In this project, the main reasons for the use of exogenous enzymes by brewers were investigated. It was found that enzymes are mainly used in a complementary way alongside barley malt when processing unmalted adjuncts, while only limited knowledge was available on brewing with 100% unmalted cereals. To better inform brewers on this topic, 11 commercially available unmalted cereals (two row and six row barley, wheat, einkorn, triticale, tritordeum, khorasan, spelt, rye, sorghum, and buckwheat) were collected and extensively characterised. For the alcoholic part of the study, laboratory scale worts (16 °P) were produced from 100% unmalted cereals using the recommended mashing schemes provided by the enzyme producers. The effects of pH, grist size, and enzyme dosage were investigated. A lower pH mainly improved wort filtration, while a finer grist size and higher enzyme dosage also promoted the degradation of high molecular weight components. The resulting worts exhibited lower concentrations of free amino nitrogen (FAN), but higher concentrations of soluble high molecular weight proteins (HME), compared to wort produced from barley malt. Based on these results, test beers were produced at 20 L scale (12 °P) using all cereals except buckwheat and spelt, and were characterised both chemically and sensorially. The lower FAN concentrations did not negatively affect fermentation, while the higher HME concentrations resulted in improved foam stability. The beers were generally characterised by a light colour, low turbidity, and favourable sensory scores compared to barley malt beer, with the exception of beers based on rye and sorghum. For the non-alcoholic part of the study, a tailored enzyme blend and corresponding mashing schemes were developed at laboratory scale. This resulted in uniform sugar profiles with low levels of fermentable sugars and high dextrin contents. A protein rest additionally increased the concentrations of FAN and soluble HME. Subsequently, worts were produced at 20 L scale (6 °P and 9 °P) and fermented. Fermentation data showed that maltose-negative yeasts remained well below the legal limit for alcohol-free beer (<0.5% ABV), even at 9 °P. The results further indicate that additional optimisation could enable the use of maltotriose-negative yeasts for alcohol-free beer production at lower extract levels (<6 °P). The successful implementation of exogenous enzymes in combination with 100% unmalted cereals at pilot (5 hL) and industrial scale validated the small-scale experiments, both for alcoholic and non-alcoholic fermented beverages.