Alexander's Sun Country Malt Extract (United States)

Item #

Description

U/M

60% Wheat/40% Barley - 4.0 lb tin.

Ctn/6

4.0 lb tin.

We will split cases of malt at no extra charge with the exception of all 6.6 lb and 7 lb cases.  Please specify cans or cases on order.

Briess Malt Extract (United States)

Item #

Description

U/M

As a grain-based syrup, it provides proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor.  Its unique flavor is quite mild, allowing it to be used in any recipe as a unique liquid adjunct to boost initial gravities while increasing overall brewing capacity. BriesSweet™ White Sorghum Syrup 45 High Maltose can be used for 100% extract brewing to produce sorghum beer or use it with concentrated worts to produce almost any beer style.

Item #

Description

U/M

1230

PILSEN LIGHT

33 lb Growler

Case/2

33 lb Growler

Case/2

SPARKLING AMBER

33 lb Growler

Case/2

1236

TRADITIONAL DARK

33 lb Growler

Case/2

1238

33 lb Growler

Case/2

1239

33 lb Growler

Case/2

Item #

Description

U/M

1254

BRIESSWEET™ WHITE SORGUM SYRUP, 60 DE

A gluten free alternative to other malt extracts.  100% concentrated wort made from the unmalted grain, not the cane, of the white sorghum plant.  It successfully mimics the brewhouse performance of liquid malt extract because it was developed to provide the proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor.  Click here to view product information sheet.

60 lb Pail

1256

BRIESSWEET™ WHITE SORGUM SYRUP, 45 HM

A gluten free alternative to other malt extracts.  100% concentrated wort made from the unmalted grain, not the cane, of the white sorghum plant.  It successfully mimics the brewhouse performance of liquid malt extract because it was developed to provide the proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor.  Click here to view product information sheet.

60 lb Pail

Item #

Description

U/M

1260

PILSEN LIGHT

180 lb Drum

180 lb Drum

SPARKLING AMBER

180 lb Drum

1266

TRADITIONAL DARK

180 lb Drum

1268

180 lb Drum

1269

180 lb Drum

Item #

Description

U/M

1250A

CBW GOLDEN LIGHT 

640 lb Drum

CBW TRADITIONAL DARK 

650 lb Drum

CBW SPARKLING AMBER 

640 lb Drum

CBW MUNICH

640 lb Drum

1268A

CBW BAVARIAN WHEAT 

640 lb Drum

Brewferm Malt Extract (Belgium)

Item #

Description

U/M

Contains special herbs for a very unique flavor.

Coopers Malt Extract (Australia)

Item #

Description

U/M

1320

PLAIN LIGHT

Ctn/6

1325

PLAIN AMBER

Ctn/6

1330

PLAIN DARK

Ctn/6

1332

PLAIN WHEAT

50% Wheat/50% Pale Malt.

Ctn/6

Item #

Description

U/M

DRAUGHT

A full and flavorful beer with a subtle "bitterness".

LAGER

A full-bodied lager style beer with a refreshing taste.

REAL ALE

True full-bodied ale enhanced by a soft, fruity character.

STOUT

Robust full-flavored with a rich and dark texture.

CLASSIC OLD DARK ALE

Darker beer style with a full body and flavor.

Item #

Description

U/M

THOMAS COOPERS INDIA PALE ALE

Malty fullness and fruity esters are balanced by a lingering hop bitterness.

Ctn/6

THOMAS COOPERS IRISH STOUT

A rich, dark brew displaying coffee, chocolate and licorice aromas, and roasty bitter notes with a dry finish.
 

THOMAS COOPERS PILSENER

Delicate palate combining malt characters with a subtle hop aroma and dry finish.

THOMAS COOPERS WHEAT

A light and refreshing German style with a quenching tartness.

Muntons Malt Extract (United Kingdom)

Item #

Description

U/M

Ctn/6

Ctn/6

55% Wheat/45% Barley.

Item #

Description

U/M

Yields 2.5 gallons.  Extra strong beer.  OG 1.070.

Ctn/6

Lightly hopped, crisp delicate beer.

Ctn/6

The characteristic compromise between traditional lager and English Ale.

Golden, carefree taste of northern Europe.

A rich, hoppy beer reminiscent of a traditional English ale.

Authentic Mexican thirst quencher.

A very dark and hoppy rich beer of great character.

A light, yet full bodied-lager beer for the more discerning palate.

Item #

Description

U/M

Full bodied lager with a distinctive hop flavor.

Ctn/6

Full, rich, dark beer.

Bitter with a nice balance.

The name says it all.

Well hopped, full dark beer with a residual sweetness.

Refreshing golden treat.

Item #

Description

U/M

Light and delicate, yet richly satisfying.  Served best at 41° F.

Ctn/3

Rekindles the full-bodied, rich ales of Victorian Britain.

Ctn/3

Slightly sweeter than Stout, but not quite as dark.

Full bodied Stout.

Full bodied, dark ale.

Golden, hoppy special ale that was brewed for English soldiers living in India.

No split cases on "all-malt" Gold and Premium Gold kits.

United Canadian Malt Extract (Canada)

Item #

Description

U/M

PALE MALT

Each

AMBER

DARK

WHEAT

60% Pale/40% Wheat.

Briess Dry Malt Extract  (United States)

Muntons Spray Dried Malt Extract (United Kingdom)

Item #

Description

PLAIN WHEAT

55% Wheat/45% Barley

1814

HOPPED DARK

Flakes and Adjuncts

Item #

Description

1899

TORRIFIED RED WHEAT-INSTA GRAINS

Popular with the British breweries in the production of pale ale.

FLAKED BARLEY

Produces lighter color in the final beer without lowering the final gravity.

FLAKED MAIZE

Popular in the production of pre-prohibition pilsners.  Adds subtle sweetness.

FLAKED RICE

Provides more fermentables without increasing body and flavor.

FLAKED OATS

Used in producing oatmeal stout.

FLAKED RYE

Adds a crisp and slightly spicy character.

1907

FLAKED WHEAT

Contributes less color than wheat malt and increases foam and head retention.

Briess (American)

Item #

Description

A roasted caramel wheat malt made from locally sourced wheat and characterized by a glassy endosperm. The glassy endosperm creates the desirable non-fermentable components giving true caramel malt the ability to contribute body (mouthfeel), foam, foam retention and extended beer stability while contributing color and unique caramel flavor.

Item #

Description

Typical Color L

2

10

60

350

Item #

Description

Typical Color L

CARAMEL 20L MALT

Flavor contributions:  candylike sweetness, mild caramel

CARAMEL 60L MALT

Flavor contributions:  sweet, pronounced caramel

BLACK MALT

Flavor contributions:  coffee, intense bitter, dry

ROASTED BARLEY (UNMALTED)

Flavor contributions:  coffee, intense bitter, dry

CHOCOLATE MALT

Flavor contributions:  rich, roasted coffee, cocoa

CARAPILS® MALT

Flavor contributions:  no flavor or color contribution

PALE ALE MALT (2-ROW)

Flavor contributions:  warm malty

2-ROW BREWERS MALT

Flavor contributions:  mild malty

PILSEN MALT (2-ROW)

Flavor contributions:  delicately malty, sweet

Dingemans (Belgian)

Item #

Description

Typical

Color

22

7.9

20

347  

509

5 

3.4

1.2  

1980

118

Muntons (British)

Item #

Description

Typical

Color L

MARIS OTTER MALT

Maris Otter has long been a favorite of English breweries, thanks to its rich, nutty flavor and its low protein which allows it to clear quickly.  Great base malt for any beer recipe.

CRUSHED MARIS OTTER MALT 

BLACK MALT

A roasted malt colored to a higher degree than Chocolate Malt in the roasting process.  Black Malt has no diastatic activity and no fermentable extract and is simply used to add flavor and color in dark beers such as milds, porters and stouts.

Flavor contributions:  coffee, intense bitter, dry 

ROASTED BLACK BARLEY (Unmalted)

Raw unmalted barley is roasted until it reaches its characteristic intense color.  In brewing roasted barley is used to impart a "dry" bitterness to finished beers and is often used in the production of stout.

Flavor contributions:    coffee, intense bitter, dry 

CARAMALT

This is a light crystal malt used to add body and sweetness to beer without adding too much color. 

Flavor contributions:  no flavor contribution 

10.0 - 14.0

CRUSHED CARAMALT

CHOCOLATE MALT

This is a roasted malt imparting brown color, nutty toasted flavor and body to dark beer in English Ale brewing where its pleasant characteristic flavor is required.

Flavor contributions:  rich, roasted coffee, dry 

340 - 450

CRUSHED CHOCOLATE MALT 

CRYSTAL DARK MALT 150L

Used to add a deep reddish-brown, mahogany color, rich, rounded body and flavors with notes of caramel, raisin, and toffee in darker ales. 

135 - 165

CRYSTAL MALT 60L

Gives a sweet caramel flavor and provides body.

Flavor contributions:  sweet, pronounced caramel 

60

CRUSHED CRYSTAL MALT 60L 

60

CRUSHED MALT 40L

This malt adds sweetness, and caramel and toffee flavors, along with golden hues.  

CRUSHED MALT 90L

Used in Porter, Stout, Bock and other amber and red beers, the caramel, burnt sugar, raisin and prune flavors are pronounced in this malt. 

LAGER MALT

A low color, lightly modified malt for use in Pilsner and Lager beer styles. 

Flavor contributions:  malty, sweet 

CRUSHED LAGER MALT 

MILD ALE MALT

Made using slightly higher nitrogen than pale malt, has good diastatic activity allowing the use of a high percentage of adjuncts in the grist formulation. 

Flavor contributions:  mild, malty 

PALE ALE MALT (TIPPLE)

A well-modified pale colored malt with good levels of diastatic activity used as the raw material in many beer styles.  Provides fermentable sugars, light malt color, flavor and aroma, perfect for single infusion mashing. 

Flavor contributions:  mild, malty

CRUSHED PALE ALE MALT (TIPPLE)

A well-modified pale colored malt with good levels of diastatic activity used as the raw material in many beer styles.

AMBER MALT

Has a light, biscuity dry flavor and can be used to product Bitter and Mild Ales and sweet Stouts as well as the traditional London Porters that have come back into favor recently.

Unmalted wheat is heated until the grains "pop" in a similar manner to popped corn exposing the center of the grain which can be used in the mashtun without any other form of pre-treatment.  Use in Wheat and Wit beers.  Can introduce subtle flavor characteristics to beer recipes, but it's primarily used as an adjunct for head retention.

Made from English wheat, wheat malt is used for its unique wheat flavor - much more pronounced than unmalted wheat - and for its ability to aid head formation and head retention.  Also popular in the production of wheat or weiss beer. 

Flavor contributions:  creamy, malty, wheat, floury

1958C-P

CRUSHED WHEAT MALT 

1.95 - 2.75

1961C-P

CRUSHED MARIS OTTER EXTRA PALE

Item #

Description

U/M

1989

CORN SUGAR

1 lb bag (50 bags/box)

Each

1990

CORN SUGAR\

4 lb bag (15 bags/box)

Each

1992

CORN SUGAR

50 lb bag

Each

9760

PRIMING SUGAR

5 oz bag (200 bags/box)

Each

1984

BREWERS BEST® CONDITIONING TABLETS

250 tablets, 5 oz 

Each

Designed to make bottling a breeze for all levels of homebrewers. Simply add one drop to each 12 oz bottle (2 drops if using 22 oz bottles) prior to filling.  Fill bottle to within 1-2" of the top and cap as normal.  Store at fermentation temperature and your beer will be fully carbonated within 3 days.

Non-fermentable milk sugar, adds sweetness to drier beers. 

Non-fermentable milk sugar, adds sweetness to drier beers. 

Item #

Description

U/M

RICE SYRUP SOLIDS (POWDER)

Rice solids are used to lighten beer and add body, rice flavor and fermentable sugars. 

RICE SYRUP SOLIDS (POWDER)

Rice solids are used to lighten beer and add body, rice flavor and fermentable sugars. 

LIGHT CANDI SUGAR, 1 lb

Used by professional brewers to produce some of the unique beers of Belgium.

LIGHT CANDI SUGAR, 55 lb

2402A

DARK CANDI SUGAR, 55 lb

Each

Item #

Description

U/M

1490

SIMPLICITY™ BELGIAN CANDI SYRUP

A unique transparent Belgian candi syrup unlike anything else available on the market today.  Excellent for Saison and Golden Ales or as an addition to any higher gravity ale. It is readily fermentable and creates a refreshing subtle flavor that is always on the periphery of your palate somewhere between citrus and honey but much lighter.  Simplicity is to be preferred over using common table sugar due to its balance of readily fermentable sugars and subtle flavor. 

Contents: beet sugar, water.
Specifications: SRM - 1, PPG - 1.032

Each

1492

Each

1494

Each

1496

Each

Fruit Flavors for Beer and Wine

APRICOT

Natural flavors.  For beer use .1% or 6 to 7 oz per 5 gallons.  TTB #80.

BANANA

Natural flavors.  For beer use 4 oz per 5 gallons.  TTB #74.

BLACKBERRY

Natural and artificial flavors.  For beer use .7% or 4 to 5 oz per 5 gallons.  TTB #71.

BLACK CURRANT

Natural flavors.  For beer use 4 oz per 5 gallons.  TTB #77.

BLUEBERRY

Natural flavors.  For beer use .3% or 2 oz per 5 gallons.  TTB #69.

CHERRY

Natural and artificial flavors.  For beer use .5% or 3 to 4 oz per 5 gallons.

CHOCOLATE

Natural and artificial flavors.  For beer use 4 oz per 5 gallons.  TTB #76.

CRANBERRY

Natural and artificial flavors.  For beer use .5% or 3 to 4 oz per 5 gallons.  TTB #82.

GINGER  

Natural and artificial flavors.  For beer use 4 oz per 5 gallons.  TTB #83.

PEACH

For beer use .8% or 4 to 5 oz per 5 gallons.  TTB #70. 

GRAPE

Natural flavors.  For beer use 4 oz per 5 gallons.  TTB #73.

RASPBERRY

Natural and artificial flavors.  For beer use .1% or 6 to 7 oz per 5 gallons.  TTB #72.

STRAWBERRY

Natural and artificial flavors.  For beer use .7% or 4 to 5 oz per 5 gallons.

WATERMELON

Natural flavors.  For beer use 4 oz per 5 gallons.  TTB #75.

Brewer's Best® Spices, Herbs and Fruit Flavorings

CORIANDER SEED, Coriandrum sativum

Ancient Egyptian and Sanskrit texts document the use of coriander for more than 3,000 years.  The Chinese once believed the herb conferred immortality and in the Middle Ages it was put into love potions as an aphrodisiac.  Coriander is now widely used in specialty and Belgian style beers.

CORIANDER SEED, Coriandrum sativum 

SWEET ORANGE PEEL, Aurantium dulcis pericarpium

While a cousin to the Florida orange, this sweet variety will not give your beer a metallic taste like the domestic version.  If you're familiar with the taste of Cointreau or Grand Marnier, then you will be thrilled with the flavor that sweet orange peel can add to your Belgian style strong ales and special holiday brews.

SWEET ORANGE PEEL, Aurantium dulcis pericarpium 

GINGER ROOT, Zingiber officinale  

The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived components, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked.  Mature ginger roots are fibrous and nearly dry.  Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cake, ginger ale and ginger beer.

LICORICE ROOT, Glycyrrhiza glabra

Do not confuse the flavor of licorice with that of anise, which is not related and is quite different when tasted side by side.  Licorice has been used for everything from cough remedies to ulcer cures.  The root imparts a very characteristic flavor and is surprisingly sweet.  It contains glycyrrhizin, a substance 50 times sweeter than sugar, and is often added to chocolate to enhance sweetness.

2408

INDIAN SARSAPARILLA, Hemidesmus indicus

The herb takes its name from the Spanish "sarza" meaning a bramble, and "parilla", a vine.  It is a misconception that sarsaparilla is the primary flavor of the beverage bearing its name.  Refreshing sarsaparilla is made from a root beer type base to which has been added several of many roots and herbs.  The sarsaparilla herb was originally added to beverages to help improve mouthfeel and head retention, but mainly for its medicinal properties as an agent to cure mouth sores, rheumatism and dropsy.

CARDAMOM SEED, Elettaria cardamomum

Cardamom is a distinctive spice from the same family as ginger.  Its flavor, which has been described as a "spicy cola", combines well with coriander, cumin and orange, and often all are used together in specialty Belgian and Holiday Style beer.

1 oz

SWEET GALE, Myrica gale

Also called "Bog Myrtle" and "Badge of the Campbells", Sweet Gale is a deciduous shrub with fragrant wood and leaves found abundantly in the Northern Hemisphere especially on the Scottish moors and bogs.  It has been used as a substitute for hops in Yorkshire in a beer named appropriately "Gale Beer".  The seeds and leaves have also been used in soups and stews, perfumes and candles.  This is not surprising since it is in the same family as bayberry, which is a popular candle scent.  Used as a tea infusion it has been known to ease stomach disorders.  This is relatively unknown herb is well suited for Holiday beers.

PARADISE SEEDS, Aframomun melegueta

Also called "Grains of paradise", "Guinea grains" and "Melegueta pepper", these small seeds look like cardamom but have a character all their own.  The spice is native to West Africa and during medieval times was used to flavor food.  It has also been used as a pepper substitute.  While it does have a peppery zing, it also has notes of citrus and an "earthy" pine aroma.

ROSE HIPS, Rosa canina

Used in wines, teas, specialty beer and confections, rose hips are a versatile fruit/herb.  Rich in vitamin C, the rose hip shells with the seeds removed are the best type to use for wine as seeds can add undesirable tannins.

JUNIPER BERRIES, Juniperus communis

Usually known as the principal flavoring in gin, it is also used to flavor beer and other beverages.  Native Americans have utilized juniper for its healing powers and to relieve arthritis.  In folk lore, juniper planted outside a front door kept out witches who had to correctly count its needles before entering the house.

WINTERGREEN LEAVES, Gaultheria procumbens

While many people confuse wintergreen with mint, they are not related in any way.  Wintergreen has long been used as an herbal remedy for arthritis, swollen joints and sore muscles.  It goes by many names:  teaberry, checkerberry, dearberry, spiceberry, boxberry, and even a tea party.  The latter refers to its use during the American Revolution as a substitute for heavily taxed British tea.

DRIED ELDERBERRIES, Sambucus nigra

Native to the British Isles, the small dark colored elderberry makes an excellent "port" style wine.  The appearance of berries on the bushes is said to have signaled farmers when to sow their wheat.  The berries are also reputed to have been used to make one of the first black hair dyes in ancient Greece.

DRIED ELDERFLOWERS, Sambucus nigra flora

These natural wonders are good for the outside as well as the inside.  Elderflowers infused in creams have been used to soften skin, smooth wrinkles, fade freckles and soothe sunburn.  They can be used on their own for making wine or can be added to elderberry wine to enhance flavor.  On their own, they produce a wine compared to a muscatel.  Hot elderflower tea, like chamomile, can make a soothing nightcap and is said to offer natural relief for the common cold.

DRIED WORMWOOD, Artemisia absinthium

The principal ingredient in the legendary liqueur Absinthe, wormwood use dates back to before 1600 BC.  While used historically as a beverage ingredient, the FDA advises against the internal use of wormwood due to the substance thujone.  Though wormwood is still used in the production of vermouth and Campari, it is as variety other than Artemisia absinthium.

DRIED WOODRUFF, Asperula odorata

Woodruff was one of the essential garlands hung in medieval European churches in preparation for holidays.  The distinctive scent of fresh-cut hay and vanilla gives an exhilarating flavor to wines, punches and beer.  Woodruff is considered by the FDA to be safe for use in alcoholic beverages but caution is advised for other internal uses.

DRIED MUGWORT, Artemisia vulgaris

Mugwort was used in the Middle Ages to ward off evil possession and was a popular stuffing for roast goose.  As the name implies, it was traditionally used in mugs of beer before the popularity of hops.  Europeans frequently stuffed pillows with mugwort (and hops) to bring good and vivid dreams.

LEMON PEEL, Citrus limon

Adds a lemon/citrus flavor and aroma.  Great for Summer ales and wheat beers.

LEMON PEEL, Citrus limon

VANILLA BEANS, Vanilla tehitensis

Vanilla is the second most expensive spice worldwide due to the extensive labor required to grow the vanilla seed pods.  Despite the expense, it is highly valued for its flavor which is described as pure, spicy, and delicate and its complex floral aroma depicted as a peculiar bouquet.  Despite its high cost, vanilla is widely used in both commercial and domestic baking, perfume manufacture, aromatherapy and craft brewing.  Vanilla has been most commonly used in Porters, Stouts and other dark rich beers.

CINNAMON STICKS, Cinnamomum cassia

Known principally as a flavoring for savory dishes in Asia and Africa and for its use in pastries and beverages, cinnamon has also found its way into recipes for spicy holiday ales and ciders, sodas, coffees and teas.

STAR ANISE, Illicium verum

In times past, fresh star anise was chewed after each meal to aid digestion and to sweeten the breath.  Used in specialty Belgian and holiday style beers, star anise has a flavor similar to licorice, yet is dramatically different when tasted side by side.

HEATHER TIPS, Calluna vulgaris

It is both the flowers and the greenery of this wonderful herb which impart a pleasing aroma and smooth bitterness to beers.  It is especially appropriate for a Scotch ale known as Fraoch.  With a flavor similar to a subtle chamomile/mint blend with a hint of lavender, heather pairs well with honey.  It's also great for tea, with reputed calming qualities.

LIME PEEL, Citrus auratifolia

Often used to accent the flavors of foods and beverages, grown all year round and are usually sweeter than lemons.  Lime is valued both for the acidity of its juice and the floral aroma of its zest. Commonly found in Wheat and Belgian style beers where if used properly, can give an intense citrus taste and aroma. 

ALLSPICE POWDER, Eugenia pimenta

Ground allspice is the dried fruit of the Pimenta dioica plant.  While most commonly used in Caribbean jerk seasoning, mole sauces, and pickling;  it is also a widely used ingredient in commercial sausage preparations and curry powders.  In America, it is used mostly in desserts such as pumpkin pie and can also be found in a wide variety of craft brewed beers including Belgian and Holiday Ales.

CHICORY ROOT, Chicorium intybus 

Chicory Root is commonly baked, ground, and used as a coffee substitute and additive, mainly in the Mediterranean region, although its use as a coffee additive is also very popular in parts of Southeast Asia and America.  The root gained its majority of popularity as a coffee substitute in poorer economic areas during the 1930’s.  Craft brewers use roasted chicory to add flavor to their stouts and other styles brewed with coffee and roasted malts.