Brewing Ingredients Classified Ads

New Product Ad posted 3 days ago in Other Ingredients by Plum

Very High Brix 33 +/- Aseptic California grown French Plum Puree. This will make some incredible beer and at 33 brix there is plenty of fermentable sugar and you will get plenty of character and body We have an excess amount currently 29,000 pounds for sale in 520 pound drums. Located in California with easy shipping available. We will sell this well below what it is worth. Being aseptic it is stable for long periods in just a cool environment the manufacturer told us it has a 3-5 year shelf stable shelf life. pallet quantities are $500 per 520 pound drum with substantial discounts for larger amounts we are trying to sell this soon  

New Product Ad posted 1 week ago in Hops by Damon Holt

11 lbs of Amarillo for sale. Package has never been opened and been frozen the whole time. Asking $135

Used Product Ad posted 3 weeks ago in Other Ingredients by Drew B

Selling up to 40,000lbs of high quality single strength blackberry puree in 440lb drums. Non-GMO gluten free certified kosher COA and information available upon request.  

New Product Ad posted 3 weeks ago in Hops by André Larouche

Some 2020 hops for sale, all T90 pellet 2020 AU Enigma Hop Products Australia / 50 bags (5kg) 18.4 % alpha acid 18.50$ / lbs 2019 GR Hallertau Blanc Joh. Barth & Sohn / 25 bags (5kg) 8.2% alpha acid  9.50$ / lbs 2019 US Mosaic Joh. Barth & Sohn / 20 bags (5kg) 11.2% alpha acid 19.5$ / lbs  

New Product Ad posted 1 month ago in Brewing Ingredients by Scott Laboratories

HARD SELTZER PRODUCTS AND EXPERTISE FOR THE MODERN BREWER Fermentation, filtration and shelf-stability solutions   New, seltzer-specific yeast    New nutrient applications   Complete filtration solutions   Beverage stabilization with Velcorin®, an alternative to pasteurization and preservatives  Order online and download our free guides to hard seltzer base fermentation and filtration at scottlab.com/seltzer. For over 80 years, Scott Labs' vision has been to provide the best customer experience to the specialty beverage community. Our mission has been to advance the long-term success of the specialty beverage community by providing best-in-class products and services. We believe in education, honesty, and doing the right thing. 

New Product Ad posted 1 month ago in Yeast by Scott Laboratories

HARD SELTZER PRODUCTS AND EXPERTISE  New seltzer-specific yeast for hard seltzer fermentation! VI-A-DRY BOSS™ is a Saccharomyces cerevisiae var. bayanus yeast strain that was selected for hard seltzer and other low nutrient, sugar-based fermentations due to its fast and secure fermentation rate and neutral aromatic profile. Order online and download our free guides to hard seltzer base fermentation at scottlab.com/seltzer.  For over 80 years, Scott Labs' vision has been to provide the best customer experience to the specialty beverage community. Our mission has been to advance the long-term success of the specialty beverage community by providing best-in-class products and services. We believe in education, honesty, and doing the right thing. 

New Product Ad posted 1 month ago in Yeast by Scott Laboratories

HARD SELTZER PRODUCTS AND EXPERTISE  New nutrient applications for hard seltzer fermentation! NUTRI2 is a yeast nutrient supplement for use in hard seltzer sugar ferments. Nutri2 assists in producing fully fermented bases from sugar substrates that are very low in nutrients. Without intervention, these sugar fermentations are slow, unpredictable, and differ significantly from malt-, fruit-, or grape-based fermentations. NUTRI2 provides the optimal combination of 100% natural yeast derived amino acids (organic nitrogen), peptides and micronutrients to achieve the best kinetic and sensory outcomes during alcoholic fermentation. Order online and download our free guides to hard seltzer base fermentation at scottlab.com/seltzer.  For over 80 years, Scott Labs’ vision has been to provide the best customer experience to the specialty beverage community. Our mission has been to advance the long-term success of the specialty beverage community by providing best-in-class products and services. We believe in education, honesty, and doing the right thing. 

New Product Ad posted 1 month ago in Yeast by Scott Laboratories

HARD SELTZER PRODUCTS AND EXPERTISE  Yeast rehydration nutrient; OMRI listed Go-Ferm Protect Evolution™ is the latest generation of yeast rehydration nutrients. This formulation has optimized the bio-availability of vitamins, minerals and sterols, all of which are derived from inactivated yeast. The benefits are clearly seen at the end of alcoholic fermentation. Yeast rehydrated in Go-Ferm Protect Evolution have enhanced viability, vitality and tolerance to stresses such as ethanol, acid, sugar and temperature. These yeast also express more aromatic varietal aromas due to Go-Ferm Protect Evolution's high ergosterol content which enables yeast membrane transport systems better aromatic precursor assimilation. Order online and download our free guides to hard seltzer base fermentation at scottlab.com/seltzer.  For over 80 years, Scott Labs’ vision has been to provide the best customer experience to the specialty beverage community. Our mission has been to advance the long-term success of the specialty beverage community by providing best-in-class products and...

New Product Ad posted 1 month ago in Water by Scott Laboratories

HARD SELTZER PRODUCTS AND EXPERTISE  Filtration equipment and filter media for seltzer production The ScottCart Aqua system is a simple yet effective way to ensure taint, particle, and microbe free water for many applications in the production facility. The kit comes complete with cartridge filters and housings to clarify, purify and polish your water for the highest quality end result. Learn more and download our free guides to hard seltzer base fermentation and filtration at scottlab.com/seltzer.  For over 80 years, at Scott Labs our vision has been to provide the best customer experience to the specialty beverage community. Our mission has been to advance the long-term success of the specialty beverage community by providing best-in-class products and services. We believe in education, honesty, and doing the right thing. 

New Product Ad posted 1 month ago in Other Ingredients by Scott Laboratories

HARD SELTZER PRODUCTS AND EXPERTISE  Beverage stabilization with Velcorin® - an alternative to pasteurization and preservatives. Due to Seltzer’s microbially high-risk pH and alcohol levels, it’s important to complete a final package stabilization step. An increasingly popular method for this is Velcorin® treatment. Velcorin deactivates spoilage microorganisms including yeasts that can cause refermentation, and others that may produce unacceptable sensory attributes. Due to the unique physical properties of Velcorin, a Velcorin doser is required to atomize it into the product at the point of packaging. Learn more and download our free guides to hard seltzer base fermentation and filtration at scottlab.com/seltzer.  For over 80 years, at Scott Labs our vision has been to provide the best customer experience to the specialty beverage community. Our mission has been to advance the long-term success of the specialty beverage community by providing best-in-class products and services. We believe in education, honesty, and doing the right...

New Product Ad posted 1 month ago in Yeast by Lallemand Brewing

LalBrew NovaLager™ is a true bottom fermenting Saccharomyces pastorianus hybrid from a novel lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. It is a robust lager yeast strain with ideal brewing properties, including fast fermentations, high attenuation, and high flocculation. The distinct flavor profile is very clean, slight esters over a wide temperature range. LalBrew NovaLager™ is the result of the research and development work of Renaissance Yeast (Vancouver BC, Canada) in partnership with Lallemand Brewing.  It was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III (Renaissance) lager lineage, different from any other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) to ensure no hydrogen sulfide (H2S) is produced, therefore reducing the maturation time associated with lager beer production. Through expression of a β-glucosidase enzyme,...

New Product Ad posted 1 month ago in Brewing Ingredients by Lallemand Brewing

Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew® Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community. LalBrew® Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. LalBrew Voss is available in 500g and 11g pack sizes.

New Product Ad posted 1 month ago in Brewing Ingredients by Lallemand Brewing

LalBrew® new england is an ale strain selected specifically for its fermentative consistency and its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew® new england will produce tropical and fruity esters, notably stone fruits like peach.   LalBrew New England is available in 500g and 11g sachets.

New Product Ad posted 1 month ago in Brewing Ingredients by Lallemand Brewing

Biotransformation to enhance hop flavor and aroma Biotransformation is a buzzword nowadays in brewing. It is defined as “the chemical modification made by the interaction of two ingredients used in brewing: yeast and hops”. Brewing yeast produce different enzymes during fermentation that can play a role in biotransformation with the release of aromatic compounds. Lallemand Brewing, in addition to the characterization of its yeast portfolio with regards these specific enzymatic activities, just released ABV Aromazyme, an enzyme preparation with a strong β-glucosidase activity.   Developed by AB Vickers R&D department, a subdivision of Lallemand Inc. specialized in brewing process aids, ABV Aromazyme favors hydrolyzation of glycosidic bonds, liberating monoterpene alcohol compounds which will increase the aroma complexity and flavor profile in beer.   The application of ABV Aromazyme during fermentation provides brewers with the opportunity to improve their hop utilization in combination with the usage of specific brewing yeast. All...

New Product Ad posted 1 month ago in Brewing Ingredients by Lallemand Brewing

LalBrew® Nottingham is an English-style ale yeast selected for its high performance, reliability and versatility. Furthermore, this highly adaptable yeast strain allows for tremendous creativity. Let imagination be your guide to experience the wide range of beer styles that can be fermented using Nottingham ale yeast.   LalBrew Nottingham is available in 500g and 11g sachets.

New Product Ad posted 1 month ago in Brewing Ingredients by Lallemand Brewing

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA. WildBrew™ Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.

New Product Ad posted 1 month ago in Brewing Ingredients by Lallemand Brewing

Biotransformation to enhance hop flavor and aroma Biotransformation is a buzzword nowadays in brewing. It is defined as “the chemical modification made by the interaction of two ingredients used in brewing: yeast and hops”. Brewing yeast produce different enzymes during fermentation that can play a role in biotransformation with the release of aromatic compounds. Lallemand Brewing, in addition to the characterization of its yeast portfolio with regards these specific enzymatic activities, just released ABV Aromazyme, an enzyme preparation with a strong β-glucosidase activity.   Developed by AB Vickers R&D department, a subdivision of Lallemand Inc. specialized in brewing process aids, ABV Aromazyme favors hydrolyzation of glycosidic bonds, liberating monoterpene alcohol compounds which will increase the aroma complexity and flavor profile in beer.   The application of ABV Aromazyme during fermentation provides brewers with the opportunity to improve their hop utilization in combination with the usage of specific brewing yeast. All...

New Product Ad posted 1 month ago in Brewing Ingredients by Lallemand Brewing

LalBrew® Verdant IPA has been selected in collaboration with Verdant Brewing Co. for its unique sensory characteristics. It is a pure culture strain of Saccharomyces cerevisiae. It results in an increased mouthfeel, high aromatic intensity of fresh fruit, with very light and softly balanced palate. LalBrew® Verdant IPA is suitable for production of modern IPA styles with tropical fruit qualities from late and dry hop additions.   LalBrew Verdant IPA is available in 500g and 11g sachets.

New Product Ad posted 1 month ago in Brewing Ingredients by Lallemand Brewing

Expanding even further the “We Brew With You™” concept, LalBrew® Verdant IPA yeast is the result of a collaboration between Lallemand Brewing and Verdant Brewing Co, a craft brewery focusing on IPAs and modern hop-forward styles. The ambition of this collaboration was driven by the will of a continuous effort of Verdant Brewing Co. brewers to improve and give consistency to their IPA and for Lallemand Brewing to broaden its expertise in regards to IPA fermentation management. After a long screening process of the brewery’s «house» yeast, Verdant IPA was selected for its performance and unique sensory characteristics when used to create hoppy styles. Verdant Brewing Co. value this strain as being totally unique and suitable for a broad range of IPAs.  Moreover, several breweries around the world have conducted very successful pilot brewing trials with LalBrew® Verdant IPA.  The availability of this yeast in a dry and stable form...