Ingredients for Homebrewing

The Fawcett family has been making malt in Castleford, West Yorkshire, England since the late 1780s. Fawcett prides itself on malting the finest En...

Fawcett Caramalt will impart a light flavor and slight red hue, great for dark lagers and ales. It will contribute dextrins and add to foam stabili...

70-80° L. Will lend a dry, licorice, toffee flavor. Great for use in complex, multi-grain brews where that extra special something is required.

4° L. There are not many malt companies that produce an oat malt, we know of only Thomas Fawcett and Sons. We love oat malt for the texture and war...

2.5-3.0° L. Optic is a barley variety widely grown in the United Kingdom. We have been impressed with its highly aromatic qualities. Good for use a...

180-250° L. Less highly-roasted than regular chocolate malt. Adds color and a mild chocolate/coffee flavor to dark milds, stouts, and porters.

An anti-foam agent that can be used during fermentation to eliminate messy blowoff. Can also be added during the boil to reduce the risk of boilove...

A blend of wheat and pale malt with a neutral, malty flavor - ideal for wheat beers, or as a body- and foam-enhancing addition to other styles. Unh...

All-purpose base extract for any beer style. Malty flavor, slightly darker than Pilsen DME. Unhopped, with an SG yeild of 43 points per gallon. Ple...

Extremely pale dried malt extract made from base malt and Carapils. Malty flavor and light color make it ideal for any pale style. Unhopped, with a...

A proprietary blend of base, Munich, and 60L crystal malts. Amber color and malty flavor with caramelly overtones. Unhopped, with an SG yeild of 43...

A proprietary blend of base, Munich, 60L crystal, and black malt. Intense flavor and dark color. Unhopped, with an SG yeild of 43 points per gallon...

Putting some fizz into your homebrew has never been easier! Northern Brewer Fizz Drops are designed to take the place of making a priming solution ...

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

Mild, neutral flavor in small amounts, moderate sweetness at higher percentages. Low rates sometimes used in English bitters. Can make up to 40% of...

Use up to 30% of grist total for a distinct full-bodied flavor and creamy texture.

Lightens the body and increases crispness of a beer. Commonly used in American and Japanese lagers. Can be used for up to 40% of the grist.

Lends dry, crisp character and strong rye flavor. Use 5-10%.

Greatly increases head retention and body at as low as 8% of the grist; can make up to 40% of grist.

Adds deep mahogany color and coffee flavor to dark ales. 150-180° L. This unique malt imparts a pleasant coffee flavor. Use it in stouts, porters, ...

1.6-1.8° L. Light in color and low in total protein, this Pilsen malt is produced from the finest European two-row barley. This malt is extremely w...

2.3-4.2° L. This malt will reinforce the color and aroma of all beer styles, particularly Eastern European and German style beers. Warm and slightl...