Since 1870 we’ve lived and breathed malting. With this passion and expertise, and by combining traditional and modern techniques, we create an impressive range of malted and non-malted products, including several unique and exclusive barley malts.
There is nothing more we love than talking to brewers and distillers so if you have any questions, or would like to arrange a call with a member of our team, please feel free to get in touch – we would love to hear from you!
We are delighted to welcome Ben O’Gorman to the team as our new Distilling Commercial Manager. Ben brings over 12 years of experience in the malting world – along with deep expertise in account management, grain procurement, project management, and sales strategy.
We caught up with Ben to chat about his background, his passion for the industry, and what he’s most looking forward to in his new role.
I started in 2013 on the Commercial Graduate scheme at Bairds Malt. Following a few retirements in the Barley Procurement Team, I found myself managing the barley intake and movements across Grantham and Witham Maltings early on. Around a similar time when I started, they established Brewers Select, which was set up as a one-stop shop for UK Craft Brewers. Shortly after I completed my Commercial Grad Scheme, I went and worked for Brewers Select, looking after craft brewers in Scotland. My sales responsibilities grew over the 6 years I was there until I was looking after Scotland, Northern England and finally the whole of the UK.
Latterly, I was responsible for some larger brewing customers, boutique distillers in Scotland and distribution partners in North America, Australia and New Zealand as Sales & Marketing Manager. When Soufflet Malt acquired United Malt (Bairds parent company) I was given the responsibility of managing brewing customers for the Soufflet Burton site, whilst continuing to maintain my distilling customers in Scotland.
I have always had a love for Scotland and have spent a lot of my spare time exploring this beautiful country on my bicycle. Having lived in Scotland for over a decade now, you appreciate how much Scotch is a major part of the rich tapestry of the country’s heritage and distilleries form a massive part of the communities they find themselves nestled within. Before I had kids, I would spend most of my spare time exploring Scotland by bike and was always amazed by the number of distilleries and their beautiful backdrops.
The evolution of the craft sector has been incredibly interesting to see over the years. Back when I started in 2013, craft was a relatively new concept and now it has become a defining force in both brewing and distilling. A decade ago, the conversation was still centered on explaining what “craft” meant; small-scale, independent, quality-driven. Today, consumers not only understand the term, they expect craftsmanship, authenticity, and innovation as standard.
In the early 2010s, the excitement around craft beer was driven by experimentation: bold hop profiles, unconventional ingredients, and an eagerness to push boundaries. Breweries were popping up everywhere, and local communities rallied around them. Over time, the market matured.
The craft distilling world followed a similar but slightly slower trajectory. What began as a niche movement has expanded into a diverse landscape of independent distillers focusing on regionally inspired spirits, grain-to-glass production, and transparent sourcing. A decade ago, many consumers didn’t know to look beyond the big whisky and gin brands; now, they’re seeking out distilleries with a story, a sense of place, and a product that feels genuinely handcrafted.
Crisp has positioned itself incredibly well during this period, so I’m looking forward to continuing this hard work.
The importance of barley and consistent malt quality. Bairds had a comprehensive trials plot programme in Scotland, which was independent of seed breeders, so it was a great opportunity to get a first look at potential new varieties. With the incredible work that Crisp Malt has done to revive heritage varieties, I’m looking forward to working closely with our procurement team, to design a malt portfolio that’s shaped by the past but inspired by what’s ahead.
What really attracted me to Crisp Malt was the company’s clear commitment to its customers with the strong support of the sales team, which was always evident at the various trade shows. From the outset, it was obvious that Crisp prioritises building long-term relationships and providing brewers with genuine, practical value. A great example of this is the Malt Handbook – an incredibly comprehensive resource that I’ve always seen as a go-to tool for brewers. It demonstrated not just technical expertise, but a willingness to educate and empower customers.
I was also impressed by Crisp’s willingness to invest where it truly mattered. Many of my Scotland-based customers over the years had expressed the need for a local bagging and milling line, and Crisp listened – then put the investment in place. That responsiveness spoke volumes about the company’s customer-first mindset.
Finally, Crisp’s focus on innovation, especially around heritage malt varieties, really resonated with me. The balance of tradition and forward-thinking development aligns perfectly with my own passion for helping customers explore and try to develop new whiskies and beers.
What sets Crisp apart from other maltsters is their genuine commitment to collaborating with customers to explore malt varieties of the past and bring those heritage grains back into modern brewing and distilling. Crisp actively works with brewers and distillers to understand what they want to experiment with and then help make those ideas possible.
Coupled with the bagging and milling line that specifically supports smaller brewers and distillers, Crisp demonstrates that they’re not just serving the industry as it is today but actively enabling the next generation of producers.
Sustainability and provenance are central to how brewers and distillers make decisions, and I think Crisp is exceptionally well positioned to support those values. Both the Alloa and Portgordon sites lend themselves naturally to provenance-led projects; they sit right in the heart of strong barley-growing regions in Scotland. That proximity not only reduces the environmental footprint of transport but also strengthens the connection between growers, maltsters, and producers.
Crisp’s Field Forward programme is a great example of how the company is taking a proactive, structured approach to sustainable and transparent barley sourcing. Through this initiative, I’ll be working closely with Rebecca Gee, our Grain Procurement Director, and Ellie Wood, our Sustainability Coordinator, to support the development of future plans in Scotland. Their expertise, combined with our local presence, enables us to build deeper partnerships with farmers and ensure we’re selecting barley in a way that benefits both the land and the supply chain.
Overall, Crisp’s approach brings together local provenance, responsible sourcing, and long-term sustainability planning, and that’s exactly what the industry is looking for.
Visiting the amazing locations especially when a distillery in off the beaten path.
The distilling industry is full of gems but some of my favourites are Adam, Gordon and Allan at Bruichladdich. They are some of the friendliest folk in the industry and they live on one of the most beautiful and famous islands in the world of whisky.
My family. I have 3 kids and the eldest is 6yo, so our house is mad. Living in Edinburgh we’re lucky to live so close to the Pentland Hills, so you’ll often find us up there exploring.
Always a tough one, as it depends on time and place but Balvenie 14 yo Caribbean Cask is a lovely dram.
Hopefully opening some new doors and being a fresh face of Crisp in Scotland.
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