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Baltic Brewing Supplies

Official distributors of finest ingredients for the brewing industry.

Simpsons, Ireks and Dingemans Malt, Barth Haas X, Clayton Hops, KeyKeg, Lallemand yeast and more.

04/09/2026

September we're diving into the world of Crosby Hops.

All month long, we'll be taking a closer look at Crosby Hops, their Oregon roots, varieties, processes and the people behind the hops.

Oh an we'll obviously talk about Strata® too.

Want the full story? Head over to our website and sign up for our newsletter.

28/08/2026

Someone tasted your malt before you did.

And that’s kind of the point.

Consistency in malt starts long before the bag reaches your brewery. From which barley varieties make the cut, to roasting, batch analysis and finally blending, Simpsons have built a process designed to catch natural variation before it becomes your problem.

In our latest newsletter, we take a look behind the scenes at Simpsons Malt, including why crystal and roasted malts start from completely different materials, what actually happens inside the roasting drum, and the surprisingly important role blending plays in keeping your recipe behaving the same brew after brew.

19/08/2026

THREE PROBLEMS. THREE FIXES.

Nobody wakes up wanting a crystal malt. They wake up wanting a b**r that holds its head.
Swipe →

PROBLEM: The head’s gone by the third sip.

CHIT MALT

Barely germinated, so it keeps the raw grain’s protein. Protein builds foam.

Head retention, body and stable haze. Low colour, Low flavour.
Max 3.5 °EBC · 3-10% of grist · Hazy IPA · NEIPA · Unfiltered l***r

PROBLEM: You want body. You don’t want amber.

CARAGLOW

Simpsons’ lightest caramalt. Adds fullness and a gentle sweetness, then leaves your colour alone.
10-20 °EBC · 5-15% · Standard caramalt sits at 30-42 °EBC

PROBLEM: Brown malt flavour. No ashtray.

EXPORT PALE BROWN

Ca a quarter the colour of Brown Malt, and none of the acrid dryness. Just Biscuit, dry cocoa, subtle coffee, clean finish.
95-120 °EBC · 5-15% · Brown Malt sits at 400.9-508.1 °EBC

14/08/2026

🇪🇪 Estonian Restoration of Independence Day

A quick heads-up from Tallinn:

We’ll be working a half day on Wednesday, August 19th, and our office and warehouse will be closed on Thursday, August 20th.

That means we won’t be available by email or phone from Wednesday 14:00 until Friday 09:00, and there will be no collections on Thursday.

Got something time-sensitive coming up?
Place your order as soon as possible to give us the best chance of getting it picked, packed and moving before the break. We can’t guarantee it, but earlier is definitely better.

Head taasiseseisvumispäeva! 🇪🇪

07/08/2026

August is all about Simpsons Malt.

We’ve got plenty lined up throughout the month, from malt, brewing and a few things that might just make it worth your attention.

Want to make sure you don’t miss anything?

Head over to our website and sign up for the Baltic Brewing Supplies newsletter.

It might be worth it...

29/07/2026

Great fermentation support is about more than knowing yeast.

It’s about having someone to call when a fermentation behaves unexpectedly, when you’re developing something new, or when you simply want to sense-check a decision before committing valuable tank time.

With , every yeast comes with access to practical technical support backed by a global network of brewing, fermentation and microbiology experts.

In our latest newsletter, Andrew Paterson explains how that support works, what brewers can use it for, and why the right knowledge can be just as valuable as the right strain.

Subscribe to our newsletter via our website!

23/07/2026

Low and no alcohol b**r is no longer optional. It’s a must for every modern brewery.

Our latest newsletter with Lallemand Brewing looks at how to create better alcohol-free b**r without compromising flavour, balance or drinkability.

17/07/2026

L***R, YOUR WAY.

Choose the Lallemand fast-track

NovaLager → true and fast
Diamond → clean and classic
Nottingham → the pseudo-l***r shortcut
Three strains. Faster turnaround.
Contact your BBS rep today.

16/07/2026

LALLEMAND IS MAKING MODERN L***R BREWING EASY

Three yeasts.
Three different routes.
One goal: clean, modern l***r b**r.

Swipe to explore the options.

NOVAL***R™
THE MODERN ROUTE

A true l***r yeast developed for speed, flexibility and a clean fermentation profile.

Ideal when you want classic l***r character with a more efficient brewing process.

DIAMOND™
THE TRADITIONAL ROUTE

A reliable choice for classic l***r styles.

Clean, crisp and neutral, with the traditional fermentation character brewers expect from a l***r yeast.

NOTTINGHAM™
THE PSEUDO-L***R ROUTE

Clean fermentation without traditional l***r temperatures.

A practical option for producing crisp, l***r-inspired b**rs with an ale fermentation schedule.

THREE YEASTS. THREE APPROACHES.

Which route is right for your brewery?

We take a closer look at NovaLager™, Diamond™ and Nottingham™ in our next newsletter.

Subscribe at balticbrewing.eu

13/07/2026

A more in-depth look inside Lallemand’s new packaging facility in Fredericia, Denmark 🇩🇰

In this longer plant tour, Andrew and Alix take us further behind the scenes to show how Lallemand works with packaging, process control and quality throughout the final steps before the yeast reaches breweries around the world.

For us at Baltic Brewing Supplies, this is exactly the kind of supplier insight we love to share. Because behind every reliable fermentation, there is a lot of knowledge, care and consistency.

Big thanks to Andrew, Alix and the Lallemand team for letting us take a closer look.

**r

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Telephone

+37253007368

Website

http://www.balticbrewing.eu/

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