Ingredients for Beer Brewing & Wine Making

The classic Brettanomyces bruxellensis strain isolated from a classic abbey beer. Can be used to add depth of character to a wide range of beers. ...

A unique Witbier strain with berry esters. Slightly fruitier then Classic Wit. Medium-low flocculation helps ensure classic Witbier haze. In additi...

The very first dry yeast from Escarpment Labs. House Ale is a versatile strain that can be used to reliably ferment IPAs, Blond Ales, Stouts, and ...

This wild Ontario ale yeast was isolated from an apple in a local orchard. Wild Thing produces distinct clove, spice, and subtle banana and apple ...

Consider this as a British Bitter amplified - with elevated malt and hops resulting in increased gravity, a fuller body, heightened bittern...

Ideal for dry and spicy Belgian-style beers, like saisons. This typical brewer’s yeast strain is recommended for well-attenuated beers, produces f...

Beer yeast for delicate and hopped beers. German ale brewer’s yeast producing subtle fermentation character. Depending on the conditions tend t...

The right phenolic yeast for English & Belgian-style ales.  Specialty brewer’s yeast selected for its strong fermentation character, intens...

THE ALL-ROAD NEUTRAL ALE YEAST American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head an...

THE CHAMPION YEAST FOR STRONG ALES Active dry brewer’s yeast recommended to ferment a diversity of Belgian type beers such as abbey style know...

IDEAL YEAST TO ENHANCE HOPPY AND FRUITY EXPRESSIONS OF YOUR ALE BEERS Fruity driven strain, gives a high mouthfeel and body to the beer. Ideal f...

Formerly known as SafCider™, SafCider™ AB-1 the best cider yeast for balanced ciders, combining delicate fresh apple and apple sauce notes.  Ensure...

A GREAT YEAST FOR ELEGANT LAGERS WITH FLORAL NOTES Originating from the Hürlimann brewery in Switzerland. This lager yeast strain’s profile all...

Use to ferment sugar up to 20% ABV in 5 - 7 days, or up to 14.5% ABV in 48 hours. Produces a premium quality alcohol wash/base (optimum conditions ...

Unmalted flaked oats. Give beers a smooth, silky mouthfeel. Perfect for oatmeal stouts. Typical Beer Style(s): Oatmeal Stout, NEIPA Maximum Recomme...

Toasted Wheat flakes greatly increases body and head retention in most any beer. Maximum Recommended Usage: Use in small quantities, 4 - 6 ounces ...

French oak chips are softer and have a more well rounded wood character. French oak chips are prized for their sweet spice flavours including cinna...

Glucoamylase is a fungal-derived enzyme which breaks down dextrins into simple sugars. For use in mashing of starch-based substrates, such as raw...

Gypsum adds permanent hardness (calcium ions) to soft brewing water. Brewers that use distilled, or RO, water like to add some gypsum back into the...

A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character. T...

Hibiscus flower imparts berry-like, fruity and floral notes, while adding a vibrant pink/red color. Hibiscus flower can be added during the last f...

Honey malt is the best description for European malt known as 'Brühmalz'. Its intense malty sweetness makes it perfect for any specialty beer. This...

Similar in style to German Hefeweizen but pushed to the extreme. Much higher ABV. and IBUs make this a style all its own. Our Hopfenweisse uses pl...

IPLs provide a hybrid experience that combines the best of both ales and lagers. The combination of hop intensity with the crisp lager finis...

Despite the rich, dark colour, Irish stout is one of the lightest and most sessionable beers on draft. Our Irish stout has a delicious coffee-like...

Juniperus communis Usually known as the principal flavouring in gin, it is also used to flavour beer & other beverages. Native Americans have u...

Traditionally brewed in Cologne, Germany, Kölsch beers are a clear, top-fermented ale with a bright, straw-yellow hue similar to other beers brewe...

This Lactic Acid is used to lower the pH of mash or sparge water in brewing. Use 1 to 4 teaspoons for a 5 gallon batch.

This Lactic Acid is used to lower the pH of mash or sparge water in brewing. Use 1 to 4 teaspoons for a 5 gallon batch.

LalBrew® Abbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, LalB...