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Alpha Amylase is one of the two diastatic enzymes in malt that attacks the 1-4 carbon links of straight-chain starches. This enzyme is produced by malting barley. It is known as the liquefying enzyme.
This enzyme aids the brewer by converting straight-chain amylose into smaller, more fermentable sugars such as maltose, maltriose, maltotetraose, as well as non-fermentable dextrins and alpha glucans.