distillation equipment and ingredients.

Still Spirits Distiller's glucoamylase enzyme
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For use in mashing of starch-based substrates, such as raw grains and potato, for fermentation of alcohol to make distilled spirits. Can also be used for maximising yield when mashing malted grains using natural, diastatic enzyme activity.

Cinnamon stiks

Kinamon means fragrant, sweet-smelling. The term refers to an exotic spice with its characteristic red-brown color.

White pepper berries - 20g

Aromatic herbs are used to brew Belgian Bière Blanche, Grand Cru, Tripples, Christmas Beers and distilation. They are usually added in the last 15 minutes of boil. In ancient times herbs were used to extend beer's storage time.

Licorice root - 200g

It adds a pleasant taste to Porters, Stouts and dark beers. It also improves head retention. Licorice combines well with juniper berries.

Juniper berries - 100g

Many people associate the berries as the main flavoring in gin. Juniper berries have been used in Porter and Stout, Doppelbock for centuries. Their flavor is combined excellently with the rye beer, and blends well with the citrus notes of ginger and orange peel, coriander and liquorice as well. Crush the berries with a mortar and pestle before use.

Cardamom Seeds - 50g

Cardamom has an intense flavor and strong aroma, it tastes slightly spicy and fruity. Perfect for flavoring. It goes with coriander, bitter orange peel, sweet orange peel. Used in very special Belgian beers, but it can be used in other styles of beer such as Porter, Stout and Red Ale.
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