• Natural hog casing commonly used for fresh thick sausages or similiar size smallgoods
• This size pack will fill approx. 10-12kg finished product. As it’s a natural product there may be a slight variation on this
• Filled diameter is 28-32mm.

Please Note: There is no issue sending natural sausage casings in the post as they are packed in a salt solution then vacuum packed to preserve them while not under refrigeration. As the casings have been under vacuum there may be a confinement odour once opened, this is perfectly normal and will subside within a short period of time. If you have any leftover casings please cover them in fresh water then liberally re-salt them(table salt is fine), they can then be refrigerated until next needed.

The Oustanding Benefits of Using Natural Casings:

• Natural Casings’ variable permeability permits uniform deep smoke penetration throughout the entire sausage to create rich, balanced flavour from start to finish.
• Variable permeability also allows the product to ‘breathe,’ which contributes to enhancing the sweet aroma of fresh sausage, whether resting in a meat case, or sizzling on a stove or grill.
• Natural Casings help to protect and retain the fine flavour of sausage and seasonings.
• Thanks to its endothermic quality, sausage in Natural Casings stays tender and juicy, maintains a fresher appearance, and helps provide extended shelf life.
• The osmotic quality of Natural Casings means an intermingling of flavours inside and outside the sausage while sizzling in the fry pan or on the grill; it also contributes to enhanced eye appeal during cooking

The post Carnivore Collective Natural Graded 28/32 Thick Hog Sausage Casings 20m Pack appeared first on Brew Distill Ferment.

Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles.

Yeast with a medium sedimentation: forms no clumps but a powdery haze when re suspended in the beer.

SPECIFICATIONS:

• Apparent Attenuation: 78 – 84
• Sedimentation: Medium
• Pitching Rate (g/HL): 50 – 80
• Ferment Temp (°C): 18 – 26

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Please Note: There is no issue sending natural sausage casings in the post as they are packed in a salt solution then vacuum packed to preserve them while not under refrigeration. As the casings have been under vacuum there may be a confinement odour once opened, this is perfectly normal and will subside within a short period of time. If you have any leftover casings please cover them in fresh water then liberally re-salt them(table salt is fine), they can then be refrigerated until next needed.

• Natural hog casing commonly used for thick Italian sausages, kransky, or similar size products.
  
• This size pack will fill approx. 25kg finished product. As it’s a natural product there may be a slight variation on this
  
• Filled diameter is 35-38mm

The Outstanding Benefits of Using Natural Sausage Casings:

• Natural Casings’ variable permeability permits uniform deep smoke penetration throughout the entire sausage to create rich, balanced flavour from start to finish.
  
• Variable permeability also allows the product to ‘breathe,’ which contributes to enhancing the sweet aroma of fresh sausage, whether resting in a meat case, or sizzling on a stove or grill.
  
• Natural Casings help to protect and retain the fine flavour of sausage and seasonings.
• Thanks to its endothermic quality, sausage in Natural Casings stays tender and juicy, maintains a fresher appearance, and helps provide extended shelf life.
• The osmotic quality of Natural Casings means an intermingling of flavours inside and outside the sausage while sizzling in the fry pan or on the grill; it also contributes to enhanced eye appeal during cooking

The post Carnivore Collective Natural Graded 35/38mm Thick Hog Sausage Casings 40m Pack appeared first on Brew Distill Ferment.

A blend of black & pink peppercorns with salt, chilli flakes, parsley, onion, garlic, lemon zest & red pepper flakes. This is the perfect addition to that barbecued steak.

Pepper Steak rub does not contain sugar, perfect for the carnivore diet. 

Best paired with: Beef

Ingredients:

Cracked Pepper, Lake Deborah Salt, Chilli Flakes, Red Pepper Flakes, Parsley, Onion, Garlic, Mustard Powder, Oregano. 100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Rubs – Pepper Steak 200grm appeared first on Brew Distill Ferment.

This rub was created especially for chicken and pork, with its sweet subtle flavours blended with pure Australian honey, it will enhance your cook and produces and amazing colour.

Best paired with: Pork, Chicken & Vegetables.

Ingredients:

Paprika, Lake Deborah Salt, Onion, Brown Sugar, Garlic, Cayenne Pepper, Australian Honey Powder.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Rubs – Honey Hog 200grm appeared first on Brew Distill Ferment.

What makes the NUKATAP different among the older manufactured styles of taps on the market?
– First Pour Foam Reduction in Thermal Mass
– Generation 2 Over-molded Shuttle (O-Ringless Shuttle Piece with less thermal mass)
– Improved Laminar Flow
– Most Sanitary Forward Sealing Design Design
– Longer Life Seals
– Move Versatile Tap Handle Angle
– Certified NSF.
– ANSI Accredited
– SCC Accredited

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Key Features:

• Ideal for 6 kg sugar or 7 kg dextrose washes

• Produces up to 15% ABV when fermented at 20–26 °C

• Heat tolerant – performs well at temperatures up to 40 °C

• Ultra clean fermentation for top quality spirit

• Low odour during fermentation

Ingredients – Active dry yeast, yeast nutrient. Urea Free.

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A buttery garlic rub / seasoning perfectly suited to chicken, pork , vegetables, popcorn, as a base rub or on its own as a seasoning for beef, pork, chicken, veggies and fish and is so good it should be illegal, this rub has an amazing flavour to enhance any cook.

Best paired with: Chicken, Pork, Vegetables, Beef and popcorn.

Ingredients:

Garlic, Onion, Lake Deborah Salt, Butter Powder, Garlic Powder, Oregano, Parsley, Cayenne Pepper. Allergin – Contains dairy100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Rubs – Garlic Butter 200grm appeared first on Brew Distill Ferment.

Why Upgrade?

• Reduce Evaporation Loss – Capture up to an additional 250ml of 93% spirit during runs by preventing vapour escape.

• Instant Alcometer Readings – Delivers accurate temperature-stable readings without correction charts or waiting.

• Easy Installation – Simply unscrew your existing product arm and fit the Output Cooler finger-tight, no tools required.

• Fully Compatible – Designed to connect seamlessly with the Reflux Condenser using the supplied short hose and standard water inlet/outlet setup.

In the Box

• Output Cooler unit

• Short connection hose

• Quick-start installation guide

Made in Tasmania, Australia

Built to last and tested in-house for consistent performance, the Output Cooler is a simple yet powerful upgrade to get the most out of every run.

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Our Glycerine is naturally derived from refined vegetable oil and is vegan friendly.

Instructions – Shake well before use. Add up to 5ml per litre of flavoured spirit.

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Note: This is not the same seal as a standard 2″ Tri-Clamp seal.

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The pink hibiscus and Szechuan pepper gin botanical blend is vibrant and refreshing. The hibiscus delivers a bright, tart floral opening, while the Szechuan pepper adds a gentle warmth with subtle citrusy spice. A classic juniper backbone ties it all together, complemented by light citrus notes to keep it lively. The finish is crisp and aromatic, with a delicate balance of floral tang and tingling spice that lingers pleasantly.

Botanicals Included:

• Juniper Berries
• Coriander Seed
• Angelica Root
• Orris Root
• Lemon Peel
• Chamomile Flowers
• Cardamom Pods
• Cassia Bark Chips
• Hibiscus Flowers
• Szechuan Pepper

Instructions: Crafting your own gin at home is a simple process. Just add 30 – 35 grams of botanicals into 700ml of vodka. Seal, shake, and leave to infuse for 24 hours. Filter, and enjoy with your chosen mixer. We recommend lemonade or soda water for this blend. One 100 gram pack crafts THREE artisan bottles of gin.

This blend is versatile enough to be used in a pot still or simply steeped to taste.

Pro Tip: Crush or bruise the botanicals in a mortar and pestle before use to fully release their vibrant flavours.

Whether you’re an experienced distiller or new to gin making, this kit promises a delightful, aromatic gin that stands out with its refreshing flavour profile.

The post Island Botanicals Pink Hibiscus 100g appeared first on Brew Distill Ferment.

This traditional style dry rub inspired by one of the undisputed barbecue capitals of the world, try it on all your grilled and smoked meats. It’s most definitely a go to BBQ rub.

Best paired with: Beef, Lamb, Pork, Venison, Kangaroo.

Ingredients:

Paprika, Lake Deborah Salt, Brown Sugar, Cumin, Coriander, Red Pepper Flakes, Garlic, Onion, Cracked Pepper, Parsley, Cayenne Pepper.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free

The post Carnivore Collective Rubs – Texan 200grm appeared first on Brew Distill Ferment.

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The sweetness of cherries is balanced with the smoky and slightly spicy notes of chipotle. The flavour combination is sweet, smoky, savoury, and slightly spicy, offering a unique taste experience. Use it for grilling and smoking, adding depth and complexity to the meat’s flavour.

Best paired with: Beef, chicken, pork and other grilled meats

Ingredients:

Paprika, Onion, Garlic, Chipotle, Cracked Pepper, Lake Deborah Salt, Sugar, Freeze Dried Cherry Powder.

The post Carnivore Collective Rubs – Cherry Chipotle 200grm appeared first on Brew Distill Ferment.

This bush blend of Mountain Pepper and lemon myrtle plus a few other key ingredients with a hint of smoke is a flavour sensation that is the perfect accompaniment to most savoury dishes. The bush foods in this blend have been used by our Indigenous Australians for thousands of years. This Australian inspired bush rub mix creates a smokey peppery with a slightly lemon taste, free of artificial additives, fillers and no MSG perfect on any meat either barbecued or low and slow.

Outback rub does not contain sugar, perfect for the carnivore diet. 

Best paired with: Lamb, Pork, Chicken, Beef & Vegetables.

Ingredients

Smoked Paprika, Onion, Garlic, Lake Deborah Salt, Red Pepper Flakes, Lemon Myrtle, Lemon Aspen, Cayenne Pepper, Coriander, Lemon Zest.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Rubs – Outback 200grm appeared first on Brew Distill Ferment.

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Try this flavour if you enjoy Bundaberg Campfire Rum or similar rum and bourbon blends.

Instructions – Add to 2.2 L of ~40% vodka or spirit. Mix well and age for 7 days.

The post Pure Distilling Rum Essence – Campfire appeared first on Brew Distill Ferment.

Pixie Dust Rub is more than just magic, it’s something so special that it can be used as an all-purpose seasoning on all your meats, poultry, seafood and vegetables It will also add a great flavor to a wide variety of foods, including, of course, pork ribs, beef brisket, and grilled chicken. But a sprinkle can also transform roasted potatoes, air-fried cauliflower, and homemade pita chips.

Best paired with: All Purpose Rub, Pork, Chicken, Beef & Vegetables.

Ingredients:

Smoked Paprika, Brown Sugar, White Sugar, Lake Deborah Salt, Pepper, Garlic, Onion, Mustard, Cayenne.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Rubs – Pixie Dust 200grm appeared first on Brew Distill Ferment.

A good rub should enhance the flavour of the meat without overpowering it. To do this it takes attention to each ingredient and the amount used to strike a balance between the flavours. This chicken rub is a blend of smoked and sweet paprika, herbs, pepper and lemon zest designed to bring out a slightly spicy and robust flavour when grilling, barbecuing or roasting.Best paired with: Chicken, Pork & Vegetables.

Ingredients:

Smoked Paprika, Brown Sugar, Onion, Lake Deborah Salt, Pepper, Garlic, Mustard Powder, Cayenne Pepper.100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free

The post Carnivore Collective Rubs – Rooster Rub 200grm appeared first on Brew Distill Ferment.

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• Natural lamb sausage casings commonly used for fresh thin sausages, cabana or similar size products
  
• This size pack will fill approx. 6-7kg finished product. As it’s a natural product there may be a slight variation on this
• Filled diameter is 24-26mm
• AAA grade quality
  

Please Note: There is no issue sending natural sausage casings in the post as they are packed in a salt solution then vacuum packed to preserve them while not under refrigeration. As the casings have been under vacuum there may be a confinement odour once opened, this is perfectly normal and will subside within a short period of time. If you have any leftover casings please cover them in fresh water then liberally re-salt them(table salt is fine), they can then be refrigerated until next needed.

The Oustanding Benefits of Using Natural Sausage Casings:

• Natural Casings’ variable permeability permits uniform deep smoke penetration throughout the entire sausage to create rich, balanced flavour from start to finish.
  
• Variable permeability also allows the product to ‘breathe,’ which contributes to enhancing the sweet aroma of fresh sausage, whether resting in a meat case, or sizzling on a stove or grill.
• Natural Casings help to protect and retain the fine flavour of sausage and seasonings.
• Thanks to its endothermic quality, sausage in Natural Casings stays tender and juicy, maintains a fresher appearance, and helps provide extended shelf life.
  
• The osmotic quality of Natural Casings means an intermingling of flavours inside and outside the sausage while sizzling in the fry pan or on the grill; it also contributes to enhanced eye appeal during cooking

The post Carnivore Collective Natural Graded 24/26mm Thin Lamb Sausage Casings 20m Pack appeared first on Brew Distill Ferment.

Sensory: strong emphasis on typical rye aroma; malty-sweet; notes of bread and honey creating velvety soft mouthfeel

SPECIFICATIONS

*Colour (EBC): 4.0 – 10.

The post Bulk Grain Rye Malt 25kg appeared first on Brew Distill Ferment.

A unique blend infused with the bold flavours of fresh ground coffee beans, ancho chilis, and juniper berries. Crafted to complement the distinct taste of kangaroo meat, this seasoning is a perfect harmony of robust, smoky, and aromatic elements. Elevate your culinary creations with this expertly crafted blend, designed to enhance the natural richness of kangaroo dishes.

Kangaroo rub does not contain sugar, perfect for the carnivore diet. 

Best paired with: Kangaroo

Ingredients:

Ground Coffee Beans, Ancho Chilli Powder, Smoked Paprika, Lake Deborah Salt, Cracked Pepper, Garlic, Onion, Mustard Seeds, Juniper Berries, Thyme, Cumin, Coriander, Cayenne Pepper100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Hunters Collection – Kangaroo Seasoning 180grm appeared first on Brew Distill Ferment.

Fish rub does not contain sugar, perfect for the carnivore diet. 

Best paired with: Fish

Ingredients:

Onion, Garlic, Lake Deborah Salt, Cracked Pepper, Parsley, Coriander, Kaffir Lime Leaf, Lime Juice Powder, Chilli Flakes 100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

The post Carnivore Collective Hunters Collection – Fish Seasoning 180grm appeared first on Brew Distill Ferment.

Mix 30g of Carnivore Collective Jerky Seasoning with 1/2 cup Soy sauce & 1/2 cup Worcestershire sauce. Add sliced meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large zip lock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly. Drain well & dehydrate for 4-6 hours at 70c. 30g of seasoning to 1kg of meat.

Ingredients:

Cracked Pepper, Onion, Garlic, Brown Sugar, Smoked Paprika, Chinese Five Spice, Coriander, Beetroot Powder, Mixed Spice.

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Introducing the Carnivore Collective range of Burger Seasonings. They are 100% all natural, gluten free, MSG free, no additives, fillers or anticaking agents.

Cowboy Burger Seasoning best paired with: Beef, Venison and Kangaroo.

Method:

Blend 45g of Carnivore Collective Burger Seasoning with 1kg of mince. Form into patties by hand or using a burger press. For extra flavour, sprinkle on prior to grilling.

Ingredients:

Paprika, Freshly Ground Coffee, Cracked Pepper, Lake Deborah Salt, Brown Sugar, Garlic, Onion, Cumin, Thyme, Dark Cocoa Powder.

The post Carnivore Collective Burger Seasoning – Cowboy 180grm appeared first on Brew Distill Ferment.

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Mix 30g of Carnivore Collective Jerky Seasoning with 1/2 cup Soy sauce & 1/2 cup Worcestershire sauce. Add sliced meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large zip lock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly. Drain well & dehydrate for 4-6 hours at 70c.30g of seasoning to 1kg of meat.

Ingredients:

Cracked Pepper, Onion, Garlic, Brown Sugar, Maple Crystals, Bacon Seasoning.

The post Carnivore Collective Jerky Seasoning – Maple Bacon 150grm appeared first on Brew Distill Ferment.

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Introducing the Carnivore Collective range of Burger Seasonings. They are 100% all natural, gluten free, MSG free, no additives, fillers or anticaking agents.

Aussie Burger seasoning best paired with: Beef, Venison, Lamb, Kangaroo, Pork and Chicken.

Method:

Blend 45g of Carnivore Collective Burger Seasoning with 1kg of mince. Form into patties by hand or using a burger pres. For extra flavour, sprinkle on prior to grilling.

Ingredients:

Garlic, Onion, Red Pepper Flakes, Lake Deborah Salt, Pepper, Paprika, Lemon Myrtle, Corriander, Celery Seeds.

The post Carnivore Collective Burger Seasoning – Aussie 180grm appeared first on Brew Distill Ferment.

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SPECIFICATIONS

*Colour (EBC): 3.5-4.5

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A sublime fusion of fresh, robust herbs such as rosemary, thyme, pepper and fresh ground juniper berries. Tailored specifically for venison, this well balanced seasoning blend captures the essence of the wild with its aromatic and earthy profile. Elevate your venison cooks to extraordinary levels, as each herb-infused sprinkle brings out the natural flavours of the meat.

Best paired with: Venison

Ingredients:

Cracked Pepper, Onion, Garlic Lake Deborah Salt, Juniper Berries, Brown Sugar, Smoked Paprika, Cracked Coriander Seeds, Cumin, Rosemary, Thyme, Cayenne Pepper100% All Natural, Gluten Free, No Additives, Fillers or Anticaking Agent, MSG Free.

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Mix 30g of Carnivore Collective Jerky Seasoning with 1/2 cup Soy sauce & 1/2 cup Worcestershire sauce. Add sliced meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large zip lock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly. Drain well & dehydrate for 4-6 hours at 70c.30g of seasoning to 1kg of meat.

Ingredients:

Cracked Pepper, Onion, Garlic, Brown Sugar, Paprika, Peri Peri Chilli, Lime Powder.

The post Carnivore Collective Jerky Seasoning – Peri Peri 150grm appeared first on Brew Distill Ferment.

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Mixing Instructions – Add contents to 1L of ~40% neutral spirit or vodka & mix well.

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Mixing Instructions – Add contents to 1L of ~40% neutral spirit or vodka & mix well.

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Mixing Instructions – Add contents to 1L of ~40% neutral spirit or vodka & mix well.

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SPECIFICATIONS

*Colour (EBC): 12 – 25

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Mixing Instructions – Add contents to 1L of ~40% neutral spirit or vodka & mix well.

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Mixing Instructions – Add contents to 1L of ~40% neutral spirit or vodka & mix well.

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Mixing Instructions – Add contents to 1L of ~40% neutral spirit or vodka & mix well.

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Mixing Instructions: Add to 2.2L of ~40% spirit. Add 120g of sugar for extra sweetness & mix well.

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Mixing Instructions – Add contents to 1L of ~40% neutral spirit or vodka & mix well.

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Mixing Instructions – Add contents to 1L of ~40% neutral spirit or vodka & mix well.

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Elevate your gin-making experience with the Pink Peppercorn Gin Botanical Blend. Crafted using a selection of ingredients, the Pink Peppercorn Blend is bold, bright and fragrant, with a slightly peppery bite.

Botanicals Included:

• Juniper Berries
• Coriander Seed
• Pink Peppercorns
• Tasmanian Pepperberry
• Orris Root
• Lime Peel

Instructions: Crafting your own gin at home is a simple process. Just add 30 – 35 grams of botanicals into 700ml of vodka. Seal, shake, and leave to infuse for 24 – 48 hours. Filter, and enjoy with your chosen mixer.

This blend is versatile enough to be used in a pot still or simply steeped to taste.

Pro Tip: Crush or bruise the botanicals in a mortar and pestle before use to fully release their vibrant flavours.

Whether you’re an experienced distiller or new to gin making, this kit promises a delightful, aromatic gin that stands out.

The post Island Botanicals Pink Peppercorn 100g appeared first on Brew Distill Ferment.

SPECIFICATIONS

*Colour (EBC): 10.0 – 15.0

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Mixing Instructions – Add contents to 1L of ~40% neutral spirit or vodka & mix well.

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Mixing Instructions – Add contents to 1L of ~40% neutral spirit or vodka & mix well.

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SPECIFICATIONS

*Colour (EBC): 3.8 – 4.8

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Mixing Instructions – Add contents to 1L of ~40% neutral spirit or vodka & mix well.

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The rose gin botanical blend offers a delicate, floral profile with fragrant notes of fresh roses that complement the classic botanicals of gin, such as juniper and citrus. The floral aroma is smooth and subtle, enhancing the gin’s crisp, refreshing character. A hint of sweetness often balances the rose’s fragrance, while herbal undertones can add depth. It’s a light, elegant spirit with a refined and aromatic finish, perfect for those who enjoy a floral twist on traditional gin.

Botanicals Included:

• Juniper Berries
• Coriander Seed
• Angelica Root
• Orris Root
• Lemon Peel
• Chamomile Flowers
• Cardamom Pods
• Cassia Bark Chips
• Dried Rose Petals

Instructions: Crafting your own gin at home is a simple process. Just add 30 – 35 grams of botanicals into 700ml of vodka. Seal, shake, and leave to infuse for 24 – 48 hours. Filter, and enjoy with your chosen mixer. We recommend lemonade or soda water for this blend. One 100 gram pack crafts THREE artisan bottles of gin.

This blend is versatile enough to be used in a pot still or simply steeped to taste.

Pro Tip: Crush or bruise the botanicals in a mortar and pestle before use to fully release their vibrant flavours.

Whether you’re an experienced distiller or new to gin making, this kit promises a delightful, aromatic gin that stands out with its refreshing flavour profile.

The post Island Botanicals Rose 100g appeared first on Brew Distill Ferment.

Profile: Pronounced smoke, upfront smoky mesquite, slightly sweet, smooth

SPECIFICATIONS

*Colour (EBC): <5.0

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Mixing Instructions – Add contents to 1L of ~40% neutral spirit or vodka & mix well.

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