We have 5 wrapped pallets of brown 750ml bottles (7 layers of 203 per pallet). Asking for $0.50 per bottle / $710.50 per pallet. Buyer schedules and pays for freight. Minimum purchase of 1 pallet. Please contact me with any questions not clarified by the pictures. Cheers!
Bent Water in Lynn, MA has a surplus of 15 pallets of blank Ardagh 12oz cans in storage that we’re looking to offload at cost ($0.12 each + freight).
176# of Nelson for sale at our contract price. Shipping from Crosby, in Oregon. Full volume purchasers only, please. Let me know if you have any questions.
We have 26 full pallets, and 2 partial pallets, of printed Ball 12 ounce cans from an out-of-business brewery. There is print on the top shoulder of the cans, so a brewery that uses heat shrink sleeves might be able to use these. We use sticker labels, so we can't/don't want to. 22 pallets: Blueberry-Lemon Ale $500 each (plus one partial with 19 rows, $400) 4 pallets: Blueberry Jam $500 each (plus one partial with 17 rows, $375) See pictures for details. Buyers wanting larger volumes will receive priority. Message with questions and include how many pallets you are interested in. Buyer pays shipping, we can help arrange carrier and pickup. Full truck load fits 25 pallets.
We purchased 20 sleeves of the Superend Can End by accident. We are not able to return to the manufacturer and would like to find a home for these. Still in original packaging and in perfect condition. $20 for each sleeve/ buyer pays for shipping.
16oz cans printed for retired products manufactured by Ardagh that would be perfect to shrink sleeve for your own beer. We can help connect with a group that can sleeve this quantity if needed. We have 24 pallets ready to go, 149,000 cans in total. Would like $.10/can for single pallets, would be willing to discount heavily for multiples and would love to offload this in one go. Buyer covers shipping, we can help arrange. email me at: email@example.com for questions, pictures, or anything else.
For sale is 8 pallets of unused, ready to fill 16oz cans. The cans have sleeves on them (hence the price) - BUT if you're applying sleeves on your cans already then you can just use them as is and put your sleeves over the existing sleeves. Please reply w any questions!
We have plenty of 16oz blank cans from Ball. 18 cents per can if you take a full pallet of 6,224 cans, plus $300 deposit per pallet (we are required to return sheets and pallet). 19 cents per can for partial pallets, plus prorated deposit. FOB Carrollton, TX Any questions? Email firstname.lastname@example.org
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.
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.
LalBrew® Munich Classic is a Bavarian wheat beer strain selected from the Doemens Culture Collection. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. Munich Classic is available in 500g and 11g sachets.
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.
A new enzymA new enzyme formulation to enhance hop flavor and aroma in beer: AB Vickers Aromazyme™e formulation to enhance hop flavor and aroma in beer: AB Vickers Aromazyme™Hot
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...
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.
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.
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...
AB Vickers YeastLife O™ is the result of intensive Research & Development work on fermentation process, with attention to the yeast nutritional aspect of sugar-based fermented beverages including hard seltzer, cider, mead and high gravity beer. On top of solving nutritional requirements to avoid sluggish and stuck fermentation, YeastLife O™ has been formulated to avoid off flavor and improve mouthfeel. With a 100 % organic nitrogen source and exclusively bio-available vitamins &minerals, YeastLife O™ is suitable for use in organic alcoholic beverages. (dependent on regional regulations) AB Vickers YeastLife O™ is a pure blend of yeast autolysates (specific inactive Saccharomyces cerevisiae) with specific characteristics in amino acids composition, bio-available vitamins and minerals, and fractions rich in mannoproteins. It is available in 2 kg sachets with a recommended pitch rate of 30g/hl to 250 g/hl, depending on application.
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.
LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from University of California Davis (USA) ensures that the strain will not produce sulfurous off-flavors, therefore enhancing the saison yeast aroma characteristics.