs and requirements,” explains Jolande. “This approach, which we have perfected over 40 years of working with brewmasters internationally, is especially relevant now there is so much need for flexibility when dealing with raw materials of variable quality.”

To emphasis that point, during September 2011 agrimoney.com reported that the premium for malting barley is approaching “a record high in Europe thanks to the knock-on effects of the dry spring, and growing world demand for malt”—in contrast to the prices of other grains. (See http://bit.ly/qTK3Il.)

“By unlocking the troublesome protein and glucan/arabinoxylan cell wall structure, we have created the key to successful barley brewing at a time of great need in the market,” concludes Jolande. “We look forward to showcasing our barley brewing solutions at BRAU 2011, and demonstrating how they support the desired cost, sustainability and environmental outcomes for our customers.”

For further information on Kerry’s brewing ingredients visit: www.brewing-solutions.com 

-ends-

Issued on behalf of Kerry Ingredients & Flavours
Media contact:
Melanie Haberstroh|tel. +44 (0)20 7457 2074 or email melanie.haberstroh@collegehill.com
Clare Walder | tel. +44 (0)1869 353 800 or email clare.walder@collegehill.com 

Notes for editors 

Kerry Ingredients & Flavours
Kerry is a world leader in food ingredients and flavours serving the food and beverage industry, and a leading supplier of added value food service brands. Headquartered in Tralee, Ireland, the Group has revenues of approximately Euro 5 billion and employs some 23,000 people throughout its manufacturing, sales and technology centres around the world. Kerry supplies over 15,000 products to customers in more than 140 countries worldwide.