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Liquid Malt Extract (LME), looks very similar to pancake syrup, and can be very light to very dark. This is how most homebrewers begin because it is much easier to use than all grain and requires less knowledge, but does cost slightly more than all grain. The basis of how this is made is maltsters (companies who process barley) mash in all grain like a commercial brewer would, once the sugars have been extracted from the grain, the atmospheric pressure is lowered and all of the excess water is boiled off, leaving the malt extract syrup. This is what you are buying.

Does that make it bad compared to all grain? Not at all. Extract is faster to brew with, but there are a couple of disadvantages. Cost, not knowing any water treatments used in the process, and extract kits could be a combination of different grain. Manufacturers do not list the ingredients.

All new brewers are recommended to start with extract because it is faster and easier to learn. Quality beers can be produced with this method. So why do commercial brewers use all grain? More control and lower cost. However, some all grain brewers use extract to save time.

Note: All equipment was thoroughly cleaned, sanitized, and inspected before use.

Non-alcoholic, extract you can buy from grocery stores or homebrew suppliers. Make your own soda pop much cheaper! Very easy.

A classic summer beer with real lemons added during the secondary fermentation. The lemon character shines through, without making lemonade. Excellent thirst quencher!