Vintage Sample Size Metal Can
of Fleischmann's Choice Malt
 HERBS & HEIRLOOMS, INC.
1709 So. 4th St.          Terre Haute, IN 47802

Serving The Wabash Valley From
Terre Haute, Indiana Since 1994

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German Postcard of a Beer Stein with a Fraulein Dancing on a Beer Barrel Holding 6 Steins of Beer.

Beer Making Ingredient Kits, Malt Extracts & Sugars

Inside of Vintage Matchbook Cover From
Moore's Cafe 12th & Poplar St. Terre Haute, IN
Vintage Postcard
"May you never be without the price of a pint."



Brewer's Best Ingredient Kits

Our private brand of all malt kits are designed for the beginner yet challenging enough for the intermediate brewer. All recipes confirm to AHA Style Guidelines and include all the ingredients with proven recipes to produce prize winning beers. Each kit contains the following as required per recipe.

*  Malt Syrup  *  Hops  *  Brewing Additives  *  Bottle Caps  *  Grains  *  Dry Malt  *  Yeast  *  
*  Priming Sugar  *  Instructions  *

  Makes 5 gallons, approx 2 cases of beer.


Description
ENGLISH PALE ALE
A classic English style that yields medium-high bitterness above a foundation of caramel maltiness. Hop character is derived from heavy bittering addition. This is a well-balanced, drinkable Special Bitter.
AMERICAN AMBER
Pale ale malt combined with medium caramel malt create a rich, copper color. Bitterness is balanced to match the malt character. Smooth clean finish with moderate carbonation level.
CONTINENTAL PILSNER
One of the world's classic beer styles, this recipe is best enjoyed when lagered. Pilsner malt extract produces a straw color. A dry beer that finishes with ample hop bitterness. This kit includes a lager yeast that will also perform well if fermented at ale temperatures.
RED ALE
A medium-light bodied ale with a deep red hue. Our Red Ale is smooth and easy drinking. Nice balance of caramel malts and specialty grains. Low hop bitterness.
AMERICAN CREAM ALE
An ale version of the American lager style. Clean, light and simple to brew. Faint malt notes with a hint of corn-like presence. An easy drinker.
AMERICAN PALE ALE
Perhaps the most widely brewed American style ale. Moderately strong hop aroma and bitterness. Pale ale malt base provides deep gold, almost amber, color and medium-bodied mouthfeel.
RYE PALE ALE
A pale ale that uses just the right amount of Rye, Munich and Honey malt to create a unique spiciness. then we use three different hop varieties to perfectly balance the beer - and it's dry hopped! To convert the Rye we have included "steep-to-convert" instructions so we recommend you have a few batches under your belt before trying this tasty recipe.
KÖLSCH
Kölsch is a crisp, clean, easy-drinking ale. It has a straw-yellow hue similar to a pilsner, but is less hoppy, a bit sweeter and uses pale malts and a small amount of wheat.
ENGLISH BROWN ALE
This medium-bodied brew has a malty character surrounded by a nutty aroma. Crystal malts with a touch of chocolate malt create the brown color balanced by a subdued hop flavor.
AMERICAN LIGHT
This recipe uses the traditional combination of pilsner malt, rice and corn adjuncts. It is light-bodied, refreshing and thirst quenching. A very easy recipe to brew and an excellent entry to craft brewing.
ENGLISH BITTER
This English style ale combines moderate hop bitterness with a light malty profile. Easy to drink and easy to brew, this ale is well balanced... a great representation of this classic style.
IRISH STOUT
A dark, roasty, creamy ale. Although nearly black in color, this beer is medium-bodied and finishes dry from the roasted barley addition. Maltodextrin creates a thick, long-lasting head.
MILK STOUT
Bold and black, yet sweet and subtle. This recipe offers all of the chocolate and roasted notes that you would expect from a stout. Additions of Lactose and Maltodextrin produce a full body, thick cream head, and sweet finish.

GERMAN ALTBIER
A classic German style, our Altbier is amber colored with a nice malty character. It is moderately hopped maintaining the true style of this Amber hybrid. A great beer to ferment cool and cold condition.
GERMAN OKTOBERFEST
Amber in color with a nice blend of Munich malt and crystal grains. Medium-bodied, malty and finished with a distinct hop flavor. This kit includes a lager yeast that will also perform well if fermented at ale temperatures.
DUNKELWEIZEN
Munich and chocolate malts combine to create a darker, maltier version of its lighter counterpart, Hefeweizen. Amber-brown in color yet medium-bodied with a slightly sweet, bready flavor. A specialty wheat yeast produces the characteristic phenols found in traditional Weizens.
WEIZENBIER
Wheat malt and European hops create the recipe for this easy-drinking summertime classic. Light-bodied with a smooth finish, our Weizenbier features an authentic dry wheat yeast.
ROBUST PORTER
A classic dark ale featuring chocolate and de-bittered black specialty grains. A nice, hoppy character is balanced well against this roasty, full-bodied beer.
INDIA PALE ALE
We use plenty of hops to accent this popular style. From the bittering to the flavoring to the aroma hops, we create the perfect balance for this clean, crisp pale ale.
SCOTTISH ALE
Our Scottish Ale is full of caramel malts, both in the extract and specialty grains. Chocolate malt, roasted barley and a touch of smoked malt bring this full-bodied, malty ale to completion.


Bold Series

Premium Recipes - Our Premium Recipe all-malt ingredient kits are big in taste and bold in flavor, not for the weak of heart!
These higher alcohol kits come complete with all the ingredients and step-by-step instructions to brew 5 gallons of beer.

Description

BELGIAN TRIPEL
Our Tripel contains one pound of light Belgian candi sugar to create a high gravity beer that is golden in color with a creamy, white head. This kit has plenty of dried malt extract and specialty grains to accent its complexity. The hops create a mild, spicy character.
RUSSIAN IMPERIAL STOUT
This full-bodied dark brew has an intense roast flavor with a huge malt influence. The hop bitterness is offset by a touch of sweetness from the big malt character. Give this beer some time to mature and consider using an oak alternative for added complexity.
IMPERIAL PALE ALE
This beer style has been perfected on the West Coast and we are proud to create an extract version for the homebrewer. This beer is very big, very hoppy and somewhat arrogant. Use your homebrewing skills to make the most of this recipe!
IMPERIAL NUT BROWN
A rich, complex high-gravity specialty ale. It's a full-bodied brew with plenty of hop character to balance this Imperial style Brown Ale. The slight caramel and chocolate flavors are followed by a nutty aftertaste. Includes premium Safale S-04 yeast.
IMPERIAL BLONDE ALE
This recipe produces a malty, high gravity, full-bodied version of this easy drinking, well-rounded beer style. Golden in color, Imperial Blonde Ale uses the lightest malt extract available and a unique balance of domestic and imported hops. A great recipe if you like big blondes!
WITBIER
A classic white ale brewed with wheat, barley, orange peel and coriander. It is lightly hopped and fermented with Safbrew WB-06 resulting in an fruity, spicy, refreshing beer with a dry finish.

WHISKY BARREL STOUT
Specially selected dark malt extracts and specialty grains combine to release a delightful bouquet of chocolate and roast. We have included a package of genuine whisky barrel oak chips to impart flavors of oak and whisky.

Seasonal Series

Description
Holiday Ale
This full-bodied amber beer has a rich, malty character that is flavored with orange peel, cinnamon and other spices. It is a complex winter brew balanced with high alpha-acid hops. At 7%-8%, this strong ale will be sure to warm you throughout the festive holiday season.


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Ale Sangaree Recipe circa 1900
Put 1 teaspoonful of fine white sugar dissolved in a wineglassful of water into a large bar-glass. Fill up with ale, stir, and grate a little nutmeg on top.
For a Porter Sangaree, substitute porter for the ale.

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Ale Punch Recipe circa 1900

Mix together 1 quart of mild ale; 1 glass of white wine; 1 glass of brandy, and 1 glass of Capillaire, with the juice of 1 lemon and a portion of the peel pared very thin. Add grated nutmeg on the top, and a bit of toasted bread.
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Muntons Dry Malt Extract
Available in 1 lb. and 3 lb. quantities.
Extra Light - great for all beer styles. Adds extra body and richness. Especially useful when brewing American Style Beers and Light Lagers.

Light - great for all beer styles. Adds extra body and richness. Especially useful when brewing lighter beers such as lagers and pilsners.

Amber - rich malt flavour, ideal for bitters. Boosts the beers' natural body and results in a more rounded, mellow note to the final brew.

Dark - a superb addition to any Stout, Porter or Brown Ale. Dark Spraymalt will improve the body, adding extra rich malt flavour and natural colour.

Wheat - great for all traditional wheat beer styles. Adds extra body and richness and aids in head retention in normal beer styles.

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Hot English Ale Flip Recipe circa 1900

Heat 1 quart of ale in a suucepan; beat up 4 raw egg yolks with the whites of 2 raw eggs and 4 ounces of moist sugar; add 1 teaspoonful of grated nutmeg ( or ginger ), and put it all in a pitcher. When the ale is near to a boil, put it into another pitcher and pour gradually into the pitcher containing the eggs, etc; stirring briskly meanwhile to prevent the eggs from curdling. Finally pour the contents of the two pitchers from one to the other until the mixture is smooth as cream.
Please Note: Remember, this recipe is from the early 1900's when the link between raw eggs and salmonella was not well known. If you have concerns about salmonella-tainted eggs, by-pass this recipe. Do note however, that the odds are about 1 in 20,000 that you will get a tainted egg. And to be on the safe side of this issue, know where your eggs are coming from.
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Shandy Gaff Recipe circa 1900
Fill a large bar-glass, or mug, with half ale and half Irish ginger ale. This drink came from England, where it is made with Bass' ale and ginger ale, half and half.
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Briess Dry Malt Extract
3 lb. bag.
Golden Light - 100% pure malted barley extract. Gold to amber color
Subtle malty flavor.

Pilsen Light - 100% pure malted barley extract. Light golden color
Subtle malty flavor.

Bavarian Wheat - 65% Wheat / 35% Barley. Gold to amber color
Sweet malty wheat flavor.

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Half and Half Recipe circa 1900

According to the American style, mix together half old and half new ale in a stone or metal bar-mug.
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Brewing & Priming Sugar
Corn Sugar is the most commonly used sugar in beer making. Refined from corn, it is aka as dextrose. Corn sugar lightens the body and flavor of beer and increases the alcohol content.
Priming Sugar           5 oz.
The addition of corn sugar at bottling time gives beer the fizz (carbonation) it needs. Each package is sufficent for 5 gallons of beer.

1 lb. Corn Sugar


 
4 lbs. Corn Sugar


Brewer's Best Carbonation Drops
Used to bottle condition/carbonate beer. Approximately 62 drops per package.

Brewer's Best Conditioning Tablets
Approx. 250 tablets. Use between 3 & 5 tablets per 12 oz. bottle
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A Toast About Beer Bubbles
The bubble wink'd at me and said,
"You'll miss me, brother, when you're dead"
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Belgian Candi Sugar is authentic crystalized beet sugar. It is in diamond form without strings and no straining is needed. Color in dilution depends on the amount of sugar used and the volume of liquid. Its use increases alcohol and lightens body..
LIGHT CANDI SUGAR     1 lb.
Used by brewers to produce some of the unique beers of Belgium.

.
Malto Dextrin     1 lb.
.



Vintage Paper Label for Premier Malt Extract


This is another brand of malt extract originally marketed for bread making that homebrewers used to make their beer. This could be purchased at the corner grocery store. Originally available as unhopped, it later was sold with hop extract added. I guess nobody questioned the reason for putting hops in bread.



Ginger Beer Recipe circa 1900

To 11 gallons of water put 10 pounds of loaf sugar, half a pound of bruised ginger, the rinds of 4 lemons, and the whites of 4 eggs beaten into a strong froth; mix them all well together while cold, and put the preparation into a copper. As soon as it boils skim it well, and then pour it into a cooler, and put to it 2 ounces of cream of tartar and the insides of 6 lemons sliced and the pips taken out. When it is nearly cold, put into a cloth 4 tablespoons of yeast, and pour the liquor in upon it. When done working bung it up, and let it stand a fortnight; then bottle it off, and it will be fit for drinking in about ten days.

Another Recipe
Take a pound and a half of common brown sugar, or treacle, a gallon and a half of water, an ounce of ground ginger, and a lemon, if liked. Boil, and then add yeast.

Another Recipe
Dissolve 4 ounces of candied ginger in 2 1/4 gallons of boiling water; add 2 pounds of sugar, 1 ounce of powdered citric acid when nearly cold, and 2 tablespoons of yeast.



Vintage Postcard of Foley Hall at St. Mary of the Woods College.


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