Nicolai Staugaard Hansen
No Brewing Without Enzymes: The Biotechnology Behind Malting or Exogenous Process Additions, co-presented by Sebastian Wolfrum and Nicolai Staugaard Hansen
A comprehensive technical talk centered on the premise that no brewing exists without enzymes — the biotechnology behind malting or exogenous process additions. The session will delve into how enzymes are indispensable when working with alternative grains such as wheat, oats, rice, corn, and gluten-free options like sorghum and millet. These grains often present challenges in extract efficiency, lautering, and haze stability due to their differing carbohydrate and protein compositions.
This session will demystify the biochemical processes driven by these biological catalysts, exploring how inherent (where applicable) and strategically added exogenous enzymes (e.g β-glucanases, xylanases, amylases, proteases) are used to overcome the limitations of non-barley malts. Attendees will gain practical, actionable insights into understanding, controlling, and applying specific enzyme solutions to optimize brewing with alternative grains, unlock new flavor profiles, and enhance beer quality — regardless of the grain bill.
Nicolai Staugaard Hansen, Industry Technology Specialist – Brewing, NOVONESIS
Nicolai Staugaard Hansen is a Technical Service Scientist specializing in brewing enzymes and cultures at Novonesis. Originally from Copenhagen, Denmark, he is now based in North Carolina. Nicolai holds an Master of Science in Food Science from the University of Copenhagen and a Diploma Master Brewer certification from the Scandinavian School of Brewing. His experience includes training at Firestone Walker, various roles in the Danish craft brewing industry, and serving as an Application Scientist at Chr. Hansen, where he focused on yeast and bacterial cultures for beer and wine, with a particular emphasis on non-alcoholic beverage solutions.
