Today's brewers face new challenges and opportunities due to the many beer fashions and trends. We understand it is critical to fully appreciate the nature of the available raw materials and each unique brewing process. These rely on malted barley as the principal raw material and cereal adjuncts such as unmalted barley and wheat. Enzymes are added e.g. during mashing or fermentation to increase or facilitate the production of fermentable sugars, aid the mash filtration, speed up the maturation process and in the case of low-calorie beers, decrease the amount of carbohydrates in final products.