PRODUCTS | Brewing Ingredients
Brewing Ingredients
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- Adjuncts (Spices, Oak and More)
- Clarifiers
- Dry Yeast
- Flaked Product
- Gluten Free Brewing
- Grains, Hops, Liquid Yeast Cultures
- Hops
- Malt Extract
- Sugar
Adjuncts (Spices, Oak and More)
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Also known as brewing salts, 1 tsp adds 1119 ppm per 5 gallons. For Pale Ales in the Burton on Trent style. 30g per 5 gallons will provide: |
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Cacao nibs are crushed seeds from the Cacao plant. It is these seeds that are the key ingredient in chocolate. While not technically chocolate themselves, our nibs do have a wonderful coco smell to them, and will provide a very subdued coco-like flavor to any beer. |
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Used in place of Gypsum when sulfates are not desired. Adjusts mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness. Also used in Cheese making for rind production |
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Used in place of Gypsum when sulfates are not desired. Adjusts mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness. |
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Calcium Sulfate. Used to add permanent hardness (Calcium ions) to brewing water. 1 gram in 1 gallon changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness. Use Brewsmith or other appropriate software to calculate and adjust your water. |
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Calcium Sulfate. Used to add permanent hardness (Calcium ions) to brewing water. 1 gram in 1 gallon changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness. Use Brewsmith or other appropriate software to calculate and adjust your water. |
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Used to spice Belgian style beers, especially Witbiers. This is the bitter type of orange peels, not the sweet type. Temporarily out of stock |
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Grapefruit peel is a great way to add a refreshing and slightly tart citrus tang to your favorite fermented creation. Add it to the end of the boil in a white ale, or add it to secondary fermentation to impart a grapefruit flavor and aroma in a pale ale or IPA. Suggested usage rate: 1-2 oz per 5 gallons. |
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Used to spice Belgian style beers, fruit beers, and add dimension to IPA's. Add for the final minutes of the boil or make a tincture for dosing at bottling time |
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This spice has a peppery zing to it, but 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. Combine with Licorice Root and Sweet Orange Peel for a great Belgian Holiday beer. Temporarily out of stock |
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Add natural and fresh Oak flavour to your beer or wine. Hungarian light oak will produce pleasant flavours of light coconut, vanilla and fruit. Typically used for wine, but can also work great in lighter beer styles, often in the Belgian styles. Farmhouse Ales, Saisons, Wheat Ales, Strong Ales, or Wild Sour Beer. Cubes require longer contact time than chips, so that flavours can develop over time (3-6 months). This will lead to a much more complex and smooth combination of flavours and aromatics. |
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Barrel aging used to be the only choice for imparting oak flavour in beer or wine. Now with high quality oak cubes you can achieve the same quality of oak flavour by adding cubes to your carboy or steel tanks. Medium toasted French oak brings aromatic sweetness, a full mouthfeel and notes of fresh fruit, cinnamon and allspice. Look for undertones of creme brulee and milk chocolate. Cubes can be used as a single variety, or custom blend with different toasts and woods to achieve various effects. Can be added during fermentation or during aging. Recommended dose is 2.5-3.5 oz for a minimum of two to three months. |
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Our high quality, yet inexpensive oak shavings. Dark Toast |
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Our high quality, yet inexpensive oak shavings. Medium Toast |
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Most commonly know for the distinctive flavor in gin but also works well in beers such as Porters and Stouts. Also works well in APA's for a unique change Temporarily out of stock |
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Used to make Rootbeer both the hard and the soft version. Also goes well in an Belgian Xmas spice beer Temporarily out of stock |
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Epsom is used to add sulfate and magnesium ions to brewing water. It is often used at half the levels of Gypsum. 1 gram in 1 gallon changes the salt levels by 103 ppm sulfate, 26 ppm Magnesium and adds 108 ppm to the hardness. |
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Rice Hulls are used to aid in filterability when you are doing all-grain brewing and using a high percentage of wheat or oats and 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. Our resident Beer Geek has started throwing in a couple of handful with every mash he does. Says it seems to help in retaining the temperature of his mashes. |
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Used to flavor spirits, beer, and sodas where a flavour similar to licorice is desired. Temporarily out of stock |
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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 for the last 15 minutes of the boil. Can be combined with Paradise seed and Honey for added depth. |
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Used in Belgian beers and does well in Stouts Bocks and other High Gravity brews. Blends well with Licorice root Temporarily out of stock |
Clarifiers
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Use what the Pro's use to clear beer and cider. Biofine® Clear is a purified colloidal solution of silicic acid, (SiO2), in water that has been specifically formulated for the rapid sedimentation of yeast and other haze forming particles in beer. Biofine Clear is extremely rapid acting and optimally added on transfer to the aging tank for optimal dispersion in the beer. Direct addition can be to the aging tank, however, emphasis must be placed on good dispersion. 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. Temporarily out of stock |
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SUPER MOSS is a negatively-charged, red seaweed based, Kapa and Lambda carrageenan coagulant designed to attract the positively-charged, haze forming proteins together in the brew kettle and primary fermenter then settle out. Supper Moss has been formulated to mix rapidly in cold water. This feature allows it to be added directly to the bowl without creating fish eyes of undissolved carrageenan. Properly used, it can help reduce chill haze. Temporarily out of stock |
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Neither Irish nor moss. It is seaweed from Eastern Canada that provides the fining ingredient carageenan. Irish Moss has been the standard wort clarifier for years. |
Neither Irish nor moss. It is seaweed from Eastern Canada that provides the fining ingredient Carageenan. Irish Moss has been the standard wort clarifier for years. |
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KICK Carrageenan is purified kappa carrageenan, a high molecular weight polysaccharide derived from red seaweed. When added near the end of the boil, KICK Carrageenan binds to haze-forming proteins and other small particles and flocculates rapidly promoting an improved “hot-break” in the whirlpool vessel and improved “cold-break” during fermentation/ageing. Designed with the homebrewer in mind one tablet per 5US gallon batch is all you need. No need to stop and measure out your Irish moss. |
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A non-soluble clarifier that removes both haze causing polyphenols as well as yeast cells. Mix 2 Tbls (or 5 g) with one cup of sanitized warm water and gently stir into five gallons beer. Let stand for a few days and rack off. |
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A poly-saccharide mixed with diatomaceous earth. Use 1 tsp per gallon. Boil Sparkalloid with 1 cup of water for 15 minutes and add to fermenter. Wait at least a month before racking. Temporarily out of stock |
Dry Yeast
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THE ALL-ROAD NEUTRAL ALE YEASTAmerican 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. Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491 ① Direct pitching: Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. ② With prior rehydration: Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel. |
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THE ALL-ROAD NEUTRAL ALE YEASTAmerican 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. Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491 ① Direct pitching: Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. ② With prior rehydration: Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel. |
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A specialty European yeast selected for its Spicy, somewhat peppery flavor profile. |
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Specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavor notes typical of Bavarian-style wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation. |
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A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders. Suitable for brewing all types of cider. Attenuation: High Flocculation: High Temporarily out of stock |
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A top fermenting yeast, Voss Kveik offers fast fermentation at very high temperatures whilst retaining a neutral flavour character with subtle citrus fruit notes. M12 Kveik Yeast is suitable for a range of styles from Norwegian Farmhouse Ales to Pale Ales and IPAs. Attenuation: High (77-82 %) Flocculation: Very High (5/5) Temporarily out of stock |
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A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range. Suitable for all styles of mead. Attenuation: Very High (95 - 100%) Flocculation: High Temporarily out of stock |
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Highly flocculant with full attenuation resulting in dryer beers. Will ferment well down to 57 degrees. Neutral flavor profile. Used by many commercial microbreweries. Temporarily out of stock |
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A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers where big flavor is desired. Used in test batches here at B3 we were pleased with the clean flavor. Initial customer feedback has also been very high. Recommended temperature range: 64F-72F. This is marked as directly pitchable yeast and there are no rehydration instructions. Some instructions for rehydrating yeasts: Suspend yeast in 4 oz of warm water. Do not stir. Let stand for 15 minutes. Stir gently. Add an equal amount of wort to your solution. Cover, let sit for five minutes, and pitch. |
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German Ale Yeast selected for its ability to form a largee firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers.
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A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers where big flavor is desired. Used in test batches here at B3 we were pleased with the clean flavor. Initial customer feedback has also been very high. Recommended temperature range: 64F-72F. This is marked as directly pitchable yeast and there are no rehydration instructions. Some instructions for rehydrating yeasts: Suspend yeast in 4 oz of warm water. Do not stir. Let stand for 15 minutes. Stir gently. Add an equal amount of wort to your solution. Cover, let sit for five minutes, and pitch. |
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Top fermenting yeast recommended to brew abbey type beers, known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. Also suitable for bottle conditioning. |
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A great yeast strain for Belgian style beers, such as Belgian wheats and Trappist-style Ales. Provides the characteristic phenolics of beers in Belgium. This is marked as directly pitchable yeast and there are no rehydration instructions. Some instructions for rehydrating yeasts: Suspend yeast in 4 oz of warm water. Do not stir. Let stand for 15 minutes. Stir gently. Add an equal amount of wort to your solution. Cover, let sit for five minutes, and pitch. |
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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 (48F-59F) yet it can still lager characteristics at higher temperatures. We recommend that you keep it between 48F-59F to produce the best beer possible. This is marked as directly pitchable yeast and there are no rehydration instructions. Some instructions for rehydrating yeasts: Suspend yeast in 4 oz of warm water. Do not stir. Let stand for 15 minutes. Stir gently. Add an equal amount of wort to your solution. Cover, let sit for five minutes, and pitch. |
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This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Saflager W-34/70 allows to brew beers |
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Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin ICV K1-V1116 is one of the most floral ester-producing yeasts (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high-yield grapes. Among the high ester producers, Lalvin ICV K1-V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines. |
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Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne (CIVC). Its strong competitive character, its ability to ferment at low temperature, good flocculation and excellent alcohol tolerance, make Lalvin EC-1118 an excellent strain to be used in a wide range of applications (such as sparkling wines, fruit wines and ciders). |
Flaked Product
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Pregelatinized rice flakes are made from medium-grain rice and produce a light, clean and crisp characteristic in the finished beer. |
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Flaked Barley produces lighter color in the final beer without lowering final gravity. Adds protein for body and head retention. Used especially for stouts. Flaked barley must be mashed with base malt. |
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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. |
Gluten Free Brewing
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Golden, crisp and refreshing with a touch of honey and a citrusy, hoppy finish. This is the answer if you can’t have gluten but you really like beer. A touch of honey adds a unique character. Light and refreshing with a distinct hop flavour. Can be used as a base for gluten free fruit beer. Serve cold. Please Note: While none of the ingredients in this beer recipe contain gluten, we cannot guarantee that they have never been in contact with trace amounts or been processed in facilities that also produce products containing gluten. O.G. 1.052-54 | F.G. 1.007-09 | ABV 5.9% | IBU 8 |
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Made from White Sorghum, this extract is 100% Gluten Free. Mild in flavor, light in body (2-3L). One pound per one gallon of water will yield 1.040 SG. Sorghum has been used in brewing as an adjunct for years now, but is gaining popularity as a complete malt substitute in beer. Coeliacs - people allergic to gluten - have to avoid items with gluten in them, including beer. Substituting Sorghum extract for malt extract opens a whole new brewing door for people.
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Grains, Hops, Liquid Yeast Cultures
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Give your yeast the proper start for high gravity brews, cold-pitched lagers, yeast packs nearing expiration and whenever a starter is recommended. No more measuring messy DME. No more waiting to boil and cool. Just mix one can with an equal amount of purified water in a sanitized flask to produce one liter of ready starter wort! Temporarily out of stock |
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Give your yeast the proper start for high gravity brews, cold-pitched lagers, yeast packs nearing expiration and whenever a starter is recommended. No more measuring messy DME. No more waiting to boil and cool. Just mix one can with an equal amount of purified water in a sanitized flask to produce one liter of ready starter wort! Temporarily out of stock |
Hops
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Dual purpose hop with intense earthy and faint citrus character. Use for aromatic and moderate bittering
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Very popular widely used for late additions and dry hopping. |
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Azacca® was named after the Haitian god of agriculture. |
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Barbe Rouge is a new and exciting hop variety developed in the legendary growing region of Alsace, France. Barbe Rouge is a bright and delicate aroma hop that offers ripe red fruit flavors of currant, strawberry, and raspberry. |
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American bred Aus.NZ style hop. Clean bittering with citrus, berry and tropical notes in late additions |
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A versatile UK hop with American character suitable for bittering, finishing & dry hopping. Imparts unique lemon, black currant & hay aromas when added at the end of the boil. Best in dark brews like stouts and porters.
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A new, high alpha bittering variety made popular during the hop shortage. Mostly commonly used in West Coast style IPAs for an herbal, and floral flavor. |
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Mainly a bittering hop, but its intense blackcurrant-spice aroma finds traction in Belgian ales. |
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A staple in the American craft brewing world: Cascade helped to define the new American craft style ales. An all purpose hop with excellent citrusy grapefruit aroma and flavor. |
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Very popular American bittering hop that is also widely used for late additions and dry hopping. Sometimes billed as a supercharged Cascade, it has a pleasant spicy citrus aroma and clean bitterness. |
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The Challenger hop was originally bred at Wye College in 1961, as a combination of Northern Brewer and a German male downy-mildew resistant variety. Today, Challenger is primarily used in British ales and lagers in its native land, the UK. It imparts a fruity flavor and a clean bitterness when added early to the boil. |
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Classic bittering hop for Sometimes used as a late addition for its intense, spicy and resiny aroma. |
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Citra is the current superstar of the hop world. Citra is the most sought after hop variety because it offers an intense citrusy flavor and aroma that revolutionized IPAs. It pairs well with other varieties like Mosaic, Galaxy, El Dorado, or BRU-1 or is even strong enough to carry a beer on its own. |
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Cluster is one of the oldest hop varieties grown in the United States and until the late 1970s, accounted for the majority of the country’s hop acreage. Its pedigree is unknown, however hybridization of imported varieties and indigenous male hops has been suggested.
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CO2 extract is an extract of hops produced by extraction of hop pellets using food grade carbon dioxide under liquid or super critical conditions. CO2 extract contains alpha acids, beta acids and essential oils and is normally used as a partial or complete replacement for kettle hops or hop pellets. CO2 extract is an extremely stable, convenient and concentrated alternative to the use of hops or hop pellets.
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Dual purpose hop with intense earthy and faint citrus character. Use in American ales. |
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A diploid aroma-type hop, originated from a cross between Fuggle and a male derived from Cascade. Possibly the most popular hop on earth. |
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Ekuanot™ (formerly HBC 366) was commercially released in 2014 as “Equinox” by the Hops Breeding Company in Yakima, and subsequently renamed due to trademark issues. |
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This juicy hop was born and bred at CLS Farms in Moxee (a sub-region of the Yakima Valley). Bursting with juicy pineapple and tropical notes, this dual-purpose hop has been featured in many great beers since its release in 2010. |
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Developed by Hopunion LLC in 2010, Falconer’s Flight® hop pellets are an exclusive proprietary hop blend created to honor and support the legacy of Northwest brewing legend, Glen Hay Falconer. |
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The most revered and famous English hop, known for its full bodied flavor in traditional ales |
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Descended from German variety Perle, Galaxy® is a unique Australian breed of hops that has the distinction of sporting the highest percentage of essential oils in the industry. |
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Excellent high alpha variety with balanced bittering and aroma characteristics; mainly used for bittering, but finding favor as a dual purpose variety. |
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Developed by Washington State University and released in 2000, Glacier is a high yielding, dual-purpose hop characterized by low cohumulone levels, giving it a moderate and pleasant bitterness. Temporarily out of stock |
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Typically used in lagers, but carries the Styrian characteristic of subtle spiciness that is perfect for a stout. Works well when included with finishing varieties such as Fuggle and Willamette |
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Hallertau is one of four noble hops (also including Saaz, Spalt, and Tettnang), meaning that it grows in the wild rather than is selectively bred. German hop researchers continue to tinker with the hop, creating a variety of strains. |
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Hallertau Blanc is a new German variety with a bouquet of sweet and tropical fruits, but what makes it so distinctive is a unique white wine character. |
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Hallertau Mittelfrüh is the Kaiser of German hops. It possesses the classic noble aroma popular in all of the traditional German styles. |
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Hallertauer Tradition is a hop variety bred at Hüll which is characterized by its fine aroma and average bitter content. It can be compared to Hallertauer Mittelfrüh and stands out due to good yields which remain relatively stable even in difficult growing years. Temporarily out of stock |
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Hersbrucker is an old-world German land variety that originally horned in on the popularity of Hallertau Mittelfrüh. It is named after the growing region it was cultivated in and has a distinguished noble aroma. |
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HopShot is CO2-extracted hop resin that can be used for bittering or late additions to boiling wort — treat it just like leaf or pellet hops added during the boil. The HopShot syringe contains 5 milliliters of extract. One milliliter of HopShot yields approximately 10 IBUs in 5 gallons of 1.050 wort when boiled for 60 minutes. Test batches indicate that this bitterness may be slightly less aggressive on the palate than your average hop addition. |
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HopShot is CO2-extracted hop resin that can be used for bittering or late additions to boiling wort — treat it just like leaf or pellet hops added during the boil. The HopShot syringe contains 5 milliliters of extract. One milliliter of HopShot yields approximately 10 IBUs in 5 gallons of 1.050 wort when boiled for 60 minutes. Test batches indicate that this bitterness may be slightly less aggressive on the palate than your average hop addition. |
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A dual purpose hop with low co-humulone and high myrcene which makes for a wonderful clean bittering |
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Hüll Melon is a new variety from Germany with distinctive honeydew melon and strawberry aroma. The variety was bred at Hüll, and released in 2012 as one of the varieties bred and commercialized in response to demand from the craft beer industry’s desire for bold tastes and differentiating flavors. |
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Idaho 7™ is the first hop release from Jackson Farms just outside of Boise. This hop is ripe with zesty tangerine flavor that is reminiscent of marmalade. |
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Jarrylo™ is considered to be a dual purpose hop by most brewers Temporarily out of stock |
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Originally released by HopSteiner in 2012 as Experimental #01210, this Super Cascadian hop has a unique combination of fruity and herbal notes.
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Loral's father is Nugget and its mother is Glacier. Loral has a noble French pedigree on its mother’s side, with Glacier being the granddaughter of Tardif De Bourgogne. It was released publicly in May 2016. |
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High-alpha hop with clean, neutral bitterness. |
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Daughter of Cascade (US), Hallertau Blanc and Hüll Melon, Mandarina Bavaria originated in Hüll, Germany and was released to the brewing masses in 2012. It is useful for both flavor and aroma and imparts slightly sweet notes of tangerine and citrus, especially when used for dry hopping.
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High-alpha hop with clean, neutral bitterness. |
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Mistral (France) has a very subtle character. The aroma of Mistral goes towards rose, melon, lychee. Mistral is ideal in late and dry hopping where a very nice and fine fruit character is expected. However, it has clean tasting bitterness. Typical alpha: 5.7%. |
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Mosaic is the first daughter of Simcoe and Nugget and has been humorously referred to by some as “Citra on steroids”. Released in 2012 by the Hop Breeding Company, LLC, Mosaic hops feature complex but clean flavor characteristics and are known for their triple-use profile encompassing bittering, flavor and aroma. |
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An excellent variety for single hop bills with multiple applications. |
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Mt. Hood hops hail from German ancestry in the Hallertau region, but thrives in the Yakima Valley. |
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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.
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Bred in England in 1934, Northern Brewer hops were developed specifically for Scottish & Newcastle Breweries and originally grown in the North of England, hence its name. |
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A product of Brewers Gold and a high alpha acid male, Nugget is a classic bittering hop that holds a place in the heart of many brewers. The second most grown hop in Oregon, Nugget is lauded for its high alpha acids and low cohumulone content, as well as its ability to retain bittering potential over long storage periods. Used at the beginning of the boil, it is known to impart a strong bitterness with later boil additions contributing herbal and woody characteristics. |
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Developed by Yakima Chief Ranches, Palisade YCR 4 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. |
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Moderate Bittering hop bred from English Norther Brewer |
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A definitive characteristic in Czech style Pilsners. One of the four true Noble hops. |
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Sabro® Brand HBC 438 is a relatively new release from the Hop Breeding Company. Sabro is an aroma hop that is notable for its complexity of fruity and citrus flavors. |
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Simcoe®, previously named YCR 14, was released in 2000 by Select Botanicals Group. It has since become one of the most popular hops for both the craft beer and homebrewing industries. |
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Developed in Japan by Sapporo Breweries for use in their eponymous lager, Sorachi Ace was originally released in the 1980s and got its name from the Sorachi subprefecture of Hokkaido. As a cross between Saaz, Brewer’s Gold, and BeiKei No. 2, the goal of the breeder was to produce a variety that possessed noble characteristics with higher alpha acid levels. |
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Target (Hop), also known as Wye Target, is an English bittering hop that was released for commercial cultivation in 1972. |
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The Tettnanger variety is a traditional and indigenous hop from the Saaz group which is mainly cultivated around Tettnanger on Lake Constance Germany. The unique combination of the favorable climate at Lake Constance and sandy clay soils from the Ice-age produces a very fine aroma.
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Developed in France in 2006, Triskel is a cultivar of the French hop, Strisselspalt and English varietal, Yeoman. With a more pronounced nose than its French parent, Triskel makes a unique first wort alternative and its notable aroma qualities make it well suited as a late addition or for dry hopping. Highly desired for Belgian-style or lighter ales, it features and elegant combination of both floral and subtle fruity notes with some citrus. Typical alpha: 3.8%-9% |
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Vanguard was the final Hallertau-derived variety to come out of the USDA’s hop breeding program and were released to the brewing world in 1997 after a long 15 years of development and testing. They are grown principally in the US and are considered great for adding a European-style aroma component to German-style beers. |
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Vic Secret™ is fairly new to the game, only being introduced in 2013. She hails from the same Australian and U.K. roots of her sister Topaz™. Vic Secret's approachability and high alpha acid content make her a nice addition to any hop-forward beer style. Her characteristics are best highlighted in whirlpool or dry-hop additions. |
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A dual use hop Bred from 2/3 Hallertau Mittelfrüh, open pollinated by 1/3 New Zealand derived male |
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Warrior® hops have become the go-to bittering hop (Alpha Acid 15-18%) for many craft and commercial breweries across America. It was developed by Select Botanicals Group and Yakima Chief Ranches in the Yakima Valley. |
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American grown all purpose hop derived from Fuggle. |
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American grown all purpose hop derived from Fuggle.
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A proprietary hop blend created to embody the powerful tradition and aroma you expect from your finest ales and IPA brews. ZYTHOS is an IPA style blend created to optimize and exceed the aroma characteristics you require. ZYTHOS is not a replacement for proprietary varieties, but rather a premium pellet blend that will compliment your current IPA and Pale Ale brews. |
Malt Extract
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Sparkling Amber is a rich malty, caramel-flavored extract that is excellent when used alone or with specialty malts for extract brewing. It is also well suited for boosting gravity and color adjustment in all-grain beers. Made from Base Malt, Caramel Malt 60 °L, and Munich Malt. Color: 10.0 °L. |
Briess Dried Malt Extract- Bavarian Wheat can be used alone, or with specialty malts, to brew wheat beers of all styles. Excellent for boosting gravity, or enhancing mouth feel, body and head. Made from base malt and wheat malt that equates to 65% Wheat / 35% Barley. Color: 3 °L. |
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Briess Dried Malt Extract- Pilsen is the lightest colored brewer's grade malt extract available. Use alone for light-colored beers, or with specialty malts to brew beers of all styles. Excellent for boosting gravity and yeast propagation. Made from Pilsen Malt and Carapils® Malt.. Color: 2.0 °L. |
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Briess Dried Malt Extract- Pilsen is the lightest colored brewer's grade malt extract available. Use alone for light-colored beers, or with specialty malts to brew beers of all styles. Excellent for boosting gravity and yeast propagation. Made from Pilsen Malt and Carapils® Malt.. Color: 2.0 °L. |
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Produce a very crisp, clear wort with malty flavor thats ideal for a number of lighter craft beer styles. This fresh extract syrup is one of our best sellers. Perfect for pale ales and light lagers. NOT AVAILABLE FOR SHIPPING |
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Briess Dried Malt Extract- Traditional Dark is produced from a big grist, this intense malty flavored extract is excellent for color adjustment. |
Sugar
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A rich, translucent amber Belgian syrup. Great choice for adding flavour and colour to Belgian ambers, browns and Dubbels. Features unmistakable toffee, vanilla, and toasted flavours which are created from the raw beet sugar. Makes D-45 Candi Syrup uniquely aromatic and delicious. Contents: Beet Sugar, Water. Specifications: 1.032 PPG. Temporarily out of stock |
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The premium in Extra Dark Belgian Candi Syrup. Unmistakable flavours of fresh ground coffee, dark stone fruits and toasted bread. The basis for cloning renowned Belgian Strong Dark Ales like Westvleteren 12 and Rochefort 10, as well as many others. Gives exceptional results when the goal is authentic Belgian Dark Ales. Dark colours and superior flavour. Contents: Beet Sugar, Water. Specifications: 180 SRM, 1.032 PPG. Temporarily out of stock |
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D-90 Dark Belgian Candi Syrup -- The most universal of the Belgian style Candi Syrups. Made with pure beet sugar, this syrup creates flavours of chocolate, toffee and toasted bread flavours. Also insures a caramel aroma. Contentes: Beet Sugar, Water. Specifications: 90 SRM, 1.032 PPG. Temporarily out of stock |
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Blonde Belgian Candi Syrup (Simplicity) -- This is a great balance of highly fermentable sugars, a unique blonde Belgian style Candi Syrup. An excellent choice for Saisons, Tripels, and Golden Ale's. Readily fermentable and creates refreshing subtle flavours such as mild honey and faint citrus. Also preferred over refined sugar due to superior fermentability. Contents: Beet Sugar, Water. Specifications: 1 SRM, 1.032 PPG. Temporarily out of stock |
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This is an easy way to carbonate. Simply add one drop to each 12 oz bottle (2 drops if using 22 oz bottles) prior to filling. Fill bottle to 1" of the top & cap as normal. Beer will usually carbonate within 5-7 days, however, we recommend allowing your beer to sit for at least 2 weeks. Contains aprox 60 drops. |
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Use 4 oz of corn sugar to prime five US gallons prior to bottling. Priming is adding sugar just before bottling or kegging. The yeast consume the sugar in the bottle thereby creating carbonation. If you are using the Tap-A-Draft or a kegging set-up, use only 3 oz of corn sugar per 5 US gallons of beer. Corn Sugar is the common name for dextrose. |
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Use 4 oz of corn sugar to prime five US gallons prior to bottling. Priming is adding sugar just before bottling or kegging. The yeast consume the sugar in the bottle thereby creating carbonation. If you are using the Tap-A-Draft or a kegging set-up, use only 3 oz of corn sugar per 5 US gallons of beer. Corn Sugar is the common name for dextrose. |