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Beer supply shop

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Stop stalling and start brewing! View our hops, yeast, and fermentables below.

Malts & Grains

 Base and specialty malts and grains sold down to the nearest ounce. 

Malts & Grains
Base Malts

Base Malts are lightly kilned after the malting process and make up the bulk of a beer's fermentable sugars. These malts have high diastatic power and are capable converting themselves and other grains during the mash. These do require mashing and should not be simply steeped.

Product
Lovibond(L)

Crips Gleneagles Floor Malted Maris Otter

3L

Swaen Pale Ale

3L

Briess 2-Row

1.8L

Avangard Pilsen

1.5L

Base Malts
Malted Rye + Wheat

Malted rye and wheat do not have husks and it is recommended to use 1 oz of rice hulls per pound to aid in lautering. These malts provide additional protein which can help with head retention. Some styles demand their use in varying amounts. Rye can lend a dry and spicy finish.

Product
Lovibond (L)

Proximity Rye

4L

Avangard Wheat

2.5L

Briess Red Wheat

2.3L

Malted Rye + Wheat
High Kilned Malts
High Kilned Malts

High Kilned Malts are base malts that have more developed colors and flavors through hotter and/or longer kilning. They can be used in sig Briess Caramel 10Lnificant amounts and in some cases even as a "normal" base malt but will provide a lot more malt character. Honey malt is sweet but can become cloying if used in excess. Aromatic malt is even more rich than Munich style malts. Some of these malts have enzymes to convert themselves (those no higher than ~10L) in the mash but may not convert other grains like a traditional base malt would.

Product
Lovibond (L)

Avangard Vienna

5L

Avangard Light Munich

8L

Avangard Dark Munich

15L

Gambrinus Honey Malt

15L-20L

Dingemans Belgian Aromatic

19L

Weyermann Melanoidin

23L-31L

Crisp Amber

25L-35L

Blackswaen Biscuit

25L

Crisp Brown Malt

60L-70LL

Crystal Malts
Crystal Malts

Crystal malts, also known as caramel or cara malts. These malts are stewed to convert their starches into sugars before final kilning. These grains provide color, flavor, body, and head retention. Dextrin malt (or carapils) provide only body and head retention. It is usually best to use restraint when using crystal malts, less is more. Crystal malts can be steeped to provide complexity to your extract brews or included in the mash.

Product
Lovibond (L)

Dingeman's Special-B

140L~155L

Briess Caramel

120L

Goldswaen Brown Malt

80L

Briess Caramel

60L

Weyermann Caramunich II

46L

Goldswaen Classic Caramel

40L

Avangard Medium Caramel

30L

Goldswaen Red Caramel

20L

Goldswaen Hell Caramel

10L

Briess Carapils Malt

1.3L

Roasted Malt
Roasted Malts

Roasted malts and grain go beyond traditional kilning temperature and time to bring roast character to your beer. Roasted barley isn't a malt at all, it's raw barley that is roasted. These define porters and stouts. Character varies between chocolate, coffee, and even charcoal. Blackprinz, Midnight Wheat, and de-husked Carafa provide color and flavor but are otherwise smoother in nature. Roasted malts, like crystal malts, do not require conversion and can be steeped for extract brews or included in the mash.

Product
Lovibond (L)

Briess Midnight Wheat

550L

Specialty Malts
Specialty Malts

Specialty malts is a category I've reserved for malts that have specific purposes or distinct flavors that should be used more sparingly. Peat smoked malt is sometimes used in Scottish style ales, it's unique but potent! Acidulated malt is sometimes used to create tart flavors but is also used for natural pH drop in the mash for very pale beers (especially pils).

Product
Lovibond (L)

Meussdoerffer Sour/Acid Malt

1.0L-3.0L

Simpsons Peated Malt

1.7L

Briess Cherrywood Smoked Malt

5L

Malt Extracts

Dry malt extracts are great for creating yeast starters, fine tuning gravity, supplementing very high gravity beers, or even priming for bottling.

Dry Malt extract (DME)
Product
Lovibond (L)

Crips Gleneagles Floor Malted Maris Otter

3L

Swaen Pale Ale

3L

Briess 2-Row

1.8L

Avangard Pilsen

1.5L

liquid malt extracts (lme)

Specialty malts is a category I've reserved for malts that have specific purposes or distinct flavors that should be used more sparingly. Peat smoked malt is sometimes used in Scottish style ales, it's unique but potent! Acidulated malt is sometimes used to create tart flavors but is also used for natural pH drop in the mash for very pale beers (especially pils).

Product
Lovibond (L)

Meussdoerffer Sour/Acid Malt

1.0L-3.0L

Simpsons Peated Malt

1.7L

Briess Cherrywood Smoked Malt

5L

hops

 Hops for your resinous, piney, fruity, spicey, and floral flavors and aromas. Add to your desired bitterness.

cryo hops
Name
Alpha

Simcoe, US

23.8%

Mosic, US

24.1%

Ekuanot, US

22.8%

Citra, US

25.2%

Centennial, US

12.8%

Cascade, US

12.8%

Amarillo, US

12.8%

hops
Name
Alpha
Beta

Amarillo, US

8.2%

5.7%

Apollo, US

17.0%

6.75%

Azacca, US

10.3%

-

Calypso, US

14.7%

5.5%

Cascade, US

6.9%

6.2%

Cashmere, US

9.6%

6.1%

Centennial, US

9.0%

3.5%

Challenger, UK

6.7%

-

Chinook, US

11.4%

3.2%

Citra, US

13.2%

3.7%

Cluster, US

8.1%

5.2%

Columbus, US

15.6%

5.1%

Comet, US

9.3%

-

Crystal, US

3.8%

6.6%

Delta, US

6.4%

5.5%

Denali, US

15.4%

-

Ekuanot (HBC366), US

13.6%

4.5%

El Dorado, US

14.9%

-

Enigma, US

19.0%

-

Eureka!, US

18.1%

-

Experimental #7270, US

16.6%

-

Falconer's Flight 7C's, US

10.8%

4.6%

Falconer's Flight, US

10.3%

4.9%

Fuggle, UK

5.2%

-

Galaxy, AU

5.2%

-

Galena, US

11.4%

-

Glacier, US

5.7%

-

Golding, East Kent, UK

6.3%

-

Golding, Styrian

1.4%

-

Golding, US

5.2%

2.3%

Green Bullett, NZ

12.5%

6.8%

Hallertau Blanc, German

8.8%

-

Hallertau, German

2.7%

3.8%

Hersbrucker, German

2.0%

6.3%

Horizon, US

10.1%

5.9%

Hull Melon, German

6.3%

-

Idaho 7, US

14.1%

-

Jarrylo, US

14.2%

-

Kazbek, Czech

4.1%

-

Kohatu, NZ

6.4%

-

Lemondrop, US

5.2%

-

Liberty, US

5.8%

-

Loral, US

10.2%

-

Magnum, German

14.2%

7.5%

Magnum, US

12.6%

6.0%

Mandarina Bavaria, German

7.6%

-

Medusa, US

3.0%

-

Mosaic, US

11.7%

3.3%

Motueka, NZ

6.7%

-

Mt. Hood, US

5.4%

5.8%

Nelson Sauvin, NZ

11.4%

8.1%

Northdown, UK

9.4%

4.9%

Northern Brewer, German

9.2%

5.5%

Northern Brewer, US

7.8%

4.5%

Nugget, US

13.3%

4.5%

Pacific Gem, NZ

14.2%

-

Pacific Jade, NZ

13.1%

7.5%

Pacifica, NZ

5.1%

-

Palisade, US

7.8%

7.3%

Perle, German

9.7%

-

Perle, US

8.5%

4.0%

Phoenix, UK

10.2%

-

Pilgrim, UK

10.8%

-

Polaris, German

18.1%

-

Rakau, NZ

11.2%

-

Saaz, Czech

3.8%

-

Saphir, German

5.6%

-

Simcoe, US

12.3%

3.7%

Sorachi Ace, US

12.6%

5.4%

Southern Cross, NZ

12.4%

-

Sovereign, UK

5.3%

-

Spalt, German

4.5%

-

Sterling, US

8.0%

4.7%

Strisselspalt, French

2.3%

8.8%

Summer, AU

6.1%

-

Summit, US

17.3%

5.4%

Target, UK

9.5%

-

Tettnang, German

2.4%

5.0%

Topaz, AU

16.5%

16.5%

Tradition, German

6.8%

-

Vic Secret, AU

21.8%

-

WGV, UK

4.6%

-

Wai-iti, NZ

2.5%

-

Waimea, NZ

17.8%

-

Warrior, US

15.7%

4.5%

Willamette, US

5.3%

3.7%

Zythos, US

10.9%

5.2%

Yeast

All liquid yeast cultures are ordered on a weekly basis to ensure in-date.

ale

Safale S-04
Safele US-05
Safbrew S-33
Safbrew T-58
Safbrew WB-06
Lallemand Abbaye
Lallemand Belle Saison
Lallemand Bry-97
Lallemand CBC-1
Lallemand London ESB
Lallemand Munich Wheat
Lallemand Nottingham
Lallemand Windsor

lager

Lallemand Diamond Lager
Saflager S-189
Saflager S-23
Saflager W-34/70

specialty

48 Hour Turbo Yeast
Red Star Distillers yeast

cider

Safcider

wine

Lalvin 71B-1122
Lalvin Bourgovin RC 212
Lalvin EC-1118
Lalvin ICV D47
Lalvin K1-V1116
Lalvin QA23
Red Star Cotes de Blanc
Red Star Premier Blanc
Red Star Premier Classique (Montrachet)
Red Star Premier Rouge
Red Star Premier Cuvee
Red Star Cotes de Blanc

liquid yeast

All liquid yeast cultures are ordered on a weekly basis to ensure in-date.

White Labs Ale

WLP001 California Ale
WLP002 English Ale
WLP004 Irish Ale
WLP005 British Ale
WLP007 Dry English Ale
WLP008 East Coast Ale
WLP013 London Ale
WLP023 Burton Ale
WLP028 Edinburgh Ale
WLP029 German Ale/Kolsch
WLP036 Dusseldorf Ale
WLP041 Pacific Ale
WLP051 California V Ale
WLP060 American Ale Yeast Blend
WLP066 London Fog Ale
WLP067 Coastal Haze Ale Blend
WLP080 Cream Ale Blend
WLP090 San Diego Super Ale
WLP095 Burlington Ale
WLP099 Super High Gravity
WLP300 Hefeweizen Ale
WLP320 American Hefeweizen Ale
WLP351 Bavarian Weizen Ale
WLP380 Hefeweizen IV Ale
WLP400 Belgian Wit Ale
WLP500 Monastary Ale
WLP510 Bastogne Belgian Ale
WLP530 Abbey Ale
WLP545 Belgian Strong Ale
WLP550 Belgian Ale
WLP565 Belgian Saison
WLP566 Belgian Saison II
WLP568 Belgian Saison Blend
WLP570 Belgian Golden Ale
WLP575 Belgian Ale Blend
WLP590 French Saison
WLP644 Saccharomyces Bruxellensis Trois

White Labs Bacteria/Brett

WLP645 Brettanomyces Claussenii
WLP648 Brettanomyces Brux Trois Vrai
WLP650 Brettanomyces Bruxellensis
WLP653 Brettanomyces Lambicus
WLP655 Belgian Sour Mix
WLP670 American Farmhouse Blend
WLP677 Lactobacillus Delbruekii Bacteria

White Labs Lager

WLP800 Pilsner Lager
WLP802 Czech Budejovice Lager
WLP810 San Francisco Lager
WLP820 Oktoberfest Lager
WLP830 German Lager
WLP833 German Bock Lager
WLP838 Southern German Lager
WLP840 American Lager
WLP862 Cry Havoc Lager

White Labs Wine

WLP720 Sweet Mead/Wine

White Labs Cider

WLP775 English Cider

White Labs Special Order

** Contact us to order **
WLP600 Kombucha Scoby
WLP630 Berliner Weisse Blend
WLP672 Lactobacillus Brevis Bacteria
WLP715 Champagne
WLP790 Malolactic Bacteria
WLP925 High Pressure Lager
WLP940 Mexican Lager

Omega Yeast

OYL-061 Voss Kveik
OYL-200 Tropical IPA

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Yeast Nutrients

Yeast nutrients primarily provide yeast cells with amino acids needed for them to propagate and perform a healthy fermentation. Highly recommended in yeast starters.

If used in beer they are generally not needed unless a large amount of adjuncts and/or sugar is used, malts provide a great mix of nutrients all on their own. Nutrients go a long way in fermentations of cider, mead, and wine as they typically lack the necessary components that an all-malt beer has and often stress the yeast with higher alcohol levels.

Anti-Foam

Anti-foam agents are underused tools in the brewer's arsenal. Just as the description implies these additives minimize foam formation in the kettle and fermenter. They are very useful in yeast starters!

One advantage to using these products is an increase in head retention of the finished beer!

  • Anti-Foam Agent, 0.17 OZ **Being Discontinued**

  • Liquit Anti-Foam, 0.35 OZ

  • Defoamer 105, 2 OZ

  • Kerry Fermcap S, 0.5 OZ

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