Malt

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

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.

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

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.

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

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...

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

A pale crystal malt — the grain goes through caramelisation that crystallises its sugars. For Milds, Bitters and pale Ales. EBC 99–121.

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

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.

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 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 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.

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.

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 acidulated malt for adjusting mash pH — a lower pH improves enzyme performance, yield and flavour stability. Usually dosed at up to 5% of the grist. EBC 3–8.

A dark caramel malt that has been briefly roasted — it straddles the line between caramel and roasted malts. For Alt, Bock, Schwarzbier, Belgian abbey beers, dark Ales, Porter...

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

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

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

The middle grade of the caramel Munich malts; a special caramelisation creates very even caramel inside the grain. For Märzen, wheat beers, Bock and dark styles. EBC 110–130.