A WELL BALANCED PALE ALE MALT. BRIGHT AROMA OF MULTIGRAIN CRACKERS AND HAY. MILDLY SWEET FLAVOR OF TOAST WITH HONEY. Gallagher's Best is named after Lynn Gallagher, a longtime barley breeder at UC Davis. Lynn has devoted his professional career to improving the livelihoods of farmers by breeding grain varieties that thrive in their region. For Gallagher's Best, we used one of Lynn's experimental barley varieties that is well suited for dryland farming in the Sacramento Valley. As maltsters and brewers, we love the variety's extra plump kernels and modest protein content. We use the same kilning recipe as our Maiden Voyage malt to create a similarly golden color. Expect a rich aroma of multigrain crackers and hay with a mildly sweet honey flavor. All of Admiral's malts are produced from grain grown sustainably by California family farms. Gallagher's Best is also available CCOF Certified Organic.
IMPARTS A BRIGHT AMBER HUE AND A SPICY, SUBTLE SWEETNESS OF GRAPE NUTS AND ALMOND SUGAR COOKIES. Capay Rye malt is kilned to balance Maillard reaction and spice, creating a unique rye malt with the traditional cinnamon, pepper notes of rye malt, complemented by a sweet, whole grain backbone. It has a richer color than conventional rye malts, higher extract and copious enzymatic power. This rye malt is an ideal addition to the mash tun for a bourbon, rye whiskey, Roggenbier, rye IPA, or any farmhouse ale. All of Admiral's malts are produced from grain grown sustainably by California family farms.
A LIGHT GOLDEN MALT WITH FLORAL AROMAS OF CLOVER AND HAY AND A MILD SCONE-LIKE SWEETNESS. Inspired by classic Continental malts, Feldblume is a versatile malt that can be used as a foundation for a wide variety of beer styles.It’s balanced modification and unique kilning cycle make for a full bodied malt with bright, delicate color. We think it is particularly well suited for lagers, saisons, farmhouse and wild ales, as well as new school pale ales and IPAs. All of Admiral’s malts are produced from grain grown sustainably by California family farms.
CONTRIBUTES A LIGHT ORANGE HUE AND NOTES OF SWEET TEA, BREAKFAST CEREAL, HONEY, AND ALMOND. Pacific Victor is our West Coast take on a traditional Vienna-style malt. Use as a base in rich lagers or alongside our other core malts to add depth and complexity to a wide range of beers. Made with a gentle kilning profile that favors soft and delicate malt sweetness. All of Admiral’s malts are produced from grain grown sustainably by California family farms.
CONTRIBUTES RICH AMBER COLOR WITH FRUITY SWEETNESS AND AROMAS OF CINNAMON, BREAD CRUST, GRAHAM CRACKER, TOAST AND PRETZEL. Midway is a Munich-style malt that balances rich Maillard-derived flavor with enzymatic potential. It may be used as a specialty malt to add color, body and malty aroma to any beer style, or used at up to 80% of the grist in Marzen, Dunkel and darker Bock styles. All of Admiral's malts are produced from grain grown sustainably by California family farms.
IMPARTS A RICH, RUBY BROWN COLOR WITH NOTES OF GRAPE NUTS, TOFFEE AND BROWN SUGAR. Our one-of-a-kind kiln produces caramel malts that undergo a combination of caramelization and complex Maillard reactions. In our Kilnsmith, this produces a deep color as well as a robust aroma and flavor with more fermentable extract and less residual sweetness than Caramel and Crystal malts of comparable color produced in a drum roaster. All of Admiral’s malts are produced from grain grown sustainably by California family farms.
CONTRIBUTES A WARM, AMBER COLOR AND RICH, MALTY SWEETNESS WITH AROMAS OF BREAD CRUST, TOFFEE AND CAKE. Admiral’s Hearth is a Dark Munich-style malt that balances rich Maillard-derived flavor with enzymatic potential. It may be used as a specialty malt to add color, body and malty aroma to any beer style. All of Admiral’s malts are produced from grain grown sustainably by California family farms.
CONTRIBUTES A WARM, AMBER COLOR AND RICH, MALTY SWEETNESS WITH AROMAS OF BREAD CRUST, TOFFEE AND CAKE. Yolo Gold is our ode to the pale golden hills of the Sacramento Valley, where our hard white Patwin wheat is grown. Through restrained modification on the malting floor, this malt retains attributes of raw wheat while adding kilned characteristics similar to our Admiral Pils. Use up to 50% for traditional wheat-forward styles, or in smaller amounts to contribute a pillowy mouthfeel and round body to just about any beer style, from Hefeweizen to hazy IPA. All of Admiral’s malts are produced from grain grown sustainably by California family farms.
PRODUCES A BRIGHT STRAW WORT WITH NOTES OF HONEYSUCKLE, VANILLA AND DRY GRASS. Our take on the classic style, Admiral Pils is made from low protein barley that is lightly kilned to produce a malt with delicate color and clean, vibrant flavor. Admiral Pils is a great choice to deliver freshly kilned malt aroma to old world lagers, saisons and farmhouse ales, and any other lightly-colored styles. All of Admiral's malts are produced from grain grown sustainably by California family farms. Admiral Pils is also available CCOF Certified Organic.
AROMAS OF OATS AND CAKE WITH HINTS OF CHOCOLATE, HAY, PECAN, CLOVER AND HONEYSUCKLE. Clipper Oats are malted and kilned with their husk intact, giving them good lautering properties even when used at relatively high percentages. They add a nice, toasty oat flavor along with the grain’s signature body and mouthfeel. All of Admiral's malts are produced from grain grown sustainably by California family farms.
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...
MID-ATLANTIC WHEAT TYPICAL ANALYSIS PLUMP: 92.0 THRU: 1.0 COLOR: 3.0 MOISTURE: 5.5 EXTRACT FG, DRY BASIS: 85.0 EXTRACT FG/CG, DIFFERENCE: 1.0 PROTEIN: 11.5 SOLUBLE: 5.5 S/T: 48.0 ALPHA AMYLASE: 45.0 DIASTATIC POWER (LINTNER): 140 FAN: 180 BEST SUITED FOR Used in a variety of styles, traditionally Hefeweizens & Witbier Provides good foam & head retention when used at approx. 5% inclusion FLAVOR PROFILE Flour or dough like characteristics with slightly sweet herbal notes More Info
BASE MALT TYPICAL ANALYSIS PLUMP: 90.0 THRU: 1.0 COLOR: 2.0 MOISTURE: 4.5 FRIABILITY (MIN.): 85 EXTRACT FG, DRYBASIS: 81.5 EXTRACT FG/CG, DIFFERENCE: 1.0 PROTEIN: 11.5 SOLUBLE: 4.8 S/T: 42 ALPHA AMYLASE: 55 DIASTATIC POWER(LINTNER): 140 FAN: 180 BEST SUITED FOR Use in all styles of beer. (Approx. 70% – 80% of any standard recipe.) FLAVOR PROFILE Clean, sweet Slightly malty undertones Some raw grain character More Info
MALTED OATS TYPICAL ANALYSIS COLOR: 2.5 MOISTURE: 5.0 EXTRACT FG, DRY BASIS: 65.0 BEST SUITED FOR Juicy or Hazy IPAs and NEIPAs Stouts and Porters Any beer style; To add silkiness, fullness and creamy texture To promote foam development and foam stability NOTE: Malted Oats are less plump than barley and wheat and require attention to milling procedures to ensure a good crush FLAVOR PROFILE Delicate, malty sweetness as compared to raw or rolled oats Husk resembles rice hulls and can aid in filtration High in soluble Beta Glucan for a good source of healthy fiber More Info
LalBrew Diamond™ Lager yeast is a true lager strain originating in Germany. LalBrew Diamond™ Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the LalBrew Diamond™ include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common. LalBrew Diamond Lager is available in 500g and 11g sachets.
LalBrew® Wit yeast is a relatively neutral strain which can be used to produce a wide variety of Wheat beer styles. It provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions. Traditional styles brewed with this yeast include Belgian White, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis and Weizenbock . LalBrew Wit 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.
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...
LalBrew Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a Beta-glucosidase enzyme, LalBrew Köln™ can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have a more fruit-forward ester profile. LalBrew Koln is available in 500g and 11g sachets.
WildBrew Helveticus Pitch™ is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. WildBrew Helveticus Pitch ™ produces an intense and sharp citrus flavor profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process. Besides providing an outstanding performance, WildBrew Helveticus Pitch™ is capable of delivering consistent results for brewers. Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. Wildbrew Helveticus Pitch™ is available in 250g and 10g sachets.