Brewing Ingredients

Coriander adds a lemony, spicy flavor and aroma to beers. It is found commonly in Belgian ales, especially Witbiers.  For best results, use 1/2 to 1 oz. of coriander per 5 gallon batch, and the seeds must be finely crushed before adding during the last 2-5 minutes of the boil.

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:
266 ppm Ca
63 ppm Mg
159 ppm Carbonate
631 ppm Sulfate

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.

Our Beer Geek began to use these nibs like you would a dry hop, but in a process  coined - just to sound official - called "Dry Nibbing". All it means is simply adding the nibs to your secondary fermenter or keg for a couple of weeks (4 ounces per 5 gallons is a great place to start), allowing the beer to draw out the subtle flavors and aromas of the cacao nibs. He has had great success with leaving the nibs inside the keg for as long as 8 months! They can also be used in the boil or mash - wherever you would like to experiment with them. Any addition of the nibs pre-boil will impart some bitterness, so use a lot less than you would when adding them to a keg. ( Stone Brewing Company made a stout using cacao nibs in the boil to actually replace some of the hops in the recipe!)

Our cacao nibs go great with darker beers like porters and stouts, but could blend with any beer - perhaps a wit or a saison!

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

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.

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.

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.

Used to spice Belgian style beers, especially Witbiers. This is the bitter type of orange peels, not the sweet type.

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.

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

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.

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.

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.

Our high quality, yet inexpensive oak shavings. Dark Toast

Our high quality, yet inexpensive oak shavings. Medium Toast

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

Used to make Rootbeer both the hard and the soft version. Also goes well in an Belgian Xmas spice beer

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.

Our high quality, yet inexpensive  American oak chips. 

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.

Used to flavor spirits, beer, and sodas where a flavour similar to licorice is desired.

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.

Used in Belgian beers and does well in Stouts Bocks and other High Gravity brews. Blends well with Licorice root

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.

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.

Neither Irish nor moss. It is seaweed from Eastern Canada that provides the fining ingredient carageenan. Irish Moss has been the standard clarifier for years.

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.

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.

Polyclar VT is a coarser grade of PVPP (140 micron particle size), optimized for addition to vessels, where faster settling is required. The larger particle size also facilitates settling of the stabilizer, allowing the majority of the product to be left behind with the lees at racking.

A typical contact time of between 3 to 10 days is required, although there are no adverse effects from leaving Polyclar in contact with the wine for longer periods.

For wine use .5 to 2.5 grams per gallon depending upon severity of problem and desired affect

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.

American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.

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.
Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at 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.

Click here for the Spec Sheet

American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.

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.
Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at 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.

Click here for the Spec Sheet

A specialty European yeast selected for its Spicy, somewhat peppery flavor profile.
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.

Click here for the Spec Sheet

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.

Click here for the Spec Sheet

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

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)

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

Highly flocculant with full attenuation resulting in dryer beers. Will ferment well down to 57 degrees. Neutral flavor profile. Used by many commercial microbreweries.

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.

Click here for the Spec Sheet

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.

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.

Click here for the Spec Sheet

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.

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.

Click here for the Spec Sheet

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.

Click here for the Spec Sheet

This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Saflager W-34/70 allows to brew beers
with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.
Click here for the Spec Sheet

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).  
Click here for Spec Sheet 

For light style American Pilsners. Lightens color and body.

Pregelatinized rice flakes are made from medium-grain rice and produce a light, clean and crisp characteristic in the finished beer.

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.

For Oatmeal Stouts. Adds a silky texture.

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.

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.

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.

In the shop, we have been experimenting with this extract, and have found the flavor of sorghum is not like malt at all. It has a light spicy note to it, and the mouthfeel is virtually non-existant. These two things make brewing with 100% Sorghum a nice little challenge. While the result is a drinkable beer, it needs some work. We suggest trying Heather Tips, Honey, Belgian Candi Syrup, and to stay away from "citrusy" hops. You use about 50% less hops when bittering sorghum extract.

There are some ingredients that cannot be used in brewing a beer for a person who is allergic to Gluten. Any specialty grains, or any sort of malted grain in general. Liquid yeast is to be avoided, as the media in which the yeast are packaged does have trace amounts of gluten. Dextrin cannot be used either, although some people say any gluten is driven out during manufacturing due to the high heat involved.

Obviously, some people are more sensitive to gluten than others, so please check with your doctor before taking our word for anything. After all, we are just beer guys!

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!

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!

Dual purpose hop with intense earthy and faint citrus character. Use for aromatic and moderate bittering
Typical alpha: 4.0-7.0%.
Aroma: Citrus, Earthy, and Floral.
Typical brewing use: American Ales, IPA
US Variety
Substitutions: Amarillo, Centennial, Simcoe

Very popular  widely used for late additions and dry hopping. 
Typical alpha: 6.0-9.0%.
Aroma: Floral, tropical, and citrus
Typical brewing use: American Ales, IPA
US Variety
Substitutions: Cascade, Centennial, Simcoe 

Azacca® was named after the Haitian god of agriculture. 
Typical alpha: 14-16%
Aroma: refreshing aroma with juicy mango, tropical fruits, and citrus.
Typical brewing use: Azacca is a dual-purpose hop that produces sensational single-hopped beers.
Substitutions: Azacca carries a lot of the same flavor profiles and characteristics as Citra, Galaxy, and Mandarina Bavaria, making these hops the perfect substitutions in your next brew.

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.
Typical alpha: 7 - 10%.
Aroma: Zesty citrus aromas of oranges and limes while some people describe a unique kumquat character.
Typical brewing use: American IPAs, NEIPAs, and pale ales while still being delicate enough to use in a modern twist on a classic pilsner
US Variety
Substitutions: Cascade, Centennial, Simcoe 

American bred Aus.NZ style hop. Clean bittering with citrus, berry and tropical notes in late additions
Typical alpha: 6.0-9.0%.
Aroma: very orange, slight grapefruit, pineapple, strawberry and melon aroma
Typical brewing use: American Ales, IPA
US Variety
Substitutions: Mosaic

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.
Typical alpha: 5-8%
Aroma: Lemon, Black Currant, Pear
Typical brewing use: Dual Purpose, Porters, Stouts, Pale Ales
UK Variety
Substitutions: Bramling, East Kent Goldings

 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.
Excellent bittering hop that provides pleasant fruity and floral aroma characteristics.
Typical Alpha: 16.8% A.A
Aroma: floral aroma 
Typical brewing uses: American Style Pale Ales, India Pale Ales, Imperial Reds or anything needing some kick to it.
US Variety, 
Substitutions: CTZ, Nugget, Simcoe

Mainly a bittering hop, but its intense blackcurrant-spice aroma finds traction in Belgian ales.
Typical alpha: 8.5-9.5%.
Aroma: flowery & citrusy
Typical brewing use: Ales, Pilsner, Lambic, Biere de Garde, Saison
US Variety
Substitutions: Chinook, Galena, Nugget

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.
Dual Purpose hop (generally aroma)
Aroma: flowery & citrusy
Typical brewing use: American-Style Ales - Pale Ale, IPA, Porter, and Barley wines.
US Variety
Substitutions: Amarillo, Centennial, Summit

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.
Typical alpha: 9.0-12.0%.
Aroma: flowery & citrusy
Typical brewing use: American Ales, IPA
US Variety
Substitutions: Cascade, Chinook,

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.
Typical alpha:  6.5-8.5%
Aroma: strong and spicy
Typical Brewing Use: Mostly English styles - ranging from ESBs, porters, stouts, and brown ales.
UK Variety
Substitutions: Perle, Admiral

Classic bittering hop for Sometimes used as a late addition for its intense, spicy and resiny aroma.
Typical alpha: 11.0-13.0%.
Aroma:strong citrusy, piny, and spicy
Typical Brewing Use: American pale ales, stouts, and porters.
US Variety
Substitutions: Nugget, Galena, Centennial, CTZ

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.
Typical alpha: 11.0-13.0%.
Aroma: Citrus, peach, lychee fruit, other tropical fruits
Typical brewing use: Both aroma and flavor (Dual).  American pale ales, and IPAs
US Variety
Substitutions: Galaxy, Mandarina Bavaria, and Centennial 

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.
Typical alpha: 6-9.0%.
Aroma: Fruity, Hay, Herbal, Woody
Typical brewing use: An excellent dual purpose hop often used in the reproduction of historical beer styles.
US Variety
Substitutions: Eroica, Galena

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.

Specification

• Description: A golden/amber/green, semi-fluid syrup or paste at room temperature
• Alpha Acids: Variety specific; typically 35% for an aroma hop and >50% for a high alpha hop
• Beta Acids: Variety specific; normally in range 15-40%
• Hop Oils: Variety specific; typically 3-12%
• pH: 4 (+/- 0.5)
• Density: 0.9-1.0 g/ml

Dual purpose hop with intense earthy and faint citrus character. Use in American ales.
Typical alpha: 14.0-16.0%.
Aroma: Citrus, Herbal, Woody, and Spicy.
Typical brewing use: American Ales, IPA
US Variety
Substitutions: Cascade, Chinook, Centennial

A diploid aroma-type hop, originated from a cross between Fuggle and a male derived from Cascade. Possibly the most popular hop on earth.
Typical alpha: 4-6%
Flavor Profile: Sweet, Smooth, Earthy
Typical brewing use: ESB, Porter, Stout
UK Variety
Substitutions: Whitbread Golding, Canterbury Golding (US), Willamette

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. 
Typical alpha: 14.5 - 15.5%.
Aroma:  Intense and unique fruity and citrus notes including melon, berry, citrus, lime, apple and papaya. It also contains some spicy, green pepper notes.
Typical brewing use: American Ales, IPA
US Variety
Substitutions: El Dorado, Mosaic, and Talus

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.
Typical alpha: 13-17%.
Aroma:   Bright tropical fruit flavors and aromas of pineapple, pear, watermelon, and stone fruit.
Typical brewing use: Effective and efficient bittering hop, but can be used in late additions to maximize the fresh, fruity aroma and flavor. Often used in IPAs, Pale Ales, and wheat beers.
US Variety
Substitutions:  Hüll Melon and Ekuanot

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. 
Typical alpha: 9.5-12%.
Aroma:  Tropical, floral, lemon and grapefruit attributes
Typical brewing use:  Dual-purpose blend particularly suited to IPAs, but also Pale Ales and Lagers.
US Variety
Substitutions: Cascade, Columbus, Centennial

The most revered and famous English hop, known for its full bodied flavor in traditional ales
Typical alpha: 3.5-6.5%.
Aroma: Delicate and pleasant mint, grass and floral tones
Typical brewing use: English and Belgian Ales
UK Variety
Substitutions:  Willamette, Styrian Golding

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.
Typical alpha: 11.0-16.0%.
Aroma: Citrus, peach and passionfruit aroma, especially when used as a late addition. 
Typical brewing use:  Bittering & Aroma in Pale Ale, India Pale Ale, ESB's
Australia Variety
Substitutions: Citra®, Amarillo®, Centennial

Excellent high alpha variety with balanced bittering and aroma characteristics; mainly used for bittering, but finding favor as a dual purpose variety.
Typical alpha: 12.0-14.0%.
Aroma: Spicy, blackcurrant and citrus (grapefruit) tones
Typical brewing use: English-style Ale
US Variety
Substitutions: Brewers Gold, Nugget, Columbus

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.
Typical alpha: 3.3-9.7%.
Aroma: Herby, woody and citrusy.
Typical brewing use: Extra Special Bitter, India Pale Ale, Wheat Beer, American Pale Ale
US Variety
Substitutions: Willamette, Fuggle (US), Tettnanger, Golding (US)

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
Typical alpha: 11.0-14.0%.
Aroma: Subtle spiciness
Typical brewing use: Lager
New Zealand Variety
Substitutions: Fuggle, Willamette

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.
Typical alpha: 3.0-5.0%.
Aroma: Slightly fruity and spicy, flowery, and even hay-like
Typical Brewing Use:  Good for any German beer recipe, and is also suitable for use in other Continental styles, Belgian ales, and lagers.
Substitutions: Tettnanger, Vanguard, Liberty

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.
Typical alpha: 9.0-12.0%.
Aroma: Tropical fruit, passionfruit, pineapple, gooseberry, white wine, and grapefruit.
Typical Brewing Use:  Primarily for use in American-style Ales.
German Variety
Substitutions: Nelson Sauvin

Hallertau Mittelfrüh is the Kaiser of German hops. It possesses the classic noble aroma popular in all of the traditional German styles.
Alpha Acid: 3.0-5.0% %
Aroma: mild, slightly fruity and spicy, flowery and haylike.
Typical brewing use: Any German beer, Belgian Ales and Lagers
German variety

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.
Typical alpha: 4.0 - 7.0%.
Aroma: Earthy, grassy, aromas of nectar fruits
Typical Brewing Use:  German styles: pale and dark Munich-style lagers, Oktoberfest, Bock, Weissbier. It does very well in Kölsch and Altbier, and alone or in a blend for classic Pilsners
Substitutions: Hallertau Mittelfruh, Tettnanger, East Kent Golding, Crystal, Mount Hood

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.
Typical alpha: 2.0-3.0%.
Aroma:Mild, herbal and floral with fruity overtones
Typical Brewing Use:  Can be used in lager type recipe.
Substitutions:Liberty, Tetnanger, Mt. Hood,

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.

Click here for instructions.

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.

Click here for instructions.

A dual purpose hop with low co-humulone and high myrcene which makes for a wonderful clean bittering
Typical alpha: 11.0-13.0%.
Aroma: Pleasant and spicy, with floral characteristics
Typical brewing use: American Ales
USA Variety
Substitutions: Magnum

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.
Typical alpha: 6.9 - 7.5 %.
Aroma: Mild to moderate with vivid impressions of summer melon (especially honeydew) and ripe strawberry bouquet.
Typical Brewing Use:  Can be used in Hefeweizen and Belgian ales, but can also work as as standalone hop as a feature of a summer seasonal or Brett fermentation.
Substitutions: Ekuanot, Cascade

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. 
Typical alpha: 13.0-15.0%.
Aroma: pungent tropical fruit and citrus (apricot, orange, red grapefruit, papaya) with big notes of resiny pine and hints of black tea.
Typical brewing use: Idaho 7 is mainly used as a late addition hop with a distinct tangerine flavor. although it does do great as a bittering hop for IPA, pale ale, and hop-forward American wheat beers. 
US Variety
Substitutions:  Citra, Loral, and El Dorado

Jarrylo™ is  considered to be a dual purpose hop by most brewers
Typical alpha: 15.0-17.0%.
Aroma: Banana, pear, orange, spicy, grassy, fruit
Typical brewing use: American Pale Ale/Cream Ale, Hybrid Beers, Saisons and Belgians
USA Variety
Substitutions:  Motueka, Nelson Sauvin or Mosaic

Originally released by HopSteiner in 2012 as Experimental #01210, this Super Cascadian hop has a unique combination of fruity and herbal notes.
Typical alpha: 5.0-7.0%.
Aroma: Lemon, mint, green tea, and slight melon
Typical brewing use: American Pale Ale/Cream Ale, Hybrid Beers, IPA, Pale Lager, Trappist/Belgian Ale, Wheat Beers
USA Variety
Substitutions: Cascade, Mandarina Bavaria, Centennial

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.
Typical alpha: 10.0 - 12.0%.
Aroma: Floral and herbal notes followed by a backdrop of citrus and earthy character. A touch of sweet fruity aroma rounds out this well-balanced hop.
Typical brewing use: Great for distinctive IPAs and pale ales but perfect for sessionable and lager-style beers.
USA Variety
Substitutions: Glacier, Nugget

High-alpha hop with clean, neutral bitterness.
Typical alpha: 13.0-15.0%.
Aroma: No distinct aroma characteristics
Typical Brewing Use: Bittering hops Can be used in almost any recipe.
Substitutions: Horizon

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.
Typical alpha: 7.0 - 10.0%.
Aroma: Tangerine, Citrus
Typical Brewing Use: Used for both flavor and aroma in Belgian Ale, French Ale
Substitutions: Columbus, Nugget, Cascade (US)

High-alpha hop with clean, neutral bitterness.
Typical alpha: 15.0-16.0%.
Aroma: Mild herbal, floral and resiny notes
Typical Brewing Use: Bittering hops Can be used in almost any recipe.
Substitutions: Nugget, Columbus

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%.
Aroma: Rose, melon & lychee
Typical brewing use: Belgian IPA, Amber, American IPA, Barley wine, Bière de Garde, Saison, Pale Ale, Helles Bock, Special Bitter
France Variety
Substitutions: None

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.
Typical alpha: 11.5 - 13.5%.
Aroma: Flavors of mango, pine, citrus and herbs and aromas of tropical and stone fruit.
Typical brewing use: India Pale Ale, Pale Ale
US Variety
Substitutions: Citra

An excellent variety for single hop bills with multiple applications.
Typical alpha: 6.5 - 8.5%.
Aroma: Lively lemon and lime tones with hints of tropical fruit
Typical brewing use: American Ales, IPA
New Zealand Variety
Substitutions: Saaz, Sterling

Mt. Hood hops hail from German ancestry in the Hallertau region, but thrives in the Yakima Valley. 
Typical alpha: 7.0-9.0%.
Aroma: Mild, sweet and floral descendant of Hallertau
Typical Brewing Use: Bittering hops Can be used in almost any recipe.
US Variety 
Substitutions: Hallertauer, Liberty, Crystal

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. 
Typical alpha: 12.0 - 13.0%
Aroma: white wine "fruitiness" with fresh crushed gooseberry and grape infused tropical flavors. 
Typical Brewing Use:  Dual Purpose, ideal for American-style Pale Ales and specialty beers.
New Zealand Variety
Substitutions: Hallertau Blanc, Enigma, Motueka, Riwaka

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. 
Typical alpha: 8.0-10.0%.
Aroma: Rich rough-hewn flavor and aroma
Typical Brewing Use: Bittering hops Can be used in almost any recipe. Ideal for steam-style and ales.
Substitutions: Chinook, Columbus, Perle

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.
Typical alpha: 13.0-16.0 %
Aroma: Heavy spicy-herbal, and similar to Northern Brewer.
Typical Brewing Use:  Primarily used as a bittering hop, due to its high Alpha Acids, in American style beers including IPAs, Stouts, and Barleywines.
Substitutions: Galena, Magnum (US), Columbus, Tomahawk, Zeus, CTZ

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.
Typical alpha: 7.0-9.0%.
Aroma: Fruity, non citrusy
Typical Brewing Use: Bittering hops Can be used in almost any recipe.
Substitutions: Tettnanger

Moderate Bittering hop bred from English Norther Brewer
Typical alpha: 6.5-9.0%.
Aroma: underappreciated flowery aroma
Typical Brewing Use: Pale Ale, Porter, Kolsch, Pils, Lagers
Substitutions: Northern Brewer
German Variety

A definitive characteristic in Czech style Pilsners. One of the four true Noble hops.
Typical alpha: 6.5-9.0%.
Aroma: cinnamon-spicy aroma and flavor
Typical Brewing Use: Pilsners, Kolsch, Lagers
Czech Variety
Substitutions: Hallertau, Liberty

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.
Typical alpha: 12 – 16%.
Aroma: Distinct tangerine, coconut, tropical fruit, and stone fruit aromas, with hints of cedar, mint, and cream.
Typical Brewing Use: Sabro is considered a dual-purpose hop. It may be one of the most well-rounded hops when it comes to both having a satisfying bitterness profile and a complex, well-translating set of aroma/flavor characteristics. Commonly used in American IPAs, Specialty IPAs, Pale Ales and Saisons.
US Variety
Substitutions: N/A

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. 
Typical alpha: 12-14%
Aroma: Passion fruit, pine resin, apricot, and fruity aroma and flavor.
Typical Brewing Use: Dual purpose, in IPA, Double IPA, American-style ale.
US Variety
Substitutions:  The closest substitution might be some combination of Cascade, Centennial, and Amarillo or Columbus.

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.
Typical alpha: 11.5 – 16%.
Aroma: Fairly strong notes of citrus, most notably lemon, as well as unique herbal qualities.
Typical Brewing Use: Sorachi Ace hops are mainly used as a bittering hop, but with their intense lemon flavor and aroma, as well as light dill, tea, and coriander notes, some brewers use them for flavor. These hops are great in saisons, IPAs and wheats, although the extreme lemon makes them ideal for any summer beer.
Japan Variety
Substitutions: N/A

Typical alpha: 4 – 6.5%
Aroma: Described this hop as being pleasant, earthy, and spicy. It has, in comparison to its Slovenian cousins, more citrus-y aromas particularly grapefruit.
Typical Brewing Use: Based on its low alpha acids, this one is better used later in the boil. Brew with higher alpha hops at the start of the boil and showcase those unique flavors. Used in Lagers, English Bitters and Ales
Slovenian Variety
Substitutions: Fuggle, Willamette

Target (Hop), also known as Wye Target, is an English bittering hop that was released for commercial cultivation in 1972.
Typical alpha: 8-13%
Aroma: Distinct spicy, floral, sage and citrus characteristics.
Typical Brewing Use: A utility bittering hop that moonlights as an aroma and dry hop for intense ESBs and IPAs.
UK Variety
Substitutions:  Nugget, Fuggle, WIllamette, Admiral

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.
Typical alpha: 3.0-5.0%.
Aroma: Mild and pleasant, slightly spicy
Typical Brewing Use: hops in almost Ale, Pilsner, Weizen, Lambic, Alt, Kolsch, Munich Helles.
German Variety
Substitutions: Halletua, Liberty, Fuggle

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%
Aroma: Both floral and subtle fruity notes with some citrus.
Typical brewing use: Belgian Ale, Saison, Kolsch, Pilsner, Pale Ale, India Pale Ale, Lager, Wheat
France Variety
Substitutions: Strisselspalt · Ahtanum · Centennial · Chinook · Simcoe

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.
Typical alpha: 4.0-6.0%
Aroma: Earthy, herbal and spicy
Typical Brewing Use: An aroma hop for use in Porter, Cream Ale, Lager, Rye Ale, Amber Ale, Belgian Ale, French Ale.
US Variety
Substitutions: Liberty, Mount Hood, Hallertauer Mittelfrüh, Saaz

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.
Typical alpha: 14 – 17%
Aroma: Piney, Tropical Fruits, Pineapple
Typical Brewing Use: Aroma/Flavor in Pale Ale, IPA, Stout & Porter.
Australian Variety
Substitutions: Galaxy

 A dual use hop Bred from 2/3 Hallertau Mittelfrüh, open pollinated by 1/3 New Zealand derived male
Typical alpha: 6.5-8.5%.
Aroma: Restrained floral notes and freshly zested lime
Typical Brewing Use: lager
NZ Variety
Substitutions: Hallertau, Liberty

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. 
Typical alpha: 14.0-18.0%
Aroma: Grapefruity, lemony, Pineapple, and some piney notes.
Typical Brewing Use: It has a very mild aroma and contributes balanced flavor, but the bitter bite is sought after for bigger IPAs and many Imperial styles. 
US Variety
Substitutions: Nugget, Columbus

American grown all purpose hop derived from Fuggle.
Typical Alpha: 4-5% AA
Aroma: woody, earthy, fruity
Typical Brewing Use: Use in any English or American Ale
USA Variety
Subsitutions: Fuggle

American grown all purpose hop derived from Fuggle.
Typical Alpha: 4-5% AA
Aroma: woody, earthy, fruity
Typical Brewing Use: Use in any English or American Ale
USA Variety
Subsitutions: Fuggle

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.
Typical Alpha: 10.0-12.5%
Aroma: Tangerine, grapefruit, pine and even pineapple.
Typical Brewing Use: It is an excellent blend for any hop forward beer; IPA's and Pale Ales.
USA Variety
Subsitutions: Simcoe®, Amarillo®, Cascade

Briess Munich Unhopped Liquid Malt Extract has a Fermentability of 75%. This specialty malt extract is made using a traditional multiple step mashing process to achieve higher levels of fermentability. It is a very rich, malty, amber colored extract. Ingredients: 50% Base Malt, 50% Munich Malt. 8°Lovibond. This can be used in the production of rich, malty beer styles such as Oktoberfest/Marzen or Bock beers. May be blended with other extracts to add increased color and malty character to any recipe.

Click Here for the Spec Sheet

NOT AVAILABLE FOR SHIPPING

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.

Click Here for the Spec Sheet

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.

Click here for the Spec Sheet

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.

Click Here for the Spec Sheet

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.

Click here for the Spec Sheet

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.
100% barley malt extract
Pilsen Malt is made with Base malt and Carapils malt
Fermentability of 80%
Creates wort color typically 1.5 °L to 3.0 °L with a usage rate of 6 lbs. per 5 gallons

Click Here for the Spec Sheet

NOT AVAILABLE FOR SHIPPING

Briess Dried Malt Extract- Traditional Dark is produced from a big grist, this intense malty flavored extract is excellent for color adjustment.
Made from Base Malt, Caramel Malt 60 °L, Munich Malt, and Black Malt. Color: 30 °L.

Click Here for the Spec Sheet

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.

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.

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.

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.

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.

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.

1.037 Points per gallon per pound.

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.

1.037 Points per gallon per pound.