Black Rock Classic Porter is a dark malty style Brew. Brewed with four specialty malts Black Rock Classic Porter is a complex, full flavoured dark beer. Great beer on a cold winter night, welcomes flavour additions such as cacao, lactose, coffee, bourbon or vanilla.

Black Rock Classic Mexican Cerveza is a light coloured, Mexican style beer with a balanced, crisp clean finish. 

Black Rock Classic Pilsner is a blonde coloured, classic European Pilsner with a clean, fresh finish.  

This is a classic full-bodied, easy-drinking brown beer that will be familiar to many NZ beer drinkers. This popular session beer is both satisfying and thirst-quenching with full-bodied malt character from the Crystal and Black specialty malts balanced with a moderate bitterness.

Black Rock Colonial Lager is a light coloured, easy-drinking session lager with low bitterness - perfect to quench a hard-earned thirst on a sunny day. Brew with 1kg Black Rock Liquid Brewing Sugar (or 1kg other sugar) for a light, clean finish. For more body, colour and malt flavour use 1.7kg Black Rock Ultralight unhopped malt extract instead of sugar.

This is a bulk product - one unit equals 1kg.

Peated malt is used by some malt distillers to impart a smoked or peaty flavour to their spirit. This type of malt may also occasionally be used as a very small inclusion in brewers’ mashes to produce beer with a smoked character.
Peated malt is made using exactly the same production regime and barley as (plain) distilling malt during kilning. The peat smoke is absorbed onto the surface of the drying malt which, when processed, imparts the smoked peaty flavour to the finished product.

BEST Red X® is a malt that has become synonymous with red-tinted beers. As it can make at 100% of the grain bill, there is no need to add any other malt. Thanks to its exceptional process reliability and optimal processability, BEST Red X® can be employed to brew consistently fiery beers with intense reddish hues. The malt was designed for a 12°P beer. To retain the red color in stronger beers, some BEST Pilsen Malt should be added to the grain bill due to the higher wort gravity.

Base malt for all red and red-tinted beers, amber-colored beers, red-tinted wheat beers, red-tinted Alt, Red Ales, dark beer with a red tinge and many others.

Recommended Quantities: Up to 100% of total grain bill

EBC: 28-32

Species: Saccharomyces cerevisiae var. diastaticus

Profile: This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90 °F (32 °C), or the use of a secondary strain can accelerate attenuation.

Species: Saccharomyces cerevisiae var. diastaticus

Profile: A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.