Syphon your wort with no mess and minimal aeration, just drop it into your carboy, give it a quick pump and the liquid starts flowing.  Please note you need to have gas to be able to use this syphon.

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While green cardamom is best known for it’s use in Indian cuisine and chai tea, it’s a versatile spice for the adventurous brewer or distiller.  It has a strong, resinous, slightly cooling flavour.  It’s spicy character pairs well both with other aromatic spices, and with citrus. Cardamom provides gins with a distinctive sweet spicy flavour, that works well with juniper and coriander. It’s a spice found in many contemporary gins.  Use at approximately 100th the weight of juniper.   In brewing, it can provide floral, spicy notes similar to some English hops.  Try adding up to 15g/20L crushed pods to the last few minutes of the boil. It’s also a delicious addition to secondary fermentation of kombucha - a squeeze of ruby grapefruit or orange juice and a couple of crushed cardamom pods make a divine kombucha !

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Pioneered in the 1950's by Jack Horner and his team at Oregon State University, Cascade hops have since gone on to become one of the most popular American hops of all time. Released in 1972, Cascade now represents around 10% of all hops grown in the United States. It features an excellent vigour and yield and when brewed exudes a distinct spicy citrus aroma with hints of grapefruit. Well suited to just about any ale and lager, its use is particularly popular in American Pale Ales. Its relatively poor storage stability tends to be a non-issue with its popularity and subsequent large production volumes from major US breweries ensuring harvests don't sit idle for long. Cascade was originally developed through open pollination of English variety Fuggles and the Russian variety Serebrianka and is named after the Cascade Range, the mountains that run from northern California all the way north to British Columbia, Canada. Characteristics Floral, with elements of citrus and notes of grapefruit Purpose Bittering & Aroma Alpha Acid 4.5%-8.9% Origin USA (also grown in Australia and New Zealand) Substitutes Centennial, Amarillo, Columbus Styles Barley Wine, American Pale Ale, Ale, Lager

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Pioneered in the 1950's by Jack Horner and his team at Oregon State University, Cascade hops have since gone on to become one of the most popular American hops of all time. Released in 1972, Cascade now represents around 10% of all hops grown in the United States. It features an excellent vigour and yield and when brewed exudes a distinct spicy citrus aroma with hints of grapefruit. Well suited to just about any ale and lager, its use is particularly popular in American Pale Ales. Its relatively poor storage stability tends to be a non-issue with its popularity and subsequent large production volumes from major US breweries ensuring harvests don't sit idle for long. Cascade was originally developed through open pollination of English variety Fuggles and the Russian variety Serebrianka and is named after the Cascade Range, the mountains that run from northern California all the way north to British Columbia, Canada. Characteristics Floral, with elements of citrus and notes of grapefruit Purpose Bittering & Aroma Alpha Acid 4.5%-8.9% Origin USA (also grown in Australia and New Zealand) Substitutes Centennial, Amarillo, Columbus Styles Barley Wine, American Pale Ale, Ale, Lager

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Pioneered in the 1950's by Jack Horner and his team at Oregon State University, Cascade hops have since gone on to become one of the most popular American hops of all time. Released in 1972, Cascade now represents around 10% of all hops grown in the United States. It features an excellent vigour and yield and when brewed exudes a distinct spicy citrus aroma with hints of grapefruit. Well suited to just about any ale and lager, its use is particularly popular in American Pale Ales. Its relatively poor storage stability tends to be a non-issue with its popularity and subsequent large production volumes from major US breweries ensuring harvests don't sit idle for long. Cascade was originally developed through open pollination of English variety Fuggles and the Russian variety Serebrianka and is named after the Cascade Range, the mountains that run from northern California all the way north to British Columbia, Canada. Characteristics Floral, with elements of citrus and notes of grapefruit Purpose Bittering & Aroma Alpha Acid 4.5%-8.9% Origin USA (also grown in Australia and New Zealand) Substitutes Centennial, Amarillo, Columbus Styles Barley Wine, American Pale Ale, Ale, Lager

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Pioneered in the 1950's by Jack Horner and his team at Oregon State University, Cascade hops have since gone on to become one of the most popular American hops of all time. Released in 1972, Cascade now represents around 10% of all hops grown in the United States. It features an excellent vigour and yield and when brewed exudes a distinct spicy citrus aroma with hints of grapefruit. Well suited to just about any ale and lager, its use is particularly popular in American Pale Ales. Its relatively poor storage stability tends to be a non-issue with its popularity and subsequent large production volumes from major US breweries ensuring harvests don't sit idle for long. Cascade was originally developed through open pollination of English variety Fuggles and the Russian variety Serebrianka and is named after the Cascade Range, the mountains that run from northern California all the way north to British Columbia, Canada. Characteristics Floral, with elements of citrus and notes of grapefruit Purpose Bittering & Aroma Alpha Acid 4.5%-8.9% Origin USA (also grown in Australia and New Zealand) Substitutes Centennial, Amarillo, Columbus Styles Barley Wine, American Pale Ale, Ale, Lager

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Notes of grapefruit and guava grooves and midnight hues.  Bitter biscuit bounty with cold drip coffee cleansing charm.  Young coconut, and trippy dark chocolate. Our all-grain kits are our own tried and tested recipes for classic and modern beer styles. Included in the kit are all the ingredients needed to make beer using a standard BIAB (Brew in a Bag) setup such as our BIAB Starter kit, or your preferred equipment such as a Grainfather. You will also need a set of scales for measuring hops. All our all-grain kits contain a milled grain bill, hops, yeast, as well as a recipe card. Ingredients included:Ale Malt, Wheat Malt, Caramunich II, Chocolate Wheat Malt, Carafa IIICentennial and Citra HopsMangrove Jacks M36 Yeat     

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Fragrant sticks of cassia bark have that recognisable sweet, fragrant cinnamon aroma. Besides the usual culinary use in both sweet and savoury dishes, cinnamon sticks are great in chai or mulled wine. As a gin botanical, cinnamon complements sweeter notes in gin, adding a spicy, sometimes fiery tone.

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Munich liquid malt delivers a rich, malty sweetness with notes of bread crust and biscuit. Perfect for darker lagers, bocks and malt forward ales. It adds depth, colour and body to you beer.

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Pilsen light liquid malt offers a delicate, clean malt profile with a very light colour which is perfect for crisp lagers and pilsners. It provides a smooth base while letting hops and subtle flavours shine through.

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Sorghum syrup is a gluten free liquid malt extract alternative, perfect for brewing celiac-  friendly beers. It adds a mild sweetness and light body while providing fermentable sugars for a clean finish.

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Centennial owes its existence to a mix of Brewers Gold, Fuggles, East Kent Golding and Bavarian hops. Developed in 1974 and released in 1990, Centennial was pioneered by Charles (Chuck) Zimmerman and S.T. Kenny at Washington State University. It is at times referred to as super Cascade because of its similar citric characteristic. Centennial is a much-celebrated hop in its versatility with its depth of bitterness and forward aroma, two characteristics that balance each other beautifully. It is well suited to Pale Ales and IPAs with its high alpha content and is floral in both flavour and aroma. Centennial has had its ups and downs in the commercial brewing industry but is currently experiencing a return to popularity, particularly among leading craft breweries. Also Known As Super Cascade Characteristics Earthy and floral with an element of citrus Purpose Bittering & Aroma Alpha Acid 9.5%-11.5% Origin US Substitutes Chinook, Columbus, Cascade Styles Extra Special Bitter, Barley Wine, Imperial Stout, India Pale Ale, Pale Ale

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Centennial owes its existence to a mix of Brewers Gold, Fuggles, East Kent Golding and Bavarian hops. Developed in 1974 and released in 1990, Centennial was pioneered by Charles (Chuck) Zimmerman and S.T. Kenny at Washington State University. It is at times referred to as super Cascade because of its similar citric characteristic. Centennial is a much-celebrated hop in its versatility with its depth of bitterness and forward aroma, two characteristics that balance each other beautifully. It is well suited to Pale Ales and IPAs with its high alpha content and is floral in both flavour and aroma. Centennial has had its ups and downs in the commercial brewing industry but is currently experiencing a return to popularity, particularly among leading craft breweries. Also Known As Super Cascade Characteristics Earthy and floral with an element of citrus Purpose Bittering & Aroma Alpha Acid 9.5%-11.5% Origin US Substitutes Chinook, Columbus, Cascade Styles Extra Special Bitter, Barley Wine, Imperial Stout, India Pale Ale, Pale Ale

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Centennial is an all-time classic hop, and this IPA recipe is our most versatile to highlight this hop.  Scale it for more or less hoppiness or have a play around with hop combinations to your hearts content.   Our all-grain kits are our own tried and tested recipes for classic and modern beer styles. Included in the kit are all the ingredients needed to make beer using a standard BIAB (Brew in a Bag) setup such as our BIAB Starter kit, or your preferred equipment such as a Grainfather. You will also need a set of scales for measuring hops. All our all-grain kits contain a milled grain bill, hops, yeast, as well as a recipe card. Ingredients included:Ale Malt, Vienna malt, Carapils, CarahellCentennial hopsUS-05 yeast Stats:OG 1.0636.8% ABV60ish IBU 

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Centennial is an all-time classic hop, and this IPA recipe is our most versatile to highlight this hop.  Scale it for more or less hoppiness or have a play around with hop combinations to your hearts content.   Our all-grain kits are our own tried and tested recipes for classic and modern beer styles. Included in the kit are all the ingredients needed to make beer using a standard BIAB (Brew in a Bag) setup such as our BIAB Starter kit, or your preferred equipment such as a Grainfather. You will also need a set of scales for measuring hops. All our all-grain kits contain a milled grain bill, hops, yeast, as well as a recipe card. Ingredients included:Ale Malt, Vienna malt, Carapils, CarahellCentennial hopsUS-05 yeast Stats:OG 1.0636.8% ABV60ish IBU 

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Centennial is an all-time classic hop, and this IPA recipe is our most versatile to highlight this hop.  Scale it for more or less hoppiness or have a play around with hop combinations to your hearts content.   Our all-grain kits are our own tried and tested recipes for classic and modern beer styles. Included in the kit are all the ingredients needed to make beer using a standard BIAB (Brew in a Bag) setup such as our BIAB Starter kit, or your preferred equipment such as a Grainfather. You will also need a set of scales for measuring hops. All our all-grain kits contain a milled grain bill, hops, yeast, as well as a recipe card. Ingredients included:Ale Malt, Vienna malt, Carapils, CarahellCentennial hopsUS-05 yeast Stats:OG 1.0636.8% ABV60ish IBU 

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A traditional hop from the USA.  Taste the hints of lemon, lime, grapefruit or pine.Tasty, refreshing, Guilt Free

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A traditional hop from the USA.  Taste the hints of lemon, lime, grapefruit or pine.Tasty, refreshing, Guilt Free

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A traditional hop from the USA.  Taste the hints of lemon, lime, grapefruit or pine.Tasty, refreshing, Guilt Free

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Aids the start of the boil process to ensure a smooth boil. Add the Ceramic Boil Enhancers just prior to starting the boil.

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Released to the public in 1972, Challenger hops were developed at Wye College from varieties Northern Brewer and German Zattler. It accounted for a significant percentage of the hops grown in the UK during the 1980s and 1990s. Challenger features decent bitterness and a floral aroma and as such are considered fine for bittering or for dry hopping. Its flavour is smooth with balanced floral characteristics, some citrus and a dash of spice. Also Known As Wye Challenger Characteristics Floral Purpose Bittering & Aroma Alpha Acid 6.5%-9% Origin UK Substitutes Perle, Northern Brewer Styles Golden Ale, Barley Wine, Imperial Stout

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Released to the public in 1972, Challenger hops were developed at Wye College from varieties Northern Brewer and German Zattler. It accounted for a significant percentage of the hops grown in the UK during the 1980s and 1990s. Challenger features decent bitterness and a floral aroma and as such are considered fine for bittering or for dry hopping. Its flavour is smooth with balanced floral characteristics, some citrus and a dash of spice. Also Known As Wye Challenger Characteristics Floral Purpose Bittering & Aroma Alpha Acid 6.5%-9% Origin UK Substitutes Perle, Northern Brewer Styles Golden Ale, Barley Wine, Imperial Stout

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Chamomile flowers are best known for their use as a tea, to help promote sleep or help an upset stomach.  It’s also a common gin botanical, and has uses in brewing ales too. In gin, it’s used in small quantities, at about 1/00th the weight of juniper.  If distilled on it’s own, it comes across and cleaner and more aromatic than in tea, with warm and succulent floral tones, and an apparent sweetness.  In infusion distilling through a botanical basket, chamomile flowers are hardy enough to withstand the heat for the full extraction time.  The flavour doesn’t dissipate with time, and doesn’t dominate either, but complements and softens a gin.  It’s one of the botanicals in Tanqueray No. 10.   In brewing, chamomile lends itself to lighter beers - try a small amount in a blonde, wheat beer or a saison, to achieve orange-like floral notes.   Chamomile goes well in non-hopped gruit style ales, whether made with barley or with regular sugar like this recipe for a 4.5L batch: Make a strong sweet tea of 500g sugar (this will give about 4% abv), about 50g chamomile, and a couple of litres of water.   Leave to steep for 30 minutes to extract the full chamomile flavour. Add juice of a lemon or two, and maybe a tablespoon of molasses (if you like that darker colour and more licorice flavour). Allow to cool and add to a sanitised carboy, topping up with cold water. Ensure the temperature is about 20-22C before adding some champagne or wine yeast, and topping with a bung and airlock. Leave to ferment a couple of weeks before bottling.

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Plastic stoppers with finns to fit standard champagne bottles.  Wires also available seperately

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Plastic stoppers with finns to fit standard champagne bottles.  Wires also available seperately

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Used to put on the wire cages on champagne bottles.

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Used to hold the stopper or cork in place on a champagne bottle

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Used to hold the stopper or cork in place on a champagne bottle.

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Wooden tap handles that screw into most stainless homebrew taps. They are 15cm high.

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Chinook hops are suitable for any stage of the boil. They are not only a natural for American-style Pale Ales and IPAs, but they also find their way into seasonal ales, barley wine and some porters and stouts. The variety is a cross between Petham Golding and a USDA male and features a pine-like, spicy bouquet with robust flavours of grapefruit. Released in 1985, Chinook has recently grown in popularity, particularly among craft breweries. Currently, they are commercially featured alone in Stones Arrogant Bastard and in addition to Cascade and Centennial in Sierra Nevadas Celebration Ale a brew famous for its piney, citrusy character. Characteristics Bouquet of pine and spice Purpose Bittering & Aroma Alpha Acid 12%-14% Origin US Substitutes Columbus, Northern Brewer, Target Styles Winter Ale, Pale Ale, India Pale Ale, Porter, Stout, Lager, Barley Wine, American Lager, American Ale

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Chinook hops are suitable for any stage of the boil. They are not only a natural for American-style Pale Ales and IPAs, but they also find their way into seasonal ales, barley wine and some porters and stouts. The variety is a cross between Petham Golding and a USDA male and features a pine-like, spicy bouquet with robust flavours of grapefruit. Released in 1985, Chinook has recently grown in popularity, particularly among craft breweries. Currently, they are commercially featured alone in Stones Arrogant Bastard and in addition to Cascade and Centennial in Sierra Nevadas Celebration Ale a brew famous for its piney, citrusy character. Characteristics Bouquet of pine and spice Purpose Bittering & Aroma Alpha Acid 12%-14% Origin US Substitutes Columbus, Northern Brewer, Target Styles Winter Ale, Pale Ale, India Pale Ale, Porter, Stout, Lager, Barley Wine, American Lager, American Ale

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The term chit in malting represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of turning starch into soluble sugars to feed the yeast during fermentation. Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield. The reason that the Chit Malt can improve body and foam is due to the process of modification of the starches in the grain by the enzymes still in the early stages when we start kilning this malt. It will leave long protein chains in the malt that the yeast won’t be able to digest its entirely during fermentation. This malt is a good alternative for raw adjuncts. The flavour impact in a beer is minimum with subtle green, grassy raw grain flavour. As Chit malts contain mostly high-molecular proteins and sugars and thus retain many of the green, grassy characteristics of raw grain. One of its main purposes is to improve the finished beer’s body and foam stability. Gladfield Chit Malt

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The term chit in malting represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of turning starch into soluble sugars to feed the yeast during fermentation.Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield. The reason that the Chit Malt can improve body and foam is due to the process of modification of the starches in the grain by the enzymes still in the early stages when we start kilning this malt. It will leave long protein chains in the malt that the yeast won’t be able to digest its entirely during fermentation.Chit Wheat can add noticeable body and velvety mouthfeel, due to wheat's high protein content, combined with killing it at the chitting stage. Use alone, as a substitute for raw, flaked and rolled grains or in conjunction with Chit Barley. The higher enzymatic activity in Chit Malt can also increase mash efficiency and starch conversion rates when paired with these cheaper, unmodified cereal grains.

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Chocolate malt is similar to pale and amber malts but kilned at even higher temperatures. Producing complex undertones of vanilla and caramel (but not chocolate), it is used in porters and sweet stouts as well as dark mild ales. It contains no enzymes.  Being the least roasted of the black malts, Chocolate malt will add a dark colour and pleasant roast flavour. Small quantities lend a nutty flavour and deep, ruby red colour while higher amounts lend a black colour and smooth, roasted flavour. Use 3 to 12%. Chocolate is an essential ingredient in Porters, along with Caramel malts. Used in smaller quantities in Brown ales, old ales and some Barleywines. Gladfield Dark Chocolate

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Richly roasted to bring a smooth espresso creaminess to your dark beers with a touch of rye spiciness. Beautiful in a porter or oatmeal stout where the coffee spice character is particularly well matched with the roast malts. Adds a further level of complexity to Vienna Malt in a Dunkel, or even something a little uncommon to a mild or English brown. Weyermann Chocolate Rye

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Produced from quality wheat. Processed slowly and throughly by the drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque colour and complex flavours to very dark ales. Flavor: mild roasty aroma; notes of coffee, dark chocolate, and bread. Weyermann Chocolate Wheat

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Cinchona bark has a number of medicinal uses, but the use that interests us most at the Hop+Grain is for making our own tonic water for gin.  It's used in tonic water for it's distinctive bitter flavour (

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Cinnamon complements sweeter notes in gin, adding a spicy, sometimes fiery tone. Product of Sri Lanka, packed in Australia

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American aroma hop Citra was created by John I. Haas, Inc. and Select Botanicals Group joint venture, the Hop Breeding Company. It was released to the brewing world in 2008. Now one of the most coveted high-impact aroma hops in the US, particularly among craft brewers, it boasts a complex lineage that includes the likes of Hallertau Mittelfruh (father), Tettnanger (US), Brewers Gold and East Kent Golding. Gene Probasco is credited with having first bred Citra in 1990. After trialing the new variety with iconic craft breweries Deschutes, Sierra Nevada and others, commercial acreage was significantly expanded in the lead up to its official release. Citra, as the name implies, has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavour profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable. Also Known As Citra? Brand HBC 394 cv Characteristics Citrus, grapefruit, lime, tropical fruits, harsh bitterness Purpose Bittering & Aroma Alpha Acid 10%-15% Origin US Substitutes Simcoe, Cascade, Centennial, Mosaic Styles India Pale Ale, American Ales, Amber

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American aroma hop Citra was created by John I. Haas, Inc. and Select Botanicals Group joint venture, the Hop Breeding Company. It was released to the brewing world in 2008. Now one of the most coveted high-impact aroma hops in the US, particularly among craft brewers, it boasts a complex lineage that includes the likes of Hallertau Mittelfruh (father), Tettnanger (US), Brewers Gold and East Kent Golding. Gene Probasco is credited with having first bred Citra in 1990. After trialing the new variety with iconic craft breweries Deschutes, Sierra Nevada and others, commercial acreage was significantly expanded in the lead up to its official release. Citra, as the name implies, has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavour profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable. Also Known As Citra? Brand HBC 394 cv Characteristics Citrus, grapefruit, lime, tropical fruits, harsh bitterness Purpose Bittering & Aroma Alpha Acid 10%-15% Origin US Substitutes Simcoe, Cascade, Centennial, Mosaic Styles India Pale Ale, American Ales, Amber

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American aroma hop Citra was created by John I. Haas, Inc. and Select Botanicals Group joint venture, the Hop Breeding Company. It was released to the brewing world in 2008. Now one of the most coveted high-impact aroma hops in the US, particularly among craft brewers, it boasts a complex lineage that includes the likes of Hallertau Mittelfruh (father), Tettnanger (US), Brewers Gold and East Kent Golding. Gene Probasco is credited with having first bred Citra in 1990. After trialing the new variety with iconic craft breweries Deschutes, Sierra Nevada and others, commercial acreage was significantly expanded in the lead up to its official release. Citra, as the name implies, has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavour profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable. Also Known As Citra? Brand HBC 394 cv Characteristics Citrus, grapefruit, lime, tropical fruits, harsh bitterness Purpose Bittering & Aroma Alpha Acid 10%-15% Origin US Substitutes Simcoe, Cascade, Centennial, Mosaic Styles India Pale Ale, American Ales, Amber

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