A Fermentation is a process specific to lager brewing and it involves separating a portion of the mash – the mix of malt and hot water – to boil it before returning it back into the rest of the mash. In these vessels Starch liquefaction by temperature-specific alpha-amylase and Saccharification by Glucoamylase enzyme.

Mashing is in the mash that malt and other cereal starches are transformed into sugars and proteins and other materials are made soluble, creating the sweet fermentable liquid called the wort by different enzymatic reaction

In the beer production process, the clarified and cooled wort from the brew house is transferred together with yeast to the fermentation tanks for the primary fermentation which converts the fermentable sugar into alcohol and CO₂.  During the maturation, the residual fermentable sugars in the “green beer” will be converted to alcohol and the beer will be saturated with CO₂

ACTIVOZYME-P a proteolytic enzyme commonly used by brewers to chill-proof beer. Has been immobilized on chitin, and the immobilized enzyme system as applied to chill-proof beer. Beer contains complexes of protein with polysaccharides and tannins, which are soluble in the freshly made product