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.
We have a wide range of malts suitable for brewing and distilling to provide you with the foundations for creating your next beer or whisky.
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 proud to supply the finest brewing adjuncts to brewers and distillers worldwide, enabling them to craft exceptional beer and whiskey. But what are brewing adjuncts? How are they made? What can they actually do for your beverages?
In this video, Mike Benson, our Technical Sales Manager, and Andrew Shentall, Managing Director at MFP, guide us through each of our non-malted cereal products, showcasing their unique features, production process, and potential applications.
Torrefied Wheat is a go-to ingredient for many brewers, and it’s easy to see why. Grown locally at our site, this wheat is carefully cooked using high heat but without direct flame, which helps preserve its natural characteristics. With Torrefied Wheat, you can enjoy fantastic head retention, improved mouthfeel, and a lovely creaminess to the beer.
“We love Torrefied Wheat as it makes up 10% of the Jarl malt grist and has been a central part of our Champion Beer of Scotland recipe since ages ago.” Sam at Fyne Ales
Next up, Flaked Torrefied Maize. This one has seen a surge in popularity, thanks in part to the boom in Mexican Lagers and lighter beer styles. This product gives fantastic smoothness and lightens the body and colour. If you’re not using Flaked Torrefied Maize yet, then you need to add it to your portfolio!
“This is a great addition for crisp, clean lagers. It lightens body and colour while adding a subtle corn-like sweetness and helps keeps our Mexican lager light and crushable.” Liam at Fierce Beer
Mike also highlights Flaked Torrefied Rice; a staple in many breweries today. It’s lower in oils, highly fermentable, and provides a dry, clean finish to your beer. Added bonus: It offers a higher extract yield, making it both a practical and flavour-enhancing addition to your grain bill.
“I switched to using Crisp for our Sake Lager after having success with it in Pat’s River Beer (an American Lager). Other rice products I tried left a sharp, almost sour note, and/or didn’t provide the extract potential I needed. Crisp’s rice flakes are easy to work with and have a very clean taste. Their neutrality allows me to really highlight the other characteristics of these beers.” Doug Child at MAP Brewing Co.
If you’re crafting a bold stout, look no further than Flaked Torrefied Barley. This grain brings a rich, nutty, and toasty depth of flavour that pairs beautifully with dark beers, but don’t count it out for lagers either – it’s a super versatile malt!
“We use Flaked Torrefied Barley so that we can build body and foam positivity into all different kinds beers without compromising on malty flavour. It’s a go-to product for stouts and big IPA’s which are all about flavour and body but need to look the part too, whether that be with a glowing colour and reliably opaque haze or a full malty body and gloriously tight white head.” Steve at Tiny Rebel
To get a super smooth beer, why not use Flaked Torrefied Oats? Not only do you get smoothness, but Flaked Torrefied Oats improve head retention and leads to a very stable haze. The husk from the oats can be added to the filter bed to help with runoff issues.
“We have been using Flaked Oats for the last 7 years, we love the body, softness and mouthfeel they bring to our hazy pales, one of the key characteristics we look for when choosing oats. We also love the low colour of the oats, which is super important when producing hazy beers. Recently we have used them heavily in Imperial Stouts to bring more body and thickness.” Ben at Rivington Brewing Co.
Now’s the time to start experimenting with our brewing adjuncts! Our Technical Team are more than happy to give guidance on how to use them, recommendations for recipes, and give technical support throughout the brewing process. For more information, check out our video.
