Global Brewing Enzymes Market to Surpass US$790 Million by 2030, Fueled by Craft Beer, Health Trends, and Smart Brewing Tech

A new study from Industry Experts, Inc., "Global Brewing Enzymes Market - Types, Sources, Forms and Applications," forecasts that worldwide sales of enzyme solutions for beer and wine production will rise from US$534.1 million in 2024 to about US$792.8 million by 2030, expanding at a steady compound annual growth rate of 6.8% over the period.

Growth is bubbling on multiple fronts. Global beer consumption continues to climb as disposable incomes rise and novel on-premise channels proliferate, particularly across emerging Asian economies. Craft and micro-breweries are multiplying, each seeking distinctive grain bills, mouthfeel, and gluten-reduced or low-carb labels, formulations that depend on precise enzymatic control. Large brewers, meanwhile, are under mounting pressure to trim raw-material costs, shorten mash cycles, and boost yields; targeted enzymes such as amylase, protease, and beta-glucanase deliver those efficiencies while enabling experimentation with unmalted adjuncts. Ongoing advances in biotechnology-driven strain selection and smart-brewery automation are also raising the activity, temperature tolerance, and reliability of new liquid and powder preparations.

Asia-Pacific commands the largest share of global demand, about 40.7% in 2024, and is poised for the swiftest regional rise, at 7.5% CAGR through 2030. Urbanizing populations in China, India, Vietnam, and Thailand are drinking more beer, exploring craft styles, and favoring "better-for-you" options with reduced gluten or calories. Brewers across the region lean on enzymes to unlock fermentable sugars from local staples such as rice, sorghum, and cassava, prompting suppliers to engineer formulations tailored to high-beta-glucan grains and tropical brew-house conditions.

By type, amylase remains brewers' workhorse, accounting for roughly 46.3% of global brewing enzyme spending in 2024 because it converts complex starches into readily fermentable sugars across virtually every mash bill. Beta-glucanase is expected to grow the quickest, just over 8% annually, as large lager plants and boutique craft houses alike deploy it to cut wort viscosity, speed filtration, and craft crystal-clear, low-carb pours. Source dynamics favor microbial fermentation: bacteria, fungi, and yeast deliver more than four-fifths of total volume, yet plant-derived alternatives are gaining traction with “clean-label” positioning and improved extraction technologies. Liquid formats dominate modern brewhouses for their dosing ease and rapid dispersion, while stabilized powders are carving share among remote craft operations and test-batch pilots thanks to longer shelf life and lighter shipping weight.

Beer accounts for nearly four-fifths of enzyme consumption and will continue to outpace wine as brewers rush to secure consistent clarity, shelf-life, and flavor across global supply chains. The report tracks these trends from 2021 through 2030, detailing value forecasts for North America, Europe, Asia-Pacific, and Rest-of-World; analyzing market potential by enzyme type, biological source, formulation, and end-product application; and profiling more than twenty key vendors including Novozymes, DSM-Firmenich, Chr. Hansen, Kerry Group, AB Enzymes, Amano, and BASF whose recent acquisitions, regional capacity expansions, and tailored product launches are redefining the future of enzyme-assisted brewing.

About Industry Experts, Inc.
Industry Experts, Inc. delivers concise, independent market-intelligence reports that help strategists, brewers, and investors identify opportunities, benchmark performance, and mitigate risk across global value chains. For more information, call +1-320-497-3787 or visit https://industry-experts.com/.