Brewing Ingredients

Moderate malt flavor. Basic malt for all beer styles.

SRM / Lovibond 1.8°

Highly friable base malt, pronounced maltiness with honey notes.

SRM / Lovibond 16° - 19°

A high alpha hop with balanced bitterness and an acceptable aroma profile; a versatile replacement for both high alpha and dual purpose varieties.

Aroma: Specific aroma descriptors include pleasant, resinous hop aroma with hints of citrus (orange) and herbal flavors.

• Alpha Acid 13 - 16%
• Beta Acid 4 - 6%
• Co-humulone 37 - 45%
• Total Oil 1 - 1.7 mL/100g

Amarillo is a popular aroma variety utilized by the craft beer industry. It features relatively high alpha acids along with extremely high levels of myrcene for citrus and grapefruit flavors. As a result, it is an excellent dual purpose variety. Amarillo demonstrates good resistance to downy and powdery mildew.

Aroma: Specific aroma descriptors include grapefruit, orange, lemon, melon, apricot and peach.

• Alpha Acid 7 - 11%
• Beta Acid 5.5 - 8%
• Co-humulone 20 - 24%
• Total Oil 1 - 2.3 mL/100g

Amarillo is a popular aroma variety utilized by the craft beer industry. It features relatively high alpha acids along with extremely high levels of myrcene for citrus and grapefruit flavors. As a result, it is an excellent dual purpose variety. Amarillo demonstrates good resistance to downy and powdery mildew.

Aroma: Specific aroma descriptors include grapefruit, orange, lemon, melon, apricot and peach.

• Alpha Acid 7 - 11%
• Beta Acid 5.5 - 8%
• Co-humulone 20 - 24%
• Total Oil 1 - 2.3 mL/100g

This American hop varietal is both good for bittering and has amazing aromatics, making it a versatile, dual purpose brewing ingredient. Commonly added to all types of IPAs from American to Belgian and Imperial IPA’s, Amarillo hops are also a great addition to American Pale Ales. An alpha acid range from 8% to 11% presents a moderate bittering quality while lush floral and orangey citrus aromas add fresh flavor to any type of beer. 

This malt delivers strong beech smoke aromas and flavor, while also imparting gentle notes of vanilla and honey.

SRM / Lovibond 2.1 °- 3.6°

Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

SRM / Lovibond 23° - 25°

Provides color and sharp flavor in stouts and porters.

SRM / Lovibond 500°

Flavors of Wheat flour and malt. 65% Wheat Malt, 35% Base Malt.

SRM / Lovibond 3°

Sweet, malty, and caramel flavors. Proprietary blend.

SRM / Lovibond 10°

Use in any beer style to add sweetness plus smooth flavors or to develop a complex malty, bready, dark toasty caramel finish. Widely applicable across beer varieties to add unique depth, a pronounced head and exceptionally clean finish.

SRM / Lovibond 55°

Intensifies the aroma and color of dark beers while contributing very low astringency.

SRM / Lovibond 490° - 560°

Balances body and flavor without adding color, aids in head retention. For any beer.

SRM / Lovibond 1.5°

Originating from the USDA-ARA breeding program, Cascade is an aroma-type cultivar bred in 1956 and released in 1972. It was developed by open pollination of a Fuggle seedling. Cascade is the most popular variety in craft brewing and is known for having a unique floral, spicy and citrus character with balanced bittering potential.

Aroma: Medium intense floral, citrus and grapefruit tones.

• Alpha Acid 5.5 - 9%
• Beta Acid 6 - 7.5%
• Co-humulone 30 - 35%
• Total Oil 0.8 - 2.5 mL/100g

CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer.

The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers. CBC-1 will ferment and referment within a range of temperature of 15° to 25°C (59° to 77°F).

Bred in 1974 and released by Washington State University in 1990, Centennial is an aroma-type cultivar that has found favor as one of the most popular varieties in craft brewing. It is often referred to as a super-Cascade (containing nearly double the alpha content) and can be used for bittering purposes. Centennial is a diploid cross between Brewer's Gold and a USDA male.

Aroma: Specific aroma descriptors include lemon and floral.

• Alpha Acid 7 - 12%
• Beta Acid 3.5 - 5.5%
• Co-humulone 23 - 27%
• Total Oil 1 - 3 mL/100g

Developed by the USDA breeding program in Washington State and released in 1985 as a high alpha bittering variety, Chinook is a cross between Petham Golding and a USDA male. In recent years, it has found favor as a dual purpose hop in the craft brewing community as a result of its spice and pine aroma characteristics.

Aroma: Specific aroma descriptors include grapefruit, spice, and pine.

• Alpha Acid 11.5 - 15%
• Beta Acid 3 - 4%
• Co-humulone 27 - 31%
• Total Oil 1 - 2.5 mL/100g

Use in all types to adjust color and adds a nutty, toasted flavor, chocolate flavor.

SRM / Lovibond 350°

A roasted malt that can be used to enhance aroma and flavors of bread, chocolate, coffee, and dark fruit.

SRM / Lovibond 188° - 300°

Developed by Hop Breeding Company and released in 2007. Citra features fairly high alpha acids and total oil contents with a low percentage of co-humulone. It is tolerant to downy mildew and powdery mildew with good pickability of dense, medium sized cones. Comprised of Hallertau Mittelfrüh, US Tettnang, Brewer's Gold and East Kent Golding.

Aroma: Specific aroma descriptors include grapefruit, melon, lime, gooseberry, passion fruit and lychee.

• Alpha Acid 11 - 15%
• Beta Acid 3 - 4.5%
• Co-humulone 20 - 24%
• Total Oil 1.5 - 3 mL/100g

Cluster is one of the oldest hop varieties grown in the United States and until the late 1970s, accounted for the majority of the country’s hop acreage. Its pedigree is unknown, however hybridization of imported varieties and indigenous male hops has been suggested. Cluster is an excellent dual purpose hop and is often used in the reproduction of historical beer styles.

Aroma: Specific aroma descriptors include floral, earthy and sweet fruit.

• Alpha Acid 6 - 9%
• Beta Acid 4 - 6%
• Co-humulone 36 - 41%
• Total Oil 0.5 - 1 mL/100g

Columbus is a descendant of Nugget. It is a high alpha variety and is primarily used for bittering purposes. Columbus is often referred to as CTZ, a trio of similar hops including Tomahawk and Zeus.

Aroma: Specific aroma descriptors include black pepper, licorice, curry and subtle citrus.

• Alpha Acid 14.5 - 17.5%
• Beta Acid 4.5 - 6%
• Co-humulone 28 - 30%
• Total Oil 2.5 - 4.5 mL/100g

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

SRM / Lovibond 10°

Pronounced caramel flavor and a red color. For stouts, porters and black beers.

SRM / Lovibond 120°

Crystal 150L will create a red to deep red color and has a pronounced caramel flavor, slightly hinting of burnt sugar and raisins.

SRM / Lovibond 150°

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

SRM / Lovibond 30°

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

SRM / Lovibond 40°

Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

SRM / Lovibond 60°

Bred in 1983 by the USDA, Crystal is a triploid aroma-type cultivar from Hallertau Mittelfrüh, Cascade, Brewer's Gold and Early Green. It is primarily grown in Oregon and has become increasingly popular among craft brewers due to its versatility in a variety of beer styles.

Aroma: Specific aroma descriptors include woody and green.

• Alpha Acid 3 - 6%
• Beta Acid 6 - 8.5%
• Co-humulone 23 - 26%
• Total Oil 0.8 - 2.3 mL/100g

Although similar to standard Munich malt, dark Munich will add quite a bit of color and a very strong malt flavor to your beer. A great malt to be incorporated into your darker lager recipes.

SRM / Lovibond 8° - 10°