Species: Saccharomyces cerevisiae, Brettanomyces, Lactobacillus, & Pediococcus blend

Profile: This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Species: Saccharomyces cerevisiae 

Profile: The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermentor headspace of 33%.

Species: Saccharomyces cerevisiae

Profile: A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermentor headspace of 33%.

Species: Saccharomyces cerevisiae

Profile: An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.

Species: Saccharomyces cerevisiae var. diastaticus

Profile: The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.

Species: Saccharomyces cerevisiae

Profile: A widely used and alcohol tolerant Abbey style yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.

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

Gladfield made Chit Malt upon request from clients who were keen to use this product to improve the body and foam in their beers, particularly sour beers.

A great malt to achieve superior foam stability. In our opinion a must malt to use in Sour beers, Saisons, Hazy beers and Low alcohol beers.
Flaked barley is no longer available and Chit malt is a direct replacement.

Sorachi Ace is a cross between Brewer's Gold, Saaz and Beikei No. 2 male. It is available in limited quantities, however, it remains a popular variety among craft brewers for its unique citrus fruit, herbal and dill aromas.

Vic Secret™ was introduced in 2013. Anticipate flavors and aromatics of clean pineapple and passionfruit, with subtle notes of pine and herbs lingering in the background. Vic Secret's approachability and high alpha acid content make a nice addition to any hop-forward beer style. It’s characteristics are best highlighted in whirlpool or dry-hop additions. Vic Secret™ possesses similar yet lighter characteristics than Galaxy™, but it’s no less of a breakout star in it's own right.

High alpha content 14-20% AA