The glucoamylase enzyme is used to convert dextrins into fermentable sugars. The enzyme is popular with brewers aiming to produce “low carb” super dry beers and “Brut IPA” styles as well as distillers looking to increase alcohol yield. 

• Increases attenuation and alcohol yield
• Improved wort fermentability 
• An alternative to priming sugar
• Increases filterability
• Improves beer shelf life
• Ideal for use in packaged beers
• Reduces process time

AMG TDS