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IMOBoom

IMOBoom

Murphy & Son

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This new enzyme technology is based on transglucosidase activity that offers an innovative approach for achieving reduced fermentability. When added during mashing, it will create unfermentable isomalto-oligosaccharides (IMO) and reduce the fermentability of the wort. Improved Mouthfeel, Authentic Flavour Aroma When combined with optimised raw material selection and mash regimes, brewers can achieve a real degree of fermentation (RDF) below 40%. Furthermore, the unfermentable IMOs created will remain in beer and provide more mouthfeel. This innovation enables breweries to produce beers with co

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Buy from MURPHY & SON LIMITEDMURPHY & SON LIMITED is a UK retailer, not the maker. Price seen 2026-09-26. Not an affiliate link, we earn nothing from it.

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