This rich, decadent coffee bourbon stout is a real treat. Sure to please, the dark roasted malts from the American Power along with the Brown Ale are smoothed out with creamy dextrose, and topped off with delicious Tennessee Bourbon and vanilla. Use the yeast under the lid, and add an extra packet of Ale yeast.

We've put together everything you need to brew this beer! This recipe also contains Espresso coffee and a vanilla pod which you will need to source yourself.

View the recipe here

This is a noble brew with a crisp finish.

Our Dutch Pilsner is straw-coloured in appearance with a moderate, lingering bitterness. The yeast employed is a classic strain that leaves a slightly estery aroma that is typical of Pilsners from The Netherlands. When used with our light DME to make an all-malt beer, the combination of ingredients makes a Pilsner very true to the region.

The yeast supplied is an 11g pack of Fermentis S-23 lager yeast which is commonly used by large breweries in Western Europe.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.009 (2.3°P), resulting in 4.8% alcohol by volume, 22 Bitterness Units and 3 SRM/6 EBC colour.

Ferment at 15°C/59°F for 3 days and then increase to 18°C/64°F for a diacetyl rest to complete fermentation after another 3 days. Cooling can be put on at Day 6 when the SG should be about 1.009.

If you like Garage Project Hapi Daze, you will love this one. Brewed with a unique NZ Hop combo of Motueka, Riwaka, Wai-iti and Nelson Sauvin to make a truly NZ Pale Ale. So quick and easy to brew with Brick Road - around 40 minutes prep time.

We've put together everything you need to brew this beer!

View the recipe here

Please note the amount of hops we have supplied may be more than the recipe requires due to the package size of hops we are able to provide. Please follow the recipe.

A true Dry Stout with a compelling personality.

Our Dry Stout has a black appearance from the crystal malts, roasted malts and roasted barley employed in the grain mix. The result is a great Dry Stout that has liquorice, roasted coffee and chocolate flavours dominating. The prominent hop bitterness level helps elevate the dryness, which comes from the roasted un-malted barley used.

The yeast under the lid is an 11g pack of Fermentis S-04 yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 32 Bitterness Units and 50 SRM/100 EBC colour.

Ferment at 23°C/73°F.

A tropical fruit platter of mango, pineapple and stone fruits. Made with wheat malt, lactose and tropical hops, this super-juicy Pale Ale will bring paradise to your lips. So quick and easy to brew with Brick Road - around 40 minutes prep time.

We've put together everything you need to brew this beer!

View the recipe here

Please note the amount of lactose we have supplied may be more than the recipe requires due to the package size of lactose we are able to provide. Please follow the recipe.

An authentic Brown Ale with a dark-fruit character.

Our English Brown Ale has a dark brown appearance from a range of speciality malts employed in the recipe. The resulting beer has an array of flavours that includes raisins, plums, figs, nuts, biscuits, caramel and toffee, that last into the finish. The hops provide a moderate level of bitterness that helps balance the dark-fruit malt flavours.

The yeast under the lid is an 11g pack of Fermentis S-04 yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 18 Bitterness Units and 25 SRM/50 EBC colour.

Ferment at 23°C/73°F.

An easy drinking pint.

Our Irish Red Ale has a deep-amber, light-copper appearance from crystal and black malts included in the recipe. The malt focus gives this beer caramel, toffee and toasty notes and a slight dry, roasted-grain finish. The hops provide a moderate level of bitterness. Overall, this is an interesting beer that is a pleasure to produce and appreciate.

The yeast used is an 11g pack of Nottingham ale yeast.

Ideally, ferment at 73°F/23°C for 4 days, after which time the S.G. should be close to 1.011.

A flavourful American Pale Ale.

Our American Pale Ale has an amber appearance with a prominent bitterness. Due to ale and crystal malts used, it has a steady malt flavour with a touch of bready and toasty notes.

The yeast under the lid is an 11g pack of Fermentis US-05 ale yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 30 Bitterness Units and 6.5 SRM/13 EBC colour.

Ferment at 23°C/73°F.

To elevate the fresh hop aroma of this style, we recommend the brewer make a hop tea of 1-2 oz. (28-56 grams) of any American hops in a French coffee press. Add approx. 900ml of hot boiled water to the hops, stir and then steep for 20 minutes. Plunge the solids and add the green, filtered hop tea to the mix of ingredients in your fermenter (before adding the yeast)

A flavourful American Pale Ale.

Our American Pale Ale has an amber appearance with a prominent bitterness. Due to ale and crystal malts used, it has a steady malt flavour with a touch of bready and toasty notes.

The yeast under the lid is an 11g pack of Fermentis US-05 ale yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 30 Bitterness Units and 6.5 SRM/13 EBC colour.

Ferment at 23°C/73°F.

To elevate the fresh hop aroma of this style, we recommend the brewer make a hop tea of 1-2 oz. (28-56 grams) of any American hops in a French coffee press. Add approx. 900ml of hot boiled water to the hops, stir and then steep for 20 minutes. Plunge the solids and add the green, filtered hop tea to the mix of ingredients in your fermenter (before adding the yeast)