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!
Foam and body shape the entire drinking experience. Before a drinker tastes anything, they see the head, watch how it holds, and get that first hit of aroma. A stable, tight foam cap signals quality and freshness. Body fills in the rest of the picture, giving beer the weight, texture, and drinkability brewers rely on.
Both qualities start in the grist. Base malts alone don’t always deliver the structure modern beer styles demand. Highly modified malts are ideal for extract and fermentation, but they often lack the high-molecular-weight proteins and carbohydrates that support a lasting foam and fuller mouthfeel. That’s why brewers lean on under-modified malts and torrefied cereals: they provide the heavier proteins, polypeptides, β-glucans, and arabinoxylans that act as scaffolding for foam stability and enhance body without pushing ABV.
Crisp’s range of malted and non-malted products is built for exactly this purpose. Chit Malt, Dextrin Malt, Torrefied Wheat, and our Flaked Torrefied Barley and Flaked Torrefied Oats each contribute a different combination of proteins, polypeptides, and long-chain carbohydrates. Together, they help brewers strengthen head retention, build body, and fine-tune texture; whether they’re dialing in a crisp lager, adding heft to a session beer, or creating the signature creaminess of a hazy IPA or stout.
Foam stability and body come down to the size and structure of the compounds your grist contributes. Highly modified base malts don’t retain as many of the high-molecular-weight proteins, polypeptides, β-glucans, and arabinoxylans that create a durable foam matrix and fuller mouthfeel. Under-modified malts and torrefied cereals supply the larger, partly insoluble compounds that form the framework for bubble formation and retention. These same components also thicken the liquid phase, adding viscosity and creaminess throughout the sensory experience.
Dialing these elements in gives brewers the clear-cut sensory profile they’re aiming for, from a crisp lager with a firm, lasting head to the dense, silky mouthfeel that defines hazy IPAs and modern stouts.
Foam stability and body come down to the size and structure of the compounds your grist contributes. Dr. David Griggs, Technical Director at Crisp Malt, notes that highly modified malts are optimized for extract but don’t retain much of the larger, foam-positive material brewers need.
Under-modified malts and torrefied cereals supply more of the high-molecular-weight proteins, polypeptides, β-glucans, and arabinoxylans that act as scaffolding for foam and texture. These larger molecules help bubbles form and resist collapse, while also increasing viscosity and contributing to a fuller, creamier mouthfeel.
Technical usage insights informed by Crisp Technical Sales Manager Mike Benson.
Crisp’s Chit Malt shows up in many of our recipes thanks to the noticeable boost it gives to foam retention and lacing, even at low percentages.
Joe, Grimm Artisanal Ales
Crisp’s Dextrin Malt adds subtle fullness and excellent foam stability without disrupting balance. Its consistency across brews plays a key role in the drinkability of our flagship pale ale.
Josh, Whalers Brewing Company
We use Flaked Torrefied Barley to build body and foam positivity without compromising malt character. It’s a staple in stouts and big IPAs for delivering the right look and a tight white head.
Steve, Tiny Rebel
We’ve used Flaked Torrefied Oats for years. The body and softness they bring to our hazy pales is exactly what we look for, and they maintain the low color we need for hazy styles.
Ben, Rivington Brewing
Torrefied Wheat is our go-to for enhancing body, mouthfeel, and haze stability with minimal impact on flavor.
Liam, Fierce Beer
About the Author
Jesse Bussard is a writer and a marketing communications professional based in central Pennsylvania. Through their business, Cowpunch Creative, they collaborate with agricultural and craft food and beverage brands, adding the punch they need to stand out.
Find out more about Jesse Bussard here.
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