The Crisp family
has been in the malting business since 1804 and is presently the largest
family-owned malting company in the UK. As a recipient of the Queen's
Award for Export Achievement, Crisp has proved itself as a global enterprise
capable of extending its reputation for quality, service, and value worldwide.
Crisp's malting plants are based in the main barley
growing areas of England, with an additional plant located at the end
of the Spay valley, home to most of the Scottish distilleries. Grains
are germinated slowly in the time-honored fashion, providing even, well-modified
malts. Kilning is also a timely process, performed with skills passed
on from generation to generation. Water is supplied to most sites from
private bore holes or nearby wells to guarantee a clean, fresh supply.
Crisp stores most of its own barley, which the company categorizes by
barley variety and protein quantity to ensure brewers a consistent product
each year.
Crisp malts are available from coast to coast in
the United States. The two main distributors are Brewers Wholesale Supply
and L.D. Carlson.
Crisp Maltings produces malts from Maris Otter and other British
two-row spring varieties. Grain is treated to a combination of germination
and modification techniques (traditional floor malting, Saladin germination
boxes, vats, and drums) at Crisp's processing facility in Great Ryburgh,
Norfolk, England. The resulting products can be used for a variety of
beer styles. English pale ale malt: Produced
using traditional floor malting with a slow germination to allow full,
even modification, this pale malt is superb for Irish, Welsh, and English
beer styles. It lends itself to wonderful brewery extracts and a full
malty body. Mash odor: aromatic. Degree of clarity: clear. Rate of filtration:
normal.
Finest Pilsner lager malt: This malt is lighter
in color than the pale ale malts and slightly higher in nitrogen content,
making it perfect for any European Pilsener, lager, or light beer. It
is a good extract for brewers desiring a clean malt flavor free of the
earthy tannin notes sometimes exhibited by lesser malts when used in
more modern breweries. Many European breweries use this malt, including
some that adhere to the German purity law. 100% homogeneity.
Low-colour wheat malt: This malt provides
a good extract with a fresh wheat flavor and a light color. It is germinated
to help reduce the possibility of slow run-offs or sticky mashes. Good
for any wheat beer.
Maris Otter: This pale ale malt is derived
from barley grown under exclusive contract by British farmers. Maris
Otter is typically more expensive than normal pale ale malt because
of its low yield; however, it is a key player in the Crisp malt line-up
and has been used for many years by British brewers such as Marstons.
Colored Malts Crisp's colored malts are slow-kilned
to bring out distinctive malt flavors free of overpowering burnt notes.
The process results in products that are generally darker than others
of its kind. Perfect for fuller flavor beers such as those produced
in Britain, Scotland, and Germany.
Black malt: Fully modified. Floor, drum,
saladin, and vat techniques.
Chocolate malt: A combination of fully modified
UK grain derivatives.
Crystal malt: Fully modified. Floor, drum,
Saladin, and vat techniques.
Crisp Maltings also offers flaked oats, flaked rye, and torrified
wheat.
Crisp has just released a new malt extract product made from 100%
Maris Otter barley. Contact the company for details.
