Brewing method

A method of mashing comprising:

• a) providing a grist comprising malt and adjunct, wherein the grist comprises 40-60% adjunct, wherein the adjunct has a gelatinization temperature higher than the malt starch, and wherein the adjunct is not gelatinized prior to mashing;
• and
• b) contacting the grist with the following combination of the enzymes, consisting of:
• i) a pullulanase;
• ii) an alpha amylase;
• and
• iii) a maltogenic alpha amylase, wherein the maltogenic alpha amylase is at least 10% more sucrose tolerant than a maltogenic alpha amylase comprising SEQ ID NO:
• 1, wherein the sucrose tolerance is measured in a buffer containing 10% sucrose (% w/v) at pH 5.0 for 15 minutes at 60° C. in accordance with example 5, to make a wort.