Brewers soak malted Barley, Wheat and Rye in hot water to convert starches to sugars for yeast to ferment into alcohol.  Some grains provide a base flavor and some grains are used in small quantites to provide unique flavors, aromas and mouth feel.   We have one of the largest selections of malts and adjuncts in the homebrew industry with over 80 well organized grains.  Our grains originate from 3 continents and over 10 maltsters.  Still, if you don’t see it, we can get it.

Homebrew grains