Our central lab in Norfolk is where all of our quality control takes place. We analyse every load of incoming barley, and every batch of malt we make, to ensure consistency and quality. These same services can be utilised by you to improve your processes or troubleshoot problems in the brewhouse. Grist analysis, spent grains analysis, micromalting, benchtop mashing and enzyme analysis are just some of the lab services we offer.
Our technical brewing team, Carl, Colin and Mike, have over 60 years in the industry between them and can assist with brewhouse optimisation, process improvement and recipe development. If you’re starting up then we are more than happy to come along and help brew a batch to set you on the right path.
We’ve helped countless customers fix issues and we are always here at the end of the phone or email to advise you on brewing techniques and best practice. We are constantly learning with our customers and we love to pass that knowledge along.
Roughly half of our malt goes to the distilling world and over the years we’ve built up considerable experience helping our distilling customers troubleshoot issues in the mash tun and washback. Our technical director, Dr David Griggs and our Portgordon Maltings Production Manager, Richard Lake, are available to distilling customers for site visits and technical enquiries.
Our central lab are able to run trial mashes and fermentations to assess potential spirit yield for different grist. We can also analyse spent grains from the mash tun to assess residual fermentable and non-fermentable sugars as this helps optimise mash tun extract.
We love nothing more than visiting breweries and distilleries,
talking to you about your process and getting hands-on to help you get the very best out of Crisp malt.
We know this can only happen when we build strong relationships with our customers, we’d love to hear from you, understand your malt needs and show how our malts can make all the difference to your beers and spirits.