Is rennet used in beer production?

Rennet is an enzyme extracted from the stomachs of young mammals, primarily calves. It is used in cheesemaking to curdle milk and separate the curds from the whey.

Beer is produced through a process of malting, mashing, boiling, fermentation, and conditioning. It involves the conversion of starches in barley into sugars, followed by fermentation with yeast. Rennet plays no role in this process.

However, there are some instances where milk-derived ingredients, such as lactose, may be used in beer:

* Milk stouts: Some milk stouts use lactose as an adjunct to add sweetness and a creamy texture.

* Sweet stouts: Similar to milk stouts, these beers may use lactose for sweetness.

It's important to note that while these beers may contain milk-derived ingredients, they do not use rennet. Rennet is only used in cheesemaking and other dairy products.