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Light toast Amburana Brazilian Oak imparts a soft and sweet character to beer, wine or cider including notes of cinnamon, vanilla and coconut . The spiral shape increases surface area to maximize extraction and is easy to use with carboys or buckets. Flavor will develop in 3 to 10 days and it can be removed when desired intensity is reached.

Each stick measures 1in diameter and 8in long and is sufficient to treat around 3 US gallons (more or less according to taste). Additionally, each spiral can be broken into small segments for smaller batches or for making minor adjustments. Each package contains two spirals.

Light toast Sugar Maple imparts a sweet and nutty character to beer, wine or cider with notes of maple syrup and butterscotch. The spiral shape increases surface area to maximize extraction and is easy to use with carboys or buckets. Flavor will develop in 3 to 10 days and it can be removed when desired intensity is reached.

Each stick measures 1in diameter and 8in long and is sufficient to treat around 3 US gallons (more or less according to taste). Additionally, each spiral can be broken into small segments for smaller batches or for making minor adjustments. Each package contains two spirals.

Key Features
• Kick Carrageenan® G is composed of 100% granular carrageenan
• Produced at a larger particle size to encourage easier handling and dosing
• Add 20 minutes prior to the end of boil to fully activate the kappa carrageenan – no hydration necessary

Gypsum, or Calcium Sulfate (CaSO₄), is a naturally occurring mineral commonly used in the brewing process. Gypsum contributes Calcium (Ca₂) and Sulfate ions (SO₄) which are important to the brewing process and character of the beer. It is generally used in brewing water that is deficient in the these ions or when water adjustment is needed to replicate certain beer styles.

Gypsum also contributes Sulfate ions to beer which play an important role in the overall flavor of the finished beer. Sulfates tend to accentuate the dryness and bitterness of hops and is desired in various styles such as some English ales and German lagers.

Gypsum is generally used to replicate styles of beer which originate from geographic regions with high levels of calcium and sulfate such as Dortmund and Vienna in Germany, Burton in England and Edinburgh in Scotland. Gypsum can also be used in conjunction with Epsom Salts (Magnesium Sulfate, MgSO₄). This combination, commonly known as Burton Water Salts, is used when a higher level of Magnesium ions is also required.

Benefits of calcium in the brewing process:

- Regulates mash pH
- Combines with bicarbonate (HCO^-₃) to form calcium carbonate (CaCO₃) to achieve proper beer acidity
- Keeps oxalate salts in solution which can contribute haze and gushing when they precipitate
- Reduces harshness by minimizing the extraction of tannins from the malt
- Assists in protein coagulation during the hot and cold breaks
- Metabolized by yeast and is a necessary element for yeast health and fermentation
- Aids in the clarification of the beer
- Improves the stability of the finished beer

Five Star Beer Stone Remover easily removes stubborn beer stone and scale. It is perfect for cleaning tough organic deposits on stainless steel and glass. It also passivates stainless steel surfaces when allowed to air dry after use.

Shipping Restriction:
This item can not be shipped outside the United States.

Five Star LLC (Liquid Line Cleaner) is a proprietary blend of caustic cleansers with chelators and surfactants. It is designed to wick into beverage lines and completely remove beer and beverage soils and other sources for off-flavors in beverage lines. It is low-foaming and can be used in both hot and cold applications.

Shipping Restriction:
This item can not be shipped outside the United States.

Like a lively course from an expert teacher, The Wine Bible grounds the reader deeply in the fundamentals while layering on informative asides, tips, amusing anecdotes, definitions, glossaries, photos (all new for this edition), maps, labels, and recommended bottles. Karen MacNeil’s information comes directly through primary research; for this second edition she has tasted more than 10,000 wines and visited dozens of wine regions around the world. New to the book are wines of China, Japan, Mexico, and Slovenia. And through it all the reader becomes ever more informed—and, because of the author’s unique voice, always entertained: “In great years Pétrus is ravishing, elegant, and rich—Ingrid Bergman in red satin.” Or, describing a Riesling: “A laser beam. A sheet of ice. A great crackling bolt of lightning.”

Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne's bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel's effect on flavor. Sherry, the world's most misunderstood and underappreciated wine. How to match wine with food - and mood

Plus everything else you need to know to buy, store, serve, and enjoy the world's most captivating beverage.

Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.

Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history.

This fascinating concoction of biology, chemistry, history, etymology, and mixology—with more than fifty drink recipes and growing tips for gardeners—will make you the most popular guest at any cocktail party.