Hop pellets Simcoe 100 g

This hop has a very fine aroma and is called the King of English Hops. There is simply no better yeast for an original IPA or a traditional English bitter. Due to the higher alpha acid content, bitter hops are also suitable. Historically the best tasting Goldings varieties come from East Kent. The exact alpha acid content is indicated on each package..

Germany's most popular aroma hop with a fantastic spicy aroma. Grown between Munich and Nurnberg in Europe's largest hop farm. This delicate fine hop variety is the ancestor of many US varieties. Good disease tolerance. The exact alpha acid content is indicated on each package..

German aroma hop similar to Cascade and has been in production since 2012. This variety is often used in strong hoppy ale type beers and provides a unique citrus/floral character with distinct grapefruit and mandarin orange character. The exact alpha acid content is indicated on each package..

Due to the significant amount of alpha acid, it is best suited for bittering hops. As a main hop addition, it provides a fresh, full-bodied bitterness and is an excellent base for later hop additions. As a late addition of hops, it adds a pleasant fruity bitterness to the beer. The exact alpha acid content is indicated on each package..

A bitter hop with a bitter aroma and fruity character. A cross between the American Galena and the German male variety. Large and heavy pellets that give a high alpha value. The exact alpha acid content is indicated on each package..

A bitter hop with a bitter aroma and fruity character. A cross between the American Galena and the German male variety. Large and heavy pellets that give a high alpha value. The exact alpha acid content is indicated on each package..

America's most popular aroma hop. This variety is often used in highly aromatic beers and has a specific floral citrus to grapefruit character. A cross between Fuggles and the Russian hop variety Serebrianka. The exact alpha acid content is indicated on each package..

The American Bitter Hop was created from Brewers Gold in Idaho by open pollination. Often used in lighter ales, also suitable for lagers. The exact alpha acid content is indicated on each package..

A universal hop used as a particularly bitter hop. Often used in dark beers, as well as Altbier and Kölsch. The cones are slightly browner than usual. It is one of the main varieties in the Hallertau region. The exact alpha acid content is indicated on each package..

Lallemand Aromazym has been developed to enhance the hop aroma and flavor profile of beer. Increases the variety of hop flavors and aromas by changing the ratio of specific terpene compounds. Improves the mouthfeel and drinkability of beer by reducing unpleasant harsh bitterness. Slightly increases the fermentability of the wort. Expresses more character than less complex hop varieties. Lallemand Aromazyme is a food grade enzyme preparation with strong glucosidase activity obtained from a selected strain of Aspergillus niger. It consists of β-glucosidase enzymes capable of hydrolyzing glycosidic bonds, releasing monoterpene alcohol compounds and glucose. It has been developed to increase the complexity of the beer's hop aroma and flavor profile. The use of Aromazyme during fermentation gives brewers the opportunity to improve hop utilization by extracting additional volatile aroma compounds, thereby reducing the total amount of hops or using less complex hop varieties. Technical data: Recommended dosage: 5 g/hl, Optimum activity between pH 3.5 and 6.5, although lower activity is still observed at pH 3.0 for use in sour beer. Optimum temperature range: 15-65°C, Usage: dilute the enzyme in a sufficient amount of water (~ 1 g in 10 ml) to ensure uniform distribution in the fermenter..

German aromatic hops from the Hallertau region. A complex aroma reminiscent of wine, comparable to Sauvignon Blanc. The exact alpha acid content is indicated on each package..

Viking Dark Munich gives the beer a slightly nutty taste. Suitable for use in seasonal beer, bock, dark lager, dunk, etc.. The color of Dark malt is darker than pilsner and the taste is slightly nutty. Different recipes can be found at this link. Areas of use: dark lagers, party beer. EBC: 20-24. Maximum recommended proportion of malt: 80%. Country of origin: Finland Viking Malt is one of the largest malt companies in the world and the largest roaster of specialty malts. They are the main city suppliers of the famous brewery Carlsberg..

Very dark caramel malt (300 ± 30 EBC), which gives color, sweetness and fullness to the beer and improves foam formation. Common uses: ales, English bitters, ports and stouts, etc. The maximum recommended malt content is around 15%. Different recipes can be found at this link. Viking Malt is one of the largest malt companies in the world and the largest roaster of specialty malts. They are the main city suppliers of the famous brewery Carlsberg..

German aroma hop similar to Cascade and has been in production since 2012. This variety is often used in strong hoppy ale type beers and provides a unique citrus/floral character with distinct grapefruit and mandarin orange character. The exact alpha acid content is indicated on each package..

A bitter hop with a bitter aroma and fruity character. A cross between the American Galena and the German male variety. Large and heavy pellets that give a high alpha value. The exact alpha acid content is indicated on each package..

Lallemand Aromazym has been developed to enhance the hop aroma and flavor profile of beer. Increases the variety of hop flavors and aromas by changing the ratio of specific terpene compounds. Improves the mouthfeel and drinkability of beer by reducing unpleasant harsh bitterness. Slightly increases the fermentability of the wort. Expresses more character than less complex hop varieties. Lallemand Aromazyme is a food grade enzyme preparation with strong glucosidase activity obtained from a selected strain of Aspergillus niger. It consists of β-glucosidase enzymes capable of hydrolyzing glycosidic bonds, releasing monoterpene alcohol compounds and glucose. It has been developed to increase the complexity of the beer's hop aroma and flavor profile. The use of Aromazyme during fermentation gives brewers the opportunity to improve hop utilization by extracting additional volatile aroma compounds, thereby reducing the total amount of hops or using less complex hop varieties. Technical data: Recommended dosage: 5 g/hl, Optimum activity between pH 3.5 and 6.5, although lower activity is still observed at pH 3.0 for use in sour beer. Optimum temperature range: 15-65°C, Usage: dilute the enzyme in a sufficient amount of water (~ 1 g in 10 ml) to ensure uniform distribution in the fermenter..