Class: Glucoamylase

Format: Liquid

AMG® 300 L BrewQ

dynamic product
Disclaimer: Packaging in images is for visual representation only and may not reflect actual product packaging.

With AMG® 300 L BrewQ you can achieve small adjustments in real degree of fermentation (RDF). That allows you to differentiate between brands. 

Product features, details and benefits

Accelerate fermentation
By releasing more fermentable sugars in the brewhouse, this product supports the need to accelerate your fermentation times.

Achieve desired attenuation
This product delivers predictable and targeted real degree of fermentation (RDF). It helps you to control the percentage of fermentable sugars you derive from starch. It allows you to increase fermentable sugars or maintain them at a specific level so you can achieve your desired attenuation.

For light beers
With this product, you can make light or low-calorie beers. It increases the degree of attenuation of the wort. That decreases the proportion of non-fermentable and short-chain dextrin material. The resulting beer will have up to 30% fewer calories than normal-attenuation beer with the same alcohol content.

How glucoamylase enzymes help control attenuation in brewing

Glucoamylases break down starch. They're usually brewers' first choice when making light or low-calorie beers. They're also used to make small attenuation adjustments. Combined with pullulanases, glucoamylases allow brewers to reduce conversion times. 


Glucoamylases hydrolyze starch. They break α-1,4-glucosidic linkages at the non-reducing ends of amylose and amylopectin. They're just one of the enzyme classes used to control the degree to which sugars in the wort are fermented into alcohol. Getting attenuation right is about balancing enzyme class, dosage and conversion conditions.

Glucoamylases are typically brewers' first choice when producing highly attenuated beers. Consumers know these as light or low-calorie beers. Glucoamylases can also be used to make small adjustments in attenuation. 

Used in combination with pullulanases, glucoamylases speed up starch breakdown. Brewers can use this enzyme combination to reach attenuation targets in shorter conversion times.

Testing one of our products in your own production is the best way to experience all the benefits.

One more step…

To complete the get in touch form or sign up, please click on the button below to enable cookies.