That which imparts flavor and body to beer. Malt is made from barley, a cereal similar to wheat. In crafting beer, barley is soaked until it sprouts. It is then drained and dried for storage. This process harnesses natural enzymes – a process that releases fermentable sugars, and develops the flavors in beer.
Name | Strain | Type | °C | Attenuation | pH | Alc | Description |
American Ale 1056 | Wyeast | Dry Ale Yeast | 60-72 | 77 | 0-0 | 0 | Blend of WLP001, WLP002, WLP004 & WLP810. |
American Ale II 1272 | Wyeast | Liquid Ale Yeast | 60-72 | 72 | 0-0 | 0 | Slightly nutty, soft, clean and tart finish. |
Brugse Zot blond from Brewery De Halve Maan is available in the Beer Store