LP 652 is a highly reliable bacteria to create balanced sour beers
Selected for its capabilities to provide tropical, citrus and fruity notes when used in kettle souring
Ideal for kettle sour recipes
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
The preferred Fermentis dry strain for producing kettle sour beers with tropical, citrus, and fruity notes. SafSour LP 652™ is a homofermentative lactic acid bacteria specifically selected by Fermentis for its incredible performance in kettle souring and ability to give the beer a beautiful freshness. Recommended for golden sour ales or fruited kettle sours.
Dosage:
An optimum dosing rate of 10 g/hL provides a lactic fermentation within 24h – 36h.
Usage:
It is recommended to pitch directly into the non-hopped wort at the temperature of 37°C.
Storage:
Storage must be done in cool temperatures (< 4°C/39.2°F) and in dry conditions.
Shelf Life:
18 Months from production date (see printed information on the sachet).
WLP735 is a classic yeast for white wine fermentation, giving an enhanced creamy texture Low foam producer PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! Classic yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 70-90% Flocculation: Low Alcohol Tolerance: 10-15% ABV Optimum Fermentation Temp: 60-90°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.
Robust, nutrient-fortified alcohol yeast designed for rapid, high gravity fermentations of sugar substrates
Optimized for large-scale and industrial production, delivering reliable, vigorous performance with high alcohol yields and strong stress resistance
Ferment between 75-91°F
Angel Yeast GH is a robust, nutrient-fortified alcohol yeast designed for rapid, high gravity fermentations of sugar substrates. Optimized for large-scale and industrial production, it delivers reliable, vigorous performance with high alcohol yields and strong stress resistance. With its integrated nutrient blend, GH simplifies fermentation management while ensuring clean, efficient results batch after batch.
High-efficiency fermentation for sugar mashes and alcohol production
Nutrient-enriched formulation supports healthy, vigorous yeast growth
Strong attenuation with alcohol tolerance up to ~18% ABV
Ferments well between 75–91 °F (24–33 °C); ideal at 77–86 °F (25–30 °C)
Suitable for high-gravity washes (240–300 g/L sugar)
Fast, consistent fermentation to dry (SG < 0.990)
Fermentation Range
75–91 °F (24–33 °C)
Recommended for precision production: 77–86 °F (25–30 °C)
High-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe
Ferments clean at elevated temperatures, with medium flocculation and robust attenuation
Recommended for Kveik Ale, NEIPA, Farmhouse Ale, IPA, Pale Ale, Saison, and Fruited Ales
Ferment between 80-95°F
FG11 is a high-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe. Fast-acting and reliable, it ferments clean at elevated temperatures, with medium flocculation and robust attenuation. Ideal for modern hop-forward and farmhouse-inspired ales. POF-negative, non-diastatic, it offers clarity without filtration.
Tropical fruit ester profile: melon, cantaloupe
Medium flocculation for slight haze with clarity
Attenuates ~78–82% for a dry, smooth finish
Fermentation range: 80–95 °F (27–35 °C)
Alcohol tolerance: high (10–15% ABV)
POF-negative and non-diastatic
Fermentation Range:
80–95°F (27–35°C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); increase to 1.5 g/L (150 g/hL) for high-gravity or intense ester expression
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 80–90 °F (27–32 °C) for 10–20 minutes. Adjust to fermentation temperature and pitch within 30 minutes for optimal yeast health.
Applications:
Kveik Ale • NEIPA • Farmhouse Ale • IPA • Pale Ale • Saison • Fruited Ales
High-performance lager strain designed to deliver bright, crisp beers with a subtle floral and fruity character
Ideal for brewers seeking premium lager quality with aroma depth
Recommended for Czech Pale Lager, Munich Helles, Pilsner, Vienna Lager, American Lager, International Pale Lager, Festbier, Märzen, and Dunkel
Ferment between 50-77°F
Angel Yeast BF27 is a high-performance lager strain designed to deliver bright, crisp beers with a subtle floral and fruity character. With vigorous attenuation and high flocculation, BF27 produces clear, balanced lagers with a refined profile. POF-negative and non-diastatic, it offers reliable performance for both traditional and modern lager styles.
Ideal for brewers seeking premium lager quality with aroma depth, BF27 brings a touch of elegance to every batch
Clean, crisp lager profile with subtle fruity/floral esters
High flocculation for polished clarity
Strong attenuation (~85%) for a dry finish
Ferments well across a broad range: 50–77 °F (10–25 °C)
Recommended range for clean character: 50–68 °F (10–20 °C)
POF‑negative and non-diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
50–77 °F (10–25 °C)
Optimal for clean, refined flavor: 50–68 °F (10–20 °C)
Usage Rate:
0.8–1.5 g/L depending on wort strength and fermentation temp
Typical pitch: 80–150 g/hL; increase to 300 g/hL for high-gravity or stressed fermentations
Rehydration Instructions:
Rehydrate in clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes before pitching. Adjust to fermentation temp and pitch within 30 minutes to maximize viability .
Applications:
Czech Pale Lager • Munich Helles • Pilsner • Vienna Lager • American Lager • International Pale Lager • Festbier • Märzen • Dunkel
ACID yeast will complete both Lactic and Alcoholic fermentation on its own, producing an acidic beer with light notes of fruity floral esters
Shave days off your sour beer making process by skipping the kettle souring step altogether!
No need for added equipment to purge your kettle with CO2 or add heating to maintain high temps for lactic fermentation
To reduce acidity, pitch an ale yeast strain to stop souring and wrap up alcoholic fermentation
Ferment between 66-77°F
CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value
Consistent, repeatable results without the need for kettle souring. ACID from CellarScience is a naturally selected, GMO-free yeast strain that has the ability to ferment and sour beer simultaneously. In a traditional kettle souring process, you'll need to pre-boil wort, purge it with CO2, pitch lactic acid, wrap and seal the kettle, and insulate or provide a heat source to maintain lactic acid fermentation temps that may be as high as 100°F+ depending on your chosen pitch. ACID allows brewers to bypass those steps and produce sour beers with the equipment they already own. Pitch directly in your fermenter and ACID yeast will complete both Lactic and Alcoholic fermentation on its own. When allowed to run its course, this yeast produces a rounded, refreshingly acidic beer with light notes of fruity floral esters.
If you wish to reduce acidity, simply pitch a regular ale yeast strain when the desired pH is obtained which will hault souring and complete the rest of the alcoholic fermentation.
Every batch is PCR tested to ensure quality.
Dosage:
Use at a rate of 80-120 grams per barrel, depending on wort temperature and gravity.
Direct Pitch or Rehydrate:
ACID yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. ACID yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 66-77°F (19-25°C).
Optimum Fermentation Temp: 66-77°F
Flocculation: High
Alcohol Tolerance: 9% ABV
Attenuation: 75-80%
Lachancea thermotolerans
Gluten-free
CellarScience Yeast:
For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink".
CellarScience Nutrients:
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
Specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales
Produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures
Recommended for Kölsch, Blonde Ale, Cream Ale, California Common, and Hybrid Fermentations
Ferment between 59-77°F
Angel Yeast KO is a specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales. It produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures. Medium-to-high flocculation promotes clarity, and its strong β-glucosidase activity enhances hop biotransformation—ideal for dry-hopped blonde ales or modern Kölsch interpretations. KO ferments clean at cool ale temps but can flex into warmer regimes with minimal off-flavors.
Neutral, lager-like ale profile with restrained esters
Medium-to-high flocculation for bright, polished beers
Attenuation range of 78–83% for a crisp, dry finish
Ferments from 59–77 °F (15–25 °C); cooler for classic Kölsch, warmer for esters
High β-glucosidase activity for enhanced hop biotransformation
Alcohol tolerance up to 9% ABV
Fermentation Range:
59–77 °F (15–25 °C)
Recommended for classic Kölsch: 59–64 °F (15–18 °C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); increase to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or heavily dry-hopped beers
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within 30 minutes for optimal viability.
Applications:
Kölsch • Blonde Ale • Cream Ale • California Common • Hybrid Fermentations
Premium ale strain crafted for New England and other hop-forward IPAs
Produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles
Recommended for NEIPA, Juicy IPA, American IPA, Hazy Pale Ale, and Fruit-Infused IPAs
Ferment between 59-77°F
Angel Yeast LA03 is a premium ale strain crafted for New England and other hop-forward IPAs. It produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles. With medium attenuation and medium-to-high flocculation, LA03 creates a soft, juicy mouthfeel and bright appearance. POF-negative and non-diastatic, it’s designed for brewers seeking aromatic depth without harsh phenolics.
Fruity ester profile: tropical fruit, mango, citrus, red berries
Medium-to-high flocculation for a clean haze
Medium attenuation (~71–75%) for juicy mouthfeel
Ferments at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C)
POF-negative and non-diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
59–77°F (15–25°C)
Recommended for best aroma: 64–72°F (18–22°C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); boost to 1.5–2.0 g/L (150–200 g/hL) for higher gravity or haze intensity
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Temper to fermentation temperature and pitch within 30 minutes to maintain yeast health.
Applications:
NEIPA • Juicy IPA • American IPA • Hazy Pale Ale • Fruit-Infused IPAs
Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers
Delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably
Recommended for Saison, Belgian Blond, Tripel, Strong Golden Ale, and High-Gravity Belgian Ales
Ferment between 59-77°F
Angel Yeast CS31 is a robust, high-performance Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers. A diastatic strain (STA1+), CS31 delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably.
Fruity, ester-forward Belgian Saison profile with dry finish
Medium-to-high flocculation for bright, refined beer
Very high attenuation (~83–94%) for crisp, dry styles
Ferments well between 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C)
Diastatic (STA1+) for full, dry fermentation
Alcohol tolerance up to 14% ABV
Fermentation Range:
59–77 °F (15–25 °C)
Recommended for precision brewing: 64–72 °F (18–22 °C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); increased pitching of 1.5–3.0 g/L (150–300 g/hL) advised for high-gravity or challenging fermentations
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within half an hour to ensure optimal yeast vitality.
Applications:
Saison • Belgian Blond • Tripel • Strong Golden Ale • High-Gravity Belgian Ales
Designed to emphasize classic clove and banana aromas while delivering a bright, well-balanced appearance
Naturally derived, non-GMO wheat beer yeast that creates flavorful Hefeweizen-style beers that remain approachable in clarity and body
Recommended for Hefeweizen, Weissbier, Dunkelweizen, Witbier, American Wheat, Belgian White, and Blonde Ale
Ferment between 59-77°F
Angel Yeast WA18 is a naturally derived, non-GMO wheat beer yeast designed to emphasize classic clove and banana aromas while delivering a bright, well-balanced appearance. With medium-to-high flocculation and fast fermentation, WA18 creates flavorful Hefeweizen-style beers that remain approachable in clarity and body perfect for both traditional and modern wheat styles.
Typical wheat beer ester profile: banana with slight clove spice
Medium-to-high flocculation for smoother appearance
High attenuation (80–91%) for balanced mouthfeel
Quick fermentation: finished in ~96 hours at 18 °C (64 °F)
Temperature range: 59–77 °F (15–25 °C), ideal at 64–72 °F (18–22 °C)
Alcohol tolerance up to 10% ABV
Fermentation Range:
59–77°F (15–25°C)
Recommended for best flavor expression: 64–72°F (18–22°C)
Usage Rate:
0.5 g/L (50 g/hL); increase to 1.0–3.0 g/L (100–300 g/hL) for high-gravity or more robust fermentations
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Temper to pitching temperature and pitch within 30 minutes to preserve yeast viability.
Applications:
Hefeweizen • Weissbier • Dunkelweizen • Witbier • American Wheat • Belgian White • Blonde Ale
Clean, high-attenuating Swiss-style lager strain that produces bright, crisp beers with refined malt character and minimal esters
POF-negative, non-diastatic, and delivers excellent clarity with no filtration required
Recommended for Pilsner, Helles, Vienna Lager, Märzen, Festbier, American Lager, and International Pale Lager
Ferment between 50-68°F
Angel Yeast BF16 is a clean, high-attenuating Swiss-style lager strain that produces bright, crisp beers with refined malt character and minimal esters. With strong fermentation performance and high flocculation, BF16 is ideal for a wide range of traditional and modern lagers. It is POF-negative, non-diastatic, and delivers excellent clarity with no filtration required.
BF16 performs best at classic lager temperatures but is versatile enough to ferment warmer when needed, making it suitable for brewers of all scales seeking reliable lager performance.
Clean lager profile with low ester production
High flocculation for clear, brilliant beer
Strong attenuation (80–91%) for a dry, crisp finish
Ferments well at traditional and elevated lager temps
POF-negative and non-diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
50–68°F (10–20°C)
Recommended range for cleanest profile: 50–59°F (10–15°C)
Usage Rate:
0.5–1.5 g/L depending on wort gravity and fermentation temperature
Typical pitch rate: 50–150 g/hL; increase up to 300 g/hL for high-gravity or stressed fermentations
Rehydration Instructions:
For best results, rehydrate yeast in clean water at 72–86°F (22–30°C) for 10–20 minutes before pitching. Gradually adjust to wort temperature and pitch within 30 minutes to maintain yeast viability.
Applications:
Pilsner • Helles • Vienna Lager • Märzen • Festbier • American Lager • International Pale Lager
The Vinmetrica SC-50 MLF Analyzer gives accurate and reliable malic acid concentration levels in wine for detecting the end of malolactic fermentation (MLF). The new SC-55 Does the same job, but is now sold as a standalone unit that does not require any additional equipment.
The accuracy of the SC Series devices carries over into the functionality and reliability of the MLF Analyzer. With its easy to use vial insertion assembly, the MLF Analyzer gives you fool-proof readings down to 0.1g/L accuracy. Because it does not require any fancy, expensive lab equipment and eliminates the need for paper chromatography, the SC-55 MLF gives you professional readings while saving you time and money!
Includes everything needed to measure malic acid levels in your fermenting wines:
Vinmetrica SC-55 MLF Analyzer Unit
Malic Reagent Set
One vial of Biopressure Agent (enough for 5 tests)
5 Empty Reaction Vials with Septa Caps
One plastic measuring scoop
One “check” vial
10mL serological pipette
Plastic beaker
15mL conical tube
Two plastic pipettes
MLF Analyzer Manual
The Vinmetrica SC-55 MLF Analyzer measures the pressure given off by the same MLF reaction that you use in your wine. When malic acid is present, carbon dioxide (CO2) is evolved and detected as pressure.
Why buy the Vinmetrica MLF Analyzer?
Accurately assesses end of MLF at 0.4 g/L malic acid. Capable of detecting 0.1 g/L malic acid
Affordable: About $3 per test or less.
Easy, safe to Use: No toxic chemicals or noxious odors.
Fast: results in 15 – 30 minutes. Able to run multiple tests at once
Please Note: This is now a stand alone unit, and does not require any additional equipment.
ProRestart and ProDessert contain yeast cells encapsulated within Alginate (natural polysaccharide extracted from seaweed) that are also acclimatized to alcohol and other harsh conditions. Unlike regular dry yeast, our encapsulated yeast are pre-conditioned to harsh conditions such as high sugars or high alcohol. They are a great choice for finishing stuck fermentations or fermenting dessert wines. To use, the beads are placed in a nylon bag and suspended in the ferment. The vast majority of the yeast stay trapped within the alginate beads. When they have completed their task, the bags are removed from the wine with few residual yeast cells from the culture being left behind. Though there may still be indigenous yeast present, use of the encapsulated yeast significantly reduces the amount of SO2, sorbate or tank chilling that are necessary to arrest fermentation. Sanitizable weights, such as stainless fittings or marbles, are placed in the bag to keep the bag submersed throughout the fermenation process. 83 Grams will treat 100L or 30 gallons of stuck wine.
Works quickly due to preconditioning and direct addition into a stuck or sluggish fermentation. This is much, much easier than traditional restart methods. Decreases spoilage risks due to its rapid fermentative activity and helps avoid excessive SO2 additions. Decreases risks related to color loss from oxidation. Preserves the flavor of the wine due to rapid sugar consumption without volatile acidity increase or other spoilage problems. Use 83g per 30 gallons. Culture can be transferred to next barrel after first barrel is finished. Comes with nylon mesh bag and full set of instructions.
ACID yeast will complete both Lactic and Alcoholic fermentation on its own, producing an acidic beer with light notes of fruity floral esters
Shave days off your sour beer making process by skipping the kettle souring step altogether!
No need for added equipment to purge your kettle with CO2 or add heating to maintain high temps for lactic fermentation
To reduce acidity, pitch an ale yeast strain to stop souring and wrap up alcoholic fermentation
Ferment between 66-77°F
CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value
Consistent, repeatable results without the need for kettle souring. ACID from CellarScience is a naturally selected, GMO-free yeast strain that has the ability to ferment and sour beer simultaneously. In a traditional kettle souring process, you'll need to pre-boil wort, purge it with CO2, pitch lactic acid, wrap and seal the kettle, and insulate or provide a heat source to maintain lactic acid fermentation temps that may be as high as 100°F+ depending on your chosen pitch. ACID allows brewers to bypass those steps and produce sour beers with the equipment they already own. Pitch directly in your fermenter and ACID yeast will complete both Lactic and Alcoholic fermentation on its own. When allowed to run its course, this yeast produces a rounded, refreshingly acidic beer with light notes of fruity floral esters.
If you wish to reduce acidity, simply pitch a regular ale yeast strain when the desired pH is obtained which will hault souring and complete the rest of the alcoholic fermentation.
Every batch is PCR tested to ensure quality.
Dosage:
Use at a rate of 80-120 grams per barrel, depending on wort temperature and gravity.
Direct Pitch or Rehydrate:
ACID yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. ACID yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 66-77°F (19-25°C).
Optimum Fermentation Temp: 66-77°F
Flocculation: High
Alcohol Tolerance: 9% ABV
Attenuation: 75-80%
Lachancea thermotolerans
Gluten-free
CellarScience Yeast:
For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink".
CellarScience Nutrients:
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
One sachet makes: Approximately two 8.5 oz cocktails.
Easy to make: In a shaker, mix 1 packet with 5 oz vodka, 3.5 oz cold water, and sugar.
Portable and easy: Mix, shake, and pour at home or on the go.
Fast and consistent: Measure, mix, shake, and pour—no fresh fruit or flavored syrups required.
Simple and cost effective: Contains amazing natural flavors. Use vodka, with no expensive spirits, bitters, or other specialty ingredients required.
The Mojito started life as a simple Cuban highball—fresh mint, lime, sugar, and spirit over ice—built to be bright, refreshing, and crushable in the heat. Over time it became a beach-bar staple: clean citrus, cool mint, gentle sweetness, and a long, fizzy finish.
VINKA starts with real ingredients and uses a proprietary extraction method to capture the aroma and flavor in a concentrated mixer. Pair it with a simple, easy-to-make base of neutral spirit and sugar, add ice, shake, and top with soda water, and you’re pouring a Mojito-style cocktail in minutes—no muddling limes, no smashing mint, no extra bottles.
In the glass, it shows fresh mint and lime on the nose, with a bright citrus snap up front, rounded sweetness through the middle, and a cool, refreshing finish. The texture is light and vibrant over ice, with enough body to feel like a proper Mojito while still drinking crisp and clean. Prepared as directed and topped with soda water, each sachet mix yields about 16–17 fl oz total, depending on how much ice melts.
Fast & Consistent: Measure, mix, shake, pour—no muddling and no syrup making.
Yield: Typically ~16–17 fl oz per sachet when topped with soda water (ice melt varies).
Serve-ready: Pour over ice, top with soda water, garnish with mint and lime.
Flavor
Fresh mint and lime, balanced sweetness, clean, cool, refreshing finish.
What You’ll Need
80-proof (40% ABV) vodka or neutral spirit, granulated sugar, soda water, ice, shaker.
Directions (per 1 sachet) — Soda-Diluted
Use 80-proof (40% ABV) vodka or neutral spirit.
In a shaker or bottle, add 5 fl oz vodka/neutral spirit.
Add 4 Tbsp granulated sugar. Shake or stir without ice to dissolve. (Sweetness: add a little more or a little less sugar to suit your taste.)
Add the entire Mojito sachet and about 1 cup of ice (a generous handful). Shake 10–15 seconds.
Pour into a tall glass over fresh ice, then top with about 10 fl oz cold soda water (about 1¼ cups) and gently stir.
Note: Ice melt and soda water will dilute the drink a bit—that’s normal and intended for a long, refreshing Mojito-style serve.
Serve Suggestion
Serve in a tall glass over fresh ice; garnish with a sprig of mint and a lime wedge.
KegLand Part Number: KL38966
One sachet makes: Approximately two 6 oz cocktails.
Easy to make: In a shaker, mix 1 packet with 5 oz vodka, 3.5 oz cold water, and sugar.
Portable and easy: Mix, shake, and pour at home or on the go.
Fast and consistent: Measure, mix, shake, and pour—no fresh fruit or flavored syrups required.
Simple and cost effective: Contains amazing natural flavors. Use vodka, with no expensive spirits, bitters, or other specialty ingredients required.
The Old Fashioned is one of the foundational American cocktails, built in the 19th century on a simple idea that still works: spirit, sugar, water, and bitters. Over time it became the definitive spirit-forward sipper simple build, complex aroma, and a long, steady finish.
VINKA starts with real ingredients and uses a proprietary extraction method to capture the aroma and flavor in a concentrated mixer. Pair it with a simple, easy-to-make base of neutral spirit, water, and sugar, add ice, shake, and you’re pouring an Old Fashioned-style cocktail in minutes—no sugar muddling, no hunting down bitters, no extra bottles.
In the glass, it shows classic Old Fashioned character: orange peel on the nose, warm bitters-style spice, and a whiskey-barrel-inspired richness carried by your neutral base. The palate is spirit-forward but rounded, with gentle sweetness and a smooth, slow finish that stays clean rather than syrupy. Each sachet mix yields about 10.1 fl oz before ice; after shaking with ice, the finished pour is typically around 12–13 fl oz, depending on how much ice melts.
Flavor
Rich Old Fashioned profile with orange peel, bitters-style spice, gentle sweetness, and a smooth, spirit-forward finish.
What You’ll Need
80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar, ice, shaker.
Directions (per 1 sachet)
Use 80-proof (40% ABV) vodka or neutral spirit.
In a shaker or bottle, add 5 fl oz vodka/neutral spirit + 3.5 fl oz cold water.
Add 2 Tbsp granulated sugar. Shake or stir without ice to dissolve. (Sweetness: add a little more or a little less sugar to suit your taste.)
Add the entire sachet and about 1 cup of ice (a generous handful). Shake 10–15 seconds, then pour and serve.
Note: Ice melt will dilute the drink a bit (that’s normal and intended).
Serve Suggestion
Serve in a rocks glass; garnish with an orange peel twist and, if desired, a cherry.
KegLand Part Number: KL38911
Neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers
Medium flocculation and solid attenuation ensures bright, clean fermentation performance with no phenolic or ester interference
Recommended for Blonde Ale, Kolsch, Mild Ale, Session Ale, Fruit-Infused Ale, Classic or Experimental Pale Ale
Ferment between 59-77°F
Angel Yeast CN36 is a neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers. With medium flocculation and solid attenuation, CN36 ensures bright, clean fermentation performance with no phenolic or ester interference. Its POF-negative, non-diastatic nature supports a clean profile that lets ingredients speak for themselves.
Exceptionally clean, neutral ale profile
Medium flocculation for clear, bright beer
Moderate attenuation (~75–85%) for balanced finish
Ferments comfortably at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C)
POF-negative and non-diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
59–77°F (15–25°C)
Optimal range: 64–72°F (18–22 °C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); increase to 2.0 g/L (200 g/hL) for high-gravity or adjunct-rich worts
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes, then temper and pitch within 30 minutes to ensure maximum yeast health.
Applications:
Blonde Ale • Kolsch • Mild Ale • Session Ale • Fruit-Infused Ale • Classic or Experimental Pale Ale
One sachet makes: Approximately two 6 oz cocktails.
Easy to make: In a shaker, mix 1 packet with 5 oz vodka, 3.5 oz soda water, and sugar.
Portable and easy: Mix, shake, and pour at home or on the go.
Fast and consistent: Measure, mix, shake, and pour—no fresh fruit or flavored syrups required.
Simple and cost effective: Contains natural flavors. Use vodka, with no expensive spirits, bitters, or other specialty ingredients required.
Works great in a slushy machine: Use 5 packs to make a frozen Aperitivo Spritz-style batch in a 2 L slushy machine.
The Spritz grew out of the Italian aperitivo tradition light, bitter-sweet, and designed to be sipped before a meal. Originally a way to soften stronger wines with a splash of water, it evolved into the modern aperitivo spritz: bright citrus, gentle bitterness, a touch of sweetness, and an easy, refreshing finish.
VINKA starts with real ingredients and uses a proprietary extraction method to capture the aroma and flavor in a concentrated mixer. Pair it with a simple, easy-to-make base of neutral spirit, water, and sugar, add ice, shake, and you’re pouring an Aperitivo Spritz–style cocktail in minutes no amaro lineup, no open bottles of vermouth, no extra prep.
In the glass, it shows orange and citrus peel on the nose with subtle herbal notes, a crisp, bitters-kissed snap up front, and balanced sweetness that keeps the finish dry and refreshing rather than heavy. The texture is light and spritzy on the palate when served over ice, with enough body to feel like a proper aperitivo while still drinking clean and highly crushable. Each sachet mix yields about 10.1 fl oz before ice; after shaking with ice, the finished pour is typically around 12–13 fl oz, depending on how much ice melts.
Fast & Consistent: Measure, mix, shake, pour—no bitters or aperitivo bottles required.
Yield: ~10.1 fl oz pre-ice; typically ~12–13 fl oz after shaking (ice melt varies).
Serve-ready: Just pour over ice; a slice of orange or a splash of soda is optional.
Flavor
Orange and citrus peel, gentle herbal bitterness, balanced sweetness, and a crisp, dry, refreshing finish.
What You’ll Need
For Standard Preparation: 80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar, ice, shaker.
For Slushy Preparation: 2x VINKA Aperitivo Spritz Cocktail Mixer sachets, a 2L-capacity slushy machine, 80-proof (40% ABV) vodka or neutral spirit, cold soda water, granulated sugar.
Directions (per 1 sachet) —
Use 80-proof (40% ABV) vodka or neutral spirit.
In a shaker or bottle, add 5 fl oz vodka/neutral spirit + 3.5 fl oz cold water.
Add 4 Tbsp granulated sugar. Shake or stir without ice to dissolve. (Sweetness: add a little more or a little less sugar to suit your taste.)
Add the entire sachet and about 1 cup of ice (a generous handful). Shake 10–15 seconds, then pour and serve.
Note: Ice melt will dilute the drink a bit (that’s normal and intended).
Slushy Directions (2L batch)
Use 80-proof (40% ABV) vodka or neutral spirit.
Add 14 fl oz vodka/neutral spirit to the slushy machine.
Add both VINKA Aperitivo Spritz Cocktail Mixer sachets.
Add 1½ cups granulated sugar (24 Tbsp). Mix or recirculate to dissolve.
Add about 50 fl oz cold soda water (6¼ cups).
Top with additional cold soda water to the 2L / MAX fill line, then run the machine until slushy and serve.
Note: Frozen-drink texture can vary by machine and settings. If it freezes too firm, let it run a bit longer to soften; if it’s too loose, keep chilling until it tightens up.
Serve Suggestion
Serve in a wine or rocks glass over fresh ice; garnish with an orange slice. For a lighter, more bubbly serve, top with a small splash of soda water.
KegLand Part Number: KL38928
One sachet makes: Approximately two 6 oz cocktails.
Easy to make: In a shaker, mix 1 packet with 5 oz vodka, 3.5 oz cold water, and sugar.
Portable and easy: Mix, shake, and pour at home or on the go.
Fast and consistent: Measure, mix, shake, and pour—no fresh fruit or flavored syrups required.
Simple and cost effective: Contains amazing natural flavors. Use vodka, with no expensive spirits, bitters, or other specialty ingredients required.
Works great in a slushy machine: Use 5 packs to make a frozen Espresso Martini batch in a 2 L slushy machine.
The Espresso Martini is a modern classic—born from the simple idea of combining coffee, spirit, and sweetness into something that drinks like a cocktail and a pick-me-up at the same time. What started as a late-night bar request turned into a global staple: dark, aromatic, and silky with a fine foam on top.
VINKA starts with real ingredients and uses a proprietary extraction method to capture the aroma and flavor in a concentrated mixer. Pair it with a simple, easy-to-make base of neutral spirit, water, and sugar, add ice, shake, and you’re pouring an Espresso Martini-style cocktail in minutes—no pulling shots on demand, no coffee liqueur bottles, no extra prep.
In the glass, it shows rich coffee aroma on the nose with subtle cocoa notes, a smooth, rounded sweetness through the mid-palate, and a clean, gently bitter finish that keeps it from feeling heavy. The texture is full and velvety, with that classic shaken crema on top when strained from the shaker. Each sachet mix yields about 10.1 fl oz before ice; after shaking with ice, the finished pour is typically around 12–13 fl oz, depending on how much ice melts.
Fast & Consistent: Measure, mix, shake, pour—no espresso machine, no coffee liqueur needed.
Yield: ~10.1 fl oz pre-ice; typically ~12–13 fl oz after shaking (ice melt varies).
Serve-ready: Just strain into a chilled glass and garnish if desired.
Flavor
Rich coffee, subtle cocoa, balanced sweetness, and a smooth, gently bitter finish.
What You’ll Need
For Standard Preparation: 80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar, ice, shaker.
For Slushy Preparation: 5x VINKA Espresso Martini Cocktail Mixer sachets, a 2L-capacity slushy machine, 80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar.
Directions (per 1 sachet) —
Use 80-proof (40% ABV) vodka or neutral spirit.
In a shaker or bottle, add 5 fl oz vodka/neutral spirit + 3.5 fl oz cold water.
Add 4 Tbsp granulated sugar. Shake or stir without ice to dissolve. (Sweetness: add a little more or a little less sugar to suit your taste.)
Add the entire sachet and about 1 cup of ice (a generous handful). Shake 10–15 seconds, then pour and serve.
Note: Ice melt will dilute the drink a bit (that’s normal and intended).
Slushy Directions (2L batch)
Use 80-proof (40% ABV) vodka or neutral spirit.
Add 14 fl oz vodka/neutral spirit to the slushy machine.
Add all 5 VINKA Espresso Martini Cocktail Mixer sachets.
Add about 45 fl oz cold water.
Add 1½ cups granulated sugar (24 Tbsp). Mix/recirculate to dissolve.
Top with cold water to the 2L / MAX fill line, then run the machine until slushy and serve.
Note: Frozen-drink texture can vary by machine and settings. If it freezes too firm, let it run a bit longer to soften; if it’s too loose, keep chilling until it tightens up.
Serve Suggestion
Strain into a chilled coupe or martini glass; garnish with a few coffee beans or a light dusting of cocoa if desired.
KegLand Part Number: KL38898
Due to high demand, the 500 g item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
BIG BEN allows your malt and hop flavors to shine with its neutral profile
Ideal for a wide variety of styles including Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales
Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required
Ferment between 59-72°F
BIG BEN, just like its iconic namesake, is big in all the right ways. Known for its exceptional flocculation, this yeast settles quickly, leaving your beer bright and clear. BIG BEN is proudly malt-forward, allowing your grain bill and chosen ingredients to truly shine through. Its neutral profile enhances malt sweetness and hop character without imposing its own flavors, resulting in clean, crisp beers with remarkable clarity. Its high flocculation contributes significantly to its clarity, rapidly settling and making it ideal for styles where visual appeal matters, such as Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales.
BIG BEN also boasts impressive alcohol tolerance, comfortably fermenting beers up to 12% ABV, making it suitable for both session ales and higher-gravity brews. Efficient and reliable, BIG BEN consistently achieves attenuation rates up to 82%. It comfortably ferments across a wide temperature range of 55°F to 78°F, making it versatile for various ale styles.
Exceptional flocculation for bright, clear beer
Malt-forward character that lets your grain bill shine
Neutral profile enhances malt sweetness and hop character
Ideal for: Pale Ales, IPAs, Porters, Stouts, Blonde Ales, Amber Ales
Alcohol Tolerance: 12% ABV
Attenuation: Approximately 75- 82%
Fermentation Range: 59-72°F (15-22°C)
Direct Pitch: No rehydration needed
Reliable & Consistent: Every batch undergoes PCR testing for quality
High Cell Count: 15g per sachet—over 36% more than standard 11g dry yeast packs
Dosage:
One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly
Like all CellarScience yeast, BIG BEN offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value.
Strong fermenter for balance, freshness, and fruit expression
O-MEGA™ is the most robust strain in the Scott Laboratories’ portfolio, well suited to conducting malolactic fermentation in high alcohol, low temperature, or low pH situations.
Contributes to freshness and mineral/citrus notes in white wines
In red wines, notes of red and dark berries like redcurrant, strawberry, blackcurrant, and blackberry are increased (not recommended for wines with herbaceous or vegetative notes, as these can be amplified)
May help stabilize color due to its slow degradation of acetaldehyde
Has a late degradation of citric acid resulting in very low diacetyl and VA levels, and is tolerant to levels of lactic acid that can be inhibitory to other ML strains
Oenococcus oeni isolated in the south of France by the Institut du Français de la Vigne et du Vin (IFV) in Burgundy
Alcohol Tolerance: <16%
pH: >3.1
Total SO2: <60ppm
Temp: >57°F
Frequently used in: overripe, full-bodied red and white wines, cool-climate Pinot noir and Syrah, rosés, fruit wine
Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
Specifically selected for bottle or cask conditioning, ensuring proper carbonation and nuanced flavor development over time
Delivers the sought-after phenolic flavors (barnyard, horse, leather) of Brettanomyces with greater control and consistency than traditional wild cultures
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry microgranular format. It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling.
Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather) nicely balanced by refreshing, fruity notes.
Instructions for Use:
SafBrew™ BR-8 should not be rehydrated directly in the beer.
Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 77°F to 84°F. Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.
Usage:
Add 0.67 to 1.34 oz of sugar per gal of beer (5 to 10 grams of sugar per liter of beer) to obtain an additional saturation of 0.33 to 0.67 oz/gal of CO2 (2.5 to 5.0 g/L of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.
Carbonation will be achieved in 1 to 3 months of maturation.
*At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.
*Carbonation at lower end temperatures (e.g. 59°F / 15°C) can take over 3 months.
Alcohol Tolerance: 8.5% ABV
Optimum Fermentation Temp: 59-77°F
*See the technical data sheet below for more information on rehydration, usage and storage.
Developed specifically for bottle conditioning. PRIME has a high alcohol tolerance, neutral flavor, ferments quickly, and has excellent flocculation to form a compact sediment at the bottom of the bottle, keg, or barrel. Does not ferment maltotriose so will not dry your beer out further and will only ferment the sugar you add.
Every batch is PCR tested to ensure quality.
Dosage:
Use at a rate of .38 grams per gallon or 1 gram per liter.
Directions:
Mix the desired amount of Dextrose in 5x its weight of water, boil, cool to approximately room temperature, and mix the sugar solution into your beer.
Direct Pitch or Rehydrate:
To hydrate yeast, first, sanitize yeast brick and scissors. Use 10 grams of sterilized tap water, between 85-95°F (29-35°C), per gram of yeast. Sprinkle yeast onto the water. Allow the slurry to stand undisturbed for 20 minutes and then swirl. Use small amounts of beer to adjust to within 10°F (6°C) of beer temp. Mix yeast slurry into beer. Allow carbonation to develop for two weeks between 60-78°F (16-26°C) before testing for adequate carbonation.
Optimum Fermentation Temp: 53-77°F
Flocculation: Very High
Attenuation: 95-100%
Gluten-free
One sachet makes: Approximately two 8.5 oz cocktails.
Easy to make: In a shaker, mix 1 packet with 5 oz vodka, 8–10 oz soda water, and sugar.
Portable and easy: Mix, shake, and pour at home or on the go.
Fast and consistent: Measure, mix, shake, and pour—no fresh fruit or flavored syrups required.
Simple and cost effective: Contains natural flavors and uses vodka, with no expensive spirits, bitters, or other specialty ingredients required.
Works great in a slushy machine: Use 5 packs to make a frozen Moscow Mule batch in a 2 L slushy machine.
The Moscow Mule took off in the mid-20th century as a simple, punchy highball—ginger heat, bright lime, and spirit over ice in a cold copper mug. However it got its name, it stuck because it drinks crisp, spicy, and refreshing without being complicated.
VINKA starts with real ingredients and uses a proprietary extraction method to capture the ginger, lime, and spice profile in a concentrated mixer. Pair it with a simple, easy-to-make base of neutral spirit and sugar, add ice, shake, then top with soda water, and you’re pouring a Moscow Mule-style cocktail in minutes—no ginger beer to stock, no squeezing limes to order, no extra bottles.
In the glass, it shows ginger and lime on the nose, with a bright citrus–ginger snap up front, rounded sweetness through the middle, and a clean, refreshing finish. Served long over ice with soda water, it has enough body and spice to feel like a proper Mule while still drinking crisp and highly sessionable. Prepared as directed and topped with soda water, each sachet mix yields about 16–17 fl oz total, depending on how much ice melts.
Fast & Consistent: Measure, mix, shake, pour—no ginger beer or syrup prep required.
Yield: Typically ~16–17 fl oz per sachet when topped with soda water (ice melt varies).
Serve-ready: Pour over ice, top with soda water, serve in a copper mug if you’ve got one.
Flavor
Ginger spice, fresh lime, balanced sweetness, and a clean, refreshing finish.
What You’ll Need
For Standard Preparation: 80-proof (40% ABV) vodka or neutral spirit, granulated sugar, soda water, ice, shaker (and a copper mug or tall glass).
For Slushy Preparation: 5x VINKA Moscow Mule Cocktail Mixer sachets, a 2L-capacity slushy machine, 80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar.
Directions (per 1 sachet) — Soda-Diluted
Use 80-proof (40% ABV) vodka or neutral spirit.
In a shaker or bottle, add 5 fl oz vodka/neutral spirit.
Add 4 Tbsp granulated sugar. Shake or stir without ice to dissolve. (Sweetness: add a little more or a little less sugar to suit your taste.)
Add the entire Moscow Mule sachet and about 1 cup of ice (a generous handful). Shake 10–15 seconds.
Pour into a copper mug or tall glass over fresh ice, then top with about 10 fl oz cold soda water (about 1¼ cups) and gently stir.
Note: Ice melt and soda water will dilute the drink a bit—that’s normal and intended for a long, refreshing Mule-style serve.
Slushy Directions (2L batch)
Use 80-proof (40% ABV) vodka or neutral spirit.
Add 14 fl oz vodka/neutral spirit to the slushy machine.
Add all 5 VINKA Moscow Mule Cocktail Mixer sachets.
Add about 45 fl oz cold water.
Add 1½ cups granulated sugar (24 Tbsp). Mix/recirculate to dissolve.
Top with cold water to the 2L / MAX fill line, then run the machine until slushy and serve.
Note: Frozen-drink texture can vary by machine and settings. If it freezes too firm, let it run a bit longer to soften; if it’s too loose, keep chilling until it tightens up.
Serve Suggestion
Serve in a copper mug packed with ice; garnish with a lime wedge and, if desired, a sprig of mint or a slice of fresh or candied ginger.
KegLand Part Number: KL38973
One sachet makes: Approximately two 6 oz cocktails.
Easy to make: In a shaker, mix 1 packet with 5 oz vodka, 3.5 oz cold water, and sugar.
Portable and easy: Mix, shake, and pour at home or on the go.
Fast and consistent: Measure, mix, shake, and pour—no fresh fruit or flavored syrups required.
Simple and cost effective: Contains amazing natural flavors. Use vodka, with no expensive spirits, bitters, or other specialty ingredients required.
Works great in a slushy machine: Use 5 packs to make a frozen Pornstar Martini-style batch in a 2 L slushy machine.
The Pornstar Martini is a modern bar icon—a fruit-forward, vanilla-laced cocktail built around bright passionfruit and a clean, refreshing finish. Originally dreamed up as a fun, slightly decadent riff on the vodka Martini, it took off because it delivers big flavor, a silky texture, and serious “night out” energy without drinking heavy.
VINKA starts with real ingredients and uses a proprietary extraction method to capture the aroma and flavor in a concentrated mixer. Pair it with a simple, easy-to-make base of neutral spirit, water, and sugar, add ice, shake, and you’re pouring a Pornstar Martini-style cocktail in minutes—no juicing passionfruit, no stocking multiple syrups, no extra prep.
In the glass, it shows ripe passionfruit and soft vanilla on the nose, with a bright tropical snap up front, rounded sweetness through the mid-palate, and a clean, refreshing finish. The texture is smooth and lightly creamy from the shake, with that classic foam on top when strained into the glass. Each sachet mix yields about 10.1 fl oz before ice; after shaking with ice, the finished pour is typically around 12–13 fl oz, depending on how much ice melts.
Fast & Consistent: Measure, mix, shake, pour—no fresh passionfruit or flavored syrups required.
Yield: ~10.1 fl oz pre-ice; typically ~12–13 fl oz after shaking (ice melt varies).
Serve-ready: Just strain into a chilled glass; a passionfruit garnish is optional.
Flavor
Ripe passionfruit, soft vanilla, balanced sweetness, and a clean, refreshing finish.
What You’ll Need
For Standard Preparation: 80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar, ice, shaker.
For Slushy Preparation: 5x VINKA Pornstar Martini Cocktail Mixer sachets, a 2L-capacity slushy machine, 80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar.
Directions (per 1 sachet) —
Use 80-proof (40% ABV) vodka or neutral spirit.
In a shaker or bottle, add 5 fl oz vodka/neutral spirit + 3.5 fl oz cold water.
Add 4 Tbsp granulated sugar. Shake or stir without ice to dissolve. (Sweetness: add a little more or a little less sugar to suit your taste.)
Add the entire sachet and about 1 cup of ice (a generous handful). Shake 10–15 seconds, then pour and serve.
Note: Ice melt will dilute the drink a bit (that’s normal and intended).
Slushy Directions (2L batch)
Use 80-proof (40% ABV) vodka or neutral spirit.
Add 14 fl oz vodka/neutral spirit to the slushy machine.
Add all 5 VINKA Pornstar Martini Cocktail Mixer sachets.
Add about 45 fl oz cold water.
Add 1½ cups granulated sugar (24 Tbsp). Mix/recirculate to dissolve.
Top with cold water to the 2L / MAX fill line, then run the machine until slushy and serve.
Note: Frozen-drink texture can vary by machine and settings. If it freezes too firm, let it run a bit longer to soften; if it’s too loose, keep chilling until it tightens up.
Serve Suggestion
Strain into a chilled coupe or martini glass; garnish with half a passionfruit or a thin citrus slice if desired.
KegLand Part Number: KL38959
One sachet makes: Approximately two 6 oz cocktails.
Easy to make: In a shaker, mix 1 packet with 5 oz vodka, 3.5 oz cold water, and sugar.
Portable and easy: Mix, shake, and pour at home or on the go.
Fast and consistent: Measure, mix, shake, and pour—no fresh fruit or flavored syrups required.
Simple and cost effective: Contains amazing natural flavors. Use vodka, with no expensive spirits, bitters, or other specialty ingredients required.
Works great in a slushy machine: Use 5 packs to make a frozen Whiskey Sour batch in a 2 L slushy machine.
The Whiskey Sour is one of the original cocktail “sours” from the 19th century, built on a simple idea that still works: bright citrus, balanced sweetness, and a clean finish. The VINKA Whiskey Sour keeps that classic structure but makes it dead simple to execute at home or on the go.
VINKA starts with real ingredients and uses a proprietary extraction method to capture the aroma and flavor in a concentrated mixer. Pair it with a simple, easy-to-make base of neutral spirit, water, and sugar, add ice, shake, and you’re pouring a refined Whiskey Sour in minutes—no lemon squeezing, no egg whites, no extra bottles.
In the glass, it shows fresh lemon on the nose, a clean citrus snap up front, and rounded sweetness through the mid-palate, finishing bright rather than cloying. The texture is smooth and lightly cushioned, with enough body to feel like a proper Whiskey Sour while still drinking crisp and refreshing. Each sachet mix yields about 10.1 fl oz before ice; after shaking with ice, the finished pour is typically around 12–13 fl oz, depending on how much ice melts.
Fast & Consistent: Measure, mix, shake, pour—no juicing and no extra bottles.
Yield: ~10.1 fl oz pre-ice; typically ~12–13 fl oz after shaking (ice melt varies).
Serve-ready: Garnish optional; a lemon wedge works great.
Flavor
Bright lemon, balanced sweetness, clean finish.
What You’ll Need
For Standard Preparation: 80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar, ice, shaker.
For Slushy Preparation: 5x VINKA Whiskey Sour Cocktail Mixer sachets, a 2L-capacity slushy machine, 80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar.
Directions (per 1 sachet)
Use 80-proof (40% ABV) vodka or neutral spirit.
In a shaker or bottle, add 5 fl oz vodka/neutral spirit + 3.5 fl oz cold water.
Add 2 Tbsp granulated sugar. Shake or stir without ice to dissolve. (Sweetness: add a little more or a little less sugar to suit your taste.)
Add the entire sachet and about 1 cup of ice (a generous handful). Shake 10–15 seconds, then pour and serve.
Note: Ice melt will dilute the drink a bit (that’s normal and intended).
Slushy Directions (2L batch)
Use 80-proof (40% ABV) vodka or neutral spirit.
Add 14 fl oz vodka/neutral spirit to the slushy machine.
Add all 5 VINKA Whiskey Sour Cocktail Mixer sachets.
Add about 45 fl oz cold water.
Add 1½ cups granulated sugar (24 Tbsp). Mix/recirculate to dissolve.
Top with cold water to the 2L / MAX fill line, then run the machine until slushy and serve.
Note: Frozen-drink texture can vary by machine and settings. If it freezes too firm, let it run a bit longer to soften; if it’s too loose, keep chilling until it tightens up.
KegLand Part Number: KL38935
One sachet makes: approximately two 6 oz cocktails.
Easy to make: In a shaker, mix 1 packet with 5 oz vodka, 3.5 oz cold water, and sugar.
Portable and easy: Mix, shake, and pour at home or on the go.
Fast and consistent: Measure, mix, shake, and pour—no fresh fruit or flavored syrups required.
Simple and cost effective: Contains amazing natural flavors. Use vodka, with no expensive spirits, bitters, or other specialty ingredients required.
The Negroni is a classic Italian aperitivo, built on the simple, unmistakable combination of bitters, citrus, and sweetness wrapped around a spirit-forward core. Originally stirred and sipped before dinner, it became a modern staple thanks to its bold bitters profile, orange-citrus aroma, and long, dry finish.
VINKA starts with real ingredients and uses a proprietary extraction method to capture the aroma and flavor in a concentrated mixer. Pair it with a simple, easy-to-make base of neutral spirit, water, and sugar, add ice, shake, and you’re pouring a Negroni-style cocktail in minutes—no amaro bottles, no vermouth to manage, no extra bar hardware.
In the glass, it shows classic Negroni character: bright orange peel and herbal bitterness on the nose, a firm bitters-driven snap up front, and a balanced sweetness that pulls everything together without turning heavy. The texture is smooth and full enough to feel like a proper Negroni while still finishing clean and aperitivo-dry. Each sachet mix yields about 10.1 fl oz before ice; after shaking with ice, the finished pour is typically around 12–13 fl oz, depending on how much ice melts.
Fast & Consistent: Measure, mix, shake, pour—no bitters and vermouth lineup required.
Yield: ~10.1 fl oz pre-ice; typically ~12–13 fl oz after shaking (ice melt varies).
Serve-ready: Just garnish with orange peel.
Flavor
Orange peel, herbal bitters, balanced sweetness, and a clean, dry, spirit-forward finish.
What You’ll Need
80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar, ice, shaker.
Directions (per 1 sachet) —
Use 80-proof (40% ABV) vodka or neutral spirit.
In a shaker or bottle, add 5 fl oz vodka/neutral spirit + 3.5 fl oz cold water.
Add 4 Tbsp granulated sugar. Shake or stir without ice to dissolve. (Sweetness: add a little more or a little less sugar to suit your taste.)
Add the entire sachet and about 1 cup of ice (a generous handful). Shake 10–15 seconds, then pour and serve.
Note: Ice melt will dilute the drink a bit (that’s normal and intended).
Serve Suggestion
Serve in a rocks glass over fresh ice; garnish with an orange peel twist.
KegLand Part Number: KL38881
Silky mouthfeel, aromatic balance, and good oak integration
LALVIN SILKA™ minimizes astringency and bitterness, quickly integrates tannins, and masks herbaceous and green flavors, resulting in well balanced red wines.
Accentuates aromas of chocolate, vanilla, and toasted oak, balanced by aromas and flavors of red currant, blackberry, and cherry
Enhances smoothness and roundness
Selected for its unique sensory characteristics, steady fermentation kinetics, and tolerance of challenging winemaking environments
Oenococcus oeni isolated in La Rioja, Spain and selected by the Instituto de Ciencias de la Vid y del Vino (ICVV)
Alcohol Tolerance: <16%
pH: >3.3
Total SO2: <60ppm
Temp: >59°F
Frequently used in: Medium and full-bodied red wines that are fermented or aged in oak
Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
Enhanced fresh fruit, spice, and tannin integration
LALVIN ELIOS 1® is best suited for Mediterranean, Rhône style, and other warm climate red wines where it is known for enhancing red fruit aromas, spice, and tannin intensity.
Wines have an integrated mouthfeel with good mid-palate intensity, decreased drying sensations, and increased freshness
Can reduce the perception of green and vegetative characters
Selected due to its fast implantation and reliable malic acid degradation
Has a high capacity for acetaldehyde degradation. Because acetaldehyde strongly binds SO2, using ELIOS 1 may help keep more SO2 in the free form and therefore make post-MLF SO 2 additions more effective
Oenococcus oeni isolated by the Institut Coopératif du Vin (ICV), France
Alcohol Tolerance*: <15.5%
pH: >3.5
Total SO2: <35ppm
Temp: >64°F
Frequently used in: medium and full-bodied reds
*Alcohol tolerance of ELIOS 1 is reduced to 14% when the pH <3.5 and TSO2 >35 ppm
Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
This is an all inclusive reagent and reaction vial combo kit with enough supplies for 20 tests. It includes two bottles of 5mL of Boost Juice, two vials of 0.5mL of 1M Malic Acid Solution, two bottles of 30 mL of 0.4 g/L Malic Acid Standard, and two bottles of 30 mL of 0.1 g/L Malic Acid Standard.
Please note: Product should be stored either frozen or refrigerated upon arrival. Please freeze Biopressure Reaction vials, 1M Malic Acid solution, and both Malic Acid Standards upon receipt. Boost Juice should be kept in the refrigerator to maintain its effectiveness.
Ambient Flowability: Effortlessly flows at room temperature for easy, hassle-free additions without pre-heating.
Increased Wort Yield: Boosts yield by up to 5% by significantly reducing trub and solid matter in the whirlpool.
Amplified Aromatics: Highly soluble extract designed to deliver concentrated, variety-specific hop character.
Logistical Efficiency: Streamlines operations by reducing shipping costs and requiring less cold storage space.
Formerly YCH 702, DynaBoost is an oil-enriched extract that flows effortlessly at ambient temperatures.
DynaBoost was crafted as a hassle-free whirlpool addition that amplifies aromatics through a concentration of wort-soluble compounds. Thanks to that solubility, you get less solid matter impacting your waste stream and more wort heading to your fermenter, with some brewers reporting up to a 5% increase in wort yield.
Chief Advantages:
Easy to use
Flowable at room temperature
Increase hot side yield
Reduction of solid matter in the whirlpool and waste stream
Shipping and storage space reduction
How to Brew with DynaBoost?
DynaBoost serves as a versatile companion in the brewhouse, adding a rich and dynamic hop character to your beer. This exceptionally flowable oil extract delivers varietal hop characteristics to your brew through a high concentration of beer-soluble compounds. Thanks to its solubility, brewers may see an increase in wort yield due to a reduction in trub.
Kettle: DynaBoost carries variety-specific alpha acid content and can be used both as an early bittering addition, or a late aroma addition in the kettle.
Post-Boil / Whirlpool: DynaBoost was specifically designed to boost aromatics as a whirlpool addition. The wort soluble oil extract will deliver variety-specific aroma attributes and minimize trub, potentially increasing your whirlpool yield.
Fermentation: DynaBoost requires contact time with hot liquid to incorporate into wort or fermenting beer. For that reason, brewers who choose to use DynaBoost in the fermenter often use a "dip hop" method, where a small portion of the wort is transferred to the fermenter hot (170-200°F) along with DynaBoost. The hot wort and DynaBoost mixture is then allowed to stand for a short period before the main knockout at fermentation temperature, after which yeast can be pitched.
Dry Hopping: DynaBoost was not intended to be used as a dry-hop addition. Instead, it is recommended to replace 25-50% of dry hop additions with HyperBoost™, leaving up to 50% of the additions as T-90 or Cryo Hops® pellets.
Simcoe® and DynaBoost® are registered trademarks owned by Yakima Chief Hops, LLC.
Ambient Flowability: Effortlessly flows at room temperature for easy, hassle-free additions without pre-heating.
Increased Wort Yield: Boosts yield by up to 5% by significantly reducing trub and solid matter in the whirlpool.
Amplified Aromatics: Highly soluble extract designed to deliver concentrated, variety-specific hop character.
Logistical Efficiency: Streamlines operations by reducing shipping costs and requiring less cold storage space.
Formerly YCH 702, DynaBoost is an oil-enriched extract that flows effortlessly at ambient temperatures.
DynaBoost was crafted as a hassle-free whirlpool addition that amplifies aromatics through a concentration of wort-soluble compounds. Thanks to that solubility, you get less solid matter impacting your waste stream and more wort heading to your fermenter, with some brewers reporting up to a 5% increase in wort yield.
Chief Advantages:
Easy to use
Flowable at room temperature
Increase hot side yield
Reduction of solid matter in the whirlpool and waste stream
Shipping and storage space reduction
How to Brew with DynaBoost?
DynaBoost serves as a versatile companion in the brewhouse, adding a rich and dynamic hop character to your beer. This exceptionally flowable oil extract delivers varietal hop characteristics to your brew through a high concentration of beer-soluble compounds. Thanks to its solubility, brewers may see an increase in wort yield due to a reduction in trub.
Kettle: DynaBoost carries variety-specific alpha acid content and can be used both as an early bittering addition, or a late aroma addition in the kettle.
Post-Boil / Whirlpool: DynaBoost was specifically designed to boost aromatics as a whirlpool addition. The wort soluble oil extract will deliver variety-specific aroma attributes and minimize trub, potentially increasing your whirlpool yield.
Fermentation: DynaBoost requires contact time with hot liquid to incorporate into wort or fermenting beer. For that reason, brewers who choose to use DynaBoost in the fermenter often use a "dip hop" method, where a small portion of the wort is transferred to the fermenter hot (170-200°F) along with DynaBoost. The hot wort and DynaBoost mixture is then allowed to stand for a short period before the main knockout at fermentation temperature, after which yeast can be pitched.
Dry Hopping: DynaBoost was not intended to be used as a dry-hop addition. Instead, it is recommended to replace 25-50% of dry hop additions with HyperBoost™, leaving up to 50% of the additions as T-90 or Cryo Hops® pellets.
Sabro® is a registered trademark owned by Hop Breeding Company, LLC.
DynaBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
Ambient Flowability: Effortlessly flows at room temperature for easy, hassle-free additions without pre-heating.
Increased Wort Yield: Boosts yield by up to 5% by significantly reducing trub and solid matter in the whirlpool.
Amplified Aromatics: Highly soluble extract designed to deliver concentrated, variety-specific hop character.
Logistical Efficiency: Streamlines operations by reducing shipping costs and requiring less cold storage space.
Formerly YCH 702, DynaBoost is an oil-enriched extract that flows effortlessly at ambient temperatures.
DynaBoost was crafted as a hassle-free whirlpool addition that amplifies aromatics through a concentration of wort-soluble compounds. Thanks to that solubility, you get less solid matter impacting your waste stream and more wort heading to your fermenter, with some brewers reporting up to a 5% increase in wort yield.
Chief Advantages:
Easy to use
Flowable at room temperature
Increase hot side yield
Reduction of solid matter in the whirlpool and waste stream
Shipping and storage space reduction
How to Brew with DynaBoost?
DynaBoost serves as a versatile companion in the brewhouse, adding a rich and dynamic hop character to your beer. This exceptionally flowable oil extract delivers varietal hop characteristics to your brew through a high concentration of beer-soluble compounds. Thanks to its solubility, brewers may see an increase in wort yield due to a reduction in trub.
Kettle: DynaBoost carries variety-specific alpha acid content and can be used both as an early bittering addition, or a late aroma addition in the kettle.
Post-Boil / Whirlpool: DynaBoost was specifically designed to boost aromatics as a whirlpool addition. The wort soluble oil extract will deliver variety-specific aroma attributes and minimize trub, potentially increasing your whirlpool yield.
Fermentation: DynaBoost requires contact time with hot liquid to incorporate into wort or fermenting beer. For that reason, brewers who choose to use DynaBoost in the fermenter often use a "dip hop" method, where a small portion of the wort is transferred to the fermenter hot (170-200°F) along with DynaBoost. The hot wort and DynaBoost mixture is then allowed to stand for a short period before the main knockout at fermentation temperature, after which yeast can be pitched.
Dry Hopping: DynaBoost was not intended to be used as a dry-hop addition. Instead, it is recommended to replace 25-50% of dry hop additions with HyperBoost™, leaving up to 50% of the additions as T-90 or Cryo Hops® pellets.
Mosaic® is a registered trademark owned by Hop Breeding Company.
DynaBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
Ambient Flowability: Effortlessly flows at room temperature for easy, hassle-free additions without pre-heating.
Increased Wort Yield: Boosts yield by up to 5% by significantly reducing trub and solid matter in the whirlpool.
Amplified Aromatics: Highly soluble extract designed to deliver concentrated, variety-specific hop character.
Logistical Efficiency: Streamlines operations by reducing shipping costs and requiring less cold storage space.
Formerly YCH 702, DynaBoost is an oil-enriched extract that flows effortlessly at ambient temperatures.
DynaBoost was crafted as a hassle-free whirlpool addition that amplifies aromatics through a concentration of wort-soluble compounds. Thanks to that solubility, you get less solid matter impacting your waste stream and more wort heading to your fermenter, with some brewers reporting up to a 5% increase in wort yield.
Chief Advantages:
Easy to use
Flowable at room temperature
Increase hot side yield
Reduction of solid matter in the whirlpool and waste stream
Shipping and storage space reduction
How to Brew with DynaBoost?
DynaBoost serves as a versatile companion in the brewhouse, adding a rich and dynamic hop character to your beer. This exceptionally flowable oil extract delivers varietal hop characteristics to your brew through a high concentration of beer-soluble compounds. Thanks to its solubility, brewers may see an increase in wort yield due to a reduction in trub.
Kettle: DynaBoost carries variety-specific alpha acid content and can be used both as an early bittering addition, or a late aroma addition in the kettle.
Post-Boil / Whirlpool: DynaBoost was specifically designed to boost aromatics as a whirlpool addition. The wort soluble oil extract will deliver variety-specific aroma attributes and minimize trub, potentially increasing your whirlpool yield.
Fermentation: DynaBoost requires contact time with hot liquid to incorporate into wort or fermenting beer. For that reason, brewers who choose to use DynaBoost in the fermenter often use a "dip hop" method, where a small portion of the wort is transferred to the fermenter hot (170-200°F) along with DynaBoost. The hot wort and DynaBoost mixture is then allowed to stand for a short period before the main knockout at fermentation temperature, after which yeast can be pitched.
Dry Hopping: DynaBoost was not intended to be used as a dry-hop addition. Instead, it is recommended to replace 25-50% of dry hop additions with HyperBoost™, leaving up to 50% of the additions as T-90 or Cryo Hops® pellets.
Ekuanot® and DynaBoost® are registered trademarks owned by Yakima Chief Hops, LLC.
Ambient Flowability: Effortlessly flows at room temperature for easy, hassle-free additions without pre-heating.
Increased Wort Yield: Boosts yield by up to 5% by significantly reducing trub and solid matter in the whirlpool.
Amplified Aromatics: Highly soluble extract designed to deliver concentrated, variety-specific hop character.
Logistical Efficiency: Streamlines operations by reducing shipping costs and requiring less cold storage space.
Formerly YCH 702, DynaBoost is an oil-enriched extract that flows effortlessly at ambient temperatures.
DynaBoost was crafted as a hassle-free whirlpool addition that amplifies aromatics through a concentration of wort-soluble compounds. Thanks to that solubility, you get less solid matter impacting your waste stream and more wort heading to your fermenter, with some brewers reporting up to a 5% increase in wort yield.
Chief Advantages:
Easy to use
Flowable at room temperature
Increase hot side yield
Reduction of solid matter in the whirlpool and waste stream
Shipping and storage space reduction
How to Brew with DynaBoost?
DynaBoost serves as a versatile companion in the brewhouse, adding a rich and dynamic hop character to your beer. This exceptionally flowable oil extract delivers varietal hop characteristics to your brew through a high concentration of beer-soluble compounds. Thanks to its solubility, brewers may see an increase in wort yield due to a reduction in trub.
Kettle: DynaBoost carries variety-specific alpha acid content and can be used both as an early bittering addition, or a late aroma addition in the kettle.
Post-Boil / Whirlpool: DynaBoost was specifically designed to boost aromatics as a whirlpool addition. The wort soluble oil extract will deliver variety-specific aroma attributes and minimize trub, potentially increasing your whirlpool yield.
Fermentation: DynaBoost requires contact time with hot liquid to incorporate into wort or fermenting beer. For that reason, brewers who choose to use DynaBoost in the fermenter often use a "dip hop" method, where a small portion of the wort is transferred to the fermenter hot (170-200°F) along with DynaBoost. The hot wort and DynaBoost mixture is then allowed to stand for a short period before the main knockout at fermentation temperature, after which yeast can be pitched.
Dry Hopping: DynaBoost was not intended to be used as a dry-hop addition. Instead, it is recommended to replace 25-50% of dry hop additions with HyperBoost™, leaving up to 50% of the additions as T-90 or Cryo Hops® pellets.
Citra® is a registered trademark owned by Hop Breeding Company.
DynaBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
Ambient Flowability: Effortlessly flows at room temperature for easy, hassle-free additions without pre-heating.
Increased Wort Yield: Boosts yield by up to 5% by significantly reducing trub and solid matter in the whirlpool.
Amplified Aromatics: Highly soluble extract designed to deliver concentrated, variety-specific hop character.
Logistical Efficiency: Streamlines operations by reducing shipping costs and requiring less cold storage space.
Formerly YCH 702, DynaBoost is an oil-enriched extract that flows effortlessly at ambient temperatures.
DynaBoost was crafted as a hassle-free whirlpool addition that amplifies aromatics through a concentration of wort-soluble compounds. Thanks to that solubility, you get less solid matter impacting your waste stream and more wort heading to your fermenter, with some brewers reporting up to a 5% increase in wort yield.
Chief Advantages:
Easy to use
Flowable at room temperature
Increase hot side yield
Reduction of solid matter in the whirlpool and waste stream
Shipping and storage space reduction
How to Brew with DynaBoost?
DynaBoost serves as a versatile companion in the brewhouse, adding a rich and dynamic hop character to your beer. This exceptionally flowable oil extract delivers varietal hop characteristics to your brew through a high concentration of beer-soluble compounds. Thanks to its solubility, brewers may see an increase in wort yield due to a reduction in trub.
Kettle: DynaBoost carries variety-specific alpha acid content and can be used both as an early bittering addition, or a late aroma addition in the kettle.
Post-Boil / Whirlpool: DynaBoost was specifically designed to boost aromatics as a whirlpool addition. The wort soluble oil extract will deliver variety-specific aroma attributes and minimize trub, potentially increasing your whirlpool yield.
Fermentation: DynaBoost requires contact time with hot liquid to incorporate into wort or fermenting beer. For that reason, brewers who choose to use DynaBoost in the fermenter often use a "dip hop" method, where a small portion of the wort is transferred to the fermenter hot (170-200°F) along with DynaBoost. The hot wort and DynaBoost mixture is then allowed to stand for a short period before the main knockout at fermentation temperature, after which yeast can be pitched.
Dry Hopping: DynaBoost was not intended to be used as a dry-hop addition. Instead, it is recommended to replace 25-50% of dry hop additions with HyperBoost™, leaving up to 50% of the additions as T-90 or Cryo Hops® pellets.
DynaBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
One sachet makes: Approximately two 6 oz cocktails.
Easy to make: In a shaker, mix 1 packet with 5 oz vodka, 3.5 oz cold water, and sugar.
Portable and easy: Mix, shake, and pour at home or on the go.
Fast and consistent: Measure, mix, shake, and pour—no fresh fruit or flavored syrups required.
Simple and cost effective: Contains amazing natural flavors. Use vodka, with no expensive spirits, bitters, or other specialty ingredients required.
Works great in a slushy machine: Use 5 packs to make a frozen Amaretto Sour batch in a 2 L slushy machine.
The Amaretto Sour took the classic “sour” template and wrapped it around almond and stone-fruit character—sweet, tart, and a little dessert-like without turning into a full-on sugar bomb. It’s one of those drinks that looks simple on paper but can be fussy to balance in practice.
VINKA starts with real ingredients and uses a proprietary extraction method to capture the aroma and flavor in a concentrated mixer. Pair it with a simple, easy-to-make base of neutral spirit, water, and sugar, add ice, shake, and you’re pouring an Amaretto Sour-style cocktail in minutes—no amaretto bottle, no citrus squeezing, no egg whites, no extra prep.
In the glass, it shows classic Amaretto Sour character: sweet almond and marzipan notes on the nose, a bright citrus lift, and soft stone-fruit tones underneath. On the palate, it opens with rounded sweetness, pulls into a clean, citrus-driven tang, and finishes smooth and dessert-like without feeling heavy. Each sachet mix yields about 10.1 fl oz before ice; after shaking with ice, the finished pour is typically around 12–13 fl oz, depending on how much ice melts.
Fast & Consistent: Measure, mix, shake, pour—no amaretto or lemon juggling required.
Yield: ~10.1 fl oz pre-ice; typically ~12–13 fl oz after shaking (ice melt varies).
Serve-ready: Just garnish with citrus and a cherry if you want the full sour ritual.
Flavor
Almond and marzipan, soft stone fruit, bright citrus, balanced sweetness, and a smooth, dessert-like finish.
What You’ll Need
For Standard Preparation: 80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar, ice, shaker.
For Slushy Preparation: 5x VINKA Amaretto Sour Cocktail Mixer sachets, a 2L-capacity slushy machine, 80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar.
Directions (per 1 sachet) —
Use 80-proof (40% ABV) vodka or neutral spirit.
In a shaker or bottle, add 5 fl oz vodka/neutral spirit + 3.5 fl oz cold water.
Add 4 Tbsp granulated sugar. Shake or stir without ice to dissolve. (Sweetness: add a little more or a little less sugar to suit your taste.)
Add the entire sachet and about 1 cup of ice (a generous handful). Shake 10–15 seconds, then pour and serve.
Note: Ice melt will dilute the drink a bit (that’s normal and intended).
Slushy Directions (2L batch)
Use 80-proof (40% ABV) vodka or neutral spirit.
Add 14 fl oz vodka/neutral spirit to the slushy machine.
Add all 5 VINKA Amaretto Sour Cocktail Mixer sachets.
Add about 45 fl oz cold water.
Add 1½ cups granulated sugar (24 Tbsp). Mix/recirculate to dissolve.
Top with cold water to the 2L / MAX fill line, then run the machine until slushy and serve.
Note: Frozen-drink texture can vary by machine and settings. If it freezes too firm, let it run a bit longer to soften; if it’s too loose, keep chilling until it tightens up.
Serve Suggestion
Serve in a rocks glass over fresh ice; garnish with an orange slice or lemon wedge and a cherry.
KegLand Part Number: KL38942
One sachet makes: Approximately two 6 oz cocktails.
Easy to make: In a shaker, mix 1 packet with 5 oz vodka, 3.5 oz cold water, and sugar.
Portable and easy: Mix, shake, and pour at home or on the go.
Fast and consistent: Measure, mix, shake, and pour—no fresh fruit or flavored syrups required.
Simple and cost effective: Contains amazing natural flavors. Use vodka, with no expensive spirits, bitters, or other specialty ingredients required.
Works great in a slushy machine: Use 5 packs to make a frozen Margarita batch in a 2 L slushy machine.
The Margarita has been a staple of cocktail culture for decades, evolving from mid-20th-century bar menus into the go-to citrus cocktail almost everyone recognizes. At its core, it’s always been about fresh lime, a touch of sweetness, and a clean, crisp finish simple structure,
VINKA starts with real ingredients (like lime and agave) and uses a proprietary extraction method to capture the aroma and flavor in a concentrated mixer. Pair it with a simple, easy-to-make base of neutral spirit, water, and sugar, add ice, shake, and you’re pouring a bar-style Margarita in minutes no citrus squeezing, no extra bottles.
In the glass, it shows bright lime on the nose with subtle agave and orange-citrus lift, a focused citrus snap up front, and just enough sweetness to keep the finish crisp rather than cloying. The texture is smooth and refreshing, with enough body to feel like a proper Margarita while still drinking clean and easy. Each sachet mix yields about 10.1 fl oz before ice; after shaking with ice, the finished pour is typically around 12–13 fl oz, depending on how much ice melts.
Fast & Consistent: Measure, mix, shake, pour no juicing and no extra bottles.
Yield: ~10.1 fl oz pre-ice; typically ~12–13 fl oz after shaking (ice melt varies).
Serve-ready: Salt rim optional; garnish with a lime wedge.
Also works well as a Margarita slushy in a Ninja slushy machine.
Flavor
Zesty lime, lightly sweet, clean finish. Salt rim optional.
What You’ll Need
For Standard Preparation: 80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar, ice, shaker.
For Slushy Preparation: 5x VINKA Margarita Cocktail Mixer sachets, a 2L-capacity slushy machine, 80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar.
Directions (per 1 sachet)
Use 80-proof (40% ABV) vodka or neutral spirit.
In a shaker or bottle, add 5 fl oz vodka/neutral spirit + 3.5 fl oz water.
Add 2 Tbsp granulated sugar. Shake or stir without ice to dissolve. (Sweetness: add a little more or a little less sugar to suit your taste.)
Add the entire sachet and about 1 cup of ice (a generous handful). Shake 10–15 seconds, then pour and serve.
Note: Ice melt will dilute the drink a bit (that’s normal and intended).
Slushy Directions (2L batch)
Use 80-proof (40% ABV) vodka or neutral spirit.
Add 14 fl oz vodka/neutral spirit to the slushy machine.
Add all 5 VINKA Margarita Cocktail Mixer sachets.
Add about 45 fl oz cold water.
Add 1½ cups granulated sugar (24 Tbsp). Mix/recirculate to dissolve.
Top with cold water to the 2L / MAX fill line, then run the machine until slushy and serve.
Note: Frozen-drink texture can vary by machine and settings. If it freezes too firm, let it run a bit longer to soften; if it’s too loose, keep chilling until it tightens up.
Serve Suggestion
Salt rim optional; garnish with a lime wedge.
KegLand Part Number: KL38904
Premium wheat beer yeast tailored for German and Belgian styles
Delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance
Recommended for Hefeweizen, Weissbier, Belgian Wheat Ale, Dunkelweizen, Witbier, Wheat-Style Blonde or Amber Ale
Ferment between 59-77°F
Angel Yeast W008 is a premium wheat beer yeast tailored for German and Belgian styles. It delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance. With medium flocculation and high attenuation, W008 ferments reliably across a broad temperature range, offering sophisticate wheat beers with subtle clarity. POF-positive and diastatic, it provides robust fermentation and consistent flavor development.
Fruity ester profile with classic clove phenols
Medium flocculation for balanced clarity
High attenuation (~80–90%) for smooth mouthfeel
Ferments across wide range: 59–77 °F (15–25 °C)
POF-positive and diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
59–77°F (15–25°C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); increase to 2.0–3.0 g/L (200–300 g/hL) for high-gravity or specialty beers
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Adjust to pitching temperature and pitch within 30 minutes for optimal yeast health.
Applications:
Hefeweizen • Weissbier • Belgian Wheat Ale • Dunkelweizen • Witbier • Wheat-Style Blonde or Amber Ale
Co-inoculation strain for fresh and fruit-forward wines
BETA CO-INOC™ is a strain of Oenococcus oeni that slowly utilizes malic acid over the course of alcoholic fermentation. Produces low levels of diacetyl and volatile acidity Slow to start but finishes fast Add BETA CO-INOC 24-48 hours post yeast inoculation. Not recommended for use in a sequential MLF Isolated from the Abruzzo region of Italy PRO-TIP: If alcoholic fermentation is sluggish or stuck, it may be necessary to add BACTILESS™ or DELVOZYME® once MLF is finished so that bacteria do not consume sugar and produce VA. This is especially important if the pH is >3.5. Alcohol Tolerance: <15% pH: >3.2 Total SO2 at crush: <60 ppm Temp: At inoculation: 18–30°C (64–86°F) During fermentation: 14–27°C (57–81°F) Last 1/4 fermentation: <75°F if malic acid is still present Frequently used in: fresh and fruity white, rosé, and red wines Usage: Add directly to pH >3.2 juice/must 24–48 hours after yeast inoculation and before alcohol reaches 5% (v/v). Once added, mix thoroughly. Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
Fast fermenter for enhanced spice, fruit, and mouthfeel
PN 4® is equally suited to red and white winemaking where it contributes to aromatic complexity, mouthfeel, and balance.
Varietal expression is increased in tank-fermented white wines with minimal lees contact
Barrel-fermented white wines show notes of honey and butter (diacetyl), full and creamy mouthfeel, and well-integrated oak character
Red wines are described as having increased spiciness with elevated notes of nutmeg, licorice, and pepper. General fruit notes of plum, cherry, and berry are increased, structure is enhanced, and herbaceousness is masked
Selected for its fast fermentation kinetics under difficult winemaking conditions
Oenococcus oeni isolated by the Institute of San Michele in the Trentino region of Italy
Alcohol Tolerance: <15.5%
pH: >3.1
Total SO2: <60ppm
Temp: >61°F
Frequently used in: complex whites, big and spicy reds
Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
MaloTabs – Lallemand Direct-Add Malolactic Bacteria in Tablet Form
Simplifies malolactic inoculation with pre-measured, direct-add tablets
Promotes reliable MLF in red, white, or rosé wines without rehydration
Contains highly active Oenococcus oeni for fast and complete fermentation
Ideal for use in barrels or small tanks where standard rehydration is impractical
Same trusted performance as Lallemand freeze-dried cultures, with added convenience
MaloTabs are a convenient tablet-format malolactic bacteria product from Lallemand, designed to simplify the inoculation process, particularly in barrels and small vessels. Each tablet contains a carefully measured dose of a high-performing Oenococcus oeni strain, ensuring strong malic acid degradation even in challenging conditions. Unlike traditional freeze-dried MLF cultures, MaloTabs require no rehydration or mixing. They dissolve directly into wine, saving time and reducing the risk of contamination. Wines inoculated with MaloTabs benefit from shorter lag times and cleaner fermentations, leading to wines with better microbial stability and smoother sensory profiles.
Protocol
Simply add MaloTabs directly into the wine. They are designed to dissolve gradually and begin colonizing the environment as soon as they are hydrated by the wine. Add at the end of alcoholic fermentation, once the wine is dry and within a suitable temperature range (typically 18–22°C). No rehydration or stirring is required. Use immediately after opening and avoid splitting tablets.
Usage Rates
Recommended dosage:
1 tablet per 225 L (59 gal) barrel
= approximately 4.44 tablets per 1,000 L
= approximately 16.9 tablets per 1,000 gal
Use one full tablet per standard wine barrel or follow manufacturer guidelines for larger formats. MaloTabs are best suited for wines with a pH above 3.2, alcohol levels below 14.5%, and free SO₂ under 15 ppm at the time of inoculation. For wines with higher alcohol or lower pH, consider nutrient support or alternative inoculation strategies.
