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    Summer of SMaSH | Zamba Edition

    Summer of SMaSH | Zamba Edition

    SMaSH Ale – 5.5 Gal - OG 1.050 – FG 1.010– ABV 5.3% - IBU 30 – SRM 5

    A couple of fun new ingredients are rolling into the store, and we thought it would be a good time to make some SMaSH’es. For those unfamiliar, a SMaSH beer refers to a Single Malt and Single Hop. Basically, it’s a way to focus in on flavours of a specific set of ingredients. Most beers are made of multiple grains and hops leading to a delicious combination, but in this case, we want to see what our new malts and hops taste like.

    What are the new ingredients? Well, we have a Pale Ale Malt from Belgian Malting company Dingemans. We find their grains have an amazing fresh aroma unlike any other. The Pale Ale malt gives beer a full-bodied flavour with a delightful golden colour. It’s a perfect base malt for a SMaSH.

    For hops, we have two new varieties. We’re making a SMaSH for each of them. The new hops are Evergreen and Zamba. These are both proprietary hop blends from our friends at BSG. Evergreen is your classic West Coast IPA hop. With notes of peach, apricot, but also classic floral and pine IPA flavours. Zamba on the other hand is all about the juice. Notes of pineapple, mango, stone fruit, and lots and lots of tangerine abound in this hop. It could be used for NEIPAs and other hazy beers. Finishing off this beer is the classic Cali Ale from Guelph’s own Escarpment Labs. It’s going to deliver a great, consistent fermentation that really lets the fresh hops and malts come through!

    This recipe is the Zamba Version. To order the Evergreen Version Click Here

    Full Description and Instructions Here!



    • Dingemans Belgian Pale Malt x 10lbs
    • Acidulated Malt x .2lbs


    Boil Schedule (minutes)

    • Zamba - 1.0 oz @ 30 minutes
    • Zamba - 2.0oz @ Flameout for 10 minutes, do NOT cool for 10 minutes
    • DRY HOP - Zamba 2oz addition four days into fermentation


    • Cali Ale - Escarpment Labs

    Extras (Must be purchased separately)

    • Gypsum - 1/2 teaspoon at mash.
    • DME/Dextrose - 150g at bottling for priming

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