Hops, malt

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..

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..

traditional European Pilsner in the city, made from two-row spring barley. Great in the city, suitable for brewing any type of beer and therefore ideal for making different flavor beers in the main city. Also suitable for all kinds of whiskey drinks. The color of Pilsner malt is light and the taste is slightly hoppy/nutty. 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 urban suppliers of the famous brewery Carlsberg. The conditions of steeping and germination are chosen to promote uniform germination and homogenization. The final air temperature in the incinerator is usually 80-85°C..

Light chocolate malt is produced by roasting pilsner malt. Chocolate Light Malt has zero amylolytic activity. The amount of fermentable extract is quite low. Applications: Light Chocolate Roast malt is mainly used for port and stout beers, but due to its strong color value it can also be used for other dark beers such as dark ales. Chocolate Light Malt adds roasted flavors and aromas with hints of dark chocolate and coffee to any beer. Even at fairly small doses, there is a noticeable increase in color along with changes in taste and aroma. A typical dosage of Chocolate Light Malt is usually less than 5-10%. Did you know? Unlike caramel malts, chocolate malts are obtained from dry malts, which caramelize under the influence of sugars at a high temperature during roasting. Various 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..

Light malts with a smoky smell, which are relatively enzymatic and therefore suitable for use as a main malt. The aroma of the smoke is soft and does not hide other nuances. The smoked wood used varies between beech, apple and cherry, mainly we store only beech smoke. 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..

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..

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..

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..

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..

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 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..

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..

An American type of hop that was launched in 2000. This hop is a double hop, it can be used for both aromatic and bittering properties during brewing. It has a quiet and citrusy aroma. American ale is often used. 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..

The taste of this malt is like that of pilsner malt - a little peaty and a hint of smoke. Special suitable varieties are used. Due to the relatively low processing temperature, the enzymatic activity and other good brewing properties are preserved. USES: Can be used in distilleries for whiskey production. Since "Lightly Peated Malt" is not too overpowering in the aroma and flavor profile during the brewing process, it can be considered a pilsner malt with a distinct aroma. Lightly Peated Malt can also be used as a spice in the bakery industry. Did you know? Unlike caramel malts, chocolate malts are obtained from dry malts, which caramelize under the influence of sugars at a high temperature during roasting. Various 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..

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..

Viking Munich light is slightly darker in the main city (14-18 EBC). A city that pairs well with amber colored beers. The maximum recommended malt content is around 80%. Munich is a slightly darker city with a slightly sweet aftertaste (sweet toast) and a nutty aroma. Common uses: dark lagers, bock, porters, wetz, oktoberfest Various 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..

Viking oat malt is our new special malt, designed to balance the base structure of the beer, for example, when there are a lot of hops and malt mixtures. Viking oat malt contains a specially selected malt variety. The taste of oat malt is soft and its overall effect is balanced. Viking in Oat City is expected to bring a creamy and velvety mouthfeel to your beer. Main features: Low coloring power with a straw yellow tone, amylase activity / degree of fermentation is modest and must be taken into account when planning malt mixes, Viking oat malt is ideal if a smooth and velvety taste is desired. The recommended volume is up to 20% (30%) of the total volume. In order to achieve good machinability, it is necessary to pay special attention in the grinding process. Compared to barley malt, oat malt has a narrower grain shape and requires different mill settings. It is recommended to grind oat malt separately. Oat malts form an excellent base for many beers. The taste of oat malt has a lot of character when judged on its own, and the feel is unique. The flavor is very flexible anyway and in most cases it takes a back seat and supports the other best qualities of the malt. 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..

Pale Ale malt is made from two-row spring barley. In the taste, you can feel the flavors of malt with a sweet and nutty undertone. It is ideal for malty ales and specialty lagers. The color of Pale Ale is not too dark, which is why it is also suitable for a subtle color correction of ordinary lagers. Applications: For all kinds of beers or whiskeys. Pale Ale malt color is quite low. Utilization rate up to 100%. Did you know? Our Ale malts have been extensively modified to support the traditional Ale brewing process, where a single temperature treatment is typically applied. 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. Soaking and germination conditions are chosen to promote uniform germination and homogenization. The final air temperature in the incinerator is usually 80-85°C..

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..

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..