Brewing Ingredients,
for Quality Beer

Versatile base malt, ideal for lagers and pilsners.

Versatile base malt, ideal for Ales and IPAs.

Gently-kilned wheat malt, best for wheat beers and for use as an adjunct.

Fuller-bodied malt with notes of bread crust and biscuit.

Balanced malt for fuller, more characterful beers.

Full-bodied malt with deep amber colour and structure.

Melanoidin malt delivering depth, body, and rich malt intensity.

Light crystal malt with subtle toffee and bread notes.

Medium crystal malt adding depth, richness, and smooth caramel character.

Dark crystal malt adding colour, body, and malt intensity.

Rich dark malt with balanced cocoa and coffee notes.

Powerful dark malt for colour, roast, and bitterness balance.

Roasted barley delivering sharp coffee notes and dark complexity.

Classic British ale yeast with rounded malt and subtle fruit character.

Versatile ale yeast with balanced malt depth and subtle citrus notes.

Clean American ale yeast for crisp, hop-forward beer styles.

German lager yeast with crisp fermentation and clean character.

New England-style yeast, delivering tropical notes and haze stability.

Fast-fermenting kveik yeast built for speed and consistency.

Belgian Abbey yeast with rich dark fruit and spicy complexity.

Antioxidant yeast nutrient for improved vitality and fermentation stability.

Complete yeast nutrient for healthy, efficient fermentation performance.

Neutral brewing sugar boosting ABV without adding body.

Unfermentable milk sugar adding sweetness, body, and creamy texture.

Brewing adjunct for fuller mouthfeel and improved foam stability.

Invert sugar for rich, dark, malt-forward beer styles.

Brewing colourant for precise beer colour adjustment without roast flavour.

Cereal adjunct for soft mouthfeel, haze, and body enhancement.