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.
A hop of considerable character. Its distinctive “American” aroma put many brewers off this variety in its early years. It has a strong spicy/blackcurrant flavour and good alpha characteristics.
Barbe Rouge is the third variety to result from the research and development programme. Its red fruit aromas give off notes of strawberry and cherry. Its subtle notes of strawberry sorbet when used with the cold hopping process will surprise you.
The aroma profile of this hops blend is mixed between 3 hop varieties: S. Star, S. Promise, S. Dawn.
The aroma profile of this hops blend is mixed between 3 hop varieties: S. Star, S. Promise, S. Dawn.
The aroma profile of this hop is celery, parsley, black pepper, garlic.
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Salinity meter is irreplaceable in curing, dairies and homemade preservatives.
High availability
Microbial Rennet is an enzyme preparation obtained by the controlled fermentation of specific strains of Rhizomucor miehei. 5 drops of rennet is enough for 1 liter of milk.
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Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei. 1g of rennet is sufficient for 10 l of milk.
Microbial Rennet is an enzyme preparation obtained by the controlled fermentation of specific strains of Rhizomucor miehei. 11 drops of rennet is enough for 10L of milk.
Natural rennet is obtained from the stomachs of suckling calves. It contains two active ingredients: chymosin and pepsin. Veal rennet produces a strong and compact curd and shows proteolytic activity during the maturation of the cheese.
Linen cheesecloth for home cheese making. Size: 50x50cm
High availability
Cheesecloth, cotton - Ideal for home making of cheese. - Ensures easy removal of cheese from press. - Polish product, made of high quality cotton. - Reusable, suitable for washing and ironing. - For real traditionalists!
Calcium chloride should be added to milk to increase cheese production efficiency, as it improves the consistency and coagulation of milk, and enriches it with calcium. Its application reduces casein and fat loss.
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Calcium chloride should be added to milk to increase cheese production efficiency, as it improves the consistency and coagulation of milk, and enriches it with calcium. Its application reduces casein and fat loss.
This solution of natural and pure calciumchloride E509 (suitable for foods) contains 33 % calcium chloride, a brewing salt frequently used by commercial breweries. Chlorides give a soft, full and more sweetened taste to beer, while the calcium contributes with the flocculation of proteins and the stabilisation of the taste.
Stagionato Cheese Bacteria Culture
Low availability
Natural rennet is obtained from the stomachs of suckling calves. It contains two active ingredients: chymosin and pepsin. Veal rennet produces a strong and compact curd and shows proteolytic activity during the maturation of the cheese.
Momentary lack of goods Availability date:
Notify me when available
Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei. 1g of rennet is sufficient for 10 l of milk.
Microbial Rennet is an enzyme preparation obtained by the controlled fermentation of specific strains of Rhizomucor miehei. 5 drops of rennet is enough for 1 liter of milk.
Microbial Rennet is an enzyme preparation obtained by the controlled fermentation of specific strains of Rhizomucor miehei. 11 drops of rennet is enough for 10L of milk.
Cheese wooden handle wax brush is an essential tool for getting clean, even coatings and applications of sealing wax for your favorite homemade cheeses. This brush is designed specifically for cheesemaking, and it will become a go-to tool in your cheesemaking arsenal.
Low availability
Mozzarella Cheese Bacteria Culture
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Acid mix for the production of acidic and acid-rennet cheeses. Ideal for paneer cheese, mozarella, ricotta, curd cheese and any cheese that requires acidity reduction and changing the pH value.
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Lipase is a natural extract (obtained from the glands at the base of a kid's tongue) that breaks down mainly fatty acids, which are responsible for the characteristic taste of some cheeses.
High availability
Lipase is a natural extract (obtained from the glands at the base of the calf's tongue) that breaks down mainly fatty acids, which are responsible for the characteristic flavor of some cheeses.
Lipase is a natural extract (obtained from the glands at the base of the lamb's tongue) that breaks down mainly fatty acids, which are responsible for the characteristic taste of some cheeses.
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