One of the two primary enzymes responsible for breaking starch down into sugar. Alpha amylase is most active in the upper range of mashing temperatures (155F-160F) and is responsible for producing higher-order (larger) sugars which are less fermentable, producing a beer with more body.

One of the diastatic enzymes that convert starches to fermentable sugars. Known as the "liquefying" enzyme. Converts soluble starch to dextrin.

One of two main enzymes used in starch to sugar creation in malted grain mashing.