Mountmellick malt extracts are made from the finest Irish two-row barleys and barley malts. English and German full-resin and isomerized hop extracts are used. To achieve maximum body, an all-malt recipe should be chosen. Lighter-bodied beers can be made following recipes using brewing sugar. The malt extract can be used without boiling, however the hop character will be increased with a boil of up to 60 minutes. Aromatic hops should be added at the end of the boil in order to obtain full hop aroma. Full instructions are printed on the back of the labels.

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