Role of intrinsic and supplemented enzymes in brewing and beer properties

© 2017 by Taylor & Francis Group, LLC.Beer is the foremost alcoholic beverage consumed on this planet and has been manufactured for at least eight millennium. Roughly 1.89 billion hectoliters of barley beer were brewed throughout the world in the year 2013 (FAO, 2015). The top five producers-China, USA, Brazil, Russia and Germany with a yearly production of 506, 224, 135, 89, 86 million hectoliters of barley beer, accounted for more than 55 per cent of the total world production. Interestingly, during the past 50 years, beer production has more than quadrupled (FAO, 2015). The beer market is expected to continue to grow by approximately 1.2 per cent per year in the next few years mainly due to the consumers¿ increasing purchasing power as well as the their changing drinking habits.