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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

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

Made from spring distilling approved varieties, our Premium Pot Still Malt is glycosidic nitrile (GN) free to avoid any ethyl carbamate issues in the still. Flavorful and high alcohol yielding, this malt is the workhorse of many a Scottish distillery. The north east of Scotland produces especially low nitrogen barley which translates into excellent spirit yield in the distillery. With enough diastatic power to convert itself and other malts, you can combine it with our specialty malts to create complex and layered whiskies.

Crisp Malting Group Mistley PREMIUM POT STILL MALT

Flaked Torrefied Maize consists of maize grits that have been micronized at high temperatures which bursts open the starches and thus gelatinises the maize. It lightens wort and can add a unique corn flake-like sweetness to beers. Maize can also be used by distillers to create bourbon style whisky without needing to pre-cook the maize. Crisp’s Flaked Torrefied Maize is GM-free.

Crisp Malting Group Mistley FLAKED TORREFIED MAIZE

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

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

A magical thing happens when amino acids and reducing sugars combine at critical temperatures; the Maillard reaction. Starting with higher protein spring barley we germinate to higher levels of modification then adjust early kilning conditions to utilize the malt enzymes to hydrolyze protein and convert starch in sugars. Finally, a long drying phase with a higher temperature results in the Maillard reaction taking place to produce pronounced rich malt, freshly baked bread crust and the characteristic Munich bite at the back of the palate. Up to 100% (lower DP and extract than Light Munich so at 100% less specialty malt can be added).

Crisp Malting Group Mistley DARK MUNICH MALT

The darkest of our roasted malts. When you need an intensely dark color for stouts and porters this is an excellent malt to use. Despite its reputation as a highly astringent malt, nothing could be further from the truth. This malt brings with it a roasted character with some bitterness and astringency, but also flavors of currants and berries. This malt can also be used for the color adjustment of pale beers either in the mash or by sprinkling on top of the mash at the sparge stage, to impart a ruby hue.

Crisp Malting Group Mistley BLACK MALT

Peated malt is prized for its intense smoke character and this is all down to our wet smoking method which allows the peat smoke to penetrate the barley kernel fully. After germination, the barley is transferred to the kiln and we light the peat burner. For the next 24 hrs, Aberdeenshire sourced peat is burned and the smoke is passed through the bed of moist barley, allowing an osmotic process to occur where the smoke enters the malt and the water leaves. Our modern peat kiln burns efficiently to minimize the amount of peat we use. We then kiln the malt in the conventional way to drive our the moisture and cure the malt to distilling specifications.

Crisp Malting Group Mistley SCOTTISH PEATED 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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CHEVALLIER® HERITAGE MALT

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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 var

CHEVALLIER - Crisp Malting Group Mistley - Knowde

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