Munich Malt provides mellow maltiness to a variety of styles. For Dopplebocks, Munich malt can comprise a majority of the grist. Indispensable for faceting a number of beers, Munich Malt can augment the overall flavor and aroma profile of the finished beer by utilizing ½ – 2 lbs. for a 5-gallon batch or 5 – 20% of the malt bill depending on the style and color target. For enhancing body and aroma in darker styles, Brew and Grow recommends using German Munich in dark lagers and ale’s including, Dunkel, Schwarzbier, Bock, Dopplebock, Brown ales, Porters, Octoberfest and Stouts.
For the production of full-bodied, smooth tasting beers with golden hues Brew and Grow recommends using the malt in Vienna’s, Marzen, Golden ales and lagers, Amber ales and lagers, Bocks and Octoberfest styles.
Quite versatile, Avangard Pilsner malt provides the base for styles ranging from Pilsners to Bocks. Accentuated with specialty grains such as Vienna, Munich or the full range of crystal and/or carafa malts, Pilsner malt provides a portion or a majority of the grist in the production of Octoberfests, Dopplebocks, Dunkels and Schwarzbier.
Noble variety of hops described as mild, slightly flowery and somewhat spicy, Hallertau Mittelfruh is a traditional hop for bittering, flavor and aroma hopping. With flavors and aromas of Bergamot, licorice, blackberry, aniseed and cirus fruit, Mittlefruh provides a classic flavor and aroma in myriad styles of lagers including pilsner, bock, dunkel, and Munich Helles.
All of the brewing syrups are created with pure beet sugar crafted to a standard of flavor and fermentability far exceeding those of the European imports. In the spirit of old-world excellence it is crafted with a time-honored brewing elixir using a combination of traditional methods and have made the world's most premium Belgian Candi Syrup. The syrups are designated ""premium"" due to notably darker color, richer flavor, and measurably more fermentable results.
Produced with English wheat and barley malt, the Wheat Malt Extract is a blend of 55% wheat malt and 45% barley malt. Formulated to emulate many of the classic German wheat styles, Wheat Extract can be utilized in wheat beers or provide an interesting facet to a variety of styles.
As a grain-based syrup, Sorghum syrup provides the proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor. With a unique and quite mild flavor, the extract can be included in recipes as a distinctive liquid adjunct, boosting initial gravities while increasing overall brewing capacity.
French Oak Chips produce a milder flavor in beers, meads, wines and ciders and are less "aggressive" than chips created from American Oak. French oak is typically aged once the tree is cut down before processing, leading to a less aggressive flavor.
For the production of beers ranging from pale ale to porter, the Windsor creates flavor and aroma characteristic commonly associated with the finest of traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation, leaving a bit of residual sugar in the finished beer.
Derived from the swim bladder of American and Russian Sturgeon, Isinglass is added during secondary fermentation, precipitating lipids, degraded yeast cells, haze creating proteins and tannins for increased clarity in beers, ciders, meads and wines.
One of the great and versatile strains for the production of classic Belgian style ale, the Ardennes strain produces a beautiful balance of delicate fruit esters and subtle spicy notes with neither one dominating. Unlike many other Belgian style yeasts, the 3522 strain is highly flocculent and results in bright beers.
Created from 6-row barley, Briess Vienna malt proves versatile as base malt and/or specialty malt in a wide variety of beer styles. With a flavor and aroma profile described as malty, warm and biscuity, Vienna malt contributes hues of golden to light orange in the finished beer.
Crisp, fruity aroma. Flavour of Apples, pears, stone fruit and lime citrus. While the varieties alpha acid levels often range between 12-14%, Calypso is regarded as a dual purpose type and can be utilized in every stage of the brewing process.
While many shops and breweries rely on local sources for honey, the product often sold in the bottle can vary (and likely does) from container to container and year to year. Brewer's Best® Wildflower Honey is specially blended, maintaining product quality, consistency of color, flavor and fermentability.
Bred in Germany to meet demand from the craft brewing industry, Hull Melon displays distinctive honeydew melon and strawberry aroma. The variety was released in 2012 and exhibits fruit tea, aniseed, wild strawberry, geranium, vanilla, tropical fruit and orange
Bred to meet market demand for bolder hop flavors and aromas, Mandarina Bavaria exhibits fruity notes, most notably a distinctive quality of tangerine. With secondary characteristics reminiscent of pineapple, lemon, lime, bubblegum gooseberry, cassis and strawberry, the variety lends a unique citrus and fruit quality to lagers and ales.
Zythos displays quite distinct citrus, pineapple, tropical fruit and piney characteristics in the finished beer. The hop blend was designed to complement typical flavor and aroma hops utilized in American style pale ales and IPA’s.
With flavor and aroma characteristics described as pear, gooseberry, mandarin, lime, peach, tropical fruit, citrus, berry, herbal, earthy and pine characteristics, Mosaic presents the desired features expected in a modern American aroma hop.
Considered a good high alpha variety with an acceptable kettle hop aroma, Target will often be employed as the bittering hop in styles of ales and lagers typical of the British Isles. Target offers a distinct spicy, floral, sage and citrus qualities to the finished beer.
Produced from the finest East Anglian Maris Otter barley, Maris Otter Extract contains a minimum of 60% Maris Otter, providing an ideal base ingredient for any beer recipe. With forgiving brew-house performance, the Maris extract ferments cleanly, providing the classic nutty and malty flavors of the timeless grain variety.
CBW® Rye Extract is utilized in the production of Roggenbier and other styles of Rye Beer. Specially formulated to produce an appealing malty, caramel flavor, the CBW® Rye Extract delivers subtle spicy rye notes to the finished beer.
Clarity-Ferm prevents the precipitation of complex polyphenols and proteins by hydrolyzing the sensitive (haze-active) polypeptides. While preventing chill haze from developing, the specificity of the enzyme ensures no other beer parameters are affected.
Black (Patent) Malt produces dry roasted flavors and aromas from sharp to neutral depending on the amount specified in the malt bill. For creating beers in hue from dark brown to black, Black Patent can add slight color correction due to smaller percentages in the grist to deeply opaque from higher proportions, approximately 1 – 3% for color with little to no flavor or up to 10% in Stout and Porter.
A well-modified pale colored malt with good levels of diastatic activity used as the raw material in many beer styles. Pale Ale malt is traditionally used in infusion mashing systems to produce amber colored pale ale, bitter, and export styles of beer.
Developed to impart "English Malt Character" in the finished beer, ESB Malt provides a sweeter malt flavor, accentuating the character of crystal/caramel malts. Suited for English Style beers, ESB Malt may be substituted for standard American 2-Row for a sweeter malt flavor.