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.
Noble mother of Polish hops. Comparable to Czech Saaz but with better characteristic, without earthy and cinnamon hints. Flowery. Widely used in Belgian and German styles.
Noble mother of Polish hops. Comparable to Czech Saaz but with better characteristic, without earthy and cinnamon hints. Flowery. Widely used in Belgian and German styles.
Marynka can be added to almost all types of beer. It used to be applied as bittering hop but since high alpha varieties were invented, Marynka has found other uses. Application of Marynka is almost infinite from wheat beer to IPA.
Marynka can be added to almost all types of beer. It used to be applied as bittering hop but since high alpha varieties were invented, Marynka has found other uses. Application of Marynka is almost infinite from wheat beer to IPA.
Chocolate Dark Malt is produced by roasting from pilsner malt. Final temperature and roasting time is somewhat lower compared to our Black Malt. The amylolytic activity of Chocolate Dark Malt is zero. The amount of fermentable extract is rather low. Chocolate Dark Malt contributes roasted flavors and aromas with hints of dark chocolate and coffee in any...
Do you love the flavour of oak in your beer, wine or liquor, but you don't like the investment, the high maintenance, and the hassles that come with the use of an oak barrel? Then oak chips are the perfect solution for you!
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Chips from originally used Whiskey barrels give matchless aroma to your wine, beer or liqueur.
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Granulated chips are made from freshly emptied Sherry barrels (Oloroso) which are produced from Spanish or American Oak. They are not only perfect for maturation of grain, whisky and brandy but also perfectly suited for fruit spirits, such as cherry, pear and much more. They are excellent for intensifying the flavor of beer.
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Oak chips give the aroma of oak barrel and clear notes of vanilla.
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Mulberry wood, a highly aromatic wood, combined with a good color yield. These cubes are particularly suitable for refining and finishing of plum spirits as well as for distillates of yellow plum and apricot. In addition, there is a high potential for gold-yellow coloring.
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Oak chips made from a cognac barrel. They give the aroma of an oak barrel and cognac notes.
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Oak chips give the aroma of oak barrel and clear notes of vanilla.
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