American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.
A top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer. Suitable for IPA's, Porters, Russian Imperial Stouts and more.
A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.
Famous for its clean flavors and hardy fermentations. Known for its use in hoppy beers, it accentuates hop flavors and aromas and attenuates well, even for high gravity beers. This strain has the ability to be used in almost any style of ale ranging from IPA to porter and even ko¨lsch, which makes it a great all-around house strain.
Citra is a special aroma hop variety with fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer. Is used in IPAs, strong American and Belgian Ales.
The variety, with relatively high alpha-acids and low cohumulone content, has an artistic assortment of enticing aromas that transfer favourably into the finished product. Mosaic offers a blend of earthy, floral, tropical and fruity characteristics that work excellently in a variety of different beer styles.
Known as a bittering hop with good aroma characteristics. Very good in American Ales.
Nectaron hops are a New Zealand variety that went by the number HORT 4337. Necatron® is a full sister of Waimea and was developed in partnership with New Zealand's Plant & Food Research and took over 17 years before the full release.
Talus delivers big aromas of pink grapefruit, citrus rinds, dried roses, pine resin, tropical fruits and sage. The bold flavor profile draws from its roots as a cultivated daughter of Sabro® Brand HBC 438. Talus’ impactful citrus, floral, wood and fruit aromas remain throughout the brewing process.
Reusable muslin mesh. Perfect for cooking hops and other spices, cold hopping and for steaming special malts.
Rubber rings for all standard swing stoppers.
English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity. Ideal for a large range of American and English Ales – including highly hopped beers – and is specially adapted to cask-conditioned and beers fermented in...
A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavors. Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more.
Clean in profile american strain, recommended for all american ales.
This strain has more similarities to an English strain than WLP001 California Ale Yeast. It is a big ester producer, showcasing notes of cherry and apple which compliment pale ales, blonde and brown ales. Typically leaves some residual, lager-like sulfur compounds in finished beer.
Wheat Malt emphasizes the effervescent freshness and typical top-fermented flavor of wheat beer. It is produced exclusively from high-quality brewing wheat. As it has a higher protein content than a Pilsen malt, Wheat Malt is not only suited to producing typical wheat beers, but also enhances the mouth feel and improves the foam of all top-fermented beer...
Heidelberg Wheat Malt is produced exclusively from high-quality, selected brewing wheat varieties that do not tend to add color during the malting process. Wheat Malt emphasizes the effervescent freshness and typical top-fermented flavor of wheat beer. As it has a higher protein content than a Pilsen malt.
Pale Ale Malt is made from 2-row spring barley. High degree of modification promotes easy processability. Ideal malt for ales and special lagers. The colouring power of Pale Ale Malt is not too strong, which makes it also suitable for subtle colour correction of regular lagers.
Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body.
Pale Ale malt is an ideal basis for many different styles of English Ale and numerous other beers that require a fuller, golden color and a tangy but also more full-bodied taste.
Glucose is the raw material used to perform bottled refermentation.
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Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications. The color of pilsner malt is low. Pilsner malt flavour is usually described as malty, slightly nutty and sweet.
The lightest in colour, this malt is well-modified and is perfectly suited for single-step infusion or for decoction mashing. Château Pilsen malt carries a strong, sweet malt flavour and has a sufficient enzymatic power to be used as base malt.
Pilsen Malt is rich in enzymes and has a high extract value. Used either alone or together with other malts, it is the perfect base malt for all kinds of exceptional and flavor-some beers.