Basic malt

A Czech Pilsner-type malt from a Czech malting house. The base for Czech Lagers and pale beers. EBC 3–4.9.

An English-type base malt: a fuller golden colour and a full malt profile. For Pale Ale and English styles. EBC 5–7.

A darker Munich base malt, malted by a process that preserves high enzymatic activity. For dark beers, Märzen, Alt, Bock and strong beers. EBC 21–35.

A Munich-type base malt for amber to dark beers. For Export, Märzen, Alt, wheat beers, Bock and strong beers. EBC 11–20.

A Pilsner-type base malt, rich in enzymes and extract. The base for Pilsner, Lagers, Helles, Kölsch and Export: and the starting malt for most other styles. EBC 3–4.9.

A Vienna-type base malt: a rich golden colour and a full malty flavour. For Export, Märzen and Porter. EBC 8–10.

An English base malt from the Maris Otter barley variety, grown mainly in Norfolk, where Crisp also malts it. The classic of English Ales: from Milds through Golden Ale and IPA...

A paler version of the English Maris Otter malt, grown and malted in Norfolk. For Blonde, Pale Ale, pale European styles and fuller Lagers. EBC 2.8–3.9.

A very pale base malt from Norfolk barley with high modification. For Golden Ale, Blonde, Lagers and Pale Ale. EBC 2.8–3.9.

A Pilsner-type base malt in organic quality, certified under EU organic farming rules. The base for Pilsner, Lagers and other pale styles in organic quality. EBC 3–4.9. BBD is...

An auxiliary malt: germination is deliberately limited, so longer sugar chains (dextrins) stay in the grain. For Golden Ale, Pilsner-type beers and Session IPA, wherever a...

A malt from a specially bred barley variety free of proanthocyanidins: the polyphenols behind astringency and chill haze. Also recommended for Hazy IPA and other hazy styles,...

A base malt from barley varieties that pick up almost no colour during malting. For very pale Pilsners, Lagers and light beers: wherever colour should stay as low as possible....

A base malt from special varieties of quality brewing barley that changes colour only minimally during malting: a malt for the palest beers possible. Makes up to 100% of the...

A base malt from the traditional Alexis barley variety. For all beer types with an emphasis on foam. EBC 2.8–4.

A base malt from the historic Haná barley variety. The one the first Pilsner lagers were brewed from in the 1840s. Crisp revived the variety and malts it on malting floors...

Maris Otter malted the old way on malting floors: kilned slowly for three days in a natural draught. For Best Bitter, Porter and Barley Wine. EBC 4.4–7.2.

A Vienna-type base malt from English two-row barley, kilned to a slightly higher temperature than pale ale malts. For Vienna Lager, Alt, Kellerbier and Kölsch. EBC 5.5–9.9.

A base malt from the historic English barley variety Chevallier, revived by Crisp: in the 19th century it was the barley behind most English beers. For Golden Ale, IPA, DIPA,...