Use as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. The flakes can be incorporated directly into your mash with other grains because they have a large surface area and are pre-cooked so they hydrate and disintegrate quickly. They can be used in place of corn as an adjunct to eliminate corn flavor in the finished beer.

These rice flakes are made specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. They have a large surface area and are pre-cooked, so they hydrate and disintegrate quickly and offer a light, clean, and crisp character to the finished beer.

These oat flakes add a smooth, rich enjoyable texture to stouts and have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. They have a large surface area and are pre-cooked, so they hydrate and disintegrate quickly.

These wheat flakes are great in the production of Belgian Wit beers and increase foam stability. They have a large surface area and are pre-cooked, so they hydrate and disintegrate quickly.

Use these rye flakes to contribute a very clean, distinctive rye flavor. They have a large surface area and are pre-cooked, so they hydrate and disintegrate quickly. They are made from choice rye that is guaranteed ergot-free.

Use to produce a beer with mild, less malty flavor and a drier, more crisp beer. These can be used as a cereal adjunct and can be added to the mash without first using a cereal cooker. The pregelatinized flakes will give a higher yield and a more trouble-free brew than conventional flaked corn. You can add them directly to the mash with the malt without having to mill.