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Since 1870 we've been making malted barley for brewers and distillers all over the world from our home maltings in norfolk, england. Today, we continue that work in 4 countries, across 7 maltings with a specific emphasis on supplying distilleries and craft breweries. We are unique amongst UK maltsters in that the majority of our technical sales team consists of brewing industry professionals. In our past lives we’ve built and run breweries, managed large and craft sites and developed new products. On our production side we have no less than six master maltsters. Backed up by a central lab team and 150 years of malting know-how we have a deep passion for the flavor and science of brewing, distilling and malting. One day you might find our technical team analyzing spent draff from a distilling customer so that we can help optimize spirit yield, the next our sales team could be working on a collaboration recipe with our distributors and craft brewing customers around the world. It makes for a pretty rewarding career. Why not find out more about working with us.

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Chevallier was the first ever selected landrace for malting and it’s what Fred and George Smith would have malted back in 1870. Chevallier reigned supreme for over 100 years as the dominant barley variety in England from 1820 to 1920. It was propagated all over the world and was being grown in Australia commercially as recently as 1960.

CHEVALLIER

CHEVALLIER® HERITAGE MALT

The next stage up from Amber Malt is our Brown Malt. The color is produced in the same manner as Amber, but is roasted for that bit longer to give a nutty roast dryness with a light brown hue, perfect for brown ales and milds. Remember that when assessing roasted malts, it is the resultant color and flavor of the wort and beer that is important rather than the color of the outer barley husk of the malt in your hand. Different varieties of barley may give roasted malts with differing husk color, but will produce wort with the expected color and flavor when mashed.

Crisp Malting Group Mistley BROWN MALT

Vienna Malt is made from English 2-row spring barley and is kilned to a slightly higher temperature than our Best Ale Malt. The result is a golden hued wort with a sweet, bread like aroma and flavor. Since it is a conventionally kilned malt, Vienna can be used as a base and is perfect creating its namesake, Vienna lager, in addition to other styles

Crisp Malting Group Mistley VIENNA MALT

Roast Barley is our darkest grain and it is made from unmalted barley. The color produced can be almost opaque and the flavor is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance. Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately.

Crisp Malting Group Mistley ROAST BARLEY

Clear Choice Pale Malt is new in 2022 and replaces our Extra Pale and Ale versions of Clear Choice. Clear Choice is a unique offering from Crisp Malt and is a specially selected barley variety with no proanthocyanidins; these are flavonoid polyphenols that impart astringency and also form chill haze with proteins in the final beer. After fining or filtration, the result is a super clear, shelf-stable wort with beautiful honey sweetness. This new color spec achieves a balance between our Extra Pale and Ale color ranges. Clear Choice for cloudy beers where oxidative darkening of polyphenols is a concern. The clarity benefits of Clear Choice are not just evident in bottle, can and keg, but also help produce extremely bright cask beer too.

Crisp Malting Group Mistley CLEAR CHOICE PALE MALT

Flaked Torrefied Rice consists of rice grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm, and then flaked. It lightens wort color, reduces protein levels and imparts a characteristic dryness to finished beers. Rice has low gluten so can be used for crafting low gluten products.

Crisp Malting Group Mistley FLAKED TORREFIED RICE

Scottish Pale Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. We source the lowest nitrogen spring barley from our farmers in Fife up to Moray. During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich color and balanced sweet, malt flavor which is ideally suited to ale brewing. We recently launched the malt with our USA distributor, BSG. “Crisp Scottish Pale Ale malt certainly delivered the goods. Good efficiency, and it helped contribute those big malty and bready notes that I was looking for in a wee heavy. Great thick mouthfeel and depth of flavor” Steve Finnie of Little Thistle Brewing Co, Rochester, Minnesota

Crisp Malting Group Mistley SCOTTISH EXTRA PALE ALE MALT

Europils has been optimized for UK brewing and so it works comfortably in a UK single strike temperature brewery or on a continental system.

Crisp Malting Group Mistley EUROPILS MALT

Flaked Torrefied Barley consists of barley grains that have been cooked at high temperature, resulting in gelatinization of the starchy endosperm. Adding it promotes head retention and adds body to the finished beer. Its flavor is slightly stronger than its wheat counterpart. It does not require milling before being added to the mash, and retains its husk so can be used as an alternative to wheat in beers where the recipe already has a lot of huskless grains.

Crisp Malting Group Mistley FLAKED TORREFIED BARLEY

Crisp Malting Group Mistley

Since 1870 we've been making malted barley for brewers and distillers all over the world from our home maltings in norfolk, england. Today, we continue that work in 4 countries, across 7 maltings with

Crisp Malting - Maltings - Brewers - Distillers - Knowde

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Crisp Malting Group Mistley Roast Barley is our darkest grain and it is made from unmalted barley. The color produced can be almost opaque and the flavor is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance. Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately.

Roast Barley is our darkest grain and it is made from unmalted barley. The color produced can be almost opaque and the flavor is similar to a dark, bitter roast coffee. In stouts a combination of Choc

Crisp Malting - ROAST BARLEY - Naturally Derived - Knowde

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