A rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.

This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

Ringwood is a normally used to make beers that lean in the maltier and darker direction. Ideal for both English and American Porter, as well as Brown Ales of all kinds. The high flocculation and relatively low attenuation will leave you with a malty, yet clear product.

A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.

A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.

With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

Briess Brewers 2-Row is a fantastic base malt that can be used for all beer styles. Briess 2-row contributes a clean, sweet, and slightly malty character along with a light straw color. Briess Brewers Malt is malted in Wisconsin in small batches and is an excellent fit for all ales. Use this the same as you would any 2 row base malt and expect amazing results in your glass.

2° L - Great Western. A great base malt that can be used in single infusion mashes. Provides for a soft malt character in the finished beer. Used by a majority of the West Coast microbreweries as their base malt for multiple styles. This malt is also the first substitute for someone looking for 6-row malt.

A great base malt from the Northwest made from Harrington and Metcalf barley grown in the USA and malted in Minnesota at the Rahr malt house. Well modified and perfect for single infusion mashes. Clean flavor with a nice, floral aroma with a sweet taste make Rahr 2-row a fast growing malt of choice for many commercial brewers. Try this in your next beer and see the difference.

The California Common or Steam beer, made famous by Anchor Brewing Company, is the quintessential example of the style behind this strain. A hybrid lager strain that performs well at ale temperatures and demonstrates a full and provacative flavor profile. An absolute must for San Francisco style lagers! Don't forget your Northern Brewer hops!

This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.

Origin:
Flocculation: high
Attenuation: 67-71%
Temperature Range: 58-68° F (14-20° C)
Alcohol Tolerance: approximately 9% ABV


Styles:
Baltic Porter
California Common Beer
Christmas/Winter Specialty Spiced Beer
Cream Ale
Other Smoked Beer
Premium American Lager
Spice, Herb, or Vegetable Beer

This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.

Another Urquell strain, this one is for more advanced brewers. This yeast needs a bit more hand holding than some other lager strains, but if properly managed, the rewards can be glorious.

Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning.

The classic and most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics. Sulfur is commonly produced but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.

A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Weyermann® Abbey Malt® can be used for a wide variety of beers, but most commonly recommended for Abbey ales, Trappist beers, and a full range of Belgian style beers, including lambics and fruited beers. This highly friable base malt has pronounced malty aromas and assertive flavors of honey, nuts, and hints of chocolate. Recommended use up to 50% of your grain bill.

1.7-3.2L - This malt helps keep the mash in the correct pH range. It also adds a mild sour flavor. Must be mashed; use up to 10% in your mash.

Amarillo® hops have become super popular with microbrewers. Brewers are describing the flavor and aroma as a supercharged version of Cascade. Floral, tropical, and citrus (lemon, orange and grapefruit) characteristics. However, it has a distinctive Orange character to it that is very different from Cascade. Supply has been very limited the last few years so make sure to buy some while it is available.

D-45 is a rich translucent amber candi syrup with toffee, vanilla, and toasted flavors. Ideal for all Belgian Amber Ales and of course traditional Belgian Dubbels.

One pound of D-45 will add an estimate SRM of 7.5L to 6 Gallons of wort.

3L Great Western. Same as the Domestic 2-row malt but has slightly more color and a drier flavor. This malt is more like the British Pale Malt.

Apollo™ is a newer super high-alpha variety with a low cohumulone level that makes it an excellent bittering hop. Used toward the end of the boil it can contribute flavors and aromas of citrus, grapefruit, orange, pine, resin, and cannabis. Recommended for use in Pale Ales, Extra Pale Ales, and IPAs. Also, note that this hop stores extremely well which makes it an ideal hop for you buy and store on hand.

Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice, and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria (Acetobacter species). Acetic acid and malic acid combine to give vinegar its sour taste.

20 °L - Briess Malting - European-style dark Munich Malt that provides clean, intensely malty flavor. Very Smooth with an intense maltiness. Typical styles are Oktoberest/Marzen, Bock-style, Belgian-style or any beer needing a more malty flavor and aroma.

The secret weapon in the British Ale Brewer’s arsenal, our aromatic malt has a slightly higher acidity to balance pH. Its complex sweetness with sour after-notes gives a magnificent mouthfeel. This, combined with intense malty notes and raisin, makes our Aromatic Malt a versatile product that can be used from as little as 5% to give warm honey aromas and up to 50% as a base malt for Dark Beers to give raisin and plum notes. Brings a beautiful brown depth of colour.

Diploid hybrid Aurora is the one Super Styrian still enjoying global commercial availability. In fact, it is quite a celebrated hop and one of two distinct varieties prominently produced in Slovenia. Developed as a seedling of Northern Brewer, Aurora’s aroma derives from its lovely balance of essential oils.

With nearly twice the alpha acid content as Styrian Golding, another primary Slovenian hop, Aurora is spicy, herbal and moderately bittering. Descriptions and reviews of most beers employing Aurora hops describe them as pleasantly hoppy and velvety smooth.

You will find Aurora in Hopvine Brewing Company’s Aurora, in Funwerk’s Aurora and as one of Mayflower’s single hop ales, Styrian Aurora, among others.

Used the raise the pH of the wort/mash.

Weyermann® Barke® Pilsner malt is perfect for creating authentic lager style beers. It enhances body and mouthfeel substantially in the finished beer, while imparting intense malt aromas. What also sets Barke® Pilsner malt apart is it’s excellent process characteristics in the brew-house and during filtration, coupled with increased extract efficiency.

Suitable for Pilsners, Bavarian Helles, Lagers of various styles and “Kellerbier”.

Bavarian Wheat Dry Malt Extract (DME) is the perfect fermentable base for all your traditional wheat beers.

After Briess' proprietary multi-step mash program, the wort is placed under a vacuum evaporator to gently remove the water while preserving the wort's full, rich flavor and minimizing additional color development. The mash program ensures high Free Amino Nitrogen (FAN) to ensure good yeast health and a high degree of fermentability.

Bay leaves are a fragrant leaf from the laurel tree used as an herb. Bay leaves are available whole—either fresh or dried—or ground into a powder. The leaves are added to slow-cooked recipes, such as soups, sauces, and stews, and are removed before serving the dish. They have a floral and herbal scent reminiscent of oregano and thyme and are used more often than any other herb.

A great base malt that can be used for a variety of purposes. All German Lagers, Czech pilsners and Belgian specialties.

This was given in a 20mL vial from Cliff.

Get all the traditional esters and spicy characteristics of Saison yeast strains with the convenience and fast start of an active dry yeast. Lallemand's Belle Saison starts fermenting quickly and keeps up the pace throughout, offering high attenuation and excellent alcohol tolerance. Cooling is not recommended for this strain, allowing the fermentation to progressively heat up will yield all the fruity and spicy notes expected from a Saison.

A clarifier that has received attention on The Brewing Network and is used by several of our commercial brewer friends. While beers cloud for different reasons and there is not one silver bullet to clear all beers, Biofine has proven effective in most situations. It is an easy way to help ensure clarity without having to filter.


Biofine strips out all remaining yeast in 24-48 hours! Speeds up the aging and clarify process by 2-3 weeks! You'll find a layer of darker yeast that settles on top of your yeast bed in your fermenter. This layer is thicker than normal and acts as a blanket. This settling process avoids your yeast from being disturbed as you move your carboy. Biofine brings out maltiness and accentuates esters produced by yeast.

Biofine Clear is a purified colloidal solution of silicic acid (SiO2) in water that has been specially formulated for the rapid sedimentation of yeast and other haze forming particles in beer. (Vegan friendly - no animal products) Shelf life is 24 months from date of manufacture, unopened.

Dosage Rates: 1/4 Tbsp (3 ml or 1/10oz) to as much as 2 Tbsp (31 ml or 1 fluid oz.) per 5 gallon batch of beer.

Store in cool, dry conditions above 41 degrees F and do not allow the product to freeze.

Some beer styles don't react with certain dose rates. You may have to add more to have an effect. We recommend starting small and increasing your dosage rates once per day until clarification takes place.

Has a sharper flavor than other roasted grains. A dark malt for use in Porters and the occasional Stout. Often used to provide color without overpowering flavor that is characteristic of European-style dark beers.

Bring the sumptuous tastes of homemade jams and jellies to your next batch. Black Currant is rich in vitamin C, various other nutrients, phytochemicals and antioxidants. It can be eaten raw but is more usually cooked in sweet or sometimes savory dishes. Use it as a base to make a delicious fruit wine or try making a black currant sour.

488-563 °L - Viking Black Malt is produced by roasting pilsner malt. Final temperature is more than 392?F. The amylolytic activity of Black Malt is zero. The amount of fermentable extract is low. The flavor of Black Malt is harsh but less acrid than that of roasted barley. Burnt and smoky flavors are strong.

Black Malt is used in dark beers like stouts and porters, mainly for its strong coloring ability. Normally portions 1–2% give a remarkable increase in color without significant change in flavor. By raising the percentage of Black Malt in malt bill the changes in taste can be found quickly. Dosage rates more than 10% are rare.

Black pepper is the dried berry of a flowering vine called Piper nigrum, which fruits in clusters like grapes. Technically, peppercorns are drupes, or stone fruits, like cherries and peaches. To make black pepper, farmers harvest the still-green unripe peppercorns and dry them either by machine or in the sun, which causes the thin fruit layer to darken and wither, raisin-like, around the seed, resulting in the characteristic dark, puckered peppercorns you load into your pepper grinder.

Contributes color and rich, sharp flavor characteristic of Stouts and some Porters. Impacts foam color.

500L Hugh Baird - Unmalted roasted grain, it is the backbone of a Stout. Also a good grain to make red beers with, use 2-3 oz per 5 gallons for a nice red color.

500° L Briess Malting - This is a dehusked roasted malt that provides intense color without adding much (if any) astringency. This malt can add a subtle roasted flavor to a schwarzbier or Black IPA, or can be used sparingly to darken amber ales or porters.

4° L - light roast and mild sweetness flavor. This malt adds a creamy mouthfeel to the finished beer, and imparts a light blonde to golden color depending on usage level. Perfect for Stouts, Scotch Ales, Brown Ales, New England IPAs and any other beer where enhanced mouthfeel and toasty, oaty flavor is desired. Suggested usage level is 10 - 30% of the malt bill.

10% of malt bill - imparts light blonde hue. Subtle nutty and toasty aroma with notes of breakfast cereal.

20% of malt bill - imparts blonde hue. Roasted oat aroma with delicate toasty malt character and creamy mouthfeel.

30% of malt bill - imparts golden blonde hue. Pronounced toast oat aroma and roasted character. Full viscous body

This is a truly unique and effective malt. We dry aged our base malt in bourbon barrels, once aged we chocolate roasted it. The results have been phenomenal and we can't be more excited to get this malt to anyone who loves bourbon barrel aged anything but does't want to hassle with the process of barrel aging liquid or attempting to use oak chips/staves.

This malt can be used in place of your roast malts and will impart a complex and balanced bourbon barrel character, without the harsh bite or over aging staves can create.

300-400L

Heavily roasted with a dark chocolate color. Lends itself to deep flavors of nuttiness, black coffee and dark chocolate, oak, vanilla and bourbon.

135/165L Hugh Baird - Great malt that will provide deep color with a roasty, caramel sweetness.

50/60L Hugh Baird - Will provide a nice reddish color with a nice caramel sweetness.

70/80L Hugh Baird - Great English malt that will provide a darker range of color with some nice caramel sweetness.

Universally the first choice for an aroma hop in English Ales. Very mild with pleasant, flowery overtones. Smooth and delicate with floral, lavender, spice, honey, earth, lemon and thyme overtones. Most hops stand out against the malt. This unusual hop actually blends in and complements the malt flavors. You truly cannot add too much at the end of a boil as an aroma/flavor hop. Often referred to as Kent Goldings, British Kent Goldings, BKG, or East Kent Goldings.

California Select, recently rebranded as Pure California, is a 2-row malt that is a part of a new line of state-specific, I.P. (identity preserved) malts. These I.P. malts are perfect for brewers who wish to brew a beer with local ingredients. This California-Select malt contains barley that is solely grown in California. Average 2L in color. A clean, neutral malt perfect as a base for almost any style ale.

Helps to build the body of a beer, while also adding an improved malt aroma. A great specialty malt to be used in stouts, porters, and bocks. 130° L in color.

Weyermann® CARABELGE® is a drum-roasted caramel malt made from two-row German barley that can be used to deliver mild and restrained notes of caramel flavor and aroma, while also imparting notes of dried fruits and nuts.

300 - 375 L - Carafa® Special malts are de-husked prior to the roasting process, which leads to full flavored grain without the harsh bitterness and astringency typically associated with dark color grains. Up to 5% of grist.

413-450L Weyermann® - A German dark de-husked malt for authentic German dark Lagers such as Dunkles and Schwarzbiers. Can also be used and experimented with in other styles where a more mellow roasted grain flavor is desired. Carafa® is very similar to a debittered black malt.

488 - 563 L - Weyermann® Carafa® Special Type 3 is a dark-roasted specialty malt made from high-quality spring barley. Where malt-based bitterness is not desired, Weyermann® Carafa® Special Type 3 is a perfect fit. As the de-husked version of Carafa®, it produces rich color, body, flavor and aroma without the harsh flavors and astringency typical of dark-colored grains.

1.5L Weyermann® - Contributes the same to your beer as CaraPils® does - body, etc - but with a slightly sweet flavor. A few breweries are switching to this malt in place of CaraPils®. Definitely lends a more interesting flavor.

Our Caramalt is a sweet, chewy and heavenly malt. It contributes golden-hued colour enhancement and flavour enrichment from its mild toffee notes in Lagers and Extra Pale Ales. Due to its low colour, it’s incredibly versatile and can be used to enhance almost any beer style that needs a little sweetness.

38 °L - Viking Malt - Equivalent of a Crystal 40 malt, this Viking Caramel 100 tastes like sweet wort on brew day. The perfect choice to add a little maltiness to any style. Amazing in darker pale ales, amber or brown. Builds malty layers in darker lagers and stouts.
Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention.

Compared to Cara Plus, Caramel Malts have a stronger character.

10° L Briess Malting - Our lightest colored Caramel available. The flavor has a candy-like sweetness with mild caramel character. This malt will add golden hues to a beer, creating a beautiful blonde or pilsner. Will also improve the head of a beer.

Also known as Briess Crystal 10L

120° L Briess Malting - Briess Caramel, or Crystal, 120L is used in Red Ales and in beers where you want a heavy caramel flavor contribution. Will contribute deep red hues to the color of your beer. We usually put 1/4 to 1/2 pound per five gallons in Bock beers.

60 °L - Viking Malt - Raisins, prunes, and brown sugar are flavors we get from this malt. Caramel 150 is the equivalent of Crystal or Caramel 60 in color but very different flavor. We love this malt and think it is dynamite in rich brown ales, killer in Dubbels, and perfect in any darker style where you want that rich background. By comparison Viking Caramel 100 has flavors of sweet wort which are more traditional in flavor but none of the sweet raisin in 150. On the other side, Caramel 200 still has raisin and prune but it is has the beginning of a burnt characteristic.

Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention.

Caramel Malts are well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well. Compared to Cara Plus, Caramel Malts have a stronger character.

The flavor has a candy-like sweetness with mild caramel character. Contributes golden hues to color.

Also known as Briess Crystal 20L

Caramel 40L is used in some Pale Ales and most Amber Ales. It can also be used in darker beers, as well, when you are looking for the benefit of Caramel malt and some color contribution, but not the caramel notes that the higher colored Caramel malts have.

60° L Briess Malting - Caramel 60L is used in some Pale Ales, Amber Ales, Brown Ales, and as the Caramel malt in many darker beers such as Porter and Stouts. Flavor is sweet with pronounced caramel characteristics. Contributes deep golden to red hues.

Also known as Briess Crystal 60L

60° L Briess Malting - A darker and more robust version of Caravienne. Amber to redish hues in color. The malt lends wonderful caramel, roasted, malty flavors to any beer. Excellent in IPA’s, Pale Ales, Oktoberfests and Porters. Also known as Caramunich.

BEST Caramel® Munich I is the lightest caramel malt in the BEST Caramel® Munich line. The malt aroma changes with increasing color depth of the products noticeably from caramel-sweetish towards nutty and reminiscent of almonds as well as slightly toasted bread crust. With the BEST Caramel® Munich line, rich and dark colors can be produced in the beer even with low proportions in the grain bill. Due to the special caramelization process, a very uniform caramel formation in the grain is achieved. This facilitates the brewing process and contributes to a pleasant aroma profile of the resulting beers.

Weyermann® CaraMunich® Type 1 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. CaraMunich® Type 1 also add body and improve head retention. Suitable for use in all lager and ale styles of beer.

Weyermann® CARAMUNICH® Type 2 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. CARAMUNICH® Type 2 also add body and improve head retention. Suitable for use in all lager and ale styles of beer.

Carapils adds body, mouthfeel and improves head retention by adding dextrines, proteins, non-starch polysaccharides, and other body-building compounds into your wort. Carapils is usually used at a level of 5% or less of your total all-grain malt bill. However it can be used at a higher rate in special cases, say if you are making a Session IPA, and are trying to simulate a higher gravity beer. Because of its extremely light color and neutral flavor it won't have much affect on the final color or flavor of your beer. Carapils belongs to a category of malts labeled as Dextrine, sometimes Dextrin, malts. We mention this because you might see either of these names in your recipe.

You can steep Carapils in an extract batch but will only get about 20% utilization, or 20% of the goodies of this malt dissolved into your beer. While not as complex as Carapils malt, for extract brewing some brewers prefer to use dextrin powder.

(15.6 - 19.3L) - Weyermann® - For any beer in which a reddish color is desired, such as Scotch Ales, Browns, and Bocks. It also provides a full body and a nice, malty aroma to the beer.

Dingemans Cara 20 (Caravienne) - Light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt. (19-27°L)

Cascade features excellent vigor and yield and when brewed exudes a distinct spicy citrus aroma with hints of grapefruit. Well suited to just about any ale and lager, its use is particularly popular in American Pale Ales. Its relatively poor storage stability tends to be a non-issue with its popularity and subsequent large production volumes from major US breweries ensuring harvests don’t sit idle for long.

Centennial is at times referred to as super Cascade because of its similar citric characteristic. Centennial is a much-celebrated hop in its versatility with its depth of bitterness and forward aroma — two characteristics that balance each other beautifully.

Château Monastique malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Monastique malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. Château Monastique malt is typically used as a small proportion of the grist in the production of beers requiring some substantial depth of color.

Suitable for pale ale beers, Abbey beers, brown porters and special beers, and in a diverse range of British beers. Up to 10% of the mix.

A very special Belgian dark malt, obtained through specific double roasting process.

From the Campbell Farmer's Market. 6x concentrate.

A small, intensely hot pepper, Bonnie Plants® Chili Red Hot Pepper packs a punch with a 35,000 to 40,000 Scoville Heat Units measurement. The fruits of the chili red hot pepper plant change from green to red as they ripen, leading to colorful clusters that look as good as they taste. These live plants can be planted at a container depth with plants spaced 18-24 inches apart to provide them with the room they need to grow. Stake plants (or use cages) so that the plants can grow straight and strong. Plants grow best in areas that receive full sun for at least six hours a day. When mature, the plants will be prolific with fruits that are 2.5 inches long. Maturity is reached in 75 days. When harvesting fruits from your vegetable garden, use shears or a sharp knife to avoid damaging the plant. These peppers are hot, so wear gloves when handling. Use Miracle-Gro® Soil and Plant Food to grow Bonnie Plants® Chili Red Hot Pepper plants and enjoy your best harvest yet. Get a jump start on growing at home by starting with a young live plant instead of seed with Bonnie Plants®.

Chinese black vinegar is made from fermented black sticky rice or regular glutinous rice. It can also be made using rice in combination with sorghum and/or wheat.

Originating in the city of Zhenjiang in Jiangsu province, it is quite literally black in color and has a full bodied, malty, complex taste. It is mildly acidic, less so than a regular distilled white vinegar, with a faintly sweet flavor.

Chinook hops are a very distinctive dual-purpose hop used in Ales for both bittering and flavor/aroma. Chinook hops are commonly used in IPA's. Distinct, medium intensity spice and pine characteristics with subtle notes of grapefruit. Some consider the bittering quality of this hop is a bit rough because it lingers in your mouth after swallowing. However, some brewers can't get enough. The flavor/aroma is spicy and unique, with a huge following of loyal fans.

131.8-169.3 °L - Viking Chocolate Light Malt is produced by roasting from pilsner malt. The amylolytic activity of Chocolate Malt is zero. The amount of fermentable extract is rather low. "Chocolate" refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty / roasted taste, depending on the amount used. Aromas and tastes of coffee and chocolate can be found and they are well balancing the overall taste.

Chocolate Malt is mainly included in Porters and Stouts, but it can also be used for any other dark colored beers like Dark Ales due to its strong coloring value. Chocolate Malt contributes roasted flavors and aromas with hints of dark chocolate and coffee in any beer. Already with rather low dosage portions a remarkable increase in color can be found together with changes in flavor and aroma. Typical dosage rate of Chocolate Malt is normally under 5–10%.

500 °L - Bairds Malt - Baird chocolate malt is typically used in Brown Ales, Porters and Stouts. When it comes to chocolate malt, a little can go a long way! Bairds chocolate malt will provide flavors of chocolate and coffee to your beer, with a slight astringency.

A dark roasted malt that presents a rich roasted, coffee taste. The chocolate flavor is very complementary when used in higher percentages in Porters, Stouts, Brown Ales, Dunkels and other dark beers. 350° L

William Crisp Chocolate Malt is a roasted specialty malt. It adds dark brown color and rich chocolate and coffee flavors. It has a smokey flavor and some bitterness, but is much mellower than black malt. Excellent for dark ales, porters, and stouts.

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol.

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol.

Citra, as the name implies, has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavor profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable.

This dual purpose hop is a high alpha varietal with a neutral bitterness and intense aroma. Floral and citrus notes come out in both aroma and flavor, but can be very pungent, which makes Columbus great for late additions to a boil or dry-hopping. Columbus is a perfect choice for IPAs, Pale and Imperial Ales. Also referred to as Tomahawk, Zeus, or CTZ.

For a traditional Belgian witbier, freshly ground coriander seed is a must. Great when combined with orange peel.

To use, grind whole coriander seeds in a spice grinder or with a mortar and pestle. Add 1/2 to 1 oz per 5 gallons of wort during the last 5 minutes of the boil.

Corn Sugar, or dextrose, is used to "prime" your beer to produce natural carbonation in the bottle. "Priming" is the act of adding a small amount of fresh fermentable sugar to the beer just before bottling so that the residual yeast will consume it and produce carbonation in the sealed bottle. We recommend corn sugar for this purpose because it is easy for the yeast to consume and has a neutral flavor profile, meaning it will leave your beer tasting the way you designed it!

Use 4 or 5 oz of corn sugar to prime 5 gallons prior to bottling. Dissolve in 1-1.5 pints of water and boil for 5 minutes to sanitize prior to mixing with your beer.

If your fermentation ended at 68F it will retain about 1 volume of CO2. If it ended at 50F it will retain about 1.2 volumes of CO2. 4 oz in 5 gallons adds 1.48 Volumes of CO2. 5 oz adds 1.84 volumes of CO2 to 5 Gallons.

A very clean aroma hop that produces a mild, floral and spicy aroma. Due to it being mild and clean, this hop variety can be used in a variety of beer styles, including: Lagers, Kolsch, ESB, Pilsners, Pale Ales, IPAs, and Belgian Ales.

The flavor is slightly sweet. It is usually used in very light colored beers such as Pilsners and Pale Ales to add body, malt flavor and a little color.

30.09 °L - Fully modified and saccharified, then caramelized at high humidity and roasted. It provides a light reddish-amber color and a medium sweet, malty, caramel flavor in the beer. Regularly used in Pale Ales and Ambers to add color.

44.85 °L - Caramelized at high humidity and well roasted. Provides a red-amber color and a pronounced malty, toffee, caramel flavor in the beer. Perfect for Reds, Ambers and Porters. Can also be used in relatively small amounts to add adjust color.

William Crisp Crystal 60 begins to bring forth deeper colors like copper, amber, and even ruby. While assisting with mouthfeel, head retention, and body, this malt also imparts significant sweet and caramel flavors. While appropriate for all English Ale styles, this malt is also suitable for American IPA’s, Browns, and other medium to dark beer styles.

75L Great Western - Crystal 75L is used in some Amber Ales, Red Ales, Brown Ales, and as the Crystal malt in many darker beers such as Porter and Stouts.

Provides sweet, caramel flavors and a golden hue. William Crisp Crystal 45L provides more color, more sweetness and hints of caramel to the table. Much like other crystal malts, it also helps with head retention, mouthfeel and body. This malt goes a long way, and is well suited for American Pale Ales, English Ales and IPA’s of both descents.

Cumin seeds are harvested by hand from an annual plant; they are small, boat-shaped, and resemble caraway seeds. The most common variety of cumin is a brownish-yellow color, although you can also sometimes find black cumin, green cumin, and white cumin. You will find whole seeds in Indian recipes (also called jeera) and ground cumin as an ingredient in Mexican and Middle Eastern dishes, as well as chili, barbecue sauce, baked beans, soups, and marinades. Cumin is a typical ingredient in chili powder and is also often found in other spice blends such as garam masala, curry powder, achiote blends, adobos, berbere, and bahaarat.

Traditional Czech Saaz hops are most commonly chosen for aromatic additions to Pilsners and Lagers, but also work well in Light Ales and Belgians. Though alpha acids are low, they are used for both bittering and an aroma of pleasant earthy, herbal and floral notes. You can finish just about any Lager recipe with this versatile hop. Even though it has a low alpha-acid content you will find many traditional recipes using this hop for both bittering and for flavor/aroma additions.

D-90 candi syrup adds flavors of subtle chocolate, toffee, and toasted bread flavors to your Belgian Brown Ales.

Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. Use this sugar as a direct replacement for those out-dated rocks! This is the same candi sugar used by the famous Rochefort brewery in Belgium.

Although similar to standard Munich malt, dark Munich will add quite a bit of color and a very strong malt flavor to your beer. A great malt to be incorporated into your darker lager recipes. Approximately 8-10° L in color.

Also known as Munich Type 2.

This is a European-style Munich Malt hybrid with a clean, big malty flavor with slight toasty notes. It works great for any beer that benefits from enhanced malty flavor.

Muscovado sugar — also called Barbados sugar, khandsari, or khand — is one of the least refined sugars available.

It’s made by extracting the juice of sugar cane, adding lime, cooking the mix to evaporate the liquid, and then cooling it to form sugar crystals.

Ekuanot® is one of the newest hop varietals released and has been received with much acclaim. Released in 2014, Ekuanot® (formally Equinox and HBC 366) has surged in popularity and growing acreage. The ridiculously high oil content (2.5-4 ml/100g!) and desirable aromatics have lead breweries of all sizes to flock to this hop. Great for all beer styles but definitely featured in IPAs and other hop forward beers. Ekuanot® is described as having aromas of melon, berry, orange peel, lime, papaya, pine and fresh peppers. Try it in your next batch and see what flavors you find!

El Dorado hops are utilizied for their high alpha bittering characteristics and are best known for a sweet, candy-like aroma. Strong bittering and aromatic notes of cherry and mango compliment everything from IPAs to Pale Ales and Wheats. Grown in the Moxee Valley, a sub region of Yakima Valley, Washington.

D-180 candi syrup is an extra dark Belgian Candi Syrup with hints of fresh ground coffee, dark fruit, and toasted bread that are ideal for all Belgian Dark Ales.

One pound of D-180 will add an estimate SRM of 30L to 6 Gallons of wort.

Smart brewers know that a yeast starter is the best way to ensure proper cell count and yeast viability prior to pitching. If you want a reliable starter for your batch of beer, you need to feed the yeast. Adding a yeast nutrient to the starter will give the yeast an added boost! Fermaid K is a yeast nutrient that works for starters and main fermentation. Here’s how it works:


Fermaid K is a complex formula that provides DAP, free amino acids, yeast hulls, unsaturated fatty acids, sterols; and micronutrients such as magnesium sulfate, thiamin, folic acid, biotin, calcium pantothenate, and other vitamins and minerals. Yeast use Nitrogen for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts like DAP. The unsaturated fatty acids and sterols available in Fermaid K are important survival factors needed to maintain alcohol resistance. They also help keep volatile acidity levels low. The cell wall fractions, available through the included yeast hulls, absorb medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension. You do not need to add any additional fertilizers or DAP when adding Fermaid K. Use approximately 1 gram per gallon. Rehydrate in distilled water.

A rough approximate of weight is 1 tsp = 4.7 grams. We highly recommend using a scale to weigh the product for an accurate dose.

A great way to add body and head retention to your homebrew. Used especially for stouts, flaked barley can be used across practically all beer styles and is an essential adjunct to have around the brewhouse.

Flaked Barley adds protein for body and head retention, without adding fermentable sugars to your wort the way you would with a wheat malt, which makes is great for tweaking the body/head characteristics of a recipe without changing the rest of the grain bill to accommodate a fermentable grain.

Add to your grist and mash just like any base malt.

These premier brewing oats from Briess Malting Company are the ideal oats for making that epic Oatmeal Stout. But they are not limited to Oatmeal Stouts, oats will add a silky texture to any beer you make! Experiment and leave us a review of what you used them in and how it came out. Since oats have a higher fat content you should not store them for an extended period of time. Good rule of thumb is to use them within six months.

Pregelatinized Rye Flakes contribute a clean, distinctive rye flavor. Use up to 40% as a cereal adjunct in the total grist to create a rye beer. It's recommended to start at 5-10% and increase in 5% increments because of the concentrated flavor of Rye Flakes

For making Witbiers and other specialties. Helps with head retention in all beers. Will leave a slight haze. Can also be used in place of unmalted wheat in many recipes.

An excellent Pilsner grain that has been malted in the traditional Bohemian fashion. Floor Malted Bohemian Pilsner is a slightly under-modified malt, with a complex malt flavor. We definitely recommend adding this into your next Pilsner recipe! Approximately 1.7-2° L in color.

5-7L Weyermann® - To increase body, aroma, malty sweetness and a slight biscuit flavor. A great reason to do mini-mashing or all grain brewing. This malt contains about half the enzyme potential of 2-row malt, which is enough to self convert in a mash. It can be steeped in an extract brew to achieve some of the flavor contribution, but will not add any sugars in a steep.

This is a must malt if you looking to construct a true European-style lager.

1.7 - 2.4 L - Perfect base for any wheat beer style, especially hefeweizen. Contributes little color and robust, malty-sweet flavor with notes of bread, nuts, toffee and light caramel. Wheat malts high protein content contributes to body and head.

A classic German Pilsner malt that is a great base for all German Lagers as well as Belgian beers. German Pilsner malt will contribute a substantial body and mouthfeel when used as a base malt. (1.6°L)

Released in 2002, this German hop has one of the lowest alpha acid contents in the world so it is always used as an aroma hop. It has a citrus and tangerine aroma with a hint of spice. Saphir works great in Belgian Ales, Wheats, and Witbiers.

3.5 L - Weyermann® - Not quite as intense as Munich, but a great background builder or even base for German Lagers, Kolsches, Alts, and even light American ales. Enzyme potential is between Munich and 2-row. Must be mashed.

Dried Malt Extract (DME) is the primary sugar source in extract brewing and can be used in partial-mash or all grain brewing to adjust flavor, color and gravity of brews. DME can also be used to increase head retention and body. Many brewers choose nutrient rich DME as the sugar source for making yeast starters as well. Briess dried malt extracts are made from 100% malt and water.

Golden DME: 99% Base Malt; 1% Carapils Malt; Water

Golden Light is an excellent light malt extract . With a malty flavor, it can be used in the production of any beer style, either as a base or to boost gravity. Slightly darker and richer in biscuity/bready flavors than Pilsen extract. Preferred in the production of most ales.

1.1 L Simpsons - Golden Promise Malt grown in Scotland produces a clear, sweet wort that is the go to choice for Scotch Ales. Tasted raw it has a bit more sweetness than Maris Otter which has more a bready richness. Can be amazing in Pale Ales or IPA's where you want a malty base to fuse with the hops (Yum!). Also try it as a smaller percentage in any recipe to add complexity.

3.5° L - This is a superb example of a classic malt. Less sweet than Pale Ale Malt, it is a rich malty 2-Row base malt that offers complexity and depth with a toasted note at the finish for your classic Vienna, Oktoberfest and Marzen beers. Goldpils® Vienna Malt is less modified than Pale Ale Malt and less intensely kilned than Munich Malts. As a result it delivers malty flavor with less sweetness than Pale Ale Malt and less color than Munich Malts. You can use this malt at up to 100% for tradtional Geramn Lagers and rich, full flavored dark beers. It can also be used to provide a delicious maltiness to IPA's, where we suggesting using GoldPils as 10% of your overall grain bill.

GoodBelly StraightShot is simple, straightforward and slightly sweet. The perfect choice for a quick probiotic fix without added sugar and only 30 calories.

Grapeseed oil is processed from the seeds of grapes, which are a byproduct of winemaking.

Green Sichuan peppercorns are cousins of the more popular red Sichuan peppercorns.

Like their red kin, green Sichuan peppercorns are not spicy-hot. Instead, they taste citrus-like and produce numbing micro-vibrations in the mouth when eaten, setting the stage for spicy chilies in classic Sichuan cuisine.

The NorCal Ale #1 Strain
Clean Fermenting, versatile strain from one of the most famous California Pale Ales. Neutral flavor profile creates a crisp beer and allows hops to shine. Strong attenuator and good flocculation perfectly suited for a large variety of styles. Good choice for high gravity beers.

Traditional Saison yeast from a French craft brewery. Produces fragrant beer with pepper and fruit notes. Warmer fermentations create more intense flavors. Perfect for accentuating citrus and fruit flavors. High attenuation rates make a dryer beer than Saison #2.

The Vermont IPA strain from Giga has a strong, growing following if you search the web. The problem is the supply has not been able to keep up with demand. MoreBeer! worked with Giga to get all they could produce and was able to offer this product via mail order delivery (it is not yet in our retail stores). We are excited because we know you are going to love it. As the name suggests this yeast is perfect in IPA's where it leaves a beer with more body and a slight fruity ester. What really makes it stand out is that is known for being amazing when combined with aromatic hops. While perfect for IPAs it is also a good choice for any high gravity beers and hoppy styles. Broad temperature range and moderate flocculation make this yeast a versatile house strain.

This was given to us at a Sudzers meeting. I can't find GY097 on the internet, but maybe it's similar to GY094?

If you have soft water and are brewing a hop forward beer, you’ll want some Gypsum on hand. Gypsum (calcium sulfate) is used to add permanent hardness to your brewing water in the form of calcium ions, which will increase the hop perception in your beer.

1 gram of Calcium Sulfate in 1 gallon of water changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness.

This yeast was given to the Sudzers from Gigayeast in October 2013. It's unclear exactly what the yeast is, but from the yeast starter, it appears to have med-high flocculation and a good amount of banana aroma.

This was handed out to us in the April 2016 meeting and propped up by Jared and handed out to members at the May 2016 meeting.

German Hallertau Blanc is a daughter of Cascade, bred specifically to fit the needs of American craft beer styles. It is mostly an aroma hop with moderate to strong notes of pineapple, white grape, fresh lemongrass stalk, and passionfruit characteristics. A great aroma hop to use with IPA's, Belgian ales, wheat beers, and Brett fermentations.

(General AA range 3-5.5%) A very nice mellow spicy hop with great flavor with citrus tones. Hallertau Mittelfruh is considered to be the highest grade Hallertau Noble hop available. Use this hop for all traditional lagers, belgian ales, or any European ales.

HBC 342 is a high alpha aroma variety selected for its pleasant aroma. It's aroma can be described as mild, pleasant, citrusy, and tropical, with some melon notes as well. Most are using this hop in Pale Ales and IPAs, but it would go well in stouts and browns also.

1.2 - 1.5 °L - BestMalz Heidelberg is a German 2-row spring barley malted for lightest color. A great base malt for the palest lagers. It has excellent enzyme contribution, and creates a bright and high foaming beer. Use 100% of grist.

Sometimes called Hallertau Hersbrucker as the Hersbruck region is right next to the Hallertau region and Hersbrucker is grown in both regions. A hop that represents a large acreage in Germany and what has essetially replaced traditional Hallertauer hops as they were more susceptible to disease.

Hersbrucker gives you classic noble type German hop flavor. Expect spice, fruit and floral characteristics. Often used as an aroma hop, Hersbrucker has a low alpha acid percentage but generous oil content. Great for Lagers, Pilsners, Bocks, Belgian Ales, Kolsch, Munich Helles, and Lambics.

Honey Malt from Gambrinus. Add for a sweet, nutty and slightly toasted flavor. Good choice in Brown and Special Ales. Aroma is reminiscent of honey, hence the name. Effective flavor contribution from steeping.

A jalapeno pepper is a fruit of the Capsicum pod type. It is a medium sized hot pepper when compared to other chili peppers, measuring an average of 2-3.5 inches in length but growing up to 6 inches long or longer.

While originating in Mexico, it is now grown worldwide for it's popular flavor and mild heat level, which averages around 5,000 Scoville Heat Units. That is hot, but not too hot.

You'll find them served when green, but if you leave the jalapeno pepper on the plant long enough, it will turn red. The red variety are just as delicious as the green jalapeno pepper, though a touch sweeter.

Jarrylo is a relatively new hop that has been well received by craft brewers. The hops aromas of banana, grass, pear, orange, spice and fruit is attractive for Pale Ales, Saisons and many Belgian styles. The flavors and aromas of Jarrylo work to enhance the natural esters produced in the fermentation process. Provides lots of flavor due to its high oil content. Try this unique hop in one of your next batches and see what you can pull out of it.

Try these Red and Blue Frosted Fruit Rolls and save a box for your collection.

A portion of the proceeds benefit Oishei Children's Hospital of Buffalo.

Kosher salt or kitchen salt (also called cooking salt, flake salt, rock salt, kashering salt or koshering salt) is coarse edible salt without common additives such as iodine. Typically used in cooking and not at the table, it consists mainly of sodium chloride and may include anticaking agents.

Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days

Suitable for kettle sours as it sours at relatively low temperatures.

One fourth as sweet as cane sugar (sucrose) and non-fermentable by yeast. Use lactose when you want to sweeten a dry or bitter wine or beer. Also used to add sweetness and body to beers such as sweet stouts (milk stouts). Add a small amount, mix, and taste. Lactose can be added until desired flavor is obtained. There is no fermentation period or rest needed, so wine/beer may be bottled immediately. Add to hot water and mix thoroughly before adding to wine/beer. Add at end of fermentation, before bottling.

71B is a very fast starting strain that produces round, smooth, more aromatic wines that mature quickly. Great for blush and residual sugar white wines. Lots of aroma and an alcohol tolerance of 14%. 59 to 86 degree fermentation range.

Lemondrop™ was originally developed by Hopsteiner as Experimental #01210 and released in 2012. Derived from Cascade, you will find some familiar flavors residing in these lupulin glands. The hops name alludes to the aroma descriptors of lemon, mint, green tea, and slight melon. Lemondrop™ crushes as an aroma addition in Pale Ales, IPAs, Hoppy Lagers and NEIPAs, but don't shy away from it if you're looking to add some lemon-citrus flavor to your favorite Hefeweizen, Kolsch or Blonde Ale!

Can of pumpkin puree

Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. Use this sugar as a direct replacement for those out-dated rocks! This is the same candi sugar used by the famous Rochefort brewery in Belgium.

Magnum is a great bittering hop with an aroma similar to a strong Willamette. It therefore works well with Willamette, Fuggles, and British Kent Goldings when used as an aroma hop in later boil additions. Magnum makes an incredibly useful bittering agent in just about any beer, and due its very smooth bitterness, you can really use as much as you want. For example, we use two full ounces in our 60 minute IPA boil. It has a great storage stability too, so stock up!

Maiden Voyage is the first batch of malt produced at Admiral’s malthouse. Its pioneering journey through steep, floor and kiln was not without mishap, but we are proud of the final result. Maiden Voyage is a pale malt with light golden color, a robust earthy and sweet aroma, and subtle biscuity flavor.

3.7° L Briess Malting - For German style Roggen beers and whatever else you can dream up. Will leave a slight haze. Has a unique fruity, spicy flavor. Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Must be mashed.

Adding Maltodextrin to your extract brew will help you fine-tune the body and mouthfeel without affecting the flavor. The Maltodextrin molecule is a chain of sugars between 4 and 20 dextrose units in length. That means it is only 3% fermentable by brewer's yeast, and so will contribute body to the finished beer. It is naturally present in all finished beers, up to 6% by weight, but the grains that yield it in All Grain brews don’t respond well to steeping in extract batches.

Maris Otter is a British barley malt variety known for producing beers with a full malty flavor. Plump kernels with great extraction. (2.5-3.5°L)

Crisp No. 19 Maris Otter Malt (formerly Gleneagles Maris Otter) is an heirloom varietal that is World renowned for its deep, rich flavor. It is considered Heirloom because it is an old variety with a very low yield of 1.5-2 tons per acre. Modern varietals now produce up to 4 tons per acre. Why do farmers grow Maris Otter when new high-yield, disease resistant varietals are available? Because Craft Brewers around the World are willing to pay a premium for the complex, authentic pub flavor that Maris Otter provides.

Please note this is the distinguished Glen Eagles version of Crisp Maris Otter. Crisp produces two types of the Maris Otter malt. A regular version malted in modern silos and this exclusive Glen Eagles version of their Maris Otter that is floor malted by hand in the traditional way. This malt is obviously great for all English style Ales but is perfectly suited for any beer where you want a rich, bready malt flavor.

3.0 - 4.0° L

2.3 - 3.0L Fawcett Malting - Maris Otter has long been the favorite of English brewers for its brewhouse performance and rich, slightly nutty flavor. An excellent malt for any English beer style. All of Fawcett’s Maris Otter malt is still produced in their traditional floor malting fashion.

This fine base malt will easily convert with a single infusion mash and produce an orange-tinged golden wort with a unique rich, slightly nutty flavor. Maris Otter remains one of the most popular malt varieties available for the serious homebrewer that adds strong cereal, biscuit and nutty notes in beer. Brewers looking for extra malt flavor should consider this traditional malt.

It is usual for malting barley varieties to be grown for typically five to ten years until they are superseded by newer, higher-yielding and more robust varieties. Maris Otter however is the exception. Although there have been many varieties with higher yields and extracts, none have managed to remove Maris Otter from its position as the best known and longest surviving heritage variety. Its characteristic taste and outstanding processability, coupled with its historic significance make this a variety likely to remain a craft brewing favorite for many years to come.

(General AA range 6-7%) A brand new hop with crisp flavors of lemon, mixed berry, and tropical fruit. The really unique thing about this hop that commercial brewers are reporting, is that when used with other hops Meridian pushes and complements the flavor of those hops in unique and interesting ways. We've learned from many brewers, hop specialists, and our own palates that blending hops is like blending wine - the final blended flavor is definitely different than the individual flavors. So try it ala carte in your next Belgian Pale or Blonde Ale and use it with your favorite IPA hops in your next hop bomb!

Our Meridian is grown by Gayle Goschie on her family's century old farm in the Willamette Valley and processed nearby by Indie Hops. Indie Hops has installed a new pellet mill with craft brewing in mind. Their pellets have more particulate matter left in place and are processed at a lower temperature to retain more of the oils. MoreBeer! has been following their progress for years and we are very excited to be working with them to release this brand new hop to homebrewers.

Besides amazing flavor, Meridian has a great story. Indie was working with a local Hop Breeding Program to select a unique hop they thought was Columbia, a long lost and close sister of Willamette. After planting and harvesting the aromas and flavors were so radically different than Willamette that they had it tested. The results came back... and it was not Columiba, but a new unknown hop which they named Meridian.

Molasses is a viscous product resulting from refining sugarcane or sugar beets into sugar. Molasses varies by the amount of sugar, method of extraction, and age of plant. Sugarcane molasses is primarily used for sweetening and flavoring foods in the United States, Canada, and elsewhere. Molasses is a defining component of fine commercial brown sugar.

Mosaic hops feature complex but clean flavor characteristics and are known for their triple-use profile encompassing bittering, flavor and aroma. They have high alpha acids but low cohumulone which makes them pleasantly hoppy, carrying flavors of mango, pine, citrus and herbs and aromas of tropical and stone fruit. Mosaic is the first daughter of Simcoe and Nugget as has been humorously referred to by some as “Citra on steroids”.

5-7L Weyermann® - To increase body, aroma, malty sweetness and a slight biscuit flavor. A great reason to do mini-mashing or all grain brewing. This malt contains about half the enzyme potential of 2-row malt, which is enough to self convert in a mash. It can be steeped in an extract brew to achieve some of the flavor contribution, but will not add any sugars in a steep.

This is a must malt if you looking to construct a true European-style lager.

8.1-9.6 °L - Viking. When we eat this malt we think Bock beer and then we want to drink Bock beer! Its delicious and unique. Tons of melanoidins going on here. Lots of rich malt sweetness.

One commercial brewery is using it for Dark Sours....yum.

Viking Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.

Use our rich, malty, amber colored Munich Malt Extract to make delicious, true to style, German lagers such as Marzens, Bocks, and Doppelbocks. But don't limit its use to just these beers - try it out in any recipe where a rich, malty flavor sounds good! Made with 50% Munich and 50% Pilsner malt in a multi-step mashing process. You can count on this extract to deliver malt flavor but still have a high degree of fermentability.

A new arrival from New Zealand, Nelson Sauvin is sure to delight those looking to impart a unique aroma to their beer. Nelson hops are an excellent dual purpose hop that can be used to produce a punch or sparingly for subtler bittering qualities. The aromas have best been described as resembling a white wine "fruitiness" with fresh crushed gooseberry and grape infused tropical flavors. Ideal for American-style Pale Ales and specialty beers.

A great dual purpose hop. Has a less spicy flavor than that of traditional Hallertau Mittelfrüh, and is able to retain its clean character as a beer ages because of this. It has a distinct floral character, with a slight emphasis on citrus/lime aromas. Great hop for use in Lagers, Pilsners, Bocks. Also popular as a finishing hops in ales and IPAs. Also known as New Zealand Hallertau Aroma.

Originally grown in Northern England, Northern Brewer has become one of the main hops grown in the Hallertau region of Germany. Northern Brewer is a great dual purpose hop that is more balanced than U.S. Northern Brewer with grassy, herbal, and piney aromas.

Nugget hops were originally used just for bittering, but has now been widely accepted as a dual-purpose ingredient. High oil levels let Nugget hops' aromatic properties of mild spice and herbs with peach and pear shine through. Low Cohumulone levels may contribute to its smooth bitterness. A versatile hop you could use in an IPA, Barley Wine, ESB, and more..

Add oak flavor without having to use a barrel

British Ale V is undeniably a gold standard for brewing NEIPAs. Along with its huge fruity boost to juicy hop character comes a stable haze and residual sweetness that is a signature of this strain and a hallmark of a hazy IPA.

200-250L. Half as dark as chocolate, this grain imparts a softer flavor than it's counterpart. Still great to use in classic dark beers.

Alexander's pale malt extract is widely seen as one of the highest quality malt extract available. It's made exclusively from 100% 2 row barley with no additives. A great base malt for any beer style.

Developed by Yakima Chief Ranches, Palisade® YCR 4 cv. is known for its high yield and unique aroma profile. With moderate alpha acid, Palisade® borders on being a dual purpose hop, however, more complex characteristics are seen in later additions.

Paradise Seed has a peppery zing to it, similar to peppercorns but not as strong. It also brings a balance of citrus notes and an earthy pine aroma. Typically used in Belgian-Style specialty and holiday beers. Crush lightly before using and add to the boil anywhere from the last 5 minutes through flame-out. Combine with Licorice Root and Sweet Orange Peel for a great Belgian Holiday beer.

2-3L - Simpson - Smoked with Peat Moss, this malt is perfect for use in Scotch Ales. Use of this malt will provide a nice spicy, smokey aroma and flavor to your beer.

This Pilsner malt is the perfect choice for creating premium lagers, light ales, or as a light, flavorful base to your next homebrew.

Pelton (pronounced - \pel·tin\) produces a complex, slightly grassy, and crisp wort which comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique heirloom variety of barley inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. 1.8°L

This dual prupose brewing ingredient gets its popularity from a clean bitterness and a pleasant aroma. Soft spice and floral notes make Perle a nice addition to Lagers and Hefeweizens.

Made from Pilsner style 2-row malt with added Carapils for body this extract is absolutely perfect as the base for any lager, especially German lagers and Czech Pilsners. Our Pilsner Malt Extract is also a our first choice for Belgian style beers. This is the most fermentable malt extract we sell so you if you are looking for dry beer with a crisp finish and less residual maltiness this is your best choice. This also the lightest malt extract we sell as you can see in the photo.

Pilsner malt extract is the most fragile malt extract because aging and exposure to high temperature will darken it and change the flavor. Packaged in oxygen barrier foil bags that keep the extract from oxidizing. Does fresh extract make a difference ...decide for yourself!

An essential ingredient in Sichuan cooking, Sichuan peppercorns give spicy Sichuan dishes their unique mouth-numbing quality. Along with spicy Chinese chilies, they create a flavor known as mala, or “numbing-spicy.” This unique taste profile is characteristic of dishes from Sichuan Province in southwestern China.

Rice hulls offer a natural, easy way to help prevent a stuck mash!

Rice Hulls are used to aid in filterability when you’re doing all-grain brewing with a high percentage of wheat or oats, or if you have had lautering problems. They do not impart any flavor to the finished beer. Use at a percentage not greater than 5% of the total grain bill. Typical dosage is 1/2 lb in a 5 gallon batch.

Contributes color and rich, sharp flavor characteristic of Stouts and some Porters. Impacts foam color.

Min. 338 °L - Viking Roasted Barley is produced by roasting good quality malting barley grains. The roasting process is similar to that of Black Malt with extra care taken to not burn the grain. Final temperature is more than 392°F. The flavor of Roasted Barley is harsh and more bitter than that of black malt. Burnt and smoky flavors are strong.

Roasted Barley is used in dark beers like stouts and porters, mainly for its strong coloring ability. Roasted barley will impart a dry flavor and substantial color.

This Root Beer has a holiday flavor featuring overtones of graham crackers and ginger bread cookies.

Ingredient comes from Steepers Tea Shop in Campbell.

For many years Sabro™ brand HBC 438 has been unofficially referred to as Ron Mexico due to its native US neomexicanus hop heritage, and was once one of the more difficult hops to get your hands on. It developed such a huge cult following in the brewing community that you can trace the recent boom in available neomexicanus hop varieties back to HBC 438. Sabro is notable for its complexity of fruity and citrus flavors. It imparts distinct tangerine, coconut, tropical fruit, and stone fruit aromas, with hints of cedar, mint, and cream. Sabro’s pedigree is the result of a unique cross pollination of a female neomexicanus hop. With a robust brewing performance, Sabro proves to be a strongly expressive hop that translates its flavor incredibly well into beer.

Vinnie of Russian River Brewing once used this hop in an experimental beer brewed for the National Homebrewers Conference, which was an absolute hit. We recently toured Russian River's new Windsor brewery with Vinnie, and he still raves about this hop and will happily talk about the origin of the Ron Mexico alias with a Cheshire grin on his face. We think you'll absolutely love this hop for brewing juicy, tropical pale ales and IPAs!

Homebrewers love this commercial English Ale yeast for its big, clean flavor; its rapid fermentation; and its highly flocculant character.

Widely recommended for practically any American or English style beer, S-04 yeast a rapid starter and finisher which settles out extremely well, leading to a clean finished beer. Great to keep a few packets as back-ups or just to use as a less-expensive alternative to liquid cultures.

This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.

Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Recommended temperature range: 64F-72F.

Formally US-56, US-05 is a strain of yeast that creates that classic American profile of clean malt, crisp taste, low diacetyl, and ability to ferment in a wide range of temps. Look for US-05 to be the next popular dried yeast.

Abbey style beers are known for their high alcohol content and mild estery flavors, and brewing them is best done with a suitable yeast strain. Safbrew BE-256 (formerly called Abbaye) ferments fast with very high attenuation, contributing subtle, well-balanced aromas. In high-gravity brews, it can produce beers with up to 11% ABV. Or used for lower-alcohol styles, it gives a dry, crisp finish that makes for refreshing session beers or other light styles.

Great to keep on hand, either as a backup, or as a go-to yeast for your lagers. Produces a nice lager taste: clean and crisp.

Finally there is dry lager yeast we can recommend. This bottom fermenting yeast is widely used by Western European commercial breweries. This yeast develops the best of its flavors when fermented at low temperatures (48-59°F) yet it can still produce "lager characteristics" at higher temperatures. We recommend that you keep it between 48F-59F to produce the best beer possible.

This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.

Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

The famous "Weihenstephan" yeast from Germany. W-34/70 is a widely used yeast strain that gives beer a clean finish and lets the malt really come through.

Chinese Sichuan chili flakes, start out as spicy red chili peppers. Varieties include small “Facing Heaven” peppers (named for how they grow pointed skyward) or the slightly milder er jin tiao peppers popular in Sichuan Province.

Simcoe® hops have definitely become somewhat of a darling in both craft and home brewing recently. True dual purpose application lets Simcoe® hops offer a well rounded addition to just about any recipe. Smooth bitterness is met with aromas of earth, citrus, and cannabis. Try Simcoe hops in IPAs, Wheats, Saisons, and Amber Ales.

Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing
lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture
product for sour-style beer production.

Sourvisiae® contains a single genetic modification, a lactate
dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid, the main compound that gives sour beers their flavor.

Special B - Belgian. - Unique double drying process imparts a heavy caramel taste and is often credited with the raisin-like flavor of some Belgian abbey ales. (140-155°L)

50° L Briess Malting - Special Roast malt is know for its intense biscuit like flavors that have been described as tasting like bran flakes and Sourdough bread. Similar to Victory Malt, which color is 28 Lovibund, Special Roast is even more intense and with a darker color that registers at 40 degrees on the Lovibund scale.

Use it at around 10% of your recipe to get the signature Sourdough flavor that many brewers appreciate in ambers, browns, porters and stouts. Use a smaller percentage to add the bran/biscuit complexity to IPA's, Marzen/Octoberfests, or any other style where you want to add some unique flavors and layered depth.

This malt is drum roasted and is included is the category of malts called Biscuit Malts.

Star anise is the seed pod from the fruit of the Illicium verum plant, an evergreen shrub native to Southwest China. The star anise pod, which is shaped like a star (hence its name), has an average of eight points, each containing a single pea-sized seed. Both the seeds and the pod are used in cooking and contain the sweet, potent anise flavor. Star anise is sold whole and ground.

Strata™, formerly known as X-331, is Indie Hop’s first hop variety to be released out of the Oregon State Aroma Hop Breeding Program in Corvallis, Oregon. Born in 2009, Strata is the progeny of an open-pollinated Perle located in an Oregon State experimental field at Corvallis, Oregon. From the get-go, this hop was out to impress. Between its strong disease resistance, vigorous growing habit, and complex layers of aroma, X-331 rose to the top of an impressive group of competitors.

Brewing characteristics of Strata: Strawberry, Passion fruit, Grapefruit, Bubble Gum, Sage, Dank

Nearly identical to popular Fuggles hops, Styrian Goldings hops are a low alpha varietal with a lovely, traditional European aroma. Commonly utilized in Belgian Ales, Lagers, and ESBs for that smooth, slightly spicy, and delicate noble aroma, Styrian Goldings could easily take the place of Willamette or Fuggles in any recipe. The name Styrian Goldings covers what can actually be a few different varietals grown in Slovenia (confusing for sure). MoreBeer's Styrian Goldings is the Celeia varietal.

The Super Chili pepper, without a doubt, is not lacking in confidence. So what makes this hybrid hot pepper plant so super? It’s a looker, with multi-colored fruits (while maturing from green to red) that tend to project above the plant’s foliage to truly draw the eye. But watch out. Beyond the ornamental beauty has a surprising medium heat (40,000 to 50,000 Scoville heat units) that can catch you by surprise.

The Oregon Fruit/Vintner's Harvest fruit purees provide real fruit flavor without the seeds, skins, or the crushing of solid packed fruit. They have been sterilized and are ready to use. Fruit purees should be used in the primary or secondary fermenter. Never boil the purees.

Traditionally used in Belgian beers, these Sweet Orange Peels will not give you a metallic taste like some other kinds of Oranges tend to do. If you are familiar with the taste of Grand Marnier, this is the sort of flavor you will find in these peels. Great for that added depth in your holiday beer, strong ales, and Belgians. Add about 1/2 ounce per 5 gallons for the last 15 minutes of the boil. Can be combined with Paradise seed and Honey for added depth.

Premium, European-style Pilsen craft malt for all beer styles. It has a high extract, moderate enzymes, and FAN for controllable, consistent processing.

Just plain old white table sugar.

Tettnanger hops are known for their versatility, as they offer a traditional noble aroma that blends seamlessly with other hops in your brew. Expect that classic German nose of spice, earth, and a hint of floral commonly added to German Ales, Lagers, and Wheat Beers.

Torrified wheat is a pre-gelatinized unmalted brewers wheat that can be used as a cereal grain/adjunct in the mash, and can replace malted wheat if you desire. Increases body and head retention, as well as adding a very slight toasted flavor. We recommend using Rice Hulls with this grain to avoid a stuck mash.

Ultralight is one the lightest Malt Extract available anywhere and has a great malty, grain flavor. The color is so light because it is made from 100% 2-row base malt. Our manufacturer also uses a minimum amount of heat, and a slower evaporation to reduce the carmelization found in most other extracts. This extract is mashed around 152 degrees which results in beers with great malt flavor yet good fermentability. We use it in a majority of our Recipe Kits. It is unbeatable for light colored Pale Ales and amazing in IPA's where it lets the hops become the focus. If you are making a darker beer you can simply steep darker specialty grains to obtain the flavor and color you are looking for.

With our cocoa nibs, add a crunchy texture and strong chocolate flavor to cookies, ice cream, or just sprinkle them over a chocolate mousse.

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits.

Warrior® hops are a high alpha varietal with an incredibly smooth bittering agent. Though not typically used for their aromatic qualities, Warrior® hops can add mild notes or resin, citurs and herbs to your IPA or Pale Ale recipe.

Good ol' H2O

A blend of Irish Moss and purified Kappa carrageenan that encourages the precipitation of haze causing materials such as proteins and Beta glucans. Prepared in a quick dissolving, highly soluble tablet form. Almost everyone who tries Whirlfloc tablets prefer them to regular Irish Moss. Add for the final 5 minutes of the boil.

Note: One Whirlfloc tablet is good for 10-15 gallons of wort. We suggest using half a tablet for 5 gallon batches for most beers.

A very light colored Wheat malt. The great thing about this malt is that the kernels are big (unlike some other varieties of Wheat so you do not have to readjust your mill from the standard 2-row setting.

Rahr White Wheat is a pale wheat malt made from North American soft winter white wheat. Pale wheat malt has the sweet malty flavor of other malted grains, but with a hint of fruitiness. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can improve head formation and retention, depending upon the other grist constituents. White wheat is easier to mill than red wheat, and more conducive to the haze characteristic of Belgian white beers. Rahr White Wheat is suitable for all wheat-style beers.

Willamette is one of the most popular hops amongst all types of brewers for its versatility and well-rounded aroma. The moderately spicy, floral and fruity notes compliment just about any style of beer and also blend beautifully with other hops in your recipe. Give Willamette a try in your next American Ale, Golden Ale, or Brown Ale brew.

Famous for clean flavors, balance, and the ability to be used in almost any style Ale. It ferments dry and has a very nice, soft malt flavor. We would say that it puts the flavor emphasis on the malt and hops. Definitely one of our top favorites, and MoreBeer!'s best selling yeast! To ferment this yeast properly pitch at 62-65F and let it rise to 66-68F. Ferment for 10-14 days in the primary. This strain can be used in all ales because of its clean crisp character it produces. Cal ale can also be used to help finish a beer's stuck fermentation.

From one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish Ales, Stouts, Porters, Browns, Reds and a very interesting Pale Ale. To ferment this yeast properly pitch at 63-65F and let it rise to 65-68F. Ferment for 10-14 days in the primary. This strain can be used in all ales because of its clean crisp character it produces. Irish ale can also be used to help finish a beer's stuck fermentation.

Like most English strains, this yeast produces malty beers. We get a velvety mouth feel on the palate and a hint of cherries and rose petals in the aroma. With the great attenuation this strain provides you can ferment almost any ale. We've used this in a strong scotch and the outcome was phenomenal. To ferment this yeast properly pitch at 64-66F and let it rise to 66-68F. Ferment for 10-14 days in the primary. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but it is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation can be reached even with 10% ABV beers. A recommended nutrient schedule is to add Servomyces to the kettle at the end of the boil, and then follow that with a 6 grams per 5 gallons addition of Fermaid K half-way through the fermentation. This nutrient schedule acts as a supplement to your yeast for exposure to high alcohols. Think of giving your yeast nutrients as having a water break while running the marathon.

WLP013 London Ale Yeast is malty, dry and provides a complex, oakey ester character to beer. Bitterness from the hops shines through as well, making WLP013 perfect for classic British pale ales, bitters, and stouts. Will not flocculate as much as WLP002 and WLP005.

This yeast is all about the malt! It is the choice for fermenting Scottish-style ales that are low in fruity esters and really big on malt flavor. Produces a slight smokiness. It's also good in rich, dark ales, like Oatmeal Stout. We have also had some customers make some good Barleywines with this strain. Does not ferment well under 62F.

WLP029 German Kolsch yeast comes from a small brewpub in Cologne, Germany, and works great in Kolsch and Alt style beers. Good for light beers like blond ale and american wheat. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. We have fermented this yeast at 58F and had great success. If you ferment this strain in the high fifties we recommend you make a yeast starter. The cooler ferment produced less esters (fruit character) and made a really clean Kolsch almost tasted like a standard American lager. Ferment for 10-14 days in the primary.

What was a Seasonal Strain is now a permanent strain at MoreBeer due to a very positive overall response. This yeast can supposedly ferment up to 25% alcohol. We have not had the opportunity to test it anywhere near that type of alcohol. We welcome feedback from customers. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. After using this yeast strain we found out that it can sometimes produce a Belgian Character and sometimes not. Try this yeast with your big Belgians as well as other unique hybrids and you will find yourself pleasantly surprised. We would not recommend it for creating classic true-to-style variations of Barleywines, Imperial Stouts, Strong Ales or any other high-gravity style where Belgian flavors would not be appropriate. This yeast might be a great fit for really big Dunkelweizens.

White Labs has released a blend of WLP001 California
Ale Yeast and WLP002 English Ale Yeast. This blend brings the best of both worlds
to the fermentation.

Used in the production of traditional German Wheat beers. It produces the banana and clove nose traditionally associated with German Wheat beers and leaves the desired cloudy look. If you desire less banana and spice flavors ferment this yeast at 62F for 10-14 days. This yeast strain is highly flocculent so you will still need a blow off tube as your airlock. Due to the high amount of proteins in wheat, krausen will rise to tremendous levels in your fermenter. The hotter you ferment this beer the crazier your ferment will be.

From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. An excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. If you're trying to clone Chimay this is the yeast you want to go with.

Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. With a starting gravity beer of 1.080 SG we recommend using 8g Fermaid K (AD345) in conjunction with this yeast during the first 24-48 hours after pitch.

Abbey Ale yeast is still used in two of the six Trappist breweries remaining in the world! This yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for Belgian Ales, Dubbels and Trippels.

Abbey Ale yeast does best when pitched at 66-68F and let to rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days. This yeast can dry out a beer no problem. With a gravity beer of 1.080 SG we recommend using 8g of Fermaid K (AD345) in conjunction with this yeast during the first 24-48 hours after pitch.

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Known to be a slow starter.

The trick to fermenting a Saison is to pitch at 66-68F and raise it 1-2 degrees per day until you get to 85F. Yes, that is correct...85F! This yeast is so moody that you have to keep giving it warmth towards the end because it gets lazy and wants to go to sleep. Hold at 85F for 3-5 days until terminal gravity is reached then transfer off of yeast bed to bottling bucket or keg.

WLP590 is a unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds. WLP590 produces a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating. The most popular saison strain in the White Labs Tasting Room. Works well in saisons, farmhouse ales, and a range of both French and Belgian style ales as well.

WLP650 Brettanomyces bruxellensis offers medium intensity Brett character. This classic strain is used in secondary fermentation for Belgian style beers and lambics. Will give off notes of mango and pineapple. One historic brewery in Belgium uses this strain in secondary fermentation and bottling to produce their characteristic flavor.

Use WLP650 for Flanders Brown (Oud bruin), Flanders Red, Gose, Geuze, Lambic and Berliner Weisse beers.

WLP655 Belgian Sour Mix 1 is a unique blend of yeast and bacteria for making well balanced and delicious sour beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

WLP775 is a classic cider yeast. This particular cider yeast will ferment dry, but retains flavor from apples. Sulfur will be produced during fermentation, but will disappear in first two weeks of aging. This cider yeast can also be used for wine and high gravity beers.

A Platinum Strain from White Labs that we now make available all year around. This is a famous Pilsner lager strain from the Southern Czech Republic. Produces dry, crisp lagers with low diacetyl production.

We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don't have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German's and Czech's make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast.

This yeast produces a very malty, Bock-like style. It does not finish as dry as WLP830 German Lager. Give it a try in Oktoberfests and Bocks. Dr. White of White Labs also suggests this strain for Canadian lagers.

One of the most widely used Lager yeasts in the world. Very malty and clean, great for all German Lagers, Pilsners and Marzens.

From the alps of southern Bavaria (cue the music), this yeast produces a beer that is beautifully balanced between malt and hop character. The excellent malt profile makes it well-suited for Bocks, Doppelbocks and Oktoberfest-style beers. A very versatile lager yeast, it is so well-balanced that is has gained tremendous popularity for use in Classic American-style Pilsners. Also good for Munich Helles-style lager beer.

Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating. It can be produced from simple sugars using a fermentation process and derives its name from the species of bacteria used, Xanthomonas campestris.