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.

The palest caramel malt of the range, made by gentle caramelisation. For Pilsner, Lagers, Kölsch, Export, wheat and low-alcohol beers: pale styles where the colour should stay...

Unmalted oats in flakes: a creamy impression and a fuller body. A classic of Oatmeal Stouts, common in NEIPA too. EBC 1–3.

A base wheat malt: a fresh wheat character, fuller body and markedly better foam. For wheat beers, Kölsch and non-alcoholic beers. EBC 3.5–6.

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

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

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.

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 specialty malt developed for red beers. It delivers the red shade on its own, with no other malts needed. For red beers, Ales, Alt, Dunkel and wheat beers. EBC 28–32.

An auxiliary malt from only briefly germinated barley, rich in high-molecular-weight proteins. Dosed at up to 15% of the grist, in any beer that needs foam support. EBC 2–3.

A caramel malt from two-row summer barley, made by gentle caramelisation. For Helles, Märzen, wheat beers, reduced-alcohol beers and all golden to amber styles. EBC 20–40.

A floor-malted Pilsner-type malt from a Czech floor malting house: traditional production, less dusty. For Czech Lagers, Pilsners and pale specials. EBC 3.9.

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 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 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 specialty malt made by more intensive malting, which creates more dextrins and melanoidins. For dark and reddish beers, Alt, Märzen, Bock and wheat beers. EBC 61–80.

A lightly roasted malt: the palest degree of roasting. For English Ales, Brown Ale, Porter and Belgian abbey beers. EBC 45–55.

A smoked malt: smoked over beechwood from the Franconian Jura, it gives beer notes of campfire and smoked ham. For Rauchbier, Porter and Bock; the malt is also used in whisky...

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.

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

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...

Unmalted wheat in flakes: better foam and a fuller body. For Witbier, Hefeweizen and other wheat beers. EBC 0–2.

A rye malt: a velvety soft mouthfeel and an aroma of bread crumb. For rye beers, Rye IPA and multi-grain beers. EBC 5–10.