With more flavor than traditional candy rocks, this syrup is made in Belgium, with a neutral flavor profile ideal for Triples and other strong, pale styles. 370 EBC.

With more flavor than traditional candy rocks, this syrup is made in Belgium, is highly fermentable, and is a traditional light color. 30 ICUMSA.

With more flavor than traditional candy rocks, this syrup is made in Belgium, with deep flavors of soft caramel, vanilla, plums and raisins. 1600 EBC.

With more flavor than traditional candy rocks, this syrup is made in Belgium, with deep flavors of figs and dried fruits. 1800 - 2000 EBC.

Munich malt with 20 EBC has a deep golden to amber colour and delivers a strong, malty aroma with distinct bread and caramel notes. It is often used in darker beers such as Münchner Dunkel and Bock to give the beer body, depth and an intense malty sweetness.

Pale ale malt has a light golden colour and delivers a rich, malty aroma with notes of caramel and bread. It is often used for the production of pale ales and other strong beers as it offers a fuller body and a pronounced malt sweetness.

Pilsner malt is characterised by its light colour and mild taste, which contributes a fine, sweetish malt note. Due to its high enzyme power, it serves as a perfect base malt. It is mainly used for the production of pale beers such as Pilsner and provides a good basis for a clear, golden colour and a balanced body.

Vienna malt has a golden to amber hue and gives the beer a mild, nutty flavour with light toffee and honey notes. It is often used in Vienna lager and Märzen, as it provides a pleasant malty sweetness and a complex flavour base.

Wheat malt has a light colour and delivers a soft, mild aroma with notes of bread and a slight sweetness. It is mainly used in wheat beers and gives them their characteristic fullness of flavour and velvety body.

A heavy-duty liquid alkaline CIP cleaner formulated to be effective against both organic and inorganic soils. Helps reduce the need for acid washes to tackle inorganic soils, such as beerstone, which can lead to both water and chemical savings.

An EPA-registered, peroxyacetic acid antimicrobial agent with broad antimicrobial activity for use in a number of sanitizing applications. Oxonia Active is OMRI certified for use as a hard surface food contact sanitizer in organic food processing facilities.

From Weihenstephan in Germany, this yeast is used world-wide to brew beers with a good balance of floral and fruity aromas and gives clean flavors.

For all types of ciders even under difficult fermentation conditions.

A saccharomyces cerevisiae var. diastaticus, characterized by a particularly highattenuation, recommended for Belgian Saison-style beers.

An cctive dry yeast recommended for a diversity of beers, including abbey style beers known for their high alcohol content.

A fermentation aid, balanced complex yeast nutrient based on the synergies of organic, mineral and vitamin’s growth factors.

Robust, multipurpose strain and one of the most popular within distillers. Used extensively for producing rums from sugar cane juice or molasses.

Specifically selected for secondary fermentation in bottle and in cask, his yeast assimilates very little maltotriose but assimilates basic sugars.

Recommended for fruit fermentation due to it fructophilic character. Reported as a neutral strain, but in some cases produces refined and balanced esters.

Excellent option to produce very neutral alcohol, especially vodka from grain and other kind of amylaceous substrates.