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I know that this goes against everything that craft brewers believe, but I still think that it is interesting. Earlier this year, at the VLB in Berlin, I took part in a competition with barley beer. What we did was brew a beer with no more that 5% malt, and that 5% could only be malt with little/no enzyme contents (cara, chocolate, black etc.), the rest was unmalted barley. We used an enzyme cocktail from Novozyme that had all the enzymes need. The results were quite interesting. I tasted this beer about a week ago, there were four; a pils, an export, an IPA and a stout. The two lagers were quite empty. Tasting them was like tasting water with a hint of beer flavor (less beer flavor than an American light lager). However, the two ales were actually comparable to their malt companions. As I said, as a true beer lover, enzyme beer has no real appeal to me, but it is interesting to see where the big beer companies might be going. What are your thoughts?