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Sugar, spice, and everything nice.



Adjuncts are typically used to improve head retention, alter the body (lighter or heavier), and/or soften the palate of your beer.

Rice hulls are recommended to use with huskless and/or glucan-rich malts such as rye or wheat in the mash. They do not alter color or flavor and only help improve lautering. Use at least 1 oz. of rice hulls per lb of huskless grain in the mash.

Maize and rice add fermentable sugars without much else. These can raise finished alcohol levels without extra body and color, leading to "crisp" beers. Maize and rice do not provide nutrients for yeast health and when used in large quantities you may wish to supplement with yeast nutrient.

Barley, wheat, oats, and rye add proteins that help with head retention and body. Some Belgian styles demand large quantities. Excessive use can lead to haze (sometimes desirable). Unmalted grain like this is also excellent for use in sour ales!

Rice Hulls (Lautering Aids)

- Torrified Wheat
- Soft Red Wheat Flakes
- Flaked Barley
- Flaked Oats
- Flaked Maize
- Flaked Rice
- Flaked Rye

Packaged by the pound. Keep these in mind if you're designing your next brew. Rice hulls are included in this list but are a lautering aid. Starting at $1.89/lb.

When using adjuncts be sure to use sufficient base malt to convert the starches. These do not contain their own enzymes. All of our adjuncts are already heat processed (flaked or torrified) and do not require cooking before mashing.



Amylase Enzymes (1oz)

Amylase enzymes are naturally in a mash and they convert starches into sugars such as maltose. When using a lot of adjuncts the mash can be supplemented. If the temperature is accidentally brought too high in the mash this enzyme can be re-added once cooled down to proper temps. In rare cases it is used to over-attenuate a beer.

Pectic Enzymes (1oz)

Pectic enzyme is useful any time fruit or fruit juice has been subjected to heat. Heat can set the pectins causing a haze that is nearly impossible to eliminate. Be sure to treat with pectic enzyme before fermentation for best results.


fining Agents

Fining agents help to bring crystal clarity to your beer, wine, or cider. Fining agents remove polyphenols, proteins, and/or yeast. Care should be taken not to over-fine your brew as it can strip it of color, flavor, and reduce head stability in beer. Always follow recommended dosage. Clarity Ferm can produce a very low gluten beer for those sensitive to gluten proteins.

- Bentonite, 4oz
- Irish Moss, 1oz
- Irish Moss, 1 lb
- Isinglass, Liquid, 1.5oz
- Super-Kleer K.C.
- Whirlfloc Tablets, 10 count
- White Labs Clarity Ferm


Additives & Stabilizers

Campden Tablets (KMS/SMS)

Campden tablets suppress yeast activity and can be used instead of heat pasteurizing your wine must or cider. Campden is also very useful in removing chloramines from city water supplies, highly recommended if using tap water in your brews.

Glycerin (4floz) / Super-Smoother

Glycerin and Super-Smoother can smooth out a wine's flavor profile and make it ready to drink quicker. If you have some sharp flavor notes it can be helpful.

Potassium Sorbate, 1oz

Potassium sorbate suppresses bacteria and is useful in stabilizing your wine from further fermentation activity.

Wine Tannin, 1oz

Wine tannin adds that rich tannin feel to red wines.

sugar and honey

We carry pre-measured priming sugar (dextrose, 5 oz.) for those who bottle. If you'd like other bottling alternatives we also carry priming tabs and carbonation drops.

Dextrose is also in stock in larger quantities. This is best used for additional sugar content in ciders and fruit wines. It may also be used to increase alcohol without adding body or color in beer. Always be sure minimum malt levels are met before considering sugar additions. Malt provides nitrogen necessary for yeast health and excessive "simple" sugar levels can actually inhibit fermentation of maltose and other higher molecular weight carbohydrates in your wort.

Unfermentable sugars like lactose and maltodextrin add body but little to no flavor, common in some styles like milk stout.

This list wouldn't be complete without Belgian candy sugar which is necessary in some styles such as the tripel.

Common table sugar (sucrose) is sometimes used by brewers and wine makers to elevate alcohol levels. This does come with potential flavor risks. While more economical than dextrose I've found a prevalence for hot alcohols and cidery flavors and do not recommend its use.

Sugar + Honey
Pre-Measured Priming Sugar / Dextrose

Pre-measured priming sugar (dextrose) is a convenient way to carbonate the typical 5 gallon batch in bottles. Ensure that priming sugar is thoroughly mixed before bottling or you may find inconsistent carbonation levels across the batch.

Carb Tabs / Carbonation Drops

Carb tabs and drops are dosed into each individual bottle prior to filling and capping.

Dark and Light Belgian Candi Sugar

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Lactose / Maltodextrin

Lactose and maltodextrin are generally unfermentable and will remain in the finished beer. Dessert stouts are the most common style that make use of these products.

"Must Bee Honey" Wildflower Honey

Honey is of course the base of honey-wine also known as mead. It can also be a unique addition to beer. Unlike typical sugars you can gain the nuances of honey if it's treated gently in your brewing process!

We proudly carry Must Bee Mead honey from Summerville, SC. Please support this local company when making your meads or supplementing your brews.

Herbs + Spices

Herbs, Spices, dry fruit + Flavorings

Some of these flavors are hallmarks of a style, such as coriander and orange peel in a Belgian Wit. Maybe you're looking to augment your big bold imperial stout with some genuine vanilla beans or cacao nibs? How about brewing something ancient using heather tips instead of hops?

Paradise Seeds

Paradise seeds (or grains of paradise) add a spicy character, most often used in Belgian ales but we've even added them to rye IPA!

Vanilla Beans / Organic Cacao (Cocoa) Nibs

Vanilla beans and cacao nibs are a favorite in stouts and porters. Try roasting the cacao nibs to bring out even more chocolate flavor.

Star Anise

Star anise tastes like black licorice, another unique addition to dark beers.

Heather Tips

Heather tips have been used in lieu of hops to provide bitterness for "ancient" style beer such as Fraoch.

Rose Hips

Rose hips add color and a unique floral character to wines and beer. I've even used them in sour ales.

Sweet and Bitter Orange Peel / Coriander Seeds

Orange peel and coriander add citrus flavor. Often used in Belgian style beers and a must for some styles such as Belgian Wit.

Dried Elderberries

Dry elderberries add tannins and color to wine. I've used them in mead as well.

Indian Sarsaparilla

Refreshing sarsaparilla is made from a root beer type base to which has been added several of many roots & herbs.

Dried Fruit

Brewer's Best Flavorings

Liquid flavorings come in 4 floz bottles. It is not recommended to dose an entire bottle as many of these flavors are potent! Wait until fermentation is complete and add small amounts until the desired aroma and flavor is attained. Can even be added right before bottling. As always, other flavors are available upon request.


Black Curran









You may wish to purchase light toasted oak and toast it yourself. Moisture and heat can bring about many different flavors and aromas. All that's required is a spritz of water, aluminum foil (with holes poked), and an oven. In the case of bourbon barrel beers you may wish to char the oak after toasting with a torch, be sure to keep a spritzing bottle around!


Wood is a necessary ingredient for many wines, especially reds and my favorite Chardonnays. It's also very useful in creating barrel aged beers such as bourbon barrel stouts and sour ales such as the Flemish red. Availabe in 3 oz, 4 oz, and 1 lb. packages. Infusion spirals in both French and American oak also available!

Liquid Essence

Liquid essence is quick and easy to dose.

  • Sinatin 17

  • Spruce


Chips add flavor quicker whereas cubes provide more rounded flavor but require longer residence times.

  • American Light

  • French Medium

  • American Heavy


Spirals take at least six weeks to fully extract flavor.

  • American Light

  • American Medium

  • American Heavy

  • French Light

  • French Medium

  • French Heavy


Spirals take at least six weeks to fully extract flavor.

  • Hungarian Medium

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