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Enzymes are frequently used in commercial brewing to make up for a high percentage of starchy adjuncts - if you were to try and replicate one of these beers it would be a good way to go, IMHO. (And I'm not about to weigh into a debate on why someone might want to do this, each to their own)Likewise something like Chicha - the corn-based fermented "beer" from Peru needs enzymes (unless you want to chew and spit all your grist).As far as malting delivering a lot of the flavour, unmalted grains can give their own, different flavour, worth experimenting with.I've come across a few brewers who've wanted to brew a beer with grain off a family/friend's farm - enzymes would enable this without having to DIY malting.
Enzymes are frequently used in commercial brewing to make up for a high percentage of starchy adjuncts - if you were to try and replicate one of these beers it would be a good way to go, IMHO. (And I'm not about to weigh into a debate on why someone might want to do this, each to their own)
Likewise something like Chicha - the corn-based fermented "beer" from Peru needs enzymes (unless you want to chew and spit all your grist).
As far as malting delivering a lot of the flavour, unmalted grains can give their own, different flavour, worth experimenting with.
I've come across a few brewers who've wanted to brew a beer with grain off a family/friend's farm - enzymes would enable this without having to DIY malting.
