Hops hold more aroma than they give up. Aromazyme's β-glucosidase splits the bonds that keep part of it locked away as glycosides, so the fermenter gets a more complex hop aroma out of the same dry hop.
β-glucosidase enzyme · 5 g/hl (1 g per 20 L) · Add mid-fermentation · pH 3.5–6.5 · 15–65 °C · 100 g jar
What it does in your beer
ABV Aromazyme™ is a food-grade enzyme preparation from a selected strain of Aspergillus niger, with strong glycosidase activity. Its β-glucosidase breaks glycosidic bonds in hop compounds, releasing monoterpene alcohols — aroma that would otherwise stay out of reach — plus a little glucose.
Lallemand says that shifts the balance of terpenes towards a more diverse hop aroma and flavour, softens harsh bitterness for better drinkability and slightly increases wort fermentability. A natural fit for dry-hopped IPA, NEIPA and APA.
At a glance
| Manufacturer | Lallemand (ABV range) |
| Type | Enzyme preparation — β-glucosidase (glycosidase activity) |
| Source | Selected strain of Aspergillus niger |
| Activity | 1,500 BGDU/g |
| Form | White to light brown powder |
| Dosage | 5 g/hl |
| Optimum pH | 3.5–6.5 (lower activity still at pH 3.0) |
| Optimum temperature | 15–65 °C |
| When to add | Mid-fermentation |
| Pack size | 100 g jar |
| Shelf life | Declared activity for 4 years if stored properly |
How much for a 20 L batch
5 g/hl → 1 g for 20 L (approx., dose × 0.2 hl). The 100 g jar holds enough for 100 batches of that size.
Lallemand recommends using the whole pack once it's opened — a tall order at 1 g a brew, so seal it tightly and keep it cool and dry between batches.
How to use
- Weigh 1 g per 20 L and dissolve it in about 10 ml of water or wort (1 g in 10 ml). Stir thoroughly so it's evenly dispersed.
- Add it to the fermenter mid-fermentation. That gives the enzyme time to work, lets the active yeast eat the glucose it releases and loses less aroma to CO₂.
- Dry hop early in fermentation — Lallemand says that extracts more terpene glycosides for the enzyme to work on.
- Don't add it after filtration.
Pairs well with
Brewing a NEIPA? Try it with Citra and Mosaic in the dry hop and Lallemand New England yeast.
Storage & shelf life
- Store the sealed jar in a cool, dry area.
- Stored properly, it keeps its declared activity for 4 years.
- Once opened, close it tightly after each use.
Food information
- Name: Enzyme preparation for brewing (β-glucosidase)
- Ingredients: β-glucosidase enzyme preparation from Aspergillus niger
- Allergens: not stated in the manufacturer's data sheet
- Net quantity: 100 g
- Storage: cool and dry
Good to know
- Food-grade: complies with the JECFA and FCC specifications for food-grade enzymes.
- It changes how much aroma you get out of your hops — Lallemand even suggests it lets you use fewer hops or less aromatic varieties.
- One 100 g jar, 1 g per 20 L.
- As a brewing ingredient it ships from our partner warehouse in the Czech Republic, separately from equipment.
FAQ
How much Aromazyme for 20 L?
1 g. The dose is 5 g/hl.
When do I add it?
Mid-fermentation, dissolved in about 10 ml of water or wort. Dry hop early in fermentation, so there's more for the enzyme to work on.
Does it affect bitterness?
Lallemand says it reduces unpleasant, harsh bitterness and improves drinkability.
Will it change attenuation?
Slightly: Lallemand says it slightly increases wort fermentability, and the yeast consumes the glucose it releases.