Pinnacle Heritage American Ale produces well-balanced beers with low diacetyl and a clean banana-like nose with some floral hints that allows grain and hop flavours to punch through.

Pinnacle Heritage English Ale produces full bodied, slight fruity and estery beers with a clean and slight sweet finish allowing malt and hop character to shine.

Pinnacle Heritage Pilsner is yeast that produces dry, clean and refreshingly crisp lagers and pilsners. The resulting beers have a pure flavour profile with a fine, complex, subtle, fruity aroma and mild palate – yielding a beer with a very clean and crisp aroma, true to a lager/pilsner style.

Pinnacle Brew Boost allows for a safe and complete fermentation through a healthy yeast biomass and a nutrient-balanced wort.

Pinnacle Distillers Yeast G is an active dry yeast well-suited for use in simultaneous saccharification fermentations of starch substrates from grain. It has a high tolerance to liberated glucose.

Pinnacle Distillers Yeast M is an active dry yeast well-suited for use in malt-based fermentations. It rapidly consumes maltose and produces a flavorful spirit.

Pinnacle Distillers Yeast S is an active dry yeast well-suited for use in batch and continuous fermentations of molasses and pure sugars. It has a high tolerance to early residual sugars.

Pinnacle Distillers Yeast MG+ is an active dry yeast well-suited for use in both malt and grain fermentations. It has the collective capability to tolerate high gravity and temperature.

Watermelon Puree is the latest seasonal puree from Oregon Fruit and a juicy, refreshing addition that brings a bright coral pink to your summer beers like Kettle Sours, Kölsches, Wheats, light Lagers and Gose styles.

A yearly blend dedicated to supporting The Pink Boots Society.

A thermostable bacterial alpha-amylase enzyme preparation ideal for rapidly reducing viscosity at high solid concentrations; allows use of high adjunct levels.

A natural tannic acid developed for brewing beer to increase shelf life and flavor stability, as well as added colloidal stability.

Fibra-Cel SW-10 Cellulose

A commonly used fine filter aid in beer, wine, and other beverage production; greatly reduces waste, improving clarity and shelf stability.

A commonly used fine filter aid in beer, wine, and other beverage production; reduces waste, improves clarity and shelf stability.

Adds hardness to soft brewing water. Ideal to replace hardness lost in with use of distilled water. Gypsum can also be used to lower the pH of water.

Stimulates yeast growth, and is a useful addition to yeast starters and wines lacking in natural nutrients, such as white wines and meads.

A fining agent that also reduces astringency by removing tannin.

Irish moss is a kettle fining derived from seaweed.

100% granular kappa carrageenan. Can be added to beer labeled as “organic” or “made with organic.”