A comienzos del año 1992 iniciamos el hobby de hacer cerveza casera en Puerto Rico. Somos los pioneros de este arte en la isla. Somos el primer "local homebrewshop" en Puerto Rico. Tenemos variedad de ingredientes y equipos para que puedas hacer cerveza en tu propia casa. Si deseas aprender sobre el arte de hacer cerveza, comunícate con nosotros.
Arguably Ireland's most famous export, dry stout has a loyal following all over the world. Our kit has a pronounced roasty, coffee-like flavor and aroma, imparted by a generous helping of roasted barley. Hop bitterness enhances the dryness, and the medium body makes for a very drinkable dark beer. This is one of the most popular styles among home brewers; after a few pints, you'll understand why.
This American-style pale ale is clean, dry, and very hoppy. American hops are the driving force of this beer, featuring the unmistakable citrus (some say grapefruit) aroma of Cascade up front as well as its smooth bittering at the finish. Pale caramel malt counterpoints the hopping with a sweet grain aroma and gives this appetizing ale its medium body and deep gold color.
Imperial stouts were first brewed in England for export to the royal courts of the Russian Tsars. The Tsars are gone but the beer remains, the "War and Peace" of stouts. This kit yields a pitch black beer with tan head, resounding with burnt, bitter chocolate character, hops, and syrupy malt. A viscous, chewy body finishing with lots of roast grain and a warming alcohol note. A nice companion on a cold winter night or accompanying chocolate dessert. Recommended: 2-stage fermentation and yeast starter.
Styled after southern English brown ales, our Nut Brown kit is a great all-around beer: it's easy to brew (its dark color and rich flavor make it forgiving of mistakes), it's mild enough for light beer drinkers, but characterful enough for more experienced brewers and beer lovers. The finished product exhibits a deep copper color, fruity/caramelly flavor and aroma with toasty, chocolatey notes; and it tastes great after just a few weeks.
Patterned after some of Belgium's most unique and famous ales, our kit yields a beer that looks innocent in the glass but packs a delicious wallop. The secret is a high percentage of candi sugar, an easily fermentable sugar that ratchets up the beer's strength while keeping the body light and easy to drink. Smooth mouthfeel, sweet, floral maltinesss, and rich spiciness from hops and yeast. Recommended: 2-stage fermentation and yeast starter.
One of the few styles that American brewers can legitimately call their own. This classic beer brings together brisk hop flavor and a coppery golden color to make a refreshing pint that is still flavorful enough to enjoy year-round. Our American Amber features a firm malty base supporting assertive American hops, a reddish-amber hue and a lingering off-white head of foam. Not quite a pale ale and not quite a brown, this well-balanced beer has a smooth and versatile flavor that you'll want to come back to again and again. Try pairing this ale with anything from pizza to seafood.
An ale version of the light, fizzy American lager style, cream ale is a specialty of the eastern US. Our Cream Ale is medium-bodied and smooth, gold in color and low in bitterness; the specialty grain blend adds some complexity with a clean, sweet malt profile and a hint of buttered toast in the aroma and flavor. A homebrewed “lawnmower beer” is pretty hard to beat as a summertime thirst-quencher.
This IPA is brewed with almost 20% rye malt. Full-bodied, hoppy, strong, and very unique.
American wheat beers feature large proportions of malted wheat in the grain bill and are naturally a bit cloudy in appearance. Unlike German Hefe Weizen, though, American wheat beers have a bit more hop character and are fermented with a milder-tasting yeast, resulting in a more clean, neutral finish. With a spicy noble hop aroma and tart finish, it’s a spritzy, refreshing crowd-pleaser.
The Czech Pilsner, or sometimes known as the Bohemian Pilsner, is light straw to golden color and crystal clear. Hops are very prevalent usually with a spicy bitterness and or a spicy floral flavor and aroma, notably one of the defining characteristics of the Saaz hop. Smooth and crisp with a clean malty palate, many are grassy.
An American IPA with an American base malt and crystal malt that creates the big body and supporting grainy sweetness, while charge after charge of 100% Centennial hops deliver pronounced bitterness with a dominant citrus aroma and flavor.
High bitterness and gravity and an intense roasted grain character make this a pitch-black ale that can't be ignored.
American-style wheat beer with a pound of pure honey. Medium-light body with a dry, crisp finish and delicate floral note. Highly recommended as a summertime guzzler.
Irish ales are malty, smooth, medium-bodied, and most, like our kit, are a deep copper-red color that is created by a blend of specialty malts. Our malt blend also gives this recipe its signature toasty and sweet aroma and flavor. Another defining characteristic of Irish Red Ales are their immense drinkability - definitely a crowd-pleaser beer.
This session-strength Saison of summer pours tawny-gold and perfumes the air with tangy yeast and pungent hop aromas. The flavor is lightly earthy with spicy, flowery hops and a grain-and-bread malt character; caramel malt dukes it out with Saaz and Styrian Goldings through the middle before a palate-cleansingly dry finish.
A jet-black ale with a roasted-malt character that's offset by a residual sweetness and a full body - think of sweetened black coffee.
Typical alpha: 7.0-9.0%. Citrus-zest character for moderate bittering and aroma in American ales.
Typical Alpha: 12-14%. An Australian hop variety that showcases gentle citrus with passion fruit notes, along with a high alpha acid level. This hop has quickly become a favorite of the craft beer industry for its fresh flavor, and is excellent in IPAs and pale ales. Similar to Citra, but with the tropical fruit toned down and a bit more grassy flavor. Due to the high cohumulone content of this hop, it works best as a late addition or dry hop.
Typical alpha 4.9-6.3% Formerly known as Southern Hallertau. Bears almost no aroma similarities to it's European cousin - instead, fresh fruit yogurt, crushed super-pungent basil, and darjeeling tea jump out. Low oil and cohumulone, but very unique aroma with moderate bittering. Lots of potential for English-style ales.
Typical Alpha 14-16%. Super high oil content, high alpha, and moderate-low cohumulone make this a very promising hop varietal. Aroma is richly piney on a bed of fruity, pleasant floral hoppiness. A note of aniseed squirms underneath. Similar to Simcoe and Chinook.
Typical alpha 13-15%. A "Super" version of Pride of Ringwood, with a lower cohumulone content and similar aroma characteristics. Aroma of ripe tree fruit, licorice/anise spice, and newly-cut wood.
Typical alpha 4.6-7%. Formerly known as Southern Saaz, a very appropriate description. Mainly an aroma type hop: resiny oregano and Saaz-like spice - think of it as Australia's answer to Sterling.
Typical Alpha 15-18%. An old standby in the Australian bittering hop program, but recently being treated more for it's aroma potential. Rich and intense aroma of fleshy citrus and apricot, with a strong "dank" overtone and a hint of sulfur. Very similar to Summit, Apollo, and Columbus, but with a softer citrus edge - also similar to Amarillo.
Typical alpha: 4.5-7.0%. Unmistakable grapefruit citrus aroma and flavor. Signature hop of many American microbrews. Use for late additions and dry hopping American pale, amber, and IPAs
Typical alpha: 9.0-12.0%. Very popular American bittering hop that is also widely used for late additions and dry hopping. Sometimes billed as a supercharged Cascade, it has a pleasant spicy citrus aroma and clean bitterness.
Typical alpha: 11.0-13.0%. Classic bittering hop for American pale ales, stouts, and porters. Sometimes used as a late addition for its intense, spicy and resiny aroma.
Typical alpha: 10-12%. A very new American hop with parentage from Hallertau Mittelfruh, East Kent Goldings, and others. High alpha and strong tropical fruit aromas and flavors (think mango, papaya, and pineapple). Best known as a dry hop in Sierra Nevada Torpedo IPA.
Typical Alpha: 5.5-8.0%. A versatile dual-purpose hop with medium alpha levels and clean bittering. Spicy/floral aroma. The classic hop for Classic American Pilsners.
Typical alpha: 14.0-16.0%. Very pungent aroma, clean bittering properties. Great in American pale ale and IPA.
Typical alpha: 2.0-4.5%. American grown Hallertau hybrid. Used mainly for its aromatic properties. Mild, spicy, floral. Sister hop to Mount Hood and Liberty.
Typical alpha: 3.0-4.5%. Delicate floral aroma. Required for Bohemian Pilsners, appropriate for other lager styles and Belgian ales. Signature aroma hop of Pilsner Urquell.
Typical alpha: 2.0-3.5%. These authentic French Strisselspalt are just the thing for making Saison or Biere de Garde. Very mild, with aromas of black currant.
Typical alpha: 12.0-14.0%. Primarily used for bittering, Galena is fruity, slightly citrusy and spicy.
Typical alpha: 3.0-5.0%. Noble German hop with a mild aroma, slightly fruity and spicy, flowery and haylike. Ideal for aroma and flavor in any German beer, and is also suitable for use in other Continental styles, Belgian ales and lagers.
Typical alpha: 13-15%. Gives extremely clean bitterness with pleasant, mild aroma. Suitable for a wide variety of beers.
Typical alpha: 6.5-9.0%. Moderate bittering power and underappreciated flowery aroma - use for a variety of beers.
Typical alpha: 4.0-5.5%. Typical alpha: 4.0-5.5%. Traditional noble hop, mild with floral and spicy tones. Classic for German ales.
Typical alpha: 3.5-5.5%. German noble hop, appropriate for any lager and German ales and wheat beers. Distinctive spicy, fruity aroma and flavor.
Typical alpha: 5.8%. Light bittering and aroma, earthy/floral character with a sweet citric edge. US and English ales.
Typical alpha: 11-13%. A low co-humulone half-sister to Nugget. Horizon has very smooth bittering characteristics for a high-alpha hop, with a pleasant aroma. Suitable for use in both ale and lager styles.
Typical alpha: 3.0-5.0%. Spicy, sweet, resiny descendant of Hallertau. Aroma for German or US ales and craft lagers.
Typical alpha: 13.0-16.0%. A new high-alpha descendant of Nugget with very similar bittering properties. Primarily used for bittering additions, Millennium has a pleasant herbal aroma.
Typical alpha: 4.0-7.0%. Sister hop to Liberty and Crystal, mildest flavor of the three. Mild, sweet and floral descendant of Hallertau. Aroma for German or US ales and craft lagers.
Typical alpha: 6-8%. A Pacific Northwest hop with diverse parentage, Mt. Rainier has a Hallertauer-like character but with relatively high alpha acids and aromas of licorice and citrus.
Typical Alpha: 11-14%. A relatively new hop variety with good, clean bittering properties. Used as an aroma hop it provides a spicy, grassy flavor with hints of lime.
Typical alpha: 6.5-7.5%. Saaz descendent with tropical citrus notes. Use for European-style lagers.
Nelson Sauvin hops bear the name of their closest aroma descriptor, Sauvignon Blanc grapes - "crushed gooseberry" is the term most commonly used. Alpha acids in the low double digits mean they are a great dual-purpose hop, with low cohumulone, good oil content, and an overall uniqueness that is taking many brewers by surprise. Underlying notes of distinctive New Zealand spiciness: black pepper, mace, and allspice are common.
Typical alpha: 12.0-14.0%. Super-high alpha hop with an earthy, slightly resinous aroma—sometimes described as "new mown hay."
Typical alpha: 9.0-11.0%. Very popular high-alpha hop giving clean bitterness and delicate herbal aroma. Versatile!
Typical alpha: 4.5-6.0%. Spicy aroma with sweet/earthy edge. Kettle and dry hop additions for UK and Belgian ales.
Typical alpha: 17.0-19.0%. Super-high alpha dwarf variety grown on low trellis systems in the Yakima valley. It has a low cohumulone content with a with funky, earthy, tangerine character. Early and late additions in hoppy ales.
Typical alpha: 3-5%. Wonderful earthy, pipe-tobacco, floral character. Classic hop for any English ale.
Typical alpha: 4.0-5.5%. Classic English aroma hop. Sweet, spicy floral aroma. Use in all English beers: pale ale, brown ale, porter, stout.
Typical alpha: 8.5-9.5%. Resiny and spicy bittering hop with a fruity blackcurrant aroma. Use in a variety of beers from English ales to German styles and farmhouse ales.
Typical alpha: 13.0-15.0%. High-alpha hop with clean, neutral bitterness. Can be used in almost any recipe.
Typical alpha: 4.0-6.0%. American-grown seedless version of Fuggle. Very popular aroma hop with earthy, spicy character. Any English or American ales.
Base malt for all beer styles. Contributes light straw color.
19° L. A mildly kilned malt that has a strong malt aroma and rich color. Use 1-10%.
24.5° L. Toasted malt contributes a warm, earthy flavor, with an aroma described warm bread or biscuit flavor and aroma and will lend a garnet-brown color.
147° L. An extremely dark caramel malt with a sharp, almost toffee like flavor. It will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian ales.
20° L. A lighter caramel malt that contributes a mellow sweetness and slightly toasty caramel flavor.
50° L. Contributes a deep golden to brown color and toasty, biscuity, sour, and tangy flavors. Mash up to 10% for brown ale, porter, and other dark ales.
28° L. A trademark malt from a great American maltster. Use up to 15% in a mash. Gives deep gold to light brown color and biscuity, toasty, baking bread, and nutty flavors. Excellent for brown ales.
10° L. Contributes body, foam stability, color, and flavor. Use 3-15% for golden color, light candylike sweetness and mild caramel flavor.
Use up to 5% for increased foam, improved head retention and enhanced mouthfeel in any beer style.
27° L. Made from ale malt. Warm, pleasant, biscuit flavor with coffee undertones. This is a versatile malt for the all grain or partial mash brewer. Try a 1/2 lb. In a nut brown or red ale.
1.6° L. An excellent base malt for pale lager, Belgian ales, and wheat beers. Pale color, low in protein, and results in a remarkably clean and light finished product.
500-600° L. Made by roasting white malt at a higher temperature than that used to produce Chocolate Malts. Sharp flavor and black color, with a smoother flavor than roasted barley. Small percentages add reddish color to Scottish ales, red ales, and bitter. Higher percentages give pronounced roasted flavor and aroma and black color. Ideal for sweet stout and robust porter.
160° L. Very dark English crystal malt with deep amber color and burnt sugar and dark fruit flavors.
3.5-4.5° L. This variety of barley has long been the favorite of English brewers for its brewhouse performance and rich, slightly nutty flavor. An excellent malt for any English beer style.
500-600° L. Gives black color with ruby highlights and distinct, astringent roasted bitter flavor. Mandatory for dry Irish stouts. Use very small percentages to add color to Scottish ales and red ales.
180-250° L. Less highly-roasted than regular chocolate malt. Adds color and a mild chocolate/coffee flavor to dark milds, stouts, and porters.
Grainy taste and significantly increased head retention, creaminess, and body. Can make up to 20% of grist for classic dry Irish stouts.
20-30° L. Honey malt is Gambrinus Malting's best description for the unique European malt known as brumalt. Mash up to 10% for intense malt sweetness.
Golden leaning toward orange hues
Lightest colored base malt available. Produces very light colored, clean, crisp wort. Use as 2-Row base malt for all beer styles. Excellent choice for lagers. Allows the full flavor of specialty malts to shine through.
Rye Malt isn't just for rye beer styles. Although brewing a traditional rye beer is exceptionally rewarding, try adding Rye Malt to light- and medium-colored and flavored beers for complexity. Or fire up your new distillery and use it to make a single malt whiskey.
30-37° L. Made from green malt. Imparts a light flavor, and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability. This grain may be steeped or mashed.
10° L. This unique product has a sweet berry-nut flavor. Used at a rate of 4-15% to add a deep golden hue, light caramel flavors, and a creamy, satiny finish.
Use as a base malt or high percentage specialty malt. Contributes hues learning toward golden/light orange. Typically used in Vienna, Oktoberfest, Marzen, Alt and all dark lagers.
1.8° L. pH 3.4-3.6. Include 1 to 10% to lower mash and wort pH. Good for brewing pilsner with soft water. Recommended by Weyermann for pils and hefeweizen mashes.
300-375° L. Dehusked Carafa I intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.