Products

Our 2-Row Malt is a high-quality base malt designed to add reliable sweetness and depth to your beers. This pale-colored malt is known for extracting well and providing a natural, malty flavor — perfect for any beer recipe. Produced from 2-row barley, this malt is sure to enhance your brewing creations. Made from traditional, premium grade, Canadian malting barley. Most popular malt, perfect base for all beer styles. This malt is noted for excellent fermentability and high extract. Malt Type: Base Grain Origin: North America Wort Color: 1.5 -2.1 ºLovibond Protein: 12.5% Moisture: 4% max. Extract (dry): 80% Usage: 100% max.

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Our 2-Row Malt is a high-quality base malt designed to add reliable sweetness and depth to your beers. This pale-colored malt is known for extracting well and providing a natural, malty flavor — perfect for any beer recipe. Produced from 2-row barley, this malt is sure to enhance your brewing creations. Made from traditional, premium grade, Canadian malting barley. Most popular malt, perfect base for all beer styles. This malt is noted for excellent fermentability and high extract. Malt Type: Base Grain Origin: North America Wort Color: 1.5 -2.1 ºLovibond Protein: 12.5% Moisture: 4% max. Extract (dry): 80% Usage: 100% max.

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Our 2-Row Malt is a high-quality base malt designed to add reliable sweetness and depth to your beers. This pale-colored malt is known for extracting well and providing a natural, malty flavor — perfect for any beer recipe. Produced from 2-row barley, this malt is sure to enhance your brewing creations. Made from traditional, premium grade, Canadian malting barley. Most popular malt, perfect base for all beer styles. This malt is noted for excellent fermentability and high extract. Malt Type: Base Grain Origin: North America Wort Color: 1.5 -2.1 ºLovibond Protein: 12.5% Moisture: 4% max. Extract (dry): 80% Usage: 100% max.

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Our 2-Row Malt is a high-quality base malt designed to add reliable sweetness and depth to your beers. This pale-colored malt is known for extracting well and providing a natural, malty flavor — perfect for any beer recipe. Produced from 2-row barley, this malt is sure to enhance your brewing creations. Made from traditional, premium grade, Canadian malting barley. Most popular malt, perfect base for all beer styles. This malt is noted for excellent fermentability and high extract. Malt Type: Base Grain Origin: North America Wort Color: 1.5 -2.1 ºLovibond Protein: 12.5% Moisture: 4% max. Extract (dry): 80% Usage: 100% max.

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Ahtanum is a low alpha acid aroma hop that was developed by Yakima Chief Ranches. It's typically used in American pale ales and IPA's for its floral and citrus notes: some consider this variety to be a solid substitute for Cascade or Amarillo. Alrighty, lets crunch some numbers.   Alpha Acids: 5.0% Beta Acids: 4%-6% Total Oil: 0.5-1.7 Aroma & Flavor Profile: Earthy, floral, citrus with notes of grapefruit and geranium.

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Also known as VGXP01, the Amarillo® variety is exclusively managed by Virgil Gamache Farms of Toppenish, WA, where it was originally found growing wild in 1998.With respectable alpha acid content, Amarillo¨ can be a dual-purpose hop and contribute to bittering additions, but with its unique, highly sought-after aromas and flavors combined with high demand, it s most often seen in late-kettle or whirlpool additions and as a dry hop. Amarillo® is intense and pungent. Red grapefruit overtones reminiscent of Cascade are overlaid with tropical fruit and ripe melon. It can contribute a renowned musty dank quality much prized by those who love it. Hop Type: Dual-Purpose Origin: United States Alpha Acid: (8.0 - 11.0)% Similar Varieties: Centennial, Cascade Common Styles: Pale Ale, IPA, Imperial IPA, Red Ale

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Aromatic Malt is a premium malt that has been specifically designed to produce enhanced aromatics in your brew. Its unique combination of specialty malts provides a subtle complexity and toasty flavor that makes a great addition to any craft beer. Aromatic Malt is suitable to use to add body in low ABV bitters, and is a good tool to balance pH. Flavor contributions suggest hints of raisins. Malt Type: Highly Kilned Malt Grain Origin: Belgium Wort Color: 19.3-26.9 ºLovibond (50-70 EBC) Moisture: 5.0% Max Usage: Up to 15%

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Azacca® is a new hop from Washington that has great aromatic qualities making it great at late or dry hop additions. The aroma has sustained citrus and mango notes with a little orchard fruit. The high myrcene fraction makes this hop great in IPAs. Also with its high acid content, Azacca® can be used at the start of a boil to great affect. Hop Statistics:Alpha Acids: 14 – 16%Beta Acids: 4.0 – 5.5%Alpha-Beta Ratio: 2.55 – 4Cohumulone: (% of alpha acids): 38 – 45%Total Oils in mls per 100 grams dried: 1.6 – 2.5Storage(% alpha acids remaining after 6 months storage at 68° F): N/ASimilar Hop Varieties: N/A

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With its unique flavor and color, Black Malt provides a great addition to any beer or recipe. Boasting a distinct taste and a dark hue, this malt will give your beer a unique character. Add Black Malt for a one-of-a-kind flavor. Black malt is darker than Chocolate malt and has strong burnt coffee, char and astringent flavors. A very small quantity gives a deep red color to beer, otherwise the color addition is black. Color Range °L : 500 - 600 Target Color °L : 550 Moisture % : 3 Extract FG Dry : 68 Origin : Europe Geography : United Kingdom Size (Lbs) : 10 Maltster : Bairds Malting

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Developed by Hopsteiner Breeding Company and released in 2006, Bravo is a second generation super-alpha variety. It is an excellent bittering variety but showcases pleasant fruit and sweet floral aroma characteristics too. Specific aroma descriptors include orange, vanilla and floral. Alpha Acids: 14.7% Beta Acids: 3.5 - 5.5 % Total Oil: 2.3 - 3.5 mL/100g

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Brown Malt is a staple of beer brewing, providing a nutty sweetness and subtle caramel complexity. Its large, coarse particles are great for adding body and enhancing malt flavors in lager and ale craft beers. Brown malt is roasted specialty malt. It has a strong, dark-toasted grain flavor, slightly nutty with a hint of bitter chocolate. Brown malt imparts dark amber to light brown hues. It is used in many older English ale styles, and is an essential ingredient for traditional porters. Malt Type: Roasted Grain Origin: United Kingdom Wort Color: 60-70 ºLovibond (158-185 EBC) Protein:   Moisture: 3.5% max. Extract (dry): 71% min. Diastatic Power:   Usage: 10% max.

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Caramel 10L Malt is an essential ingredient for unique, full-bodied beer recipes. This malt offers great flavor and color, with a 10°L color rating, making it suitable for a variety of beer styles. A perfect accompaniment to improve darker beers, Caramel 10L Malt is sure to enhance any recipe. Caramel 10L is a very light crystal malt made with 2-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters.Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 10 ºLovibond Moisture: 7.0% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

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Caramel 120L Malt is a specialty malt perfect for adding color and complexity to beer. It has a golden to orange hue and contributes a smooth, toasty sweetness to the finished product. Use this malt for an enhanced malty flavor and aroma in your favorite brew. Caramel 120L is a very dark crystal malt made with 2-row barley. It imparts deep red color and pronounced flavors of burnt-sugar, raisin, and prunes. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maxiumum 15% to impart color and raisiny flavor to darker ales, stouts, and porters. Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 120 ºLovibond (318 EBC) Moisture: 3.0% max. Extract (dry): 75.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

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Caramel 20L Malt is a premium grain malt, perfect for adding color and flavor to beer and distilled beverages. It is highly fermentable, making it an ideal choice for adding complexity and body to lighter beers. With 20L of color, it offers subtle notes of caramel and toffee and adds depth and character to your brew. Caramel 20L is a light crystal malt made with 6-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters. Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 20 ºLovibond (51 EBC) Moisture: 6.0% max. Extract (dry): 76.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

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Caramel 20L Malt is a premium grain malt, perfect for adding color and flavor to beer and distilled beverages. It is highly fermentable, making it an ideal choice for adding complexity and body to lighter beers. With 20L of color, it offers subtle notes of caramel and toffee and adds depth and character to your brew. Caramel 20L is a light crystal malt made with 6-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters. Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 20 ºLovibond (51 EBC) Moisture: 6.0% max. Extract (dry): 76.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

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Caramel 40L Malt is a premium malt grain that has been kilned to develop a unique flavor and aroma. Its light amber color provides a subtle, sweet flavor to beers, ciders and other products. With its consistent flavor profile between batches and its deep sweetness, Caramel 40L Malt is perfect for adding complexity and body to your recipes. Caramel 40L is a light crystal malt made with 2-row barley. It imparts a golden color, rich sweetness, and mild caramel and toffee flavors. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maximum 15% to impart color and sweetness to darker ales, stouts, and porters.Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 40 ºLovibond (110 EBC) Moisture: 5.5% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

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Caramel 60L Malt is a malt specifically designed to add a unique combination of sweetness, flavor and color to beer. Its caramel flavor and dark mahogany hues make it a great choice for adding complexity and balance to a variety of ales, lagers and stouts. Use up to 15% of this malt in the grist to create beer with a rich, smooth caramel sweetness. Caramel 60L is a medium crystal malt made with 2-row barley. It imparts deep gold and reddish hues, rich sweetness, and pronounced caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maximum 15% to impart color and sweetness to darker ales, stouts, and porters.Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 60 ºLovibond (160 EBC) Moisture: 5.0% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

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Caramel 60L Malt is a malt specifically designed to add a unique combination of sweetness, flavor and color to beer. Its caramel flavor and dark mahogany hues make it a great choice for adding complexity and balance to a variety of ales, lagers and stouts. Use up to 15% of this malt in the grist to create beer with a rich, smooth caramel sweetness. Caramel 60L is a medium crystal malt made with 2-row barley. It imparts deep gold and reddish hues, rich sweetness, and pronounced caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maximum 15% to impart color and sweetness to darker ales, stouts, and porters.Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 60 ºLovibond (160 EBC) Moisture: 5.0% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

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Create bold, sweet malt flavors with Caramel 80L Malt. Its caramel notes are ideal for dark beers and can carry subtle hints of dark fruit and toffee. Add complexity and richness to your brews with its full-bodied texture and 80°L Lovibond Standard. Caramel 80L is a dark crystal malt made with 2-row barley. It imparts red to deep red color, and moderate flavors of burnt-sugar and raisin. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maxiumum 15% to impart color and raisiny flavor to darker ales, stouts, and porters.Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 80 ºLovibond (210 EBC) Moisture: 4.5% max. Extract (dry): 76.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

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Carapils® malt is a specialty grain renowned for its ability to enhance foam and body retention in beers, making it the ideal choice for brewers. It contains protein, carbohydrates, and soluble nitrogen for enhanced fermentation and improved head retention. Its aromatic malt flavors offer a pleasant, yet subtle, sweetness to your brew. Briess 2-Row Carapils® is a unique, dextrine-style barley malt. It adds body, foam retention, and beer stability without influencing color or aroma. It has the full glassiness of a caramel malt without the color or flavor. The non-fermentables in Carapils® malt are very advantageous in balancing body and flavor of dark colored beers, but it can be used to enhance beers of any type. Carapils® malt is devoid of enzymes and can be steeped in hot water or mashed. Malt Type: Specialty Grain Origin: North America Wort Color: 1.5 ºLovibond (2.0 EBC) Protein:   Moisture: 6.5% max. Extract (dry): 75% min. Diastatic Power: 0 ºLintner Usage: 5% max.

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The granddaddy of American craft brewing hops, Cascade was bred in 1956 through a USDA program and first released in 1972. Its ancestry includes English Fuggle and Russian Serebrianka. Today it is the most widely-grown American aroma hop. The flavor and aroma are famously citrus-like (particularly ruby red grapefruit) with prominent floral tones. The classic finishing hop for pretty much any American craft style. Hop Type: Dual-Purpose Origin: United States Alpha Acid: 5.9% Similar Varieties: Centennial, CTZ Common Styles: American style Pale Ale, IPA, Stout, Blond Ale, Wheat Ale

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One of the classic "C" hops of American craft beer, many acres in Oregon and Washington are under Centennial. Bred in 1974 and released in 1990, its complex parentage includes Brewers Gold, Fuggle, and East Kent Goldings. Centennial is a dual-purpose variety with high alpha acids and excellent aromatic capabilities. It's widely used as a finishing or dry hop as a stand-alone variety or part of a blend. The flavor and aroma notes are predominantly citrusy but with undertones of lemongrass and pine needles often evident. Hop Type: Dual-Purpose Origin: United States Alpha Acid: 7.8% Similar Varieties: Cascade, Chinook Common Styles: American style Pale Ale, IPA, Stout, Blond Ale, Wheat Ale

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One of the classic "C" hops of American craft beer, many acres in Oregon and Washington are under Centennial. Bred in 1974 and released in 1990, its complex parentage includes Brewers Gold, Fuggle, and East Kent Goldings. Centennial is a dual-purpose variety with high alpha acids and excellent aromatic capabilities. It's widely used as a finishing or dry hop as a stand-alone variety or part of a blend. The flavor and aroma notes are predominantly citrusy but with undertones of lemongrass and pine needles often evident. Hop Type: Dual-Purpose Origin: United States Alpha Acid: 7.8% Similar Varieties: Cascade, Chinook Common Styles: American style Pale Ale, IPA, Stout, Blond Ale, Wheat Ale

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A signature variety of the English brewing tradition, Challenger is a granddaughter of Northern Brewer with some Northdown in its lineage as well. It was released in 1972 by Wye College. Although it has limited acres elsewhere, most of this hop s production remains in the UK. As a standalone hop or part of a blend, Challenger excels for boiler, hop back, and cask additions. Right at home in any English ale formulation, it has also found application in some west coast-style American IPAs. The flavor and aroma feature mild to moderately intense spice with elements of evergreen and ripe fruit. As a dry hop, Challenger adds a bright, grassy character. It blends well with earthy or floral varieties. Hop Type: Dual-Purpose Origin: United Kingdom Alpha Acid: 6.3% Similar Varieties: East Kent Goldings, Perle, Styrian Goldings Common Styles: British-style Ale and Lager

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