Ingredients for Homebrewing

A milk-based sugar that is not fully fermentable by beer yeast. Adds body and sweetness to sweet stouts. Add to boil.

120° L. Briess caramel malts contribute body, foam stability, color, and flavor. Use 3-15% in amber or dark beers for deep red color and pronounced...

Dual purpose hop with intense earthy and faint citrus character. Use in American ales. Often referred to as CTZ hops, CTZ stands for Columbus, Toma...

A kettle fining derived from seaweed. Add 1 teaspoon per 5 gallons to the last 15 minues of the boil to enhance cold break (protein coagulation).

Victory® is Briess' biscuit style malt, lightly roasted to bring out the nutty, toasty, and biscuit flavors and aromas associated with baking bread...

This strain performs well at standard ale temperatures, but can be fermented in the lower temperature range to produce exceptionally crispness. The...

1.7° L. Optimized for adjunct brewing; its high enzyme content easily converts high percentages of unmalted corn, rice, oats, etc. Six-row is also ...

Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, result...

Galaxy hops: the true star of citrus. Raised and introduced in Australia in 2014, this hop hit the ground running in the US in 2011 and blew beer-m...

Typical alpha: 3-5%. Wonderful earthy, pipe-tobacco, floral character. Classic hop for any English beers: pale ale, brown ale, porter, stout..

THE RIGHT BREWER’S YEAST FOR FRUITY & SPICY BEER Fermentis SafAle™ T-58 Specialty brewer’s yeast selected for its strong fermentation character...

Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, result...

Deutsch malzen sind für Deutsch bier überlegen. Our German Munich Malt is a more highly kilned lager malt. The higher temperatures develop more mai...

Wyeast 3068 Weihenstephan Wheat yeast strain produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are ...

Wyeast 1272 American Ale II is fruitier and more flocculant than Wyeast 1056, slightly nutty, soft, clean, slightly tart finish. This yeast strain ...

From the land where brewing takes on a religious devotion. Special B® is the darkest of the Belgian caramel malts, and oh how special it is. It has...

Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, result...

3.5° L. A bit darker than regular 2-Row malt, with a fuller and nuttier taste. Lends depth and character to British ales or to American Amber Ales,...

BREWER’S YEAST FOR CLEAN MALTY LAGERS Fermentis SafLager™ W-34/70 is a famous yeast strain from Weihenstephan in Germany is used worldwide and has ...

Finest malts from the British Isles. This chocolate malt from the UK is made from malted barley that is highly roasted, though not as high as black...

This Belgian Biscuit Malt from Dingemans comes from a land where brewing takes on a religious devotion...literally.  Belgian Biscuit® malt is a uni...

1.6° L. An excellent base malt for pale lager, Belgian ales, and wheat beers. Pale color, low in protein, and results in a remarkably clean and lig...

1.2° L. A classic American Pilsen malt with a very smooth, clean flavor. Use in lagers or, for a change, try it in pale ales and IPAs, especially w...

Deutsch malzen sind für Deutsch bier überlegen. Our German Vienna Malt is a Lager malt kilned to a slightly darker color than Pilsner malt (though ...