What does it mean if specialty malts are described as non-enzymatic?

When specialty malts are described as non-enzymatic, it indicates that they have no diastatic power. Diastatic power refers to the ability of malt to convert starches into fermentable sugars through enzymatic activity, primarily performed by enzymes like alpha-amylase and beta-amylase.

Non-enzymatic specialty malts are typically produced through processes such as roasting or kilning at high temperatures, which deactivate these enzymes. As a result, while these malts can contribute significant flavor, color, and body to the beer, they do not possess the ability to contribute directly to the starch conversion necessary for the fermentation process.

This characteristic of non-enzymatic malts is important in brewing, as they are often used in conjunction with base malts, which do have enzymatic activity, to achieve the desired flavor profiles without impacting the conversion of starches to sugars necessary for fermentation.