It turns out, the Rangit?kei District is a pretty funky place; it's the origin of Wilding, the first-ever commercial brewers yeast isolated from the New Zealand wilderness. This yeast isolate was collected as a wild mixed culture from an air-trap (nano koelschip). Subtle spice from phenols, fruity banana, pear and apple esters, and a dry lager-like finish that is surprisingly clean. Validated by PCR as: Saccharomyces cerevisiae var. diastaticus.

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

What started out as a limited release specialty malt it proved so popular it is now a permanent part of the Gladfield range.
A bitterless black malt, Eclipse is the best way to add the smoothest dark brown/black colour without the accompanying bitterness only a very subtle flavour combination.
Use for many styles when you want to adjust the colour whilst adding a delicious minor roast coffee note.
Use in place of Roasted Barley to achieve similar colours without the dark espresso character or potential astringency that can sometimes come from very dark barley malts.

Golden Oat Malt is our newest malt using our Big O grain. The oats are germinated in the same way as our Big O Malt, then roasted in small batches to ensure even saccharification and colour, just as our crystal malt recipe. Gladfield Golden Oat is crystalised in its own husk giving you better lautering and adding a creamy texture and a beautiful orange hue colour to your beer. 

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

Big O - Malted Oats are a great addition to use instead of a rolled or flaked product. Whole oats are fully modified and kilned to give a rich oat, nutty flavour.

Big O - Malted Oats have a few great attributes that make a preferred product for Stouts and Hazy IPAs:

Our Summer Ale is straw-coloured in appearance with a low bitterness. Technically it is regarded as a Cream Ale – an ale version of a lager beer. It therefore ferments warm (23°C/73°F) with great efficiency with our ale yeast, but with the resulting taste profile being similar to that of a light lager.

The yeast is an 11g sachet 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, 13 Bitterness Units and 3 SRM/6 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.

Loaded with hoppy goodness, IPA’s are renowned for their flavour packed punch.

When paired with Nottingham Ale Yeast and Taiheke hops, this IPA will finish clean and crisp with a deep golden hue and prominent fruit forward aromas as typically seen in ‘new world’ style pale ales.

Taiheke hops are New Zealand’s version of the US Cascade variety.  We think you’re going to fall in love with them.

In the pack:

• 1.7kg IPA Liquid Malt
• 2 x 1.36kg Dry Malt
• Nottingham Ale Yeast
• 2 x 100grams Taiheke hops

A refreshing, smooth-drinking Wheat Beer.

Our Wheat Beer has a straw-coloured appearance with a low bitterness. The malted wheat in the grain bill gives this beer a slightly grainy flavour with a creamy fullness that leads to a light finish. The yeast employed will provide decent levels of phenolic flavours and so this brew leans towards a fresh, German wheat beer in style.

The yeast under the lid is an 11g pack of Fermentis WB-06 wheat beer 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, 15 Bitterness Units and 3 SRM/6 EBC colour.

Ferment at 23°C/73°F.

A refreshing American Lager for those who appreciate one of the world’s most popular beer styles.

Our American Lager is straw-coloured in appearance with a low bitterness. It is crisp, dry and thirst-stopping. The lager yeast employed will give some slightly fruity notes to add a pinch of character. The goal is a light-tasting beer with low levels of malt, hop and yeast character in perfect balance.

The yeast supplied is an 11g pack of Fermentis S-23 lager yeast.

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, 13 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.