Crisp Best Ale Malt is suited to infusion mashing and top fermentation which typifies traditional ale brewing, but is also very well suited for ale brewing using more modern techniques

A heritage barley variety combined with a traditional malting method and modern quality control.

Europils malt has a higher protein content which ensures ample enzymatic capability which, combined with the high levels of free amino nitrogen present, assure excellent brewing performance even when unmalted adjuncts form part of the grist composition.

This malt is typified by moderate nitrogen/protein content, a moderate to high level of modification with flavors and color suited to the brewing of lagers and other pale beers such as golden ales.

The reliability of Maris Otter® malt quality has allowed brewers to develop, stabilize and maintain many of the world famous English cask conditioned ale brands we know today.

In brewing, when mixed with barley malt, naked oat malt can improve mouthfeel and introduce notes of a toasted, biscuity aroma and palate

Crisp Malting Group is fully approved to supply Organic Malt to the USA and has strict controls in place within the organic certified production plant to malt organic barley to the highest possible standard, whilst adhering to the appropriate organic standards.

In brewing, wheat malt can be used as the base malt at around 55% inclusion for wheat beers and, when mixed with barley malt, wheat malt can improve head retention, improve mouthfeel and introduce flavor changes in other beer types.

Plumage Archer is a historical barley variety, first bred in 1905 and revived by Crisp as part of their Heritage Malt line.

In brewing, when mixed with barley malt, rye malt can improve head retention, improve mouthfeel and introduce flavor changes of a toffee/caramel note at lower inclusion rates and a spicy after-palate at higher inclusion rates. Most notably, rye malt will also impart a reddish hue to beers.

Useful brewing adjuncts that can be milled and added directly to the mash

In brewing, wheat malt can be used as the base malt at around 55% inclusion for wheat beers and, when mixed with barley malt, wheat malt can improve head retention, improve mouthfeel and introduce flavor changes in other beer types.