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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

The WinExpert Classic Chilean Sauvignon Blanc is an herbaceous, refreshing white wine with hints of peach and pineapple. Makes 6 gallons.

32oz Amber mini growler glass jug with screw-top finish. Use for beer, soft drinks, water or any beverage. Requires 38mm/400 screw cap (available separately).

Thanks to its high alpha content and moderate cohumulone oil content, Chinook delivers potent, smooth bitterness. The flavor and aroma are filled with pine and spice notes with a subtle grapefruit character.

Developed by the USDA breeding program and released in 1985 as a high-alpha variety, Chinook eventually found traction among craft brewers as a unique aroma and flavor hop. Its ancestry includes Petham Golding and USDA 63012.

Nugget is an American hop variety with a strong, clean bitterness. It was considered primarily to be a bittering hop however it has increasingly become popular as a finishing hop due to its pleasant flavor and herbal and mildly fruity character.

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.

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.

This complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines highlight 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin. A perfect addition to any meal, cider pairings are featured in 30 food recipes, from Brussels sprouts salad to salmon chowder, brined quail, and poached pear frangipane. An additional 30 cocktail recipes include creative combinations such as Maple Basil Ciderita and Pear-fect Rye Fizz.

From the Back Cover:
Discover the vibrant and growing world of today's craft cider producers. Erin James of Cidercraft magazine takes you on a tasting tour of modern ciders - highlighting more than 100 North American ciders in 11 categories, from hopped to barrel-aged - and profiles some of the most dynamic cidermakers across the continent. Pairing suggestions and creative cider-based cocktails, plus dozens of savory and sweet cooking recipes, enhance your appreciation of the newest flavors of the age-old drink.

The Barbecue Bible for Smoking Meats. A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke.

From the Back Cover:
A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes - every one a game-changer - for smoked food that roars off your plate with flavor. Here's how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay - try it with fresh mozzarella.

A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavor? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled into 324 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 color photographs and a beautiful package to boot, A Field Guide to Whisky will make a whisky expert out of anyone.

From the Back Cover:

Everything Whisky Lovers Need to Know About Their Favorite Spirit:
- Who the 'Big Five' whisky nations are, and how they distill
- The dos and don'ts of whisky-food pairings
- How to discern complex flavor patterns to get the most out of your glass
- How to read a whisky label
- Which whiskies you should try immediately
- How to buy 'investment' whisky
- Why you might want to add water to your whisky but skip the ice
- The proper way to store whisky, opened and unopened
- How to conduct a tasting

With hundreds of color photographs, maps, travel and festival resources, bar recommendations, and more.

Blending your grandmother’s pickling know-how with today’s internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you’ll enjoy exploring the stunning variety of flavors that can fill a Mason jar.

From the Back Cover:
Why limit yourself to cucumbers when pickling out the best in so many vegetables and fruits? Andrea Chesman offers dozens of zesty possibilities in this comprehensive guide to pickling that features recipes for the crisp cucumbers you've always loved - dills, half-sours, bread and butters - plus delicious ideas for pickling everything from carrots to rhubarb, cabbage to pineapple.

It doesn't matter whether you have a few fresh-picked cucumbers or ten pounds of beets. Single-jar recipes, big-harvest ideas, relishes, chutneys, fermented pickles and krauts, and freezer and refrigerator variations provide pickling solutions for every situation. And once your pantry is fully stocked, Chesman provides recipes for 36 delicious ways to use your pickles in prepared dishes.