Sweet and malty in taste with rich fruit and brown sugar aroma. Leaves you with a delicious nutty aftertaste.
Fruity with dark berry notes and hints of caramel. Goldings offers a muted earthy aroma to this full bodied, rich fruity ale with a subtle toffee finish.
Château Abbey® malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Abbey® malt has a bitter flavour which mellows on ageing.
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.
Château Café malt imparts a nutty and distinct coffee flavour and aroma to beers, brings in a "coffee" note in Stouts and Porters. Adds a smooth mouth feel and complexity to any dark ale. Reinforces the colour of beer.
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.
Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Château Melano Light malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.
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.
Produced from malting quality barley. Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer.
Classic english strain for bitters, rich flavor/taste profile, high esters levels.
Strain coming from southern Belgium, dedicated for belgian wheat beers.
Strain dedicated for belgian abbey beers, flavor/aroma profile characteristic for belgian ales.
Classic belgian strain for abbey beers. Nice balance between fruit esters and spicy phenols.
Hazy Daze contains a proprietary blend of three Saccharomyces cerevisiae strains, all of which offer unique contributions to the production of crisp, hop forward beers. Expect this blend to throw bountiful amounts of peach, apricot, nectarine and grapefruit citrus esters and achieve good attenuation.
Universal bottle stopper with an opener, suitable for beer and wine bottles.
Momentary lack of goods Availability date:
Notify me when available
Cherry concentrate for making wines and liqueurs. From 1 kg (800 ml) of concentrate, approx. 2.6 L of tincture can be produced.
High availability
Grapefruit concentrate for making liqueurs and tinctures.
High availability
Bottle stopper with a spout and a glass ball. The glass ball separates the contents of the bottle from the surroundings. Fits most standard bottles with wine and distillates.
High availability
Bottle cap with spout fits most standard wine and distillate bottles.
Momentary lack of goods Availability date:
Notify me when available
Universal agent for reducing the crunchiness of fruit and grape must (wines).
High availability
The acid meter is a device adapted to measure the acidity of all types of fruit that will be the raw material for making house wine.
High availability
Stabilize the colour and enrich the aroma of wine.
Momentary lack of goods Availability date:
Notify me when available
Potassium metabisulfite [pyrosulfite] (PP) - an agent, that is commonly used in winemaking for the stabilization of musts and wines and for rinsing of the wine and brewing equipment.
High availability
Potassium metabisulfite [pyrosulfite] (PP) - an agent, that is commonly used in winemaking for the stabilization of musts and wines and for rinsing of the wine and brewing equipment.
High availability
Use our innovative calculator!