Looking for a solid Pilsen style base malt? This grain has your name on it. A versatile grain that can be used for lager, pilsners, Belgian, German styles and many more. It produces a clean, crisp, light colored wort that really lets the specialty grains shine through.
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White wheat malt is one of the many taste of spring. Softer than red wheat and easier to mill, White Wheat Malt is one of the malts adding the characteristic haze you find in Belgian White Beers, and wheat beers.
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Acidulated Malt is typicall used at 1 to 10% to lower mash and wort pH. Great for brewing pilsner with soft water and also recommended for hefeweizen mashes.
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Making an Oatmeal Stout? You're going to need Flaked Oats or you're just making a stout...not that there's anything wrong with that.
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Gambrinus Honey Malt is aptly named. With it's honey like taste and residual sweetness this 2-row barley malt is without compare.
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When imported from England in the 1930s, this hop was thought to be a Golding, thus the name. Upon further research into its ancestry, it was discovered that the Styrian Golding was actually a Fuggle! If you really want this hop to shine, use it as a whirlpool or dry hop addition for floral and sweet spicy aromas in English Pale Ales.
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These hops are a cross between New Zealand (2/3) and Saazer (1/3) breeding selections. The main use of Motueka is for aroma, with a strong note of lemon lime and tones of tropical fruit. Some hops that display similar characteristics are Saaz and Sterling, and they are most commonly used in ales. These hops provide both unique aroma and flavor from the beginning additions of your boil to the end.
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These hops are a mixture of Saazer, Beikei Number 2 male, and Brewer's Gold. Used for just about anything these hops provide a specific lemon and dill character. The most common type of beer these hops are used with would be a pale ale, due to its unusually high alpha aroma and bitterig characteristics.
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This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation. 
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