These staves of American oak are conveniently sized for use in a bottle of home-made whiskey, brandy or wine. Soaking the oak in separate bottles allows you to experiment with different alcohol strengths and soaking times to obtain the best result. This version has been charred in the same way wine, whisky and bourbon casks are charred before being filled. Size: approx. 20 cm. long; 10 x 18mm cross section.

(Listed in: Wine, Mead, Cider and Distilling)

These staves of American oak are conveniently sized for use in a bottle of home-made whiskey, brandy or wine. Soaking the oak in separate bottles allows you to experiment with different alcohol strengths and soaking times to obtain the best result. This version is plain (i.e. not charred or toasted) so that you may toast them yourself to the desired degree in order to achieve the flavour you want, or to be used without further treatment. Size: approx. 20 cm. long; 10 x 18mm cross section.

(Listed in: Wine, Mead, Cider and Distilling)

Carbonation drops take the guesswork out of priming your beer and make bottling easy. They completely replace priming sugar. Prime your bottles correctly every time without any sugar sticking to the neck of the bottle. Add one carbonation drop to bottles up to 500 ml. and two to bottles up to 1 litre.

(Listed in: Consumables)

This pineapple beer comes in a powdered mix-and-ferment form that is super-easy to brew - just add water and let stand at room temperature! And, best of all, proudly made in South Africa. Enjoy it on its own, or mix with your favourite tropical flavours (Malibu comes to mind!) for a wonderful thirst quencher on a hot day.

Simply add the powder to 5 litres of luke-warm water and let stand for at least 48 hours, or until the pineapple beer has developed to your taste. Initially the ginger beer will still be fairly sweet and low in alcohol, but it will become drier (and more alcoholic!) as it stands longer. While this pineapple beer is excellent when enjoyed young, you can also let it ferment out completely and then bottle it along with carbonation drops and let it mature further until it becomes fizzy. (In that case you should treat your brewing equipment and bottles with a no-rinse sanitizer solution to prevent long-term spoilage.) Typical alcohol by volume: +/- 4.5% (if fermented out completely). Beware the kick! Makes 20 (4x5) litres.

(Listed in: Brew Cans and Packets)

This pineapple beer comes in a powdered mix-and-ferment form that is super-easy to brew - just add water and let stand at room temperature! And, best of all, proudly made in South Africa. Enjoy it on its own, or mix with your favourite tropical flavours (Malibu comes to mind!) for a wonderful thirst quencher on a hot day.

Simply add the powder to 5 litres of luke-warm water and let stand for at least 48 hours, or until the pineapple beer has developed to your taste. Initially the ginger beer will still be fairly sweet and low in alcohol, but it will become drier (and more alcoholic!) as it stands longer. While this pineapple beer is excellent when enjoyed young, you can also let it ferment out completely and then bottle it along with carbonation drops and let it mature further until it becomes fizzy. (In that case you should treat your brewing equipment and bottles with a no-rinse sanitizer solution to prevent long-term spoilage.) Typical alcohol by volume: +/- 4.5% (if fermented out completely). Beware the kick! Makes 5 litres.

(Listed in: Brew Cans and Packets)

Dublin Docks is a proper Irish stout for the true connoisseur, black in colour with a robust yet easily drinkable character. A generous percentage of roasted barley in the grain bill make for a light body and a pleasant, medium-dry finish, while two typically British hops supply a restrained, fine hop character. This stout has a well-balanced roasted malt flavour which is not acrid, harsh or overly heavy, supplemented with light notes of coffee and subtle hints of dark caramel.

• Batch size: 20 litres
• OG: 1,040
• FG: 1.012 (estimated)
• ABV: about 3.8 % before priming; about 4% after bottle conditioning
• IBU: 28-32 (exact value depending on boil times, pot sizes, altitude and the vigour of the boil)

These are estimated values; your actual results may vary slightly.

What's in the box:

• Dry malt extracts
• Crushed malt
• English bittering and flavouring hops
• Brew blend
• Specialised yeast and yeast nutrients
• Beer finings
• Brewing manual

You will need the following equipment and consumables (not included):

• An 8-10L pot with stirring spoon or brewing paddle
• A small grain steeping bag
• A fermenter and cleaning/sterilizing agents for same;
• A thermometer
• Optional: a hydrometer
• Bottles and caps
• Cleaning and sanitizing agents
• Priming sugar or carbonation drops

Note: unlike brew cans, this beer does NOT require the purchase of an additional brew blend; this is already in the box and included in the price.

For more details download manual in PDF format.

(Listed in: Stovetop Beer Kits)

This deep, dark roasted malt has been made from de-husked barley, which makes for a smoother flavour with less bitterness than regular Carafa or other chocolate malts. It adds a smooth "chocolate" flavour with nutty and toasty notes to the brew. Less bitter, less toasty and slightly less dark than black malt. Use sparingly for brown ales, and more extensively for porters and stouts. Add to pale malt according to recipe. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts). Can be used as a substitute for any chocolate malt.

(Listed in: Malts & Grains)

This deep, dark roasted malt has been made from de-husked barley, which makes for a smoother flavour with less bitterness than regular Carafa or other chocolate malts. It adds a smooth "chocolate" flavour with nutty and toasty notes to the brew. Less bitter, less toasty and slightly less dark than black malt. Use sparingly for brown ales, and more extensively for porters and stouts. Add to pale malt according to recipe. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts). Can be used as a substitute for any chocolate malt.

(Listed in: Malts & Grains)

Made from high-quality German rye, this classis pale rye malt lends a biscuit-like flavour a smooth mouthfeel component and malty-sweet aromas with hints of bread and honey to traditional rye beer styles such as Roggenbier or sahti, as well as RyePAs. It also works extremely well in the production of rye whiskies. This is a base malt which must be mashed.

(Listed in: Malts & Grains)

This is the yeast of choice for traditional ginger beer, pineapple beer, African beers etc. Specially formulated with Super Active Brewing Granules (containing yeast nutrients) to offer a high foam and quicker reconstitution.

(Listed in: Yeasts)

Produces and enhances the typical taste of wheat beers. Wheat malt is essential in making wheat beers such as German Weiss and Belgian Wit. It is also added to barley malt based beers (typically in quantities of 3-5%) to provide the protein that gives the beer a fuller mouthfeel and enhanced head stability. Adds smoothness to British ales. This is a base malt with a lower diastatic power which must be mashed in combination with other malts.

(Listed in: Malts & Grains)

This Saison yeast strain is well suited for a variety of Belgian and French Saison style beers, as well as for Bière de Garde and similar regional farmhouse styles. It features a high attenuation, high alcohol tolerance, and a flavour profile that includes soft fruity and citrus notes with delicate phenolic spicy flavours including pepper and clove.

Similar to: White Labs WLP590, Wyeast 3711.

Attenuation: high to very high. Flocculation: low. Spicy phenols: moderate to high. Fruity esters: medium. Fermentation temperature: 16-24°C. Alcohol tolerance: 12%V/V. For 12-25L, depending on wort gravity. (Datasheet available for download.)

(Listed in: Yeasts)

These sugar measuring scoops are ideal for measuring out granulated priming sugar. Their small diameter makes it easy to add sugar to beer bottles without spilling. The volumes of these sugar scoops are designed to provide no-hassle average carbonation levels for most beer styles and bottle sizes. Measures: 2.6ml for 330ml bottles; 3.8ml for 500ml bottles; 5.8ml for 750ml bottles.

(Listed in: Brewing Equipment)

This airlock is one of the most compact models on the market and is primarily intended for small fermentations. Excellently suited for test fermentations up to 5 litres or so, for yeast starters or for the fermentation of vegetables. Can be combined with an adaptor bung to fit 2 litre cooldrink bottles. Can also be used on secondary fermenters or during conditioning (after primary fermentation has completed). Less well suited for full-size primary fermentations of 20 litres or more. Upper section: 38mm high and 35mm maximum width. Includes top hat grommet (not shown).

(Listed in: Brewing Equipment)