MALT

Two-rowed barley, a kind of barley used for making beer, germinates under conditions of certain temperature and saturated air with water. When the sprout grows up to certain size, it is dried and its root is cut. This is called malt.
Saccharides in malt are easily dissolved and can be extracted in water while those in barley are not extracted in water. That is why barley is processed into malt. When making beer, malt is used after milling so that the saccharides can be dissolved in water.
The different varieties and tastes of beers depend on the different kinds, mix proportioning and mix method of various malts. Barley should be rich in starch, contain a suitable protein, and have light straw color and be glossy.

Composition of dried barley

• Carbohydrates: 70~85%
• Proteins: 10.5~11.5%
• Minerals: 2.0~4.0%
• Fats: 1.5~2.0%
• Others: 1.0~2.0%

HOP

Hop is a kind of bindweeds. The hops used in making beer are obtained from the female flower of the woodbine. Hop is a raw material, which gives beer its characteristic odor and slightly bitter taste. It also helps beer keep for a long time preventing the spoilage of beer by maintaining bubbles. The female flower of the woodbine is picked in mid of August and dried for use. After preparing malt juice, adding hop into it and boiling it creates wort. Yeast is then added into the wort and the mixture is fermented.

Composition of hop

• Hop resins: 18.5%
• Hop oils: 0.5%
• Tannins: 3.5%
• Proteins: 20%
• Minerals: 8%

The rest consists of cellulose and other materials unimportant for beer production

YEAST

• The characteristic profile of beer depends on the yeast.
• ENERHEIM supplies high quality yeast for brewing and is linked with the Weihenstephan Yeast Bank located in Weihenstephan, near Munich, which has the oldest brewery and the Technical University of Munich‟s Department of Zymurgy.
• It provides consulting services for brewing features depending on each yeast strain.
• It also supplies high quality yeast for wine and is linked with the Research Center of Yeast for Wine of Geisenheim wine university of Germany, Australia and Canada

PVPP (Poly Vinyl Poly Pyrrolidone)

• Colloidal haze: A phenomenon in which the commercialized beer becomes cloudy during the storage period
• Causes of Colloidal haze: Binding of Polyphenol and Protein in beer
• PVPP helps to prevent Colloidal haze by selective elimination of Polyphenol in beer