Brewing is a process which is used for the production of beer. In order to manufacture beer, the key products required are cereal grains (barley), yeast for the fermentation of beer, and water. Most of the brewery use yeast which is specially designed for beer preparation. For flavoring the beer, another component is used named as hops. There are few types of starch which are less widely used such as cassava, sorghum and millets. Few secondary sources are also added to the beer making process which includes sugar, rice and corn.

The brewing process includes various steps such as milling, malting, mashing, boiling, lautering, fermenting, boiling, conditioning, fermenting, filtration and packaging. The major fermentation methods followed are warming, cooling and spontaneous.

Brewing enzymes are used for uniform mashing, secure stability, to optimize the usage of raw materials, and improve filtration. Brewing enzymes help increase saccharification, and starch liquefaction, which helps increase the production of fermentable sugars. During the production of beer, brewing enzymes helps raise the production of glucose which is fermentable. Ultimately, the brewing enzymes enhances rapid maturation and emphasizes cold haze and chill proofing.

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