Harborlite Perlite Grade 700

Potassium Metabisulfite

A food additive used to prevent further fermentation.

Sodium Benzoate

A food-grade enzyme capable of hydrolyzing glycosidic bonds, liberating monoterpene alcohol compounds, and glucose; increases hop aroma and flavor in beer.

Purifed isinglass in a convenient powder form. It is added to beer at the end offermentation to speed maturation and improve filtration.

A naturally enriched single-strain brewing yeast that is used as a biological yeast nutrient, designed to accumulate needed minerals during fermentation.

Malted from KWS Sassy barley, a bold variety particularly well suited to the variable conditions of growing in the Scottish climate.

Provides strong burnt coffee, char and astringent flavors. A very small quantity gives a deep red color to beer, otherwise the color addition is black.

Made from green two row malt; the resulting malt imparts a very bitter, burnt flavor to beer.

Provides body, color and a delicate smooth caramel/toffee character to beer.

Stewed and then roasted longer at high temperatures, giving intense and dark toffee/caramel flavors.

Provides a rich dark color and roasted, sharp, burnt or astringent flavors, and intense chocolate and coffee notes.

A pale, brown-colored malt providing body, color and a sweet caramel/toffee flavor to beer.

Caramelized at high humidity and roasted at high temperatures; gives burnt toffee/dark caramel flavor and a dark-fruit character.

Maize grits torrefied at high temperatures, resulting in gelatinisation of the endosperm, then flaked; lightens wort and can add a unique sweetness to beers.

Marked by its sweet richness and fullness in flavour, this Scottish malt is perfect for IPAs, Scotch and English ales.

A low-protein, high-extract and high-fermentability premium malt that is grown by a few selected farmers utilizing generations of barley-growing knowledge.

Smoke from a peat fire is circulated through malt, where it is absorbed into the malt surface. Degree of peatiness (parts per million of phenol) is quite high.

Produced in a similar fashion as Baird’s Carastan but the final roasting is prolonged at a lower temperature to achieve a low target color.