Distilling Equipment and Ingredients

Golden Barrel Corn Syrup Corn syrup is basically the liquid malt extract version of corn. Like malt extract, corn syrup is produced by converting c...

Premium Blue Agave Syrup Agave is the primary ingredient in tequila, and pulque, and is also featured in our Mexican Agave Lager. Agave syrup (some...

Crisp Scottish Heavy 50 Peated Pot Still Malt utilizes peat from Aberdeenshire and the same spring barley as Crisp's Premium Pot Still Malt, this m...

Root Shoot Malting Distiller's Malt Root Shoot Malting's Distilling has high diastatic power and low kiln temperatures. Enzymatic malt is perfect f...

Crisp Chevallier Malt is a heritage barley variety combined with a traditional malting method and modern quality control. A mainstay of English bar...

Haná is where this barley originated, the Hana valley in Czech Moravia. Hana Malt was used to produce the very first Pilsner beers back in the 1840...

Malting Company of Ireland's Distillers Malt is produced from Irish 2-row spring barley which is grown with all the benefits of fertile soils, mild...

Made from spring distilling approved varieties, Crisp Premium Pot Still Malt is glycosidic nitrile (GN) free to avoid any ethyl carbamate issues in...

Only Non-GN, AMBA Approved Variety As the craft spirits category continues to grow and evolve, Briess does the same by adapting and developing new ...

Exceptionally high alpha amylase and diastatic power for maximum fermentable yield. Briess distillers malt is a 2-row base malt made specifically w...

Grassy? Spicy? It’s time to toss those over-used flavor descriptors to the wayside and experience malted rye that is in a class of its own. Rimrock...

Flaked Rye lends dry, crisp character and strong rye flavor. Use 5-10%. Click here to view the complete guide to beer grains and quickly pick the p...

Flaked Maize often called flaked corn adds mild, neutral flavor in small amounts, moderate sweetness at higher percentages. Low rates sometimes use...

2.5° L. Phenol level 20-35. While the malt is in the kiln, peat moss outside the kiln is gently smoked over slow burning coals allowing its vapors ...

1.7-2.8° L. Also known as Rauchmalt, Weyermann famous beechwood-smoked malt can make up to 100% of the grist for classic Bamberger Rauchbier. Use s...

An often overlooked malt, Rye Malt has a unique spicy rye flavor for the production of rye beer. 3.7° L. Lends a spicy rye flavor to roggenbiers, r...

4° L. This unique malt is produced in small batches and smoked over cherry wood, resulting in an enzyme-active malt that contributes an intense yet...

2.3-3.9° L. This is an heirloom malt known for its use in Gr¤tzer/Grodziskie, a smoked wheat beer once popular in Northern Germany and Poland. This...