Ingredients for Beer Brewing & Wine Making

Juicy/Hazy IPAs have become an incredibly popular style in North America over the last few years and are now recognized as their own style separat...

Scottish distillers malt that imparts an authentic flavour for smoky malt whisky. Crisp Scottish Heavy Peated Pot Still Malt (50 ppm) utilize...

A new twist on a classic American style. A straw coloured, light, refreshing lawnmower beer. A beer style with broad appeal; perfect for summer ba...

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

CRAFTED SERIES Iberian Air Dried Untoasted Oak Chip's specific particle size makes them ideal for small-batch winemaking.  Made of Iberian oak. The...

Traditionally brewed to a massive gravity and hopping level in England for export to the Baltic States and Russia. Said to have been popular with ...

Easy going red ale with a deep red hue from the addition of crystal malt and roasted barley. Rich, biscuity Maris Otter and caramel flavours combi...

Kerry Biofine® Clear is a purified colloidal solution of silicic acid, (SiO2), in water that has been specifically formulated for the rapid sedimen...

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.

Lactose is a non-fermentable sugar used to sweeten and add body to beer styles such as Brown Ales and Milk Stouts.  It can give your beer a creamy ...

Lactose is a non-fermentable sugar used to sweeten and add body to beer styles such as Brown Ales and Milk Stouts.  It can give your beer a creamy ...

50 lb bag. Lactose is a non-fermentable sugar used to sweeten and add body to beer styles such as Brown Ales and Milk Stouts.  It can give your be...

LalBrew® Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer sty...

LalBrew New England is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coa...

LalBrew Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). ...

Lalvin 71B is a high ester producer, which gives the wines a characteristic fruity (fruit salad) aroma. It is known fo the production of the ester ...

An excellent choice for dry whites, blush wines and residual sugar wines. This strain was isolated from grapes grown in the Côtes-du-Rhône region ...

A traditional German lager known for its robust and malty profile. This springtime beer showcases a rich amber colour, a prominent caramel ...

Good for adding mouth feel and body to extract brews without affecting flavor. Maltodextrin is added to the wort at the same time as the extracts. ...

A red-brown, brittle malt from top-quality barley. High degree of modification of both proteins and starches. Excellent friability. Low ß-glucan va...

A red-brown, brittle malt from top-quality barley. High degree of modification of both proteins and starches. Excellent friability. Low ß-glucan va...

A light and refreshing beer style, often enjoyed in warm climates. It boasts a pale golden colour, a mild malt presence, and a clean, cris...

Sweet Stouts are an English style developed in the early 1900s and historically known as “Milk” stouts. Legally this designation is no longer perm...

Helles translates to "pale" or "light" in German, and the name accurately reflects the beer's appearance and character. Munich Helles is c...

Munich Malt increases beer colour, mouth feel and malt character. Essential in Munich lagers and traditional German styles. Munich malt is also a g...

Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will give a full malty flavour and aroma, and an orange-amber ...

Styled after traditional southern English brown ales, this kit is a great all-around beer. a deep copper hue, fruity/caramelly flavour and...

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 warm, gr...

Once lauded for its nourishing, restorative effects, the use of oats in Oatmeal stout is now largely for enhanced body, silky mouthfeel and a bake...

A productive, brewery-friendly top cropper attributed to a historic London brewery whose lab once hosted Louis Pasteur. It drops fast and clear, an...

British Ale V is undeniably a gold standard for brewing NEIPAs. Along with it’s huge fruity boost to juicy hop character comes a stable haze and re...

Kolsch II is warmer fermenting than Kolsch I (OYL-017), flocculates much better and clears more quickly, so it is a little easier to manage. It is ...

Isolated from Hornindal Kveik (OYL-091) culture, Lutra is shockingly clean with unrivalled speed when pitched at 90°F (32°C). The strain is perfect...

Thought to be from the famous brewery in Aying, Bavaria, this is a versatile lager strain that balances malt and hop flavors well. It is superb f...

This great lager strain is thought to originate from a well known Mexican brewery. Simply put, it is clean, crisp, bright and versatile. ...

This clean, crisp, lager strain of Bavarian origin ferments at a wide temperature range and flocculates well with minimal diacetyl production. It e...

This blend contains the Sacch strain from Blend #1 and is spiked with brux for development of moderate funk in secondary; may take 3+ months to eme...

Expect orange-marmalade and peach character with a clean, brut-like finish. Gulo® was born at Omega Yeast as the mated offspring of Irish Ale (OYL-...

This medium body Session IPA screams summer and Mimosa. Brewed with tangerine and El Dorado hops. Aroma of orange juice and melon. Upfront flavour...

Agave is the primary ingredient in tequila and pulque. Agave syrup (sometimes called agave nectar) is the product of harvesting and stripping the ...

100% organic blue agave, non-GMO and allergen-free. Agave is the primary ingredient in tequila and pulque. Agave syrup (sometimes called agave nec...

Use Pale Ale DME in place of recipes that call for 2 Row Malt. When converting recipes to extract, use at a ratio of 0.6lbs of DME to 1lb of grain ...