The key to Festa Brew fresh-pasteurized wort is that it is brewed and prepared from fresh malted barley, hops and water in a modern brewhouse, operated by brewing professionals. The result: fresh, premium, professional wort, ready to use without dilution. Just follow the clear and concise instructions for great tasting premium craft-style beer. All you need to do is add the yeast (provided), ferment, prime with sugar, bottle and enjoy!

Festa Brew Blonde Lager: A light colored, crisp beer with a genuine lager yeast. This is a true all-malt lager brewed with no adjuncts. The yeast provided will ferment well at 9-15 °C, but will provide good lager characteristics up to 24 °C. Festa Blonde wort also works well as a base for: Saison, German Lager, Continental Pilsner, Dortmunder Lager and other light coloured beer styles.

OG: 1.0476 - 1.0484, FG: 1.0080 - 1.0088, Yeast: Saflager S-23, IBU's: 11

Festa Brew Continental Pilsner: A balanced, well rounded golden european-style lager with a noticeable hop profile and all malt character.

OG: 1.0496 - 1.0504, FG: 1.0096 - 1.0104, Yeast: Saflager S-23, IBU's: 23

Festa Brew Cream Ale: A medium bodied, slightly fruity, fresh golden ale style. Deep golden colour with a delicate hop aroma and flavour. A ubiquitous, easy drinking, premium North American beer style.

OG: 1.0476 - 1.0484, FG: 1.0128 - 1.0136, Yeast: Yeast US-56 (Wyeast 1056 Chico), IBU's: 13

Festa Brew Pale Ale: A deep golden coloured hoppy, fruity English style pale ale. Presents pleasant flavours and aromas of fresh finishing hops, which balance well with a bready malt profile and moderate body. Can be used as a base for: American Style Pale Ale, Belgian Style Pale Ale, ESB, India Pale Ale, California Common Beer.

OG: 1.0500 - 1.0508, FG: 1.0124 - 1.0132, Yeast: Nottingham, IBU's: 25

Festa Brew Red Ale: An easy drinking Irish style Red Ale. Attractive red-amber colour. Moderate malt body and pleasant mild sweetness. Moderate hop bitterness, mild hop flavour and low hop aroma. A step towards darker beers, without the roasted components. Works as a base for: American Style Amber/Red Ale, Vienna Lager, Ordinary Bitter, Mild Ale and Bernsteinfarbenes Weissebier.

OG: 1.0492 - 1.0500, FG: 1.0132 - 1.0144, Yeast: Safale S-04, IBU's: 13

Festa Brew Brown Ale: A traditional, medium bodied English style Brown Ale. Pleasnatly roasted, mid-bodied malt profile with low hop flavour and aroma and moderate hop bitterness. Slight yeast-derived fruitiness. Works as a base for: Altbier, Dark Lager, Flanders/Oud Bruin Ale, American Style Brown Ale.

OG: 1.0496 - 1.0504, FG: 1.0116 - 1.0124, Yeast: Nottingham, IBU's: 15

Festa Brew Bock: A classic dark, malty, strong German style bock beer. Also packaged with DCL's Saflager S-23 lager yeast (see Festa Brew Blonde Lager above). High original gravity and finishes moderately sweet. Works as a base for: English Strong Ale, Belgian Strong Ale, Weizenbock, Belgian Dubbel, other strong dark beer styles.

OG: 1.0640 - 1.0648, FG: 1.0188 - 1.0196, Yeast: Saflager S-23, IBU's: 16

Festa Brew Double Oatmeal Stout: An opaque, full-bodied ebony ale. Moderate to high hop bitterness combines well with a pleasant roast malt character, subtle malt sweetness and slight hop flavour. The addition of two types of oats leads to a creamy, robust mouth-feel and full texture.

OG: 1.0545 - 1.0550, FG: 1.0196 - 1.0211, Yeast: Safbrew S-33, IBU's: 28

Festa Brew Wheat: A clean, crisp North American style wheat beer. Light straw colour and low hop bitterness. Refreshing and thrist quenching. Works as a base for: Weizenbier, Dunkelweizen, Witbier, Saison, Lambics.

OG: 1.0460 - 1.0468, FG: 1.0120 - 1.0128, Yeast: Safale S-04, IBU's: 9

Festa Brew Dry: A premium version of North American style Low Carbohydrate Light Lager. All malt, no adjuncts. Very light straw colour and light bodied. Dry and crisp. Low hop bitterness, no hop flavour and aroma. Low carbohydrate, (1.8 grams per bottle), and caloric value. Works as a base for: Light Lager.

OG: 1.0360 - 1.0368, FG: 1.0020 - 1.0026, Yeast: Saflager S-23, IBU's: 9

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Last Updated: May 24, 2007