British malts are unique in flavour and character, and Maris Otter malt stands out among them. The ‘Rolls Royce’ of malts for the traditional brewer, this legendary heritage variety is the base malt for traditional English beers. It produces a rich malty flavour and great beer clarity that no substitute malt can replicate. This is a base malt which must be mashed.

(Listed in: Malts & Grains)

British malts are unique in flavour and character, and Maris Otter malt stands out among them. The ‘Rolls Royce’ of malts for the traditional brewer, this legendary heritage variety is the base malt for traditional English beers. It produces a rich malty flavour and great beer clarity that no substitute malt can replicate. This is a base malt which must be mashed.

(Listed in: Malts & Grains)

Pilsner malt has a more prounounced, sweetish-malty flavour than pale malt, and is usually a bit lighter in colour. It can be used as a base malt or combined with pale and other malts for pilsners and lagers, and is often an ingredient of many European beers, especially German and Belgian styles. This malt can be used as a substitute for any brand of Pilsener malt, as well as for Bries 2-row pale malt, Muntons lager malt, and Fawcett lager malt. This is a base malt which must be mashed.

(Listed in: Malts & Grains)

Pilsner malt has a more prounounced, sweetish-malty flavour than pale malt, and is usually a bit lighter in colour. It can be used as a base malt or combined with pale and other malts for pilsners and lagers, and is often an ingredient of many European beers, especially German and Belgian styles. This malt can be used as a substitute for any brand of Pilsener malt, as well as for Bries 2-row pale malt, Muntons lager malt, and Fawcett lager malt. This is a base malt which must be mashed.

(Listed in: Malts & Grains)

Sorghum has been a staple of traditional African homebrewed beer (Umqombothi) for ages, but is recently becoming more and more important in modern brewing as well. Gluten-free beers are based on sorghum, and more and more home and craft brewers are experimenting with this traditional grain as an ingredient for contemporary styles such as Sorghum lagers and pale ales. Crushed and ready to use.

(Listed in: Malts & Grains)

Dried lemon peel is used in a variety of beverages, from Belgian ales to distilled spirits. Also nice when added to a lager or pilsener. Steep the dried peel in a shot glass of alcohol (e.g. vodka) overnight when adding to a kit beer in order to sterilize, and add to the fermenter including the alcohol. When brewing a full grain beer, add to the boil.

(Listed in: Botanicals)