Ingredients for Homebrewing

Northern Brewer hops are dual purpose with unique woody, minty notes. This is the signature hop of California Commons.With a typical alpha of 8-10%...

US Perle hops add a smooth bitterness and spicy, slighly floral aroma to your home brewed beers.With a typical alpha of 7-9.5%, this is the US grow...

US Saaz hops have a mild, spicy and earthy aroma Try them in your home brewed lagers, wheat beers, and Belgian ales. With a typical alpha of 3.0-4....

US Tettnang Hop Pellets are perfect for brewing wheat beers, lagers, and American ales.With a typical alpha of 3.5%-6%, US Tettnang hops are mild,...

Vanguard hops add sweet, slightly spicy aroma and flavor for use as a kettle addition in lagers or Belgian ales. With a typical alpha of 5.0-7.0% ...

Malolactic cultures are bacteria that convert harsher malic acid to lactic acid. They are often used in red wines to mellow them and sometimes in C...

Meet Waimea, New Zealand jack-of-all-trades. It wasn't always this way--Waimea was bred for its bittering potential, not exceptional flavor and aro...

4.5° L. This is a special craft malt from Britain oldest working floor-malting facility. Still made by hand using many of the same methods as they ...

Warrior hops provide intense bittering and a mild citrus-spice aroma. Use in any hoppy American ale. Typical alpha: 14.0-16.0%. Super-high alpha h...

16-17° L. A Belgian-style honey malt with plenty of malty residual sweetness, excellently suited for Belgian monastery brews as well as lambics and...

1.8° L. pH 3.4-3.6. Include 1 to 10% to lower mash and wort pH. Good for brewing pilsner with soft water. Recommended by Weyermann® for pils and he...

1.7-2.1° L. Czech-grown 2-row spring barley, processed specifically to impart full body, golden-blond color, and complex maltiness. Use for up to 1...

27° L. Intesifies the aroma and color of dark beers, particularly German altbiers, stouts, bocks and porters.

A German dark roasted malt, similar to chocolate malt. It is roasted with the husk intact to develop more pronounced dry, roasted flavors. Used to ...

A German dark roasted malt, in between chocolate malt and black malt. It is roasted with the husk intact to develop more pronounced dry, roasted fl...

A German dark roasted malt, similar to black malt. It is roasted with the husk intact to develop more pronounced dry, roasted flavors. Used to inte...

German dextrin malt ideal for adding body and foam stability to pale lagers. Lovely, delicate malt character. Improves head retention and body. Rec...

11° L. Imparts a full, round malt flavor and gold color. Very versatile - use up to 15% in pale ale, Oktoberfest, Maibock, and hefeweizen.

34° L. Deep gold to pale copper color and sweet malty flavor and aroma. Use 5-10% for enhanced body and malt character in Oktoberfest, Altbier and ...

46° L. Deep gold to copper color and mildly toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktoberfest, Altbier a...

57° L. Copper color and moderately toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktoberfest, Altbier and bock; ...

20° L. Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.

A medium caramel malt made from malted wheat.45.5° L. malted wheat that has been steeped and kilned to create a caramel malt. Emphasizes wheat arom...

188-300° L. Use 1-5% to add color and a subtle roasty character to Dunkelweizen, Roggenbier, or other specialty ales.