Brewing Sustainably: Enzyme Applications for Efficiency, Quality, and a Greener Future

The global brewing industry is evolving fast—shaped by consumer demand for craft and low-alcohol beers, heightened focus on sustainability, and the pursuit of operational excellence. As brewers navigate these complex scenarios, enzymes are becoming essential tools for improving product quality, optimizing fermentation, and advancing sustainable brewing practices.

 

Brewing Market Trends and the Growing Role of Enzymes

The brewing industry is projected to grow steadily over the next decade, with the global beer market expected to nearly double from USD 793.2 billion in 2025 to USD 1,615.8 billion by 2035, reflecting a compound annual growth rate (CAGR) of 7.3%¹

The industry’s growth is being fueled by rising demand for low- and no-alcohol options, the continued popularity of craft and specialty beers, expanding markets in developing regions, a growing emphasis on sustainable production, and a surge in consumer interest in organic, gluten-free, and alternative-ingredient brews.

The Industry Mega Trend Opportunities

1. Sustainability
   Sustainability efforts initially focused on packaging and the recyclability of aluminum cans and glass bottles. But brands are strongly taking steps towards more eco-friendly production, from renewable energy sourcing to carbon-neutral production
2. Healthy Living
   The trend towards more moderate alcohol consumption looks set to stay, with health-conscious alcohol consumers reassessing their alcohol consumption and adapting it to fit into a healthier lifestyle
3. Less But Better
   As costs rise in many markets, consumers who need—or want—to save money will be looking for brands that justify their value, enhance their at-home experiences, and offer higher quality.

But alongside opportunity comes pressure: Rising raw material costs, supply chain challenges, and the need to lower environmental impact. Brewers are embracing enzyme solutions to help manage these challenges while staying competitive.

Enzymes—natural proteins that catalyze biochemical reactions—are already playing a transformative role in brewing. From enhancing process efficiency to supporting new product formulations, enzymes help brewers scale sustainably while maintaining quality and consistency.

Enzyme Applications in Brewing: Supporting Commercial Success

Commercial brewers increasingly rely on enzyme suppliers to help boost process performance and product differentiation. Brewing enzymes such as AMYLEX®, LAMINEX ®, ALPHALASE®, DIAZYME®, and BCLEAR™ improve extract yield, reduce fermentation time, and help brewers achieve colloidal stability more efficiently.

Key benefits of brewing enzymes include:

• Improve the speed of beer filtration
• Enable process efficiency and consistency
• Reduce energy and water consumption
• Maintain beer clarity

By selecting the right enzymes and applying them at strategic points in the brewing process, production managers can unlock measurable gains in both efficiency and sustainability.

Fermentation Efficiency: A Game-Changer for Production Managers

Fermentation is at the heart of brewing—and any variability in this step can impact yield, flavor, and shelf-life. IFF’s advanced brewing enzymes help optimize this critical phase.

For example, when added during mashing, DIAZYME® increases the production of fermentable sugars, resulting in higher alcohol content—and therefore, more alcohol using less raw material.

Meanwhile, DIAZYME® NOLO enables brewers to create flavorful no- and low-alcohol beers with up to 37% less grist, minimizing waste while meeting rising consumer demand.

These enzymes empower brewery production teams to increase batch consistency, reduce fermentation time, and boost profitability—all without compromising quality.

Sustainable Brewing Practices: Brewing Smarter, Not Harder

Enzymes are a powerful enabler of a more sustainable brewing process. By increasing process efficiency and reducing resource consumption, they allow breweries to lower their environmental footprint.

IFF’s BCLEAR™ enzyme, for instance, helps brewers stabilize beer more efficiently. If 20% of the beer production using traditional methods today was to change to BCLEAR™, 300 million of liters can be saved ². That’s enough water to fill approximately 120 Olympic-size swimming pools.

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To quantify your potential environmental savings, try the IFF Brewing Sustainability Calculator. This tool empowers brewers to identify opportunities for water, energy, and raw material savings—aligned with their sustainability goals.

Brew Better with IFF

As consumer expectations evolve and sustainability becomes non-negotiable, enzymes offer a smarter path forward for modern brewers. Whether your goal is to improve yield, craft better low-alcohol beers, or reduce your environmental footprint, enzyme innovation can help you get there faster.

IFF is here to help. Our brewing specialists work closely with production teams to identify the right enzyme solutions tailored to your unique process and goals.

Ready to brew more efficiently and sustainably? Visit our Sustainability Brewing Page and Connect with an IFF Brewing Enzymes Specialist today.

_References

1. ^{Future Market Insights Inc. Beer Market Insights – Brewing Innovation & Global Industry Growth 2025 to 2035s} ↩︎
2. ^{Estimated based on average usage data of mid-size to large brewery} ↩︎

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