TECHNOLOGY FOCUS - BIOTECHNOLOGY - Preferred Method: The thermostable beta-glucanase is encoded by a DNA sequence which hybridizes at medium stringency with a DNA sequence encoding the amino acid sequence comprising amino acids 31-335 in SEQ ID NO: 2. The thermostable beta-glucanase is encoded by a DNA sequence which hybridizes at medium stringency with the DNA sequence of nucleotides 91-1005 in SEQ ID NO: 1. The thermostable betaglucanase has an amino acid sequence having at least 70-99% identity to the amino acid sequence of SEQ ID NO: 2 or as amino acids 3 1-335 in SEQ ID NO: 2. The thermostable beta-glucanase is present in an amount of 150-2000 FBG/kg DS, preferably 400-600 FBG/kg DS. The thermostable betaglucanase is derived, from a strain of Thermoascus sp., preferably from a strain of T. aurentiacus. Also, a second enzyme is present in step (b) to (e); the enzyme is xylanase, alpha-amylase, glucoamylase, beta-glucosidase, protease, or phytase. The starch and non-starch polysaccharides are obtained from cereals and/or tubers. The starch and non-starch polysaccharides are selected from corn (maize), wheat, barley, rye, millet, sorghum and milo. The starch and non-starch polysaccharides are potato, sweet potato, cassava, tapioca, sago, or banana. The fermentation in step (e) is performed using a micro-organism, such as bacteria and fungi (including yeasts), e.g. Zymomonas species and Saccharomyces species, such as e.g. Saccharomyces cerevisiae. The beta-glucosidase, is derived from Aspergillus niger, A. oryzae or Trichoderma reesei. A protein of glycosyl hydrolase family 61 is present. Preliquefaction in step (b) is performed at 40-70degrees C, preferably 48-55degrees C, such as 50degrees C. The liquefaction in step (d) is performed at 60-95degrees C, preferably 80-90degrees C. Preferred Composition: The composition further comprises a second enzyme; the enzyme is xylanase, alpha-amylase, glucoamylase, protease, beta-glucosidase and phytase. EXAMPLE - No suitable example given.