Calcium Chloride is a salt used to increase the mineral content of the brewing liquor. This improves its brewing quality and helps produce desired beer characteristics.

NWB is a blend of calcium sulphate and calcium chloride, used to increase mineral content of brewing liquor to produce the desired beer characteristics.

Magnesium Sulphate is a salt used to adjust the ion content of the mash and lower pH.

Lactic Acid is a ready to use 80% lactic acid solution for reducing the alkalinity of the brewing liquor