Crisp has worked with agronomists, biologists, local farmers and their malting team at Great Ryburgh to bring these four varieties together for the first time in history.
"We are proud of this project and what it represents in terms of its diversity of flavor, genetics and history. We’re also proud of the connection it gives us to our own past, having been Norfolk maltsters for over 150 years. This local land returns arguably the best malting barley in the world and combining it with our traditional floor malting techniques, reminds us what it means to be maltsters; we are the vital link that connects brewers and distillers back to the farm and nature. Consumers often forget that malting barley is a natural product, with all its fragility and impermanence. These things have to be cherished and protected for future generations, and through these varieties brewers and distillers can educate and add value to the drinking experience."
These varieties aren’t easy to grow or malt, but the time and effort that has gone into their revival is testament to what we believe as a company; that quality takes time.