Ingredients for Homebrewing

Saison…no problem. Belgian stout, double… yep. Workhorse is the strain to use for a wide variety of brews. The high alcohol tolerance makes Workhor...

This strain is a beautiful yeast for fermenting abbey ales, especially quads. Monastic will produce beers with a high level of phenolic character a...

Napoleon produces very dry, crisp beers with nice citrus, estery aromatics.This yeast is an insane wort attenuator. Napoleon will annihilate the su...

Sour Batch Kidz is a blend of low attenuating Belgian saison yeast, Lactobacillus, and two Brettanomyces yeast strains. This blend is appropriate f...

This is the classic German strain used to produce world class weizen beers where banana esters and clove phenolic aroma is required. Balanced with ...

A traditional alt strain, Kaiser is ready to produce an array of German style beers. It will keep the beer clean and allow the delicate malt flavor...

Dieter is a clean, crisp, traditional German Kösch strain. A very low ester profile makes this strain perfect for Kösch, Alt and other light colore...

This strain is for fermenting your “California Common” beer. Cablecar can produce clean pseudo lagers at ale temperatures but is also willing to wo...

The world most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean beers with a very low ester pr...

This strain clean fermentation is an excellent choice for malt-driven lagers. This strain combines good flocculation characteristics with low sulf...

A traditional Czech lager strain, Urkel allows for balance between hops and malt. It is the perfect choice for Bohemian-style Pilsners. This strain...

Suburban Brett is Brettanomyces yeast can be used as a primary fermentation strain in an brett only beer and also works great as a secondary aging ...

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).

Let get one thing straight, Jarrylo is not an IPA hop. Or at least it wasn bred that way. Paired with a crisp Pilsner malt base, Jarrylo shines wit...

The principal flavoring in gin.

88% solution. Lowers pH of sparge water.

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

Equipped with the elusive true-lemon character, Lemondrop hops boast fantastic lemony-citrus aroma for late kettle additions or dry hopping. Origin...

Typical alpha: 3.0-5.0%. Spicy, sweet, resiny descendant of Hallertau. Aroma for German or US ales and craft lagers.

Excellent value, light-amber color, neutral flavor make this a good base for sweet, fruit, and spiced meads. We offer this honey for its excellent ...

Loral has been described as a “super noble hop” with its wonderful floral and herbal notes followed by a backdrop of citrus and earthy character. U...

Grow your own hops! Magnum Rhizomes are root cuttings of the hop bine; to be planted in well-drained soil with plenty of sun and room to climb, the...

Maillard Malts® Amber Malt Extract Syrup is composed of pale malt with caramel 60 for a grainy caramel sweetness and Munich malt for increased comp...

Maillard Malts® Dark malt syrup is a blend of pale malt with some caramel 60, Munich, and black malt. Dark malt syrup is a blend of pale malt with ...