By using these, we're giving brewers the option to enter new segments and expand their current brewing options. "These raw materials are unique to the region and amazing from a brewing perspective.
Using enzymes with, for example, African crops like sorghum and cassava, brewers are producing exciting new beers to meet local tastes. It turns out that brewing with local ingredients can be supported by using specially selected enzymes, which are natural catalysts that speed up critical steps in the brewing process.
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So the big question for today’s breweries is how to tap into growing regional markets, avoid imports, and still achieve a taste that modern beer drinkers will enjoy? Around 1490, Columbus found Native Americans making beer from corn and black birch sap, but it’s highly doubtful that modern beer drinkers would appreciate or even recognize the taste. Of course tastes in beer have changed somewhat over the last six millenia. Being resourceful, brewers are adapting and are now choosing once again to return to the local crops that were used at the very start of the history of brewing roughly 6000 years ago. That’s a growing problem, because it’s precisely in the emerging markets where beer consumption is now expected to grow. In emerging markets, however, brewers often find that importing these ingredients entails significant financial, logistical and environmental costs. Today, overwhelmingly the highest volume of beer is produced from just four main ingredients: malt, barley, corn and rice.This has worked well in the traditional beer markets in North America, Europe, Japan and Australia. South Americans used corn and sweet potatoes. In Africa, they used millet, maize and cassava in Mexico, they used persimmon and agave. Right from the start, early brewers used local materials. Advancedproteinsolution Advanced Protein Solutionsīeer has been popular since at least 4300 BC, when Babylonian clay tablets describe recipes for beer.
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