Brewing Ingredients

Commonly found in Belgian Saison styles. Star Anise is added to the boil in amounts ranging from ½ - 1 oz for a 5 – gallon batch.

The fruit of roses, Rose Hips impart a delicate citrus aroma and flavor to mead and wine. The fruit may be added to primary or secondary fermentor.

Paradise Seeds or Grains of Paradise imparts pepper, citrus and pine notes to the flavor and aroma of finished beers.

To add a touch of lime to a refreshing summer beer, place ¼ - ½ oz. of the peel into the wort with 15 minutes remaining in the boil.

Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor.

Weyermann Abbey Malt is a highly friable base malt with pronounced malty aromas, and assertive flavors such as honey, nuts as well as hints of chocolate.  Suitable for traditional Abbey ales, as well as Trappist beers.  Also well suited for a full range f

Rahr Standard 6-Row is a light-colored base malt made from a blend of North American 6-Row barley varieties. 6-row barley has a much higher protein content and enzymatic power than 2-row barley. Inclusion of Standard 6-Row is therefore very advantageous f

Rahr Standard 6-Row is a light-colored base malt made from a blend of North American 6-Row barley varieties. 6-row barley has a much higher protein content and enzymatic power than 2-row barley. Inclusion of Standard 6-Row is therefore very advantageous f

Gulo Ale excels in any style where a high level of attenuation is desired w/o phenolics. We love using it in an IPA (including a brut IPA), stout, or Bier de Garde. Non-phenolic Expect a citrus-forward aroma w/hints of peach & a clean finish.

Born from an exclusive partnership with the famed Jovaru Brewery's "queen of Lithuanian farmhouse beer," this unique yeast complements farmhouse beers with citrusy esters and restrained phenols. The strain produces a character of lemon pith, black pepper,

Originating from the village of Grodas in Norway, Espe offers the unique profile of lychee, pear, and tropical fruit cup. The strain bolsters the sweet aromatics of modern IPAs, but is versatile enough for your flagship pale ale or seasonal brew. Espe is

Kolsch II is warmer fermenting than Kolsch I (OYL-017), flocculates much better & clears more quickly, so it is a little easier to manage. It is a lager-like ale strain that's lightly fruity, crisp & clean with a hint of sulfur that disappears with age to

Citrus, stone fruit, coconut, tropical fruit & herbal. Alpha Acids: 13 - 17%.

Cashmere is a dual-purpose stunner evoking coconut, melon, tangerine, & other tropical & spicy notes alongside smooth bitterness. Alpha Acid: 6.9% - 10.1%. Contact customer service for exact alpha acid content.

Finishing formula, to smooth out & mellow wine & liqueurs.

Sanitizer - use 2 oz per 1-Gal of water. Antioxidant and bactericide - use 1/4 teaspoon to 6 gallons. Dissolve sulphite in warm water before adding.

Described as providing toasty, biscuity, bran flakes, sourdough and tangy flavors to the finished beer, Special Roast contributes deep golden to brownish hues depending on the amount specified in the malt bill.

Smoked Malt Weyermann Oz

Produced from cherry wood, Briess Smoked Malt is a unique malt with enzymes active for self conversion, contributing an intense, smooth, sweet and smoky flavor and aroma. Developed for utilization in a variety of styles, including Scottish ales, Smoked be