Home Brewing Has Grown Up

Never before has home beer-making been so easy, tasty and problem free. With The BruBox there is no mess, no smell and, due to the entirely closed production method, virtually no chance of infection.

There are three variants in the BruBox range; London Bitter, Irish Extra Stout and Bavarian Pilsner, each producing 10 litres of fantastic quality beer.

Each kit consists of the finest quality brewing grade malt extract, genuine top or bottom fermenting yeast and our revolutionary new BruBag system which, for the first time, enables fresh hops and grains to be used to enhance the flavour without any messy straining.

As the BruBox is not a single use product you will soon be ready for another brew. This time, instead of just the three original kits, you will have the choice of SIXTEEN BRAND NEW KITS covering all of the world's major beer styles (and some of the minor ones). With Brupaks' innovative Beers of the World you will make the best quality beers ever from a beer kit. Follow the link for details of the full range.

How To Use The BruBox

Open out the polythene cube and put in one teaspoon of Bruclean cleaner/steriliser together with the supplied piece of tubing. Add approximately 3 litres of hot (not boiling) water, fit the cap with the tap in the off position and shake the cube so that all inner surfaces are thoroughly wetted. Pour the sterilant away and thoroughly rinse out twice with cold water. Remove the piece of tubing and put on one side.

Brewing Method
In a large saucepan bring 2 or 3 litres of water to the boil, turn off the heat and place the unopened can in the hot water and leave 15-20 minutes for the malt extract to soften
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Place the bags of grains and hops (BruBags) into a clean jug or bowl and cover with one litre of boiling water. After 15 minutes pour the liquid from the jug into the polythene cube and once again cover the grains and hops with a further 1 litre of boiling water. Leave for 5 minutes then add this liquid to the cube.

Carefully remove the can of malt extract from the hot water and remove the top with a can opener. Gently squeeze the top of the can to form a spout then pour the contents into the cube. Rinse the can with 500ml of very hot water to dissolve the remaining extract and add to the cube. Fit the cap and shake the cube until the contents are well blended.

Place the cube cap uppermost on a table or bench, remove the cap and, holding the cube by the neck, top up with cold water to just below the top seam. Replace the cap and shake the cube to ensure thorough mixing. Affix the self-adhesive thermometer strip to the side.

Site your Brubox where a temperature close to 20°C (15°C for Lagers) can be maintained. When the temperature of the liquid is within the range 15°C to 22°C grip the cube by the neck, remove the cap and add the contents of the sachet marked yeast. Replace the cap and shake thoroughly.

With the cap uppermost fit the piece of tube to the tap. Half fill a jug or milk bottle with cold water and place it next to the cube. Open the tap and position the tube so that the end is below water level. As fermentation proceeds, bubbles of Co² will pass through the water. After 10 days fermentation should be over (one bubble or less per minute).

Take away the water and close the tap. Remove the piece of tubing. Again gripping the neck, remove the cap and, for draught beer only, add 3 teaspoons of granulated white sugar. Refit the cap and shake thoroughly. Place the cube in its box having already removed the perforated section. Two flaps tuck under the cap to hold it in place.

Position the Brubox with the tap at the bottom and a book under the back to tilt it forward. Leave for at least 5 days for your beer to clear and either dispense directly from the tap or fill bottles primed with ½ teaspoon of sugar per 500ml. Bottles should be kept in a warm place for one week and then moved to somewhere cooler for a further 2 weeks.

Although the Brubox can withstand sufficient pressure to carbonate the beer, it may, on occasion, become overpressurised. To release excess pressure either draw off some beer or gently move the Brubox to the tap upwards position and open the tap. Although this may temporarily cloud the beer, it should drop bright again within 24 hours. NEVER PLACE THE BRUBOX CLOSE TO ITEMS OF VALUE. BRUPAKS CANNOT BE HELD RESPONSIBLE FOR ANY CONSEQUENTIAL DAMAGE.
When the cube is empty, remove it from the box, rinse it thoroughly with hot water to remove any residue then add 5 litres of hot water, 1 teaspoon of Bruclean and the piece of tubing. Fit the cap and open the tap. Press gently on the cube until all air is expelled. Close the tap and store in its box until you are ready for your next batch. Simply rinse thoroughly before use.
Although the cube is very strong and should give long service, it is recommended that it is replaced with a new one after 6 brews. Replacement cubes are available from your retailer.

When we set out to design the Beers of the World range we had three main objectives.

1. The beers must be the finest ever produced from a beer kit.

2. The brewing method must be straightforward and problem free.

3. The range should encompass all of the world's major beer styles (and some of the minor ones).

London Bitter
A well-hopped, copper coloured bitter in the traditional London style. The delightful flavour and aroma of First Gold hops lingers on the palate. Excellent on draught and bottled.

Yorkshire Bitter
A beautiful golden coloured bitter with the perfect balance of malt sweetness and hop bitterness. Its mellow flavour is enhanced with traditional Fuggles hops. Excellent on draught and bottled.

Black Country Mild
A very dark, bitter-sweet mild ale in the style so loved in the West Midlands. A low hopping rate allows the sweetness of the malt to come to the fore. This beer is best served on draught.

Old London Porter
Although the true definition of a traditional porter has been lost in the mists of time, it is accepted that it should be very dark with a complex flavour and hops in evidence. Our version contains a blend of roasted and caramel malts and a generous dose of Goldings hops. A brew to savour. Excellent on draught and bottled.

Irish Extra Stout
This traditional stout is packed with flavour. It has the characteristic bitterness from roasted barley balanced by a rounded malt sweetness. Excellent on draught and bottled.

Scottish 80 Shilling
Scottish beers are characterised by a rich, malt profile with just enough hops to balance the sweetness. This traditional ale is dark copper coloured with a complex malt flavour. Excellent on draught and bottled.

Bavarian Pilsner
The pilsners of southern Germany are generally softer and less bitter than their northern counterparts. This fine example is perfectly balanced with a delicate bitterness provided by Hallertauer Hersbrucker hops. Although it is acceptable to ferment this beer at room temperature, a cleaner taste will result from the genuine bottom fermenting yeast if the temperature can be held between 12°C and 16°C. Best bottled but can be served from a keg if preferred.

North German Pilsner
This pilsner is lighter in colour and has a much more pronounced hop flavour than the Bavarian example. Saaz hops provide the bitterness. Fermentation and dispensing as Bavarian Pilsner.

Munich Dark Lager (Münchener Dunkel)
Before the invention of pale lagers in Pilsen in 1842, the dark lagers of Munich and Vienna were the most favoured beers in Central Europe. All Munich breweries still produce a 'Dunkel' and now so can you. The inclusion of two genuine Bavarian caramel malts gives this beer a deliciously malty flavour and the genuine bottom fermenting yeast its clean palate. ferment and dispense as Bavarian Pilsner.

Düsseldorf Alt
The Altbiers of Düsseldorf have probably the highest bitterness level of all European beers, although they are not harsh due to the use of large quantities low alpha 'noble' hops. Our Alt has a blend of German roasted malts and Saaz hops. It is malty but with a huge hop character. Although Altbiers are ales, we have used a bottom fermenting yeast as this gives the beer a clean taste similar to commercial examples. ferment and dispense as Bavarian Pilsner.

Bavarian Wheat Beer (Weissbier)
Wheat beers are deservedly popular all over the world but until now have been difficult to brew at home. For the malt extract we have used the classic ratio of 55% wheat and 45% barley and the Hallertauer Hersbrucker hops give just a delicate hint of bitterness. Although we have used a bottom fermenting yeast, the characteristic estery flavours are much in evidence when fermenting at warmer temperatures (20°C - 25°C). We are very proud of our wheat beer and are sure that lovers of this unique style will not be disappointed. Best bottled but can be served from a keg if preferred.

Belgian Trappist Ale 'Tripel'
This beguiling beer is pale and strong with a fruity character. Although high in alcohol its body remains light due the the inclusion of genuine Belgian candi sugar. Best bottled in small (half pint or 33cl) bottles.

Belgian Trappist Ale 'Dubbel'
A mid brown ale with a maltier profile than the Tripel. Dark candi sugar provides the colour and characteristic flavour of a Dubbel. Best bottled in small (half pint or 33cl) bottles.

Belgian Witbier
Witbiers are very light in both body and flavour and are very refreshing. Our version has both of these qualities and the characteristic Witbier taste due to the inclusion of coriander seeds and genuine Curacao orange peel. Best bottled but can be served from a keg if preferred.

Czech Pilsner
Czech Pilsners tend to have a 'bigger' flavour than their German counterparts. They have a rich golden colour and are often heavily hopped. Our example is both malty and hoppy due to the inclusion of caramelised malt and a generous quantity of genuine Czech Saaz hops. ferment as dispense as Bavarian Pilsner.

San Francisco Steam Beer
Probably the only indigenous American beer style, this beer is neither an ale nor a lager as it is fermented warm with a bottom fermenting yeast. This example emerges with a malty profile balanced by a generous quantity of American Cascade hops. This beer should always be bottled.

Christmas Ale
A warming special strong ale in the Belgian style. A low hopping rate allows the spiciness of coriander and genuine Curacao orange peel to emerge