Ingredients Super Sale

Typical alpha: 2.0-5.0%. Delicate floral aroma. Required for Bohemian Pilsners, appropriate for other lager styles and Belgian ales. Signature arom...

Finest malts from the British Isles. If you want to make an authentic Dry Irish Stout, then you need to use roasted barley. It is made from unmalte...

Chinook Pellet Hops provide a spicy, piney flavor with high alpha, used for bittering and late additions in American ales. Typical alpha: 11.0-13....

LalBrew® Nottingham English Ale Dry Yeast (Danstar) strain was selected for its highly flocculent (precipitating) and relatively full attenuation (...

10° L. A bready, sweet American Munich malt, made in the style of the classic European maltsters. This malt is a great addition to porters and brow...

Grainy taste and significantly increased head retention, creaminess, and body. Can make up to 20% of grist for classic dry Irish stouts.Click here ...

Clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and ...

Honey Malt is a unique malt produced by the Gambrinus Malting Corporation, a small malting company in Armstrong, British Columbia, Canada. It is ma...

A milk-based sugar that is not fully fermentable by beer yeast. Adds body and sweetness to sweet stouts. Add to boil.

120° L. Briess caramel malts contribute body, foam stability, color, and flavor. Use 3-15% in amber or dark beers for deep red color and pronounced...

Dual purpose hop with intense earthy and faint citrus character. Use in American ales. Often referred to as CTZ hops, CTZ stands for Columbus, Toma...

A kettle fining derived from seaweed. Add 1 teaspoon per 5 gallons to the last 15 minues of the boil to enhance cold break (protein coagulation).

Victory® is Briess' biscuit style malt, lightly roasted to bring out the nutty, toasty, and biscuit flavors and aromas associated with baking bread...

This strain performs well at standard ale temperatures, but can be fermented in the lower temperature range to produce exceptionally crispness. The...

1.7° L. Optimized for adjunct brewing; its high enzyme content easily converts high percentages of unmalted corn, rice, oats, etc. Six-row is also ...

Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, result...

Galaxy hops: the true star of citrus. Raised and introduced in Australia in 2014, this hop hit the ground running in the US in 2011 and blew beer-m...

Typical alpha: 3-5%. Wonderful earthy, pipe-tobacco, floral character. Classic hop for any English beers: pale ale, brown ale, porter, stout..

THE RIGHT BREWER’S YEAST FOR FRUITY & SPICY BEER Fermentis SafAle™ T-58 Specialty brewer’s yeast selected for its strong fermentation character...

Deutsch malzen sind für Deutsch bier überlegen. Our German Munich Malt is a more highly kilned lager malt. The higher temperatures develop more mai...

BREWER’S YEAST FOR CLEAN MALTY LAGERS Fermentis SafLager™ W-34/70 is a famous yeast strain from Weihenstephan in Germany is used worldwide and has ...

Wyeast 3068 Weihenstephan Wheat yeast strain produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are ...

From the land where brewing takes on a religious devotion. Special B® is the darkest of the Belgian caramel malts, and oh how special it is. It has...

Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, result...