Vland remains firmly committed to providing innovative products and services tailored to the individual needs of beer industry customers. Enzymes for the brewing industry act primarily on starches to increase liquefaction and saccharification rates as well as the production of fermentable sugars. Enzymes also break up viscous sugars into smaller more usable compounds and increase free amino nitrogen production.Enzymes can also be used to prevent chill haze and increase attenuation control. Please inquire for more details. 
1) Amylase for use in mash and cereal cooker brewing apparatuses
-Reduces viscosity
-Frees up more available starch 
-Increases starch liquefaction 
-Speeds up cereal cooking process
2) Amylases for improving fermentation in highly attenuated, low carb beers
-Optimizes production of fermentable sugars 
-Allows for greater control over attenuation 
3) Separation and Filtration Enzymes
- β–glucanases to reduce wort viscosity
-Improved solid-liquid separation with wheat barley and rye