Products

Grow your own hops with a rhizome root stock.  Cascade hops are a dual purpose American hop with an alpha acid percentage ranging from 4.5-7%. The flavor and aroma are famously citrus-like (particularly ruby red grapefruit) with prominent floral tones. Cascade is the classic finishing hop for pale ales, IPAs, stouts, blonde ales, and wheat ales. Cascade hops are one of the recommended hops for beginner growers.  The other recommended hops for beginners are Magnum and Nugget.

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Cashmere is a dual-purpose hop that offers delicate aromas of lemon and lime with secondary notes of lemongrass and tangerine. Aroma and Flavor profile includes citrus - strawberry, melon, berries, stone fruit, herbal, spicy, tropical, woody. Alpha Acid: 6.0 - 9.0% Beta Acid: 4.0 -7.0% Total Oil: 0.5 - 1.8 ml/100g All hops are nitrogen flushed to preserve freshness.

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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 from 15° to 25°C (59° to 77°F). This particular strain has also been extensively tested for high gravity brewing to produce flavored-alcohol beverages.

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Reduce Diacetyl production during fermentation or dry hopping with ALDC from CellarScience. ALDC, or alpha acetolactate decarboxylase, is a helpful enzyme that can be added at yeast pitching or along with your dry hops to limit the production of Diacetyl to protect your finished beer from off-flavors and reduce the conditioning time needed before its ready to bottle or keg. Commonly used to combat hop creep, the result of dry hops with trace amounts of sugar leading to additional fermentation activity, resulting in more Diacetyl production and requiring more conditioning time.  Use:Available in 1 oz dropper bottle or 8 oz bettix bottle. Add to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons or 3 mL per bbl. 1 oz contains approximately 35 doses for 5-gallon batches, or enough to treat approximately 10 bbls. Additional Notes:Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing Diacetyl production. Brewing hops all contain the naturally occurring enzyme AMG or amyloglucosidase which breaks down long chain sugars into simple sugars that yeast can ferment. The reason hop creep is a relatively new phenomenon is due to the changing ways in which hops are dried and processed. As brewers started to demand more aromatics from their hops, growers began to lower the kilning temperatures to preserve volatile oils. This led to higher levels of AMG left on the hops as well, where they were previously denatured at the higher kilning temperatures. With more AMG present on the hops, dry hopping now leads to more fermentation activity and higher levels of Diacetyl produced after the primary fermentation is complete. Although the simplest remedy to hop creep is time—waiting for the yeast to naturally clean up the extra Diacetyl—ALDC is a great way to reduce conditioning time and the risk of off-flavors in your finished beer. The recommended shelf life is 12 months from the date the package is opened.

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  All the benefits of Sur Lie aging without the risks Luxurious, soft mouthfeel Perfect for your big body whites Helps reduce browning Produced from yeast cells and considered an SIY (especially inactivated yeast) CellarScience Easy Sur Lie offers all the benefits of doing a sur lie aging without the risk. Sur lie aging, often also referred to by the French term Battonage, is the process where wine is left on the original lees. or yeast, at the end of fermentation. Battonage specifically refers to the process of stirring lees back into solution over a few weeks to add body and richness to the wine. Exactly how it is done depends on the winemaker. Some choose to leave the wine on the gross lees while some choose to remove the wine quickly from the gross less and then stir up a clean version of the remaining yeast that settles out. Either way, there is some risk in this process of extracting some flavors you don't want while also potentially adding unwanted oxygen into the wine. During Sur lie the yeast cells are breaking down, releasing peptides, mannoproteins, and anti-oxidant amino acid proteins, and other yeast cell compounds. These compounds add that luxurious, soft mouthfeel to wine that is so desired. CellarScience Easy Sur Lie adds these compounds into the wine without having to take the risk and time/cost of doing an actual Sur Lie aging and stirring protocol. Easy Sur Lie also has some extra benefits. It helps prevent the formation of mercaptans, reducing potential sulfur compounds that can mask the full potential of your wine. It also functions as an antioxidant. Yeast at the bottom of naturally carbonated beer bottles is long known as an antioxidant that helps keep packaged beer fresher longer. Easy Sur Lie in your wine works in a similar way, supporting SO2 to help ensure freshness and reduce browning reactions. Can be added at the end of fermentation and throughout the aging process. Use:Mix 1.5 g per gal (0.4 g per liter) for best results. Add at the last stages of fermentation or early in aging for the furthest integration and best results.

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CellarScience Glucabuster improves lautering and yield and makes any downstream filtering easier. First the highly concentrated β-glucanase break down the glucan formation that can lead to stuck mashes and slow run off. Then the included Xylanase and Cellulase break down the polysaccharide chains of arabinoxylan and cellulose. Together, all three enzymes help keep todays challenging mashes flowing right. Use:Add 1/4 tsp per 5-gallon batch at mash-in. Glucabuster works in a range of 120-185°F and ideally at a pH range of 4.7-7.0. Additional Notes:Endosperm cell walls are made up of non-starch polysaccharides, of which, in barley, β-glucans account for 75% with arabinoxylan (pentosan) and cellulose accounting for most of the rest. In wheat, the arabinoxylan content is higher. Glucabuster is composed of the cell wall hydrolases β-glucanase, xylanase, and cellulase, which break down the β-14 bonds in these polysaccharides. These enzymes can be equally important to their more famous starch degradation enzymes, α-Amylase and β-Amylase.  Glucanase, xylanase, and cellulase are naturally found in malt but decrease during the kilning stage of malting. Depending on your recipe, adding these enzymes is important to assist with lautering and later with filtering. Refrigeration is recommended, but store at least below 70°F. The recommended shelf life is 12 months from the date the package is opened.

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Prevent volatile acidity in fermentation before it happens Add at first signs of a problematic ferment to help limit the production of volatile acidity Avoid a malolactic fermentation (MLF) in White Wines Use as an insurance policy during barrel aging of Red Wines to reduce the risk of volatile acidity CellarScience Killazyme is a lysozyme that is used to control and inhibit gram-positive lactic acid producing bacteria including Oenoccoccus, Pediococcus, and Lactobacillus.  This is a tool winemakers can use throughout the winemaking process to limit bacteria contamination and the production of volatile acidity. Killazyme does not affect gram-negative Acetic Acid bacteria nor yeast.   Don’t Use Killazyme If You Are Coinoculating Yeast and MLWhen performing a “secondary” malolactic fermentation (MLF) we want lactic acid Bacteria to convert the harsher malic acid into lactic acid. Mostly MLF fermentations are done sequentially with the sugar fermentation being completed first followed by the MLF fermentation second. If you are doing a co-inoculation of yeast and lactic acid bacteria during the primary ferment, do not use Killazyme.   Use Killazyme to Prevent Volatile Acidity in FermentationKillazyme can be added at the start of fermentation to limit lactic acid bacteria before it happens. Under certain situations lactic acid can use sugar or citric acid which it converts into acetic acid and volatile acidity. Killazyme is effectively used at the start of fermentation when you know or suspect a slow to start fermentation. This might be a result of a cold soak or those ferments relying on native yeast. Once your yeast starts to rip, the potential action of lactic acid bacteria is greatly suppressed and the need for Killazyme is reduced. At the back end of fermentation, slow, struggling fermentations caused by various reasons, such as temperature or high sugar, can cause bacteria to consume sugar and citric to produce acetic acid and volatile acidity. Additionally, if lactic acid bacteria fully converts the available malic acid the bacteria can pivot to sugar and citric product volatile acidity. In a problem ferment where the yeast are already struggling, volatile acidity acts as a double whammy suppressing yeast activity even further. If you suspect a problem finish, based on past experience or current conditions, Killazyme is a great tool to add at the start of fermentation Use Killazyme at First Signs of Problem FinishKillazyme can also be added at the first signs of a problematic ferment to help limit the production of volatile acidity. This reactive addition requires a heavier dosage than a preemptive addition as there is most likely volatile acidity already present.   Use Killazyme to Avoid MLF in White WinesWhen fresh, crisp white wines are desired, Killazyme can be added at the start of a white wine fermentation, or at any point in tank or barrel, to block lactic acid activity and prevent MLF. We still always recommend a sterile filtration for commercial whites before bottling to prevent a later MLF in the bottle. .  Killazyme is also great if you are going to be blending whites where one white went through and MLF and the other white did not.    Barrel Storage Protection of RedsAfter MLF is complete and you storing wines in barrel Killazyme is a great insurance policy to reduce the risk of volatile acidity.  Use: To Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon. To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. Stabilizing Wine After MLF is Complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon. When Blending Partial and Complete MLF Wines: Add immediately after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire. For Sluggish or Stuck Yeast Fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. You can make a 10% solution of Killazyme in water (100 grams per liter of water). However, we find the easiest method is to add the desired dry weight of Killazyme in 5x its weight of warm (tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.

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A fun, unique yeast with a UK pedigree that emphasizes fresh malt flavor while producing fruity, citrus and floral flavors. Perfect for Pale Ales and IPA's. Every batch is PCR tested to ensure contamination free yeast.  Dosage:One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate:NECTAR yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 64-72°F (18-22°C). Optimum Fermentation Temp: 64-72°FFlocculation: MediumAlcohol Tolerance: 12% ABVSimilar Strains: N/A Attenuation: 75-80%Gluten-free

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Easily added to mash water to reduce oxidation in finished beer Scavenges oxygen in mash water Reduces Lipoxygenase (Lox) activity in malt which reduces trans-2-nonenal stale/cardboard flavors in beer Reduces hot side aeration Results in beer with fresher flavor and longer shelf life Oxblox 3D is a specially formulated blend of gallotannins, ascorbic acid, and metabisulphite that is added to your strike water right before mash-in. It dissolves easily and is extremely useful to reduce oxidation during the mashing process. Through multiple actions, it reduces dissolved oxygen levels and helps inhibit the lipoxygenase enzyme found in malt that is infamous for causing downstream wet paper / cardboard flavors attributed by the (E)-2-nonenal compound. Oxblox 3D has minimal impact on pH but may lower pH levels by 0.2-0.4 in both the mash and the finished beer. You may not always notice stale flavor compounds in beer when present, especially at low levels. But when removed, the beer can smell and taste fresher. Beer treated with Oxblox also has an enhanced shelf life, staying fresher for longer. Overall, Oxblox 3D is a low cost, easy-to-use addition to help you brew better tasting beer that lasts longer in keg, can, or bottle. Use:Mix 0.2 to 0.4 g per gal (0.05 to 0.1 g per liter) into your strike water directly before dough-in. We recommend starting with a dosage of 0.3 g per gallon of strike water (0.08 g per liter of strike water) and adjust as desired in future batches.

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CellarScience® SilaFine - Beer Fining Agent SilaFine is an easy-to-use, vegan friendly fining agent that quickly creates crystal clear beer by removing yeast and haze-forming particles. SilaFine is a unique, negatively charged silica sol fining agent that binds with and positively charged haze active proteins and polyphenols as well as yeast cells. SilaFine does not target foam active head forming proteins, leaving beer foam in glass unaffected. Use:Add 10ml or 1 tbsp per 5 gallons of finished beer. Gently rouse the beer to fully disperse the clarifier. Most effective on beer that has been chilled below 39°F. If the beer has not cleared after 24 hours, a second dose can be added. SilaFine should be stored cool, but do not freeze. Whirlpool: SilaFine can also be used in the whirlpool at a rate of 0.5-1ml per gallon to achieve a quicker and more compact sedimentation in the kettle.   Additional Notes: SilaFine is based on a special selection of commercial grade amorphous silicon dioxide, also known as silica sol, at a concentration of 30%. Silica sol is known by a few names in brewing including colloidal silica, acidified silicates, silicon dioxide, and silicic acid. Unlike some other silica sols, SilaFine is not treated with aluminum oxide. SilaFine is a pure mineral and complies with Reinheitsgebot German beer purity law. Do not freeze. Store in a cool, dry place away from direct sunlight and heat.   The recommended shelf life is 12 months from the date the package is opened.   Allergen Free GMO Free

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Add to Red Wine Fermentation on the skin Binds with anthocyanins and stabilizes color Improves mouthfeel and body Mix of both ellagic and proanthocyanidin tannins CellarTan F is designed to be added to red wine fermentations where it binds color, improves body and mouthfeel, and softens the overall tannin profile. Used during the early stages of fermentation when anthocyanins are being released from the grape skin in the presence of alcohol and need to be stabilized for long term color retention. CellarTan F is a combination of ellagic tannins and proanthocyanidin tannins. Ellagic tannins are hydrolysable oak tannins that break down in wine. They react with grape skin derived phenolics to form flavono-ellagitannins which are hybrid compounds that play a key role in color stability while also softening the mouthfeel of your wine. Ellagic tannins also have potent antioxidant properties that reduce the need for SO2. Proanthocyanidin tannins, or condensed tannins, also contribute to color stability, taste, and mouthfeel. Through polymerization, anthocyanins cap the end of tannin chains to form stable color throughout the life of your wine. They also increase the body and structure of wine. USEDissolve 0.2 to 2 g per gallon (0.05 to 0.5 g per liter) in juice or water. Add to must at least 30 min after any SO2 addition and mix well. If you are unsure where to start within the suggested range, we recommend a dosage of 1 g per gallon (0.25 per liter) and adjust as desired on future fermentations.

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Lupulin is the small yellow glands inside of a hop cone that contain alpha-acids and essential oils.  Through proprietary processing, Hopsteiner is able to separate the lupulin glands from the bract to provide a higher concentrate pellet containing less vegetal matter and more of the resins that boost flavor and aroma. Lupulin Pellets™ are a great option for your late hop additions and for dry hopping. Centennial Lupulin Pellets™ Aroma Specification: lemon, resinous, vanilla Alpha-acids: 15.5-17.5% Total oils: 2.0-2.5 Note: Repacked in oxygen barrier packaged and nitrogen flushed to preserve freshness.

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Centennial is an American dual-purpose variety with high alpha acids (9.5-11.5%) and excellent aromatic capabilities. It's widely used as a finishing or dry hop as a stand-alone variety or part of a blend. The flavor and aroma notes are predominantly citrusy but with undertones of lemongrass and pine needles often evident. Used in styles such as pale ales, IPAs, stouts, blonde ales, and wheat ales. Similar varieties include Cascade and Chinook.

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Yellow corn flakes are used to produce a beer with mild, less malty flavor and a drier, more crisp beer. They can be used as a cereal adjunct and can be added to the mash without first using a cereal cooker. The pregelatinized flakes will give a higher yield and a more trouble-free brew than conventional flaked corn. You can add them directly to the mash with the malt without having to mill. Use up to 40% as a cereal adjunct in the total grist. 50 pound bags also available.

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Yellow corn flakes are used to produce a beer with mild, less malty flavor and a drier, more crisp beer. They can be used as a cereal adjunct and can be added to the mash without first using a cereal cooker. The pregelatinized flakes will give a higher yield and a more trouble-free brew than conventional flaked corn. You can add them directly to the mash with the malt without having to mill. Use up to 40% as a cereal adjunct in the total grist. 50 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.

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CF10 SPIKE CONICAL UNITANK Spike Brewing has completely re-designed their stainless conical line from the ground up. It took a year in the making and are confident that these are the best conical fermenters on the market! Along with the new TC100 Temp Control System, you'll have everything you need to Elevate Your Brew Day! CF10 Features: 304 stainless steel; 1.2mm (18ga) All sanitary welded ports (no-weldless fittings) All hardware shown here is included! Designed for 5 to 10 gallon batches 14 gallon total capacity 15 psi working pressure (always use a 15 psi pressure relief valve) Use for pressure transfers Use as a brite tank Etched volume markings 17" wide by 35¨ tall Fully polished finish Lid Features: 4" TC modular top port Allows for hop additions, temp control coil, top sight glass, etc Three 1.5" TC ports which allow for:  Blow Off Port – Dedicated port for an airlock or blow off tube Hop Port – Dedicated port for adding hops PRV Port – Dedicated port for your pressure relief valve (PRV) Stainless band clamp for attaching the lid Completely removable lid for easy cleaning Body Features: Huge 2" TC bottom dump with butterfly valves (no more stuck yeast dumps) 1.5" TC racking port with butterfly valve 1.5" TC sample valve (for taking gravity readings) 1.5" TC thermowell with 3" dial thermometer  Limited availability in store.  Drop ships from vendor.

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CF15 SPIKE CONICAL UNITANK Spike Brewing has completely re-designed their stainless conical line from the ground up. It took a year in the making and are confident that these are the best conical fermenters on the market! Along with the new TC100 Temp Control System, you'll have everything you need to Elevate Your Brew Day! CF15 Features: 304 stainless steel; 1.2mm (18ga) All sanitary welded ports (no-weldless fittings) All hardware shown here is included! Designed for 5 gallon to 1/2 bbl batches 18 gallon total capacity 15 psi working pressure (always use a 15 psi pressure relief valve) Use for pressure transfers Use as a brite tank Etched volume markings 17" wide by 39¨ tall Fully polished finish Lid Features: 4" TC modular top port Allows for hop additions, temp control coil, top sight glass, etc Three 1.5" TC ports which allow for:  Blow Off Port – Dedicated port for an airlock or blow off tube Hop Port – Dedicated port for adding hops PRV Port – Dedicated port for your pressure relief valve (PRV) Stainless band clamp for attaching the lid Completely removable lid for easy cleaning Body Features: Huge 2" TC bottom dump with butterfly valves (no more stuck yeast dumps) 1.5" TC racking port with butterfly valve 1.5" TC sample valve (for taking gravity readings) 1.5" TC thermowell with 3" dial thermometer  Limited availability in store.  Drop ships from vendor.

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CF30 SPIKE CONICAL UNITANK Spike Brewing has completely re-designed their stainless conical line from the ground up. It took a year in the making and are confident that these are the best conical fermenters on the market! Along with the new TC100 Temp Control System, you'll have everything you need to Elevate Your Brew Day! CF30 Features: 304 stainless steel; 1.5mm (16ga) All sanitary welded ports (no-weldless fittings) All hardware shown here is included! Designed for 1/2 bbl to 1 bbl batches 40 gallon total capacity 15 psi working pressure (always use a 15 psi pressure relief valve) Use for pressure transfers Use as a brite tank Etched volume markings 24" wide by 46¨ tall Fully polished finish Lid Features: 4" TC modular top port Allows for hop additions, temp control coil, top sight glass, etc Three 1.5" TC ports which allow for:  Blow Off Port – Dedicated port for an airlock or blow off tube Hop Port – Dedicated port for adding hops PRV Port – Dedicated port for your pressure relief valve (PRV) Stainless band clamp for attaching the lid Completely removable lid for easy cleaning Body Features: Huge 2" TC bottom dump with butterfly valves (no more stuck yeast dumps) 1.5" TC racking port with butterfly valve 1.5" TC sample valve (for taking gravity readings) 1.5" TC thermowell with 3" dial thermometer Bracing shelf is included with the CF30  Limited availability in store.  Drop ships from vendor.

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CF5 SPIKE CONICAL UNITANK Spike Brewing has completely re-designed their stainless conical line from the ground up. It took a year in the making and are confident that these are the best conical fermenters on the market! Along with the new TC100 Temp Control System, you'll have everything you need to Elevate Your Brew Day! CF5 Features: 304 stainless steel; 1.2mm (18ga) All sanitary welded ports (no-weldless fittings) All hardware shown here is included! Designed for 2.5 to 6 gallon batches 7 gallon total capacity 15 psi working pressure (always use a 15 psi pressure relief valve) Use for pressure transfers Use as a brite tank Etched volume markings 14" wide by 29¨ tall Fully polished finish Lid Features: 4" TC modular top port Allows for hop additions, temp control coil, top sight glass, etc Three 1.5" TC ports which allow for:  Blow Off Port – Dedicated port for an airlock or blow off tubeHop Port – Dedicated port for adding hopsPRV Port – Dedicated port for your pressure relief valve (PRV) Stainless band clamp for attaching the lid Completely removable lid for easy cleaning Body Features: Huge 2" TC bottom dump with butterfly valves (no more stuck yeast dumps) 1.5" TC racking port with butterfly valve 1.5" TC sample valve (for taking gravity readings) 1.5" TC thermowell with 3" dial thermometer  Limited availability in store.  Drop ships from vendor.

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These tap handles come with a removable, erasable chalkboard surface. Additionally, the back of the tap handle features a chalkboard surface that can be written on as well, which is handy and cool if your tap handle is seen from both sides. The insert is made of a thin sheet of metal and coated with chalkboard paint. The outer portion of the tap handle is made of wood and also painted with chalkboard paint. Includes removable metal chalkboard insert Back of tap handle also serves as chalkboard surface Dimensions: 7.25" H x 2.25" W x 0.75" D

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A dual purpose UK hop with an alpha acid of 6.5-8.5%. The flavor and aroma feature mild to moderately intense spice with elements of evergreen and ripe fruit, useful in British style ales and lagers. Similar varieties include East Kent Goldings, Perle, and Styrian Goldings.

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The Chamomile got its name from a Greek word which means earth apple and many other words that meant apple since the plant often has a distinguishable apple-like scent. There are many names of the Chamomile like wild Chamomile, Hungarian chamomile, pineapple weed and scented mayweed.

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Plastic stoppers for champagne bottle.

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Handy tool for tightening wires.

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Silver metal champagne wires for securing champagne stoppers and corks.

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Replacement check ball for Taprite sanke coupler Specifications: .375 Diameter Nylon

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Check ball retainer for sankey D and S style couplers.

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Ball Retainer, Sankey Coupler (Probe)

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Replacement check valve for Micro Matic party pumps.  For Micro Matic HP-100, 300, 500, 700 & 900 series pumps.

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Non-return check valve with insert.  Commonly used in U and G system couplers.

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Check valve for Perlick couplers.

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When waxing your cheese, a brush is a great tool to have on hand. This pastry brush has pliable, all natural boar hair bristles with a pine wood handle.Hand washing recommended. Measures: 7.5" x 1.5" x .25" / 19cm x 4cm x .6cmDIRECTIONS: Use to wax your finished cheese. When waxing, it is always best to apply two thin coats as opposed to one thick coat. Melt wax according to package directions. Apply first coat, allow to dry and apply a second, thin coat.

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Made from chemical resistant PVC, these gloves will protect your skin from harsh cleaners and sanitizers. Length is 21.5 inches.

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Chinook Pellet Hops AROMA PROFILE: CITRUS, SPICY, PINE  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%Total Oil: 1 - 2.5 mL/100g All hops are nitrogen flushed when packaged to preserve freshness.

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Brass ferrule for jockey box cooling coil. Chrome plated brass with a 1/4" ID bore.  

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Brass ferrule for jockey box cooling coil. Chrome plated brass with a 3/8" ID bore.

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