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Tech. Q. Master Brew. Assoc. Am., January/February/March 1969, 6(1), 33-39 English  |  VIEW ARTICLE
New use of enzymes in the brewing industry

S. R. Green

Recent developments in the use of enzymes 111 brewing and projected uses are outlined. Discussion of the considerable work that has been done recently in the brewing industry on the replacement of malt either in part or in whole with barley and the substitution of microbial or other enzymes for the enzymes normally present in malt.