How to increase raw materials extract yield, wort and beer filtration rate and beer colloidal stability? Raw materials like barley, malt, wheat, oats, rye contain in addition to starch several different polysaccharides which contribute to wort and beer viscosity and to beer colloidal stability.The most important polysaccharides besides starch in barley and malt are ß-glucans which constitute more than 75% of cell walls. Malt contains three times more soluble pentosans than barley. Pentosans are wheat main polysaccharides in addition to starch and their content is more than two times higher than in malt. Insoluble pentosans are important constituents of spent grains. They have the ability to absorb water quantities equivalent to ten times their own weight. They contribute mainly to spent grains spongy and sticky character. Exogenous ß-glucanases and pentosanases used during mashing allow to lower wort and beer viscosity and therefore to increase wort and beer filtration rate.