Product Brochure 2019 - Brewers Select

Product Brochure 2019

www.brewersselect.co.uk | [email protected]/BrewersSelect /brewersselect @BrewersSelect

Dan Unwin MBrew General Manager of Brewers Select

Welcome to our 2019 annual brochure! Brewers Select recently turned 5 years old and we celebrated delivering quality ingredients with great service to all our customers over this period. In September 2012, The Guardian reported that there were c1,000 breweries operating in the UK. This figure is now expected to top over 2,000 - phenomenal growth.

I started my first craft brewing experience in Boston, Massachusetts, USA in 1989 at a time when major global brewers utterly dominated beer. Twenty nine years later, demand for diversity, choice, flavour and locality have driven the growth in the sector on both sides of ‘the pond’. Lines between craft and mainstream have become more blurred. The craft sector is now regularly packaging in keg, bottle and can and regularly exporting in one trip kegs.

Although pubs continue to close (at a slower rate than five years ago), craft customers are constantly generating new routes to market through their innovation.

Examples are brewer owned tap rooms, pub acquisitions, festivals and street food & beer events. These are all helping to drive growth and improved consumer experiences across the craft brewing and distilling category.

We have seen the demand for beer diversity directly affect the demand for new high-quality brewing ingredients and processes. Over the last year at Brewers Select we have added more hops, malts, fruits, yeast, adjuncts and equipment to our portfolio of brands. We now provide delivery tracking and day one for day two delivery to the majority of UK postcodes. Our customer experience survey has improved significantly over the past year - so we know we are heading in the right direction from your direct feedback.

We have invested in a new website with ease of navigation, web chat and ‘more stuff’ on offer. We also supply more in-depth brewing and materials advice from our customer services team and knowledge experts. There is more to come as we constantly strive to grow and respond to your needs.

We thank you for your custom and confidence in Brewers Select. We also thank you for your crafted products - creating your innovation from our ingredients.

This brochure provides you with a guide to our product and services on offer. It is by no means comprehensive - our website will provide regular up to date product listings, knowledge, pricing and special offers between our annual brochure releases.

Intr

oduc

tion

www.brewersselect.co.uk | [email protected] | 01733 889100 /BrewersSelect /brewersselect @BrewersSelect

2 32

“...craft customers are constantly generating new routes to market through

their innovation.”

Mal

ts

Medium protein barley is chosen for its slightly higher enzyme levels and low colour malts are produced to specific customer specifications.

Pale ale malts are made from low protein spring and winter varieties to produce malts of character and flavour.

Max. Moisture (%) 4.0Extract dm (min) 305Colour Range IOB 4.0-6.0Spring barley


Max. Moisture (%) 4.0Extract dm (min) 305Colour Range IOB 3.0-4.0



Max. Moisture (%) 4.0Extract dm (min) 308Colour Range IOB 2.0-3.0Winter barley

Max. Moisture (%) 4.0Extract dm (min) 308Colour Range IOB 4.0-6.0Winter barley

Pale ale malts are made from low protein spring and winter varieties to produce malts of character and flavour.

Premium Pilsen malt is used for brewing premium lagers and, although mainly intended for all malt beers, there is sufficient diastatic power to convert a limited amount of adjunct.

Premium Pilsen malt is used for brewing premium lagers and, although mainly intended for all malt beers, there is sufficient diastatic power to convert a limited amount of adjunct.

Scottish Ale Malt is a nod to Bairds malting heritage and deep roots within Scotland. Sown, grown and malted in Scotland for provenance.

Golden Promise is a variety that is deeply engrained in Scottish roots. It is marked by its sweet richness and fullness in flavour, perfect for IPAs, Scotch and English Ales.

Pale

Ale

Craft

Pal

e A

le

Low

Col

our

Pale

Ale

Scot

tish

A

le

Gol

den

Prom

ise

Lage

r

Craft

Lag

er

BASE MALTS

Di

d You Know?We have sold enough

malt to make over 400 Million

pints of beer!

/BrewersSelect /brewersselect @BrewersSelectwww.brewersselect.co.uk | [email protected] | 01733 889100

5

Mal

ts4

Crystal malts have been used in the brewing of Lager beers but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant.

Vienna malt is a well-modified lager malt, resulting from full steeping and germination. The elevated colour is achieved by kilning at slightly higher temperatures than is usual for lager malts.

Dextrin malt can be used to improve foam formation and stability whilst adding body, mouthfeel and palate fullness. Also known as chit malt.


This malt is often used to produce Bitter and Mild Ales and sweet Stouts in the UK, as well as the traditional London Porters that have come back into favour recently. Amber malt tends to impart light, biscuity, dry flavour and dark reddish to brown hues.

Two-row spring malting barley with vigorous and even germination, is selected for the production of our Distilling malt. The barley nitrogen will not normally exceed 1.65% (10.3% protein).


Crys

tal

Med

ium

Dar

k

Vien

na

Chocolate malt is used in the production of Porters and sweet Stouts. It has a rich chocolate and coffee flavour and aroma with a light astringency. A great deal of care is needed in the use of this material due to its intense colour and flavour.

Caramalts are used to give colour and flavour to pale Lager beers but should be used with care to avoid making the beer too dark or giving it too cloying a flavour.

Cara

Dar

k

Black Malt, sometimes loosely described as Roasted Malt, is used in the production of very dark beers. The flavour, as might be expected, is a more intense version of Chocolate malt and, because of its colour and flavour, needs to be used with care.


Crys

tal L

ight

Crys

tal

Med

ium

Am

ber

Dis

tilli

ng

Brown malt, having a slightly higher colour than Amber Malt imparts a dry, mild coffee flavour and a darker amber hue. These flavours are quite intense and caution in the use of these malts is required.

Brow

n

Dex

trin

Blac

kCaramalts are used to give colour and flavour to pale Lager beers but should be used with care to avoid making the beer too dark or giving it too cloying a flavour.

Cara

Lig

ht

Caramalts are used to give colour and flavour to pale Lager beers but should be used with care to avoid making the beer too dark or giving it too cloying a flavour.

Cara

Med

ium

Choc

olat

e

Mal

ts

Mal

ts

Maris Otter® imparts sweet and flavourful characteristics to Best Ale type beers and forms the majority of the grist for typical UK Pale Ale style beers.

Maris Otter® imparts sweet and flavourful characteristics to Best Ale type beers and forms the majority of the grist for typical UK Pale Ale style beers. *75% Maris Otter blended with 25% Standard Pale Ale.

Munich malt is a lager malt which is kilned in such a way that modification continues during kilning and very high finishing temperatures are used to produce the characteristic colour and malty flavours.

Nea

t Mar

is

Ott

er®

(100

%)

Mar

is O

tter

® Pa

le A

le*

75/2

5 Bl

end

Mun

ich

SPECIALITY MALTS

Crys

tal D

ark




Max. Moisture (%) 7.0Extract dm (min) 275Colour Range IOB 10-30


Colour Range IOB 1100-1400 Max. Moisture (%) 4.5Extract dm (min) 275Colour Range IOB 100-120

Colour Range IOB 800- 1000











6 7

This product consists of flakes of torrefied rice. Ideal for USA light beers and lagers.

High quality 2 row spring barley is malted to produce a classic high extract and enzyme rich lager malt with a fresh and malty taste but with low DMS potential. This malt provides a malty and honeyed flavour in classic lagers.

Our highest quality medium colour crystal malt from the best known English brewing barley.

1823

Lon

don

Lage

r

1823

Mar

is

Ott

er C

ryst

al

Lage

r

Specially selected low protein Maris Otter is malted to produce a characterful and flavoursome malt. The principal ingredient in premium cask and UK style ales. This malt provides a sweet, bready and rich flavour to the beer that only Maris Otter can.

1823

Mar

is

Ott

er F

ines

t A

le

Torr

efied

Fl

aked

Ric

e

This product consists of torrefied flaked oat groats. Ideal for East Coast IPAs and Oatmeal Stouts.

Flak

ed O

ats

Torrefied Flaked Maize consists of maize grists that have been torrefied at high temperatures, resulting in gelatinisation of the starchy endosperm, and then flaked. Lightens the wort and can add a unique corn flake-like sweetness to beers.

Torr

efied

Fl

aked

Mai

ze

Lactose is an off-white solid sugar or syrup that adds no colour to beers. It is also unfermentable by most brewing yeasts and is added by traditionalists trying to emulate milk stouts.

Lact

ose

Maltodextrin can enhance body and mouthfeel without changing the flavour of the beer. It does not contribute any specific sweetness and is not fermented by yeast.

Mal

tode

xtri

n

Torrefied wheat is merely wheat that has been ‘popped’ in order to gelatinise and expose the internal starch mass. Used for head retention it requires the presence of malt enzymes for starch conversion to take place.

Torr

efied

W

heat

Torrefied wheat is merely wheat that has been ‘popped’ in order to gelatinise and expose the internal starch mass, then rolled. Used for head retention, it requires the presence of malt enzymes for starch conversion to take place. Provides more toasty flavours than Torrefied Wheat.

Torr

efied

Fl

aked

Whe

at

Flaked barley is unmalted, pearled, and dried barley that has been rolled into flat flakes. It imparts a rich, grainy flavour to beer and is used in many stouts, particularly Irish stouts, enhancing head formation and foam stability.

Torr

efied

Fl

aked

Bar

ley

Filtration aid suitable for high adjunct/gluten free beers using non-gluten husked ingredients.

Ric

e H

ulls

Adj

unct

s an

d B

rew

ing

Suga

rs

Mal

ts

Roasted Barley is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours.

Peated malt is produced from conventional two-row spring pot still malt which has peat reek introduced during the kilning stage.

Roa

st B

arle

y

Peat

ed

Imparts chocolate, roasted, toasty, sharp, cocoa flavours and some bitterness. Deep brown, mahogany and rich dark colours.

Low

Col

our

Choc

olat

e

Our one-stop shop and expansive

product range has a global appeal and we regularly take

orders from France, Italy, Australasia, USA, Japan,

South America and Korea.

Colour Range IOB 450-550 Colour Range IOB 1100-1400 Max. Moisture (%) 5.0Extract dm (min) 308Colour Range IOB 3.0-4.0

Max. Moisture (%) 8Extract dm (min) 354Colour Range EBC 1.3-1.5

Max. Moisture (%) 8.5Extract dm (min) 305 l/kg

Max. Moisture (%) 10-12


Max. Moisture (%) 4.5Extract dm (min) 285Colour Range OEBC/OSRM 130-150






8 9

BEST Caramel® Munich II has an L value of 42-49, giving it a slightly more intensive colour than BEST Caramel® Munich I. As well as its darker colour it also has a stronger flavour reminiscent of almonds and bread crust.

For palest beers with slim character produced by the Pilsner art of brewing. We attach particular importance to good modification and high extract yield when processing this selected barley.

BEST Black Malt is roasted more intensively than BEST Chocolate and is ideal for very dark beers and Stouts that are characterised by a pleasant roasted note. The product is not dehusked as the fluid bed roasting method produces up to 50% less pyrazines, which are responsible for the intense bitterness other non-dehusked roasted malts add to the beer.Colour IOB 1624-1771

For pale to gold-coloured and continental style wheat beers with a refreshing and mild taste.

BEST Smoked is prepared over beech wood from the Franconian Jura Mountains and gives the beer a characteristic flavour reminiscent of smoked ham and bonfires. The malt is ideally suited to making both beer and whisky.

BEST Chit Malt is used occasionally or consistently in the mashing process, making it unique among special malts. This barely dissolved barley malt is characterised by a very high level of high-molecular protein compared to a Pilsen malt, making it more suitable for compensating strongly dissolved malts and improving the foam.Colour IOB 3.5-5

BEST Red X® is a malt that has become synonymous with red-tinted beers. As it can be used at 100% of the grain bill, there is no need to add any other malt.

Red

X M

alt®

BEST Caramel® Pils is the palest of all BEST Caramel® malts. It is therefore especially suited to giving the beer more mouth feel without intensifying its colour. BEST Caramel® Pils produces a sweet flavour in the beer that is reminiscent of honey.

BEST Caramel® Aromatic gives beer an increasingly strong, malty and “caramely” flavour, as well as a correspondingly darker colour. Its sensory profile ranges from honey with a light cream toffee note to a dark, strong caramel with hints of almond and nut.Colour IOB 61-89

Cara

mel

A

rom

atic

M

alt

Blac

k M

alt

BEST Melanoidin has even more aroma and flavour enhancing Maillard products than BEST Melanoidin Light, thanks to the more intensive malting process. As a result, this malt is an excellent basis for all especially strong, dry and full-bodied, dark red to chestnut-coloured beers.

Smok

ed M

alt

BEST Black Malt eXtra is the darkest malt in the BEST Black Malt series. The intensive roasting process produces colours and flavour components that give the beer a black to deep black colour and nuances of black coffee or strong espresso.

Blac

k M

alt

eXtr

a

Chit

Mal

t

BEST Special X® is a dark caramel malt that has been roasted only for a short time. As a result, it develops a very intensive, exceptional flavour profile.

Spec

ial X

M

alt®

BEST Rye Malt lends the beer an incomparable structure, a velvety soft mouth feel and a unique complexity. The flavour is strongly reminiscent of breadcrumbs.

BEST Acidulated Malt is used to lower the pH in the mash when the water used for brewing is suboptimal. This leads to an increase in enzyme activity and thus a higher yield and improved flavour stability. It also produces a lighter colour in the wort and balances the flavour of the beer.

BEST Caramel® Hell reinforces the typical “caramely” malt aroma of the beer, giving it a mouth feel that is reminiscent of vanilla and cream toffee. The colour of the beer ranges from golden hues to amber, depending on the amount used in the grain bill.

Cara

mel

H

ell M

alt

Whe

at M

alt

Cara

mel

M

unic

h II

M

alt

Pils

ner

Mal

t

Mel

anoi

din

Mal

t

BEST Spelt Malt is used to make typical, strongly top-fermented spelt beers. Spelt beer is considered extremely digestible and conducive to good health.

Spel

t Mal

tR

ye M

alt

Aci

dula

ted

Mal

t

Cara

mel

Pil

s M

alt

Mal

ts

Mal

ts

Colour IOB 5-12 Colour IOB 90-118 Colour IOB 41-47 Colour IOB 7-15

Colour IOB 1919-2067 Colour IOB 30-59 Colour IOB 5-12 Colour IOB 443-591 Colour IOB 5-9

Max. Moisture (%) 5.5Extract LDK (0.7mm) LDK dm 316


Colour IOB 30-59 Colour IOB 30-59


10 11

Canada Malting Superior Oat Malt is well modified for excellent milling performance, low Beta-Glucan and quick Lauters High Haze for intentionally cloudy beers. The perfect malt for North-East IPA or Belgian Wit.

Good for 10 - 20% inclusion in mash. Lends a grating, slightly spicy, nutty flavour profile. Higher in protein and beta-glucans, so rice hulls are recommended to avoid stuck mashes.

Imparts a rich, grainy flavour to beer and is used in many stouts, particularly Irish stouts, enhancing head formation and foam stability.

Caramel Steam malt is created via an innovative process that develops crystal characteristics and a rich, nutty flavour. Caramel Steam can be used as a direct substitution to crystal malts for those desiring crystal-like flavours, but wanting a softer sensory impact.

Gambrinus Honey Malt has intense malt sweetness and has been patterned after German Bruhmalt. It is well suited for use in brown ale and strong ale, among others.

Oat

Mal

t

Briess Midnight Wheat functions as a 1:1 replacement to debittered black malt, but with smoother flavour. Excellent in Black IPAs, Schwarzbiers, other dark ales and lagers.

Cana

da M

alti

ng

Supe

rior

Oat

M

allt

Cana

da M

alti

ng

Rye

Mal

t

Gre

at W

este

rn

Cara

mel

Ste

am

Mal

t

Gam

brin

us

Hon

ey M

alt

Brie

ss M

idni

ght

Whe

at M

alt

Mal

ts

Limited Speciality

Malts

Supporting our brewers to

thrive and grow is one of our great

pleasures.

Supplier Gambrinus Malting Supplier Great Western Malting Supplier Briess


Supplier Canada Malting Supplier Canada Malting


12 13H

ops

13

Hop

s

Hop

s

Cascade is the most popular variety in craft brewing and is known for having a unique floral, spicy and citrus character with balanced bittering potential. Aroma: Medium intense floral, citrus and grapefruit tones.

A high alpha hop with balanced bitterness and an acceptable aroma profile; a versatile replacement for both high alpha and dual-purpose varieties. Aroma: pleasant, resinous hop aroma with hints of citrus and herbal flavours.

Challenger is a granddaughter of Northern Brewer and niece of Northdown. It is a versatile variety with wide application in both early and late kettle additions. Aroma: cedar, green tea and sweet fruit.

A relatively high alpha acids along with extremely high levels of myrcene for citrus and grapefruit flavours. As a result, it is an excellent dual-purpose variety. Aroma: grapefruit, orange, lemon, melon, apricot and peach.

These hop pellets are an excellent complement to many IPA and Pale Ale-oriented hop varieties. Aroma: black pepper, liquorice, curry and subtle citrus.

Brewer’s Gold has a high resin content and gives a well-balanced bitterness which is ideally complemented by late hop additions in lager beers. Aroma: blackcurrant, fruity, and spicy.

Centennial is an aroma-type cultivar that has found favour as one of the most popular varieties in craft brewing. It is often referred to as a super-Cascade. Aroma: lemon and floral.

Bred by Select Botanicals Group, Ahtanum® Brand YCR 1 is an aroma-type cultivar used for its aromatic properties and moderate bittering. Aroma: citrus grapefruit and geranium.

East Kent Golding is the quintessential English variety. It has been used in kettle and dry hopping. Aroma: smooth and delicate with floral, lavender, spice, honey, earth, lemon, orange, grapefruit and thyme overtones.

A major hop variety since the mid-1940s, commonly used in darker beers. Aroma: Strong and zesty blackcurrant characteristics.

This variety bursts out of the spring soil in vibrant yellow and gradually matures to a deep green colour by fall harvest. Aroma: melon, berry, orange peel, lime, papaya, pine and fresh peppers.

Cascade UK has intense citrus, lychee and floral characteristics Aroma: Lychees, floral, grapefruit.

Casc

ade

US

Adm

iral

Chinook has found favour as a dual-purpose hop in the craft brewing community as a result of its spice and pine aroma characteristics. Aroma: grapefruit, spice, and pine.

Closely resembling Strisselspalt, but with higher oil and alpha content, Aramis is the first variety from the Comptoir Agricole breeding program. Aroma: spicy, herbal and subtle citrus.

Colu

mbu

s

Brew

ers

Gol

d

Citra® Brand HBC 394 features fairly high alpha acids and total oil contents with a low percentage of co-humulone. Aroma: grapefruit, melon, lime, gooseberry, passion fruit and lychee.

Developed at Wye College by Professor Salmon. Often used in traditional cask conditioned beers due to its distinct characteristics. Aroma: strong spice, blackcurrant, loganberry and lemon.

East

Ken

t G

oldi

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Bulli

on

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Casc

ade

UK

Cluster is an excellent dual-purpose hop and is often used in the reproduction of historical beer styles. Aroma: floral, earthy and sweet fruit.

An excellent bittering variety but showcases pleasant fruit and sweet floral aroma characteristics too. Aroma: orange, vanilla and floral.

Cent

enni

al

Aht

anum

Chal

leng

er

Am

aril

lo®

Citr

a®

Bram

ling

Cros

s

Clus

ter

Brav

o

Chin

ook

Ara

mis

Alpha acids (%) 7.9-8.3%Total oils (ml/100g) 1.2-1.6Beta acids (%) 3.8-4.5

Alpha acids (%) 5-7%Total oils (ml/100g) 0.7-1Beta acids (%) 2.3-3.2

Alpha acids (%) 8.1-8.2%Total oils (ml/100g) 2.3-3.5Beta acids (%) 3.5-5.5

Alpha acids (%) 11-15%Total oils (ml/100g) 1-2.5Beta acids (%) 3-4

Alpha acids (%) 11-15%Total oils (ml/100g) 1.5-33Beta acids (%) 3-4.5

Alpha acids (%) 6-9%Total oils (ml/100g) 0.5-1Beta acids (%) 4-6

Alpha acids (%) 14-16%Total oils (ml/100g) 1-1.7Beta acids (%) 4-6%

Alpha acids (%) 3.5-6.5%Total oils (ml/100g) 0.5-1.7Beta acids (%) 4-6

Alpha acids (%) 7-11%Total oils (ml/100g) 1-2.3Beta acids (%) 5.5-8

Alpha acids (%) 5.5-9%Total oils (ml/100g) 0.8-2.5Beta acids (%) 6-7.5

Alpha acids (%) 7-12%Total oils (ml/100g) 1-3Beta acids (%) 3.5-5.5

Alpha acids (%) 6.5-8.5Total oils (ml/100g) 1-1.7Beta acids (%) 4-4.5

Alpha acids (%) 4.5-6.5Total oils (ml/100g) 0.8-1.8Beta acids (%) 2.5-3.5

Alpha acids (%) 8.1-8.2%Total oils (ml/100g) 1-2Beta acids (%) 44.1-4.6

Alpha acids (%) 5-9% Alpha acids (%) 14.5-17.5%Total oils (ml/100g) 2.5-4.5Beta acids (%) 4.5-6

Alpha acids (%) 4.5-6.5%Total oils (ml/100g) 0.4-08Beta acids (%) 1.9-2.8

Alpha acids (%) 13-15.5%Total oils (ml/100g) 2.5-4Beta acids (%) 4-5


14 15

Brewing purpose Aroma

Alpha acids (%) 9-10.5%

Total oils (ml/100g) 1.7-1.7

Beta acids (%) 4.7-5.1

Developed by Hopunion LLC in 2011, Falconer’s Flight hop pellets are an exclusive proprietary hop blend created to honour and support the legacy of Northwest brewing legend, Glen Hay Falconer. Proceeds from each Falconer’s Flight purchase is contributed to the Glen Hay Falconer Foundation. These hop pellets are an excellent complement to many IPA and Pale Ale-oriented hop varieties.

Aroma - strong fruit and citrus characteristics with layers of spicy and earthy overtones.

These hop pellets are an excellent complement to many IPA and Pale Ale-oriented hop varieties. Aroma: distinct tropical, floral, lemon and grapefruit characteristics.

Galena is a high alpha variety with increasingly popular aroma characteristics Aroma: sweet fruits, pear, pineapple, blackcurrant, grapefruit, lime, gooseberry and spicy wood.

Bred at the Hop Research Center in Hüll, Germany, Herkules imparts robust, hoppy flavours. Aroma: robust hoppy with some citrus and melon.

Helga™ demonstrates a forgiving and refined character in a variety of beer styles and hop applications. Aroma: pleasant, noble characteristics.

The most revered and famous English hop, known for its full-bodied flavour in traditional ales. Aroma: delicate and pleasant mint, grass and floral tones.

Hersbrucker is now widely grown throughout the Hallertau and Spalt regions. It displays a delicate aroma profile that is often compared to other noble varieties. Aroma: hay, tobacco and orange.

Falconers 7CsSPOTLIGHT ON...

Falc

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Gal

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Hel

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Her

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Provides aromas of Lavender and Magnolia.

With floral and herbal characteristics, this hop can be used for both bittering and aroma.

Mar

ynka

A high alpha cultivar and is often used as the base bittering variety. Subtle spice and fruit characteristics have been noted by some brewers. Aroma: a bittering hop with no distinct aroma characteristics.

A super-alpha variety with mild, herbal aromas. It is tolerant to downy mildew and powdery mildew, and has good pickability of medium size cones. Aroma: resin, floral, toffee and pear.

Mil

lenn

ium

Described as a “super noble hop” with its wonderful floral and herbal notes.

Lora

l

Mag

num

Bred at the Hop Research Center in Hüll in 1980 and released in 1993, Magnum is a daughter of Galena. It is a high alpha variety with some spice and fruit characteristics. Aroma: apple and pepper.

Mag

num

(G

erm

an)

Lubl

iner

Hop

s

Hop

s

“It’s essential for a small brewery like Bullfinch to have access to the freshest quality hops as and when we need them so the range, quality and availability of hops from Brewers Select is incredibly reassuring.”

Bullfinch Brewery

Alpha acids (%) 13-15%Total oils (ml/100g) 1.3-2.1Beta acids (%) 7.5-8.5

Alpha acids (%) 5.4 - 7.3%Total oils (ml/100g) 0.6 - 1Beta acids (%) 5 - 7%

Alpha acids (%) 11 - 16%Total oils (ml/100g) 1.6 - 2.6Beta acids (%) 5 - 7

Alpha acids (%) 8-10% Alpha acids (%) 15. 5 - 18.5Total oils (ml/100g) 1.5 - 3Beta acids (%) 5 - 6.5

Alpha acids (%) 9.5-12%Total oils (ml/100g) 1.6-4.6Beta acids (%) 4-5

Alpha acids (%) 3-5.6%Total oils (ml/100g) 0.7-1.4Beta acids (%) 2-3

Alpha acids (%) 11.3 - 12.2%Total oils (ml/100g) 1.8 - 2.9Beta acids (%) 4.9 - 5.3

Alpha acids (%) 3.5-4.5% Alpha acids (%) 12 - 15.5Total oils (ml/100g) 2 - 3Beta acids (%) 5.5 - 8

Alpha acids (%) 12 - 17 %Total oils (ml/100g) 1.6 - 2.4Beta acids (%) 4 - 5.5

Alpha acids (%) 1.5 - 4Total oils (ml/100g) 0.5 - 1Beta acids (%) 2.5 - 6


16 17

Hop

s

Hop

s

Perle is a highly acceptable aroma variety with high yields and good tolerance to most diseases. Aroma: herbal and spicy with delicate floral, fruit and mint tones.

Mosaic® contains high alpha content and features a unique and complex aroma profile that translates favourably into a variety of beer styles Aroma: blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum.

Developed at the Hüll Research Centre, Opal exhibits excellent aroma characteristics combined with a respectable alpha acid level. Aroma: spice, pepper, citrus and an even dispersal of fruity, floral and herbal.

Mt. Hood is a triploid aroma type cultivar with similarities to German Hallertau and German Hersbrucker Aroma: Rherbal, pungent and spicy.

Pacific Gem is a good all-purpose hop that delivers quality bitterness along with flavour and aromas. Aroma: spicy black pepper and berry fruit aroma characteristics; some brewers have noted delicate blackberry, floral or oak tones.

Palisade® Brand YCR 4 is known for its high yield and unique aroma profile. Aroma: apricot, grass and clean floral characteristics.

Perl

e

Mos

aic®

An excellent dual-purpose hop that works well on its own, or in conjunction with an aroma variety. Aroma: pleasant spice, cedar and pine characteristics with hints of floral and berry flavours.

Bred at the Hop Research Center in Hüll and released in 1993, Select is often referred to as “Spalter Select.” It was bred to be like the Spalt, Tettnang, and Saaz groups. Aroma: spicy and grass.

Sele

ct

Opa

l

Northern Brewer contains slightly higher alpha acids and high myrcene oil content resulting in herbal, wood and peppery aroma characteristics; it is suitable for any stage of the brewing process. Aroma: evergreen, wood and mint.

Paci

fic

Gem

Ideally suited to traditional German lager styles but is finding wider application through the international market’s insatiable thirst for Pale Ale. Aroma: a signature citrus “orange zest” marmalade; classic Hallertau characteristics with some floral notes.

Paci

fica

Palis

ade®

Polaris was commercialized as a new, German variety in response to growing demand from the craft beer industry for distinct flavour profiles. Aroma: mint, pineapple and menthol.

Pola

ris

Mt.

Hoo

d

One of Australia’s most known and utilized hop varieties. Predominantly used for early kettle additions. Aroma: pronounced and pleasant with cedar, oak and herbal tones.

Prid

e of

R

ingw

ood

Newport is a descendant of the classic bittering variety, Magnum. It offers high alpha acid, co-humulone and myrcene content, offering more distinct aroma characteristics than its parent. Aroma: earth, citrus, wine and balsamic.

New

port

Santiam is a triploid selection from Tettnang, Hallertau Mittelfrüh and a cultivar derived from Cascade. It is an American aroma variety with noble hop characteristics. Aroma: black pepper, floral and spice.

Sant

iam

Nor

ther

n Br

ewer

Nugget can be used as a bittering hop. Aroma: mild, pleasant, herbal aromas.

Nug

get

The classic “noble” aroma hop with long and strong traditions, associated with the renowned pilsner lager. Aroma: mild with pleasant earthy, herby and floral overtones.

Saaz

Nor

thdo

wn

This classic German aroma hop is often associated with Bavarian-style lager beers and distinguished by an intense, pleasantly-harmonic bitterness. Aroma: mild, yet spicy, with floral and citrus tones.

Mit

tlef

ruh

Simcoe® is known for its brewing versatility and unique aroma characteristics. It contains high alpha and low-cohumlone which has found favour for dual purpose applications. Aroma: passion fruit, pine, berry and earth characteristics.

Sim

coe®

Alpha acids (%) 10 - 12.5Total oils (ml/100g) 1.6 - 2.5Beta acids (%) 5.5 - 6.5

Alpha acids (%) 7.5 - 9.5Total oils (ml/100g) 1.5 - 2.5Beta acids (%) 5 - 5.5

Alpha acids (%) 7 - 10Total oils (ml/100g) 1 - 2Beta acids (%) 3.5 - 5.5

Alpha acids (%) 18 - 23%Total oils (ml/100g) 4 - 5Beta acids (%) 4.5 - 6

Alpha acids (%) 8.6 - 10.5%Total oils (ml/100g) 1.6 - 1.8Beta acids (%) 4.4 - 7


Alpha acids (%) 3 - 5.5%Total oils (ml/100g) 0.7 - 1.3Beta acids (%) 3 - 5

Alpha acids (%) 10.5 - 14%Total oils (ml/100g) 0.8 - 3Beta acids (%) 3 - 4.5

Alpha acids (%) 4 - 6.5%Total oils (ml/100g) 0.8 - 2Beta acids (%) 4.4 - 7.2

Alpha acids (%) 5 - 6%Total oils (ml/100g) 0.9 - 1.1Beta acids (%) 5.9 - 6.1

Alpha acids (%) 6.5 - 10%Total oils (ml/100g) 0.8 - 2Beta acids (%) 5.5 - 8


Alpha acids (%) 13.5 - 16Total oils (ml/100g) 1 - 3Beta acids (%) 4.4 - 5.5



Alpha acids (%) 6 - 8.5%Total oils (ml/100g) 1 - 2.2Beta acids (%) 7 - 8

Alpha acids (%) 3 - 6.5%Total oils (ml/100g) 0.6 - 0.9Beta acids (%) 2.4 - 5

Alpha acids (%) 11 - 15%Total oils (ml/100g) 0.8 - 3.2Beta acids (%) 3 - 4.5


18 19

Hop

s

Hop

s

A big hop for big beers, it can be used across a wide array of styles in a variety of brewhouse and dry hopping applications. Aroma: lots of pine and citrus characters; intense tangelo.

Wai

mea

Developed in Japan in 1984 for Sapporo Breweries, Ltd., Sorachi Ace is a cross between Brewer’s Gold, Saaz and Beikei No. 2 male. Aroma: lemon, lime and dill.

Sora

chi A

ce

A flexible hop. Aroma: fresh green sage, spicy and peppery, and hints of citrus marmalade.

Targ

et

A landrace variety originating from the Tettnang region on Lake Constance in Germany, Tettnang (or Tettnanger) is from the Saaz group. Aroma: spicy, pepper and black tea.

Tett

nang

Vanguard is typically utilized in traditional German-style beers as a noble type variety. Aroma: woody.

Vang

uard

Sterling is an aroma variety with noble hop characteristics. It shows moderate tolerance to powdery mildew and has good pickability of compact cones. Aroma: noble and spicy.

Ster

ling

Whitbread Golding (WGV) is not a true Golding. It displays many similar characteristics but has more robust and slightly sweet, hoppy flavours. Aroma: fresh earthy, botanical, floral and sweet fruit flavours.

Whi

tbre

ad

Gol

ding

s

Strisselpalt is from the Alsace area of France, near Strasbourg. It is globally accepted as a good aroma hop with similar characteristics to Hersbrucker. Aroma: spicy, citrusy, floral, fruity and herbal.

Stri

ssle

spal

t

Celeia is known for its noble characteristics. It has widespread usage in lager and ale-style beers.Aroma: noble characteristics.

Styr

ian

Cele

ia

Summit™ is mainly used as a bittering hop, but does have earthy aromatic characteristics and subtle hints of citrus. Aroma: pepper, incense, anise, orange, pink grapefruit and tangerine.

Sum

mit

Willamette is a triploid seedling of English Fuggle. For years, it was the most widely grown aroma variety in the US. Aroma: floral, incense, and elderberry.

Wil

lam

ette

A world-renowned couplet with moderate bitterness. Aroma: intense and pleasant with floral and pine overtones.

Styr

ian

Bob

ek

Smaragd is a fine aroma variety with high bitter value. This variety shows high yields and good production characteristics. Aroma: floral, spicy and mild fruity.

Smar

agd

“We have been a customer of Brewers Select since 2015, sourcing our hops and malt and gladly continue to do so. We value their personal and flexible approach to our brewery’s ever-changing requirements, consistent quality and extensive knowledge of products they supply.”

Urban Island Brewing Co

Di

d You Know?We have sold enough hops to fill 2 Olympic

Swimming Pools

Alpha acids (%) 1.8 - 2.5%Total oils (ml/100g) 0.6 - 0.8Beta acids (%) 4 - 4.7

Alpha acids (%) 3.5 - 7%Total oils (ml/100g) 0.7 - 4Beta acids (%) 4 - 6.1

Alpha acids (%) 3 - 6%Total oils (ml/100g) 0.6 - 3.6Beta acids (%) 2 - 3.3


Alpha acids (%) 3-5.6%Total oils (ml/100g) 0.4 - 0.8Beta acids (%) 3.5 - 5.5

Alpha acids (%) 11.5 - 14.5%Total oils (ml/100g) 1.5 - 3Beta acids (%) 6 - 7.5

Alpha acids (%) 5.5 - 8.5Total oils (ml/100g) 1 - 2Beta acids (%) 4.5 - 6

Alpha acids (%) 4.5 - 6.5%Total oils (ml/100g) 0.5 - 1Beta acids (%) 5.5 - 7

Alpha acids (%) 16 - 19%Total oils (ml/100g) 2 - 2.2Beta acids (%) 7 - 9


Alpha acids (%) 15 - 17%Total oils (ml/100g) 1.5 - 3Beta acids (%) 5 - 6.5

Alpha acids (%) 9.5 - 12.5%Total oils (ml/100g) 1.2 - 1.4Beta acids (%) 4.3 - 5.7



20 21


22 23

TM

Now available from

LupuLn2 CascadeLupuLn2 Citra

LupuLn2 Ekuanot™

LupuLn2 LoralLupuLn2 Mosaic

LupuLn2 Simcoe®

Cryo Hops utilizes industry-leading, cryogenic hop-processing technology to produce an innovative hop product: Whole hop cones are separated into

concentrated lupulin and bract at extremely low temperatures in a nitrogen-rich atmosphere, preserving each component of the hop and

avoiding opportunities for oxidation.

LupuLN2 is the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavour and aroma,

enabling brewers to dose large quantities of hops without introducing astringent flavours or vegetative material.

22 23

Yeas

t

Yeas

t

Abbaye is an Ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales.

New England is a ready-to-use dried strain of Saccharomyces cerevisiae which was selected for its specific ability to produce the fruity aromas and flavours desired in American East Coast Style Ales. As with all of our products, LalBrewTM New England can deliver these specific desired qualities with unmatched consistency and unparalleled purity.Supplier Lallemand

Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavour. Beers created with Windsor are usually described as full-bodied, fruity English ales.

Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to 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.

London ESB is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the delicacies of the malt and hop aromas shine through.

CBC-1 has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beer efficiently due to its high resistance to alcohol pressure; the flavour is neutral therefore conserving the original character of the beer.

AY4 is particular yeast strain applied for the top fermentation of beers. It has an excellent fermentation capacity and ferments very quickly. The final aroma is very clean. Fermoale AY4 has good sedimentation properties at the end of fermentation. The final attenuation degree is very high and the reduction of diacetyl is very high.

Bry-97 is an American West Coast Style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to deliver high quality ales. Bry-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American style beers.

It is a particular yeast strain applied for the top fermentation of beers. It has its origin from England. It has an excellent fermentation capacity and ferments very quickly. The final aroma is quite neutral only slightly estery. Fermoale AY3 has a very high sedimentation capacity at the end of fermentation.

Fermoale AY2 has been specifically bred for high fermentation and production of ale beers, tripple, quadrupple, and other specialty beers. Fermoale AY2 is originated from United Kingdom and is used in numerous breweries and microbreweries.

Belle Saison is a Belgian style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison lets brewers create Saison Styles easily and with all the expected characteristics noted for this classic style.

Abb

aye

Bel

gium

St

yle

Yeas

t - M

27

WildBrew™ Sour 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™ Sour Pitch produces a clean and balanced citrus flavour profile typical of both traditional and modern sour beer styles.

Nottingham is an English style ale yeast selected for its high-performance ability and versatility. Furthermore, this highly adaptable yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum.

Mun

ich

Clas

sic

- M

20

Servomyces can be used to increase zinc levels during all malt wort fermentations but also when using wort containing adjuncts where nutrition may particularly be lacking.

Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers.

AY4

Bry

97 Y

east

-

M44

AY3

AY2

Bel

le S

aiso

n Ye

ast -

M27

Munich Wheat Beer Yeast originated in Bavaria, Germany and is a neutral strain which can be used to produce a wide variety of wheat-based beer styles.

Lond

on E

SB

Yeas

t

CBC

Cask

& B

ottl

e Co

ndit

ioni

ng

Yeas

t

New

Eng

land

Ye

ast

Win

dsor

Ale

Ye

ast -

M79

Serv

omyc

es

Dia

mon

d La

ger

Yeas

t -

M84

Mun

ich

Ale

-

M20

Wild

brew

So

urpi

tch

Not

ting

ham

A

le Y

east

-

M07

Supplier Lallemand Supplier Lallemand Supplier Lallemand Supplier LallemandSupplier Lallemand

Supplier Lallemand Supplier Lallemand Supplier Lallemand

Supplier Lallemand Supplier Lallemand Supplier Lallemand Supplier AEB Supplier AEB Supplier AEB


24 25

Flav

ours

Flav

ours

This warm, sweet and slightly bitter spice comes from the bark of a Southern Asian tree and is used to add flavour to high-gravity, winter and seasonal beers.

Elderflower is surrounded by a profusion of folk lore and stories relating to the use of the wood, berries and flowers.

Lemon peel and its zest contains a compound called citral that gives aromatic notes of rose, lavender and pine. Used in moderation it can give an unidentifiable lift to a beer or lend a definite lemon quality.

Herbalists believed that burdock was a useful diuretic and blood purifying agent and burdock root was used as a bittering agent in beer before the widespread adoption of hops for this purpose.

Star anise is shaped like an eight-pointed star and contains seeds with an aniseed flavour, which comes from the spice’s essential oil, anethole.

The skin of sweet and bitter oranges provides a citrus, zesty flavour. Orange peel can be used to add citrus flavours and aroma to your beer. It is a noted ingredient in Belgian Witbier and many other refreshing summer beers.

Ginger is a well-known spice obtained as a root from a tall tropical plant and has a pungent sweet aroma and intense, hot flavour. Ginger can offset malt’s sweetness and were sometimes used in place of hops.

Coriander is the seed of the cilantro plant, and is round and beige in appearance. The seeds have a sweet, spicy flavour and a strong aroma and it is key ingredient of classic Belgian Witbier.

Cinn

amon

-

Crus

hed

Lemon grass is a tall, aromatic, tender perennial grass with many stems which is native to India and tropical Asia; it grows to a height of 1.5- 2 metres.

The skin of sweet and bitter oranges provides a citrus, zesty flavour.

Orange peel can be used to add citrus flavours and aroma to your beer. It is a noted ingredient in Belgian Witbier and many other refreshing summer beers.

Burd

ock

Roo

t

Juniper berries are round and purple in appearance and have a sweet flavour reminiscent of pine. They are used in flavouring gin and can be added to beer to provide similar aroma and flavour.

Gin

ger

Roo

t -

Cut

Cori

ande

r Se

edCut liquorice root has a sweet and slightly salty flavour and is reminiscent of aniseed and fennel in taste. Porters and stouts are good base styles for experimentation with this spice.

Star

Ani

se -

Cr

ushe

d

Ora

nge

Peel

-

Coar

se C

ut

Elde

rflow

er

Lem

on P

eel -

Co

arse

Cut

Juni

per

Ber

ries

Liqu

oric

e R

oot -

Cut

Lem

on G

rass

“Brewers Select customer service has been excellent, proving capable of adapting to our individual needs by providing both the range of malts and the flexibility that growing craft brewers require.”

Fourpure Brewing Co

Ora

nge

Peel

Po

wde

r

Supplier Just Ingredients Supplier Just Ingredients Supplier Just Ingredients Supplier Just Ingredients

Supplier Just Ingredients Supplier Just Ingredients Supplier Just Ingredients Supplier Just Ingredients Supplier Just Ingredients

Supplier Just Ingredients Supplier Just Ingredients Supplier Just Ingredients


26 27

Blac

kber

ry

Blac

kcur

rant

Cran

berr

y

Man

go

Peac

h

Ras

pber

ry

Red

curr

ant

Sour

Che

rry

Pur

ees

Blackberry fruit puree without seeds.

Blackcurrant puree without seeds.

Cranberry Puree. Mango puree alphonso.

Peach puree with added ascorbic acid.

Raspberry puree without seeds.

Redcurrant Fruit Puree. Sour Cherry Fruit Puree.


28 29

Pur

ees

28

Clea

ning

equ

ipm

ent

and

wat

er t

reat

men

ts

Fin

ings

and

En

zym

esFinings SizesSpecial Auxiliary Finings 25L

Ready for Use Liquid Isinglass Finings 25L

Concentrated Liquid Isinglass Finings 25L

Compact Tablets 2KG & 25KG

Compact Granules 2KG & 20KG

Craftsol 1KG

Equipment Pack Size38mm Cane Porous Spile 50 & 1000

58mm Hardwood Spile 50 & 1000

Plastic Shives Coloured Membrane A band 250

Plastic Shives Clear Membrane B band 250

Plastic Shives Clear with Membrane 2 piece C band 250

Plastic Shives Clear with Membrane 2 piece D band 250

Linear Low Density Keystones. Polyethylene Plastic No 2 Clear 1000

Straight Clip Corks 50

Thermo Plastic No.2 Kl cold fill 1000

Thermo Plastic No.2 K2 cold & hot fill 1000

Plastic Shives Coloured with Membrane 250

Equipment Pack SizeHypoquest - Chlorine/Caustic Detergent 25L

Percid 5 - Peracetic Acid 5% 25L

Causgleam Plus (Liquid Caustic Soda) 25L

Nitracid 25L

Hypo 15 25L

Neutradent (Cask Washer) 25L

Calcium Sulphate Powder (Gypsum) 25KG

Calcium Chloride Flakes 25KG

NWB Liquor Treatment 20KG

Caustic Perle (Caustic Soda) 25KG

Aquakleer Water Treatment 25L

Anti Foam Water Treatment 25L

Enzymes SizesGlucuamylase 400 (Ideal for Brut IPAs) 1KG


30 31

Woo

den

cas

ks

ND

L ca

sks

and

kegs

Growlers 1L & 2L

Pin Cask 4.5 Gallons

Firkin Cask 9 Gallons

Kilderkin Cask 18 Gallons

Sixth-Barrel Keg 20L

Quarter-Barrel Keg 30L

Half-Barrel Keg 50L

Whiskey LitresQuarter 120-125

Barrel 195-200

Hogshead 250

Butt 500

Bourbon LitresJack Daniels 195-200

Jim Beam 195-201

Heaven Hill 195-202

Buffalo Trace 195-203

Wild Turkey 195-204

Four Roses 195-205

Misc LitresSherry 50, 250, 500

Port 250, 500

Maderia 225, 250

Marsala 225

Moscatel 225

Muscat 225

New Casks 200


32 33

Subm

it y

our

Opp

ortu

nit

y

Com

ing

Soon

Utilise our website to publish craft brewing and distilling opportunities.

Advertise brewery vacancies, brewing and packaging kits for sale or even your business!

Contact us at [email protected] or upload your ‘opportunity’ on our website at www.brewersselect.co.uk

Belgian Candy SyrupEXTRA DARK II -Belgian Candy Syrup

ROCK CANDI Belgian Candy Crystal

ROCK CANDI Belgian Candy Crystal

Belgian Candi Syrup Clear

Brewing SugarsLiquid Brewers Invert No.1 (BR22)

Brewers Sugar No.1 (BR01)

Glucose Syrup 42DE (GL01)

CholacaPure Liquid Cacao

Wooden Inserts – Black Swan CooperageCherry

White Ash

White Oak

Red Oak


34 35

AB, BB, BD, BD, CA, DD, DG , DH, DL, EH, FK, G, HG, IV,

KA, KW, KY, LA, LS, ML, NE, PA, PH, SR, TD, TS, YO

AL, B, BL, CB, CH, CM, CO, CV, CW, DE, DN, FY, HD, HU, HX, L, LE, LL, LN, LP, LS, LU, M, MK, NG, NN, NR, OL, PE, PR, S, SG, SK, SS, ST, SY,

TF, WA, WF, WF, WN, WS, WV

For all your malt needs, please contact our partner in Ireland -

Loughran Family Malt. For hops, please call Brewers Selectdirectly on 01733 889100

BA, BH, BN, BR, BS, CF, CR, CT, DA, DT, DY, EN, EX, GL, GU, HA, HP, HR, IG, KT,

LD, ME, NP, NPT, OX, PL, PO, RG, RH, RM, SA, SL, SM, SN, SO, SP, TA, TN, TQ, TR,

TW, UB, WD, WR

Sale

s an

d K

ey A

ccou

nt

team

: Pos

tcod

e

Sale

s an

d K

ey A

ccou

nt

team

Con

tact

David Hughes GCB South Wales and South

M: 07970 767601 E: [email protected]

Dave has 18 years’ experience in the beer industry, including time with brewing giant Molson Coors. A firm favourite with the Southern brewers and loves working with craft brewers, you won’t often catch him buying a round if the rumours are true.

Ben O’Gorman Scotland & North of England

M: 07703 562401 E: [email protected]

Ben cut his teeth in the Malting industry when he joined Bairds Malt

on their commercial graduate scheme. Since settling in Edinburgh he

often enjoys visiting the growing number of taprooms in and around his new hometown.

Ken Steer-JonesMaster Maltster Midlands and North

M: 07887 823133 E: Ken.SteerJones@ brewersselect.co.uk

Ken has cemented himself as part of the furniture in the Malting industry. He has worked in malting for over 40 years and is our Master Maltster. Ken’s territory covers central England and can often be spotted when visiting customers carrying his trademark satchel.

Loughran Family Malt Republic of Ireland & Northern Ireland T: +353 42 9322041 or +353 42 9322013 W: malt.ie

For all your malt needs, please contact our partner in Ireland - Loughran Family Malt. For hops enquiries, please call Brewers Select directly on 01733 889100


36 37

How

it W

orks

A wide range of core and unique ingredients.

A fast and efficient delivery service.

Easy and efficient ordering facilities.

A dedicated regional sales and account manager.

A dedicated customer service officer.

Longer opening hours.

Pre-payment or credit account options available.

Support growth stages by offering help in purchasing grain storage silos and brewing equipment.

Supportive sales terms for volume orders.


38 39H

ow it

Wor

ks39

www.brewersselect.co.uk | [email protected]/BrewersSelect /brewersselect @BrewersSelect

Product Brochure 2019 - Brewers Select

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Transcript of Product Brochure 2019 - Brewers Select