LalBrew Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). The flavor profile is…
You can add lactic acid after primary fermentation to make your beer taste sour. If you are looking to make a more traditional ‘sour beer‘ then the role of Lactobacillus…
A German thoroughbred with limited Pacific Northwest plantings. Prized for its high bittering value, the aromatic nature is one of spice and citrus, but is…
Rich in texture in an enduring, bright yellow-orange shade, the Oregon Fruit Mango Puree cuts an impressive appearance. The experience continues with tropical aromas and…
Hybrid of Hallertau with similar mild flower/spice aroma characteristics with a hint more of the forest. “Clean” commonly describes it, with similarities to the German…
A true dual-purpose hop containing moderate amounts of alpha acids combined with an acceptable aroma profile. Neutral, clean aroma, woody with evergreen and mint overtones…
Strong heavy and herbal, spicy aroma and high bittering value (along with desirable growing traits) has brought this hop variety to the forefront of the…