Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.

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Considered a pillar of the US hops industry, Willamette is one of the most prolifically grown varieties in the US. First selected in Oregon in 1967, it received USDA accession in 1971 and was released the same year. Willamette is a triploid aroma hop with its heritage being primarily derived from English variety Fuggles and Fuggle Tetraploid. It shares this same pedigree with its sister selection Columbia. When brewed, Willamette features complex spiciness characterised by both herbal, floral and fruity notes. Originally bred to replace Fuggles, it has excelled in popularity in recent times, particularly among craft brewers and accounts for approximately 20% of all commercially grown hops in the US today. Characteristics Herbaceous spiciness, floral, fruity Purpose Aroma Alpha Acid 4%-6% Origin US, Australia Substitutes Fuggles, Styrian Golding, Tettnang Styles Ale, American Ales, Pale Ale, Brown Ale, English Ales, Porter

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Considered a pillar of the US hops industry, Willamette is one of the most prolifically grown varieties in the US. First selected in Oregon in 1967, it received USDA accession in 1971 and was released the same year. Willamette is a triploid aroma hop with its heritage being primarily derived from English variety Fuggles and Fuggle Tetraploid. It shares this same pedigree with its sister selection Columbia. When brewed, Willamette features complex spiciness characterised by both herbal, floral and fruity notes. Originally bred to replace Fuggles, it has excelled in popularity in recent times, particularly among craft brewers and accounts for approximately 20% of all commercially grown hops in the US today. Characteristics Herbaceous spiciness, floral, fruity Purpose Aroma Alpha Acid 4%-6% Origin US, Australia Substitutes Fuggles, Styrian Golding, Tettnang Styles Ale, American Ales, Pale Ale, Brown Ale, English Ales, Porter

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Considered a pillar of the US hops industry, Willamette is one of the most prolifically grown varieties in the US. First selected in Oregon in 1967, it received USDA accession in 1971 and was released the same year. Willamette is a triploid aroma hop with its heritage being primarily derived from English variety Fuggles and Fuggle Tetraploid. It shares this same pedigree with its sister selection Columbia. When brewed, Willamette features complex spiciness characterised by both herbal, floral and fruity notes. Originally bred to replace Fuggles, it has excelled in popularity in recent times, particularly among craft brewers and accounts for approximately 20% of all commercially grown hops in the US today. Characteristics Herbaceous spiciness, floral, fruity Purpose Aroma Alpha Acid 4%-6% Origin US, Australia Substitutes Fuggles, Styrian Golding, Tettnang Styles Ale, American Ales, Pale Ale, Brown Ale, English Ales, Porter

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Considered a pillar of the US hops industry, Willamette is one of the most prolifically grown varieties in the US. First selected in Oregon in 1967, it received USDA accession in 1971 and was released the same year. Willamette is a triploid aroma hop with its heritage being primarily derived from English variety Fuggles and Fuggle Tetraploid. It shares this same pedigree with its sister selection Columbia. When brewed, Willamette features complex spiciness characterised by both herbal, floral and fruity notes. Originally bred to replace Fuggles, it has excelled in popularity in recent times, particularly among craft brewers and accounts for approximately 20% of all commercially grown hops in the US today. Characteristics Herbaceous spiciness, floral, fruity Purpose Aroma Alpha Acid 4%-6% Origin US, Australia Substitutes Fuggles, Styrian Golding, Tettnang Styles Ale, American Ales, Pale Ale, Brown Ale, English Ales, Porter

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Brown sugar, butter, cream and hints of vanilla bean. This Butterscotch Schnapps Premix flavour version is really nice over ice or as a cocktail, you could try mixing a “Dirty Butt”, use equal parts of Irish cream , Butterscotch Schnapps & Southern Comfort.  

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Samuel Willard’s Chocolate Cream  premix flavour uses  the highest quality chocolate, cream flavours to make a luxurious liqueur with a restrained sweetness and the smoothest, purest chocolate flavour of any liqueur available.

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This hazelnut liqueur is flavoured with Cocoa and Vanilla. Based on Frangelico, it has its origins in Northern Italy going back nearly 300 years.A sweet, smooth flavour – it can be served neat, blended with hot coffee and is frequently used in many cocktails.

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Using the finest grain and oak barrel flavours, when you blend this exceptional Honey Bourbon Premix flavour with fresh honey, the smooth flavour cannot be resisted. Serve over a few ice cubes or with your favourite mixer.

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Rich and creamy in the style of the famous Bailey’s Irish Cream. Great by itself, over ice, or as an addition to coffee. Ideal in the layered shooter “Cowboy”, add 1 part cold Butterscotch Schnapps, one part Irish Cream.

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This 17th century liqueur combines exotic Jamaican Rum style flavour with coffee and a hint of vanilla to give a true Italian Coffee flavour in the style of Tia Maria. It’s delicious simply over ice, frequently used as an ingredient for cocktails, but most commonly served with fresh milk and ice.

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Limoncello  is the second most popular liqueur in Italy. Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, The fresh aroma and taste of lemon makes an ideal refreshing summer drink. This fine liqueur is ideally served poured over a few ice cubes or used as a mixer.

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Melon Liqueur drink originated in Japan, where the word Midori means green. It’s great in drinks mixed with lemonade, fresh lemon, lime, pineapple or orange juice. Sour flavours balance its sweetness perfectly, especially over ice.

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Rich, deep peanut butter flavour. Combined with hints of vanilla and caramel, overlayed by the smoothness and warmth of whisky.  Add 750ml of Vodka to the contents of the bottle.   

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Pomegranate infused and a hint of wild berries, this unique essence delivers deep and complex flavours to give the finish great balance and intensity. A little sweet and a little tart, Samuel Willard’s Pink Gin is Exotic, Bold and aromatic but most importantly…. it’s super refreshing.

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Blended with specially selected herbs and spices this whisky flavour is in the style of Drambuie and is a classic after dinner drink.

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If you love beer or cider and have ever dreamed of crafting your own fresh brews at home – we have come up with just the product to match all budgets. The BrewKeg10™ is the newest addition to our family of award winning equipment and beer/cider. In as little as 4-7 days with 10-20 minutes of effort you can very cost effectively produce premium beverages. All you need is a room with an ambient temperature 18-28°c for fermentation, a fridge for cooling/clarification and a little enthusiasm! Dispense directly from the BrewKeg10™ or transfer to bottles, growlers or kegs using our accessories and start another brew.

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Green claret bottles \nBox contains 12 x 750ml

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Used to dress the wine bottle after corking. Place capsule over bottle & hold in position while dipping in boiling water. Alternatively use a hairdryer or hold above element to shrink the plastic tightly to the bottle.

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Wine Nutrient supports the yeast to achieve an undisturbed, clean fermentation, free from residual sugar. Can help prevent "untypical ageing off-flavour". Helps sluggish musts and worts to fast and complete fermentation. For low fruit & concentrate table wines (rapid fermentation) use 24g to 30g per 23L.

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Wine Stabiliser (Potassium Sorbate) is used to stop secondary fermentation in wine. Add ½ a teaspoon per 5 litres to the wine, after treating with a campden tablet.

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Gets oxygen back into your wort after boiling so you start a healthy, vigorous fermentation. Includes electric air pump, hose, air filter, and diffusion stone. This aeration kit includes the air pump, sintered stainless stone, and the 0.2 micron autoclavable air filter. This complete assembly will ensure that you get the best possible aeration in your wort which will lead to faster fermentation, better attenuation and healthier yeast in general. The included 0.2 micron air filter will also ensure that the air that you put into your wort is pure and free from any bacteria. Simply dip the air stone into your fermenter and let it bubble in your fermenter for 15 - 30 minutes. To clean and sterilise the air stone simply put in boiling water and store in clip lock bag.

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"Creamy Sweet Rich and balanced”   A smooth, creamy luxurious stout, which balances juxtaposes, bitter, spicy piquant English hops and a sweet subtly saccharine dose scintilla of milk sugar lactose. Suggested Yeast: Nottingham, BRY-97 Instructions:      Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition  

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