Crisp Malt

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,...

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 rye malt: toffee notes at smaller doses, a spicy rye character at higher ones. For Rye IPA, rye Pale Ales, Red Ale and Roggenbier. EBC 12–32.

A roasted malt with nutty dryness and notes of white coffee and sweet pastry. For Porter, Brown Ale, Mild and Bitter. EBC 121–148.

A lighter crystal malt with rich caramel and a gently spicy aftertaste; it gives beer a reddish shade. For Bitters, Best Bitters, Milds and ruby beers. EBC 159–181.

The middle grade of the crystal malts: intense dark caramel, spiced coffee and dark fruit. For Best Bitters, Milds and Porters. EBC 247–291.

Barley flakes from torrefied barley: the high temperature gelatinises the starch, so they go straight into the mash with no cooking. Dosed at up to 10% of the grist; they work...

A pale caramel malt with an almost fully glassy kernel. Popular in Lagers and low-alcohol beers; it also fits Amber Ale and Bitters. EBC 25–35.

Unmalted torrefied wheat: heat-treated so the starch gelatinises. Dosed at up to 10% of the grist, across styles . The main benefit is more stable foam. EBC 3.5–6.

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...

Maize flakes. The grits are micronised at high temperature, the starch gelatinises and they go straight into the mash. For pale American-style Lagers; in distilling, the base of...

The darkest of the Crisp crystal malts: caramelisation taken furthest. For Porter and ruby Ales. EBC 418–478.

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.

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...

The palest caramel (crystal) malt in the Crisp range. It supports body and foam in practically any style, from Lagers to Pale Ale. EBC 13–18.

Strongly roasted unmalted barley. The backbone of Irish Stouts; with Chocolate and Black Malt it builds a balanced, complex roasted profile. EBC 1210–1539.

Oat flakes from torrefied oats with the husk on. The starch is gelatinised, so they go straight into the mash. A classic of Oatmeal Stouts, great in NEIPA too.

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

A paler chocolate malt: a gentle chocolate-coffee aroma without the sharpness of darker roasted malts. For Stouts, Porters and stronger Milds. EBC 440–660.

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.

Malted naked (hulless) oats: creaminess and a full mouthfeel. For NEIPA, Oatmeal Stout and oat Pale Ales. EBC 2.2–7.8.

Rice flakes from torrefied rice. The starch is gelatinised, so they go straight into the mash. For light Lagers.

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...