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!
Scroll Down
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 produce to ensure consistency and quality. These same services can be utilised by our customers to improve processes or troubleshoot issues in the brewhouse. Grist analysis, spent grain analysis, micromalting, benchtop mashing and enzyme analysis are just some of the laboratory services we offer.
Our technical brewing team – Mike Benson, Sarah Marshall, Steph Brindley, Dr David Griggs and Colin Johnston – have over 100 years of combined experience across the brewing and distilling industries. They can assist with brewhouse optimisation, process improvement and recipe development. If you’re starting up, we’re more than happy to visit and help brew a batch to set you on the right path.
We’ve helped countless customers resolve issues over the years and we’re always available by phone or email to provide advice on brewing techniques and best practice. We are constantly learning alongside our customers and we love passing that knowledge on.
Around half of our malt is supplied to the distilling industry and, over the years, we’ve built up considerable expertise helping distilling customers troubleshoot issues in the mash tun and washback. Our technical team, including Dr David Griggs and Colin Johnston, are available to support distilling customers with site visits and technical enquiries.
Our central lab can also run trial mashes and fermentations to assess potential spirit yield for different grists. We can analyse spent grains from the mash tun to determine residual fermentable and non-fermentable sugars, helping to optimise mash tun extract and overall process efficiency.
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.
CHEERS!
Back to top
