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    No. 19 Floor Malted Line

    Crisp No. 19 Floor Malted Line

    Handcrafted and Steeped with Tradition


    No. 19 Malthouse – Great Ryburgh

    Malt has been produced on floor maltings for hundreds of years and is a craft that exemplifies deep tradition, artistry and skill. Today, Crisp Malting Group’s No.19 Floor Malthouse is still carefully handcrafting small batches of malt, using exactly the same techniques that have always been used on these floors. It is one of only a handful of floor maltings still operating within the UK and the malt it produces is highly prized by brewers worldwide.

    Dating back to the 1870s, the No.19 Floor Maltings has tremendous character and fascinating history. It was bombed in 1942 during the Second World War when four 500 lb bombs hit Ryburgh. The East wall of No.19, which was connected to the kiln, became adrift by four to five inches and the north wall completely collapsed.

    In 1945, No.19 was completely restored and brought back to life. Since then, it has been producing some of the highest quality floor malted grains for some of the most influential and expertly constructed beers and whiskies around the world.

    There is a full range of bespoke ale, lager and distilling floor malts plus other malted cereals available to Crisp’s customers. Although traditional in nature, the malt produced in No.19 is subject to the same stringent process and quality control procedures as the malt produced in our modern malting plants.

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    Crisp No. 19 Floor-Malted Maris Otter®

    Hand turned, germinated slowly on the floors, and kilned for over three days to maximize the robust flavors associated with Maris Otter® Ale Malt.

    No. 19 Floor Malted Line

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