Brewgill™ 45/82

It is a syrup with high maltose content, obtained by the starch's acid-enzymatic conversion. It has adequate composition of fermentable sugars and low viscosity. Aids in the fermentation process in partial substitution of malt, corn grits or broken rice, promoting productivity gain in must filtration since it can be added to the filtered must.

The use of Brewgill leads to a cost reduction in steam and electric power, as well as in storage and quality control. Brewgill aids in the sensory and colloidal quality of the drink due to being an ingredient free of fat and with low protein and ash content.

Brewgill has adequate composition of fermentable sugars that are easy to use. The product is free of fats, has low protein content, promotes a productivity gain, being able to work with "high gravity" processes at up to 17th Plateau. In addition, it assures greater saving of labor and power, promoting refined beers with increased shelf-life.

Processes with corn grits need an equipment to cook the starch, spending more electric power, steam, labor, enzymes, and the process is limited to working with up to 14th Plateau. This process is open to mistakes like receipt of uneven grains and enzyme dosages, in addition to expenses with equipment maintenance.