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.
From our traditional floor maltings to our state-of-the-art packaging line, all of our malts are processed by a team of skilled maltsters. Find out more about our different processes here.
Our team of maltsters and brewers have put together a number of different technical materials, from recipes to blog posts on conditioning, to assist you in your brewery or distillery. Find out more here in this section.
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!
Since 1870, we've made malted barley for brewers and distillers worldwide from our home in Norfolk, England. Today, we continue that work in four countries across seven maltings, specifically focusing on supplying distilleries and craft breweries with our finest English Malt.
We were founded when two brothers, Fred & George Smith, purchased a farm and flour mill at a small village called Little Ryburgh in Norfolk, England, in 1850. With the railway’s arrival through Norfolk and access to excellent malting barley, they decided to enter into malting in 1870 and established the Great Ryburgh maltings. In time, it was the most extensive floor maltings in the world, and they sent the English malt all over the world from their quayside on the Norfolk coast at Wells-Next-The-Sea.
In 1970, John Crisp, an 8th generation maltster whose family had been involved in the industry since the 18th century, bought into the company, and the name changed to what we know today. John Crisp continued to grow the business through strong contracts with UK and overseas brewers and expanded into Scotland in 1979 when they built our Portgordon maltings in Speyside, about halfway between Inverness and Aberdeen. John’s son William established a brewing wholesale company in the USA to cater to the burgeoning craft scene in the early 90s. This eventually became BSG and was purchased by Rahr Malt. BSG are still our US distributor to this day.
In 2005, the company was bought by a small group of investors led by our Chief Executive David Thompson of the Wolverhampton & Dudley brewing family. Since then, David and our senior team have expanded the group further still with the addition of malting sites in Germany and Poland, making Crisp Malt the 10th largest malting company in the world. We also have sister businesses on the broader group, including MFP and EDME, who make ingredients for the baking industry.
Then in 2023, Richardson International Limited successfully acquired Crisp Malt, welcoming all our employees into its wider group of companies across Canada, the US, and Europe. Given the growing global demand for malting barley, predominantly driven by the brewing and distilling industries, Richardson’s proven track record of strategic expansion and investment positions Crisp Malt to meet increasing requirements for our international customer base.
In 2005, we pioneered a new rolling contract arrangement with our local farmers and merchants called the ABC group.It now involves 220 farmers in Norfolk, England, all located within 30 miles of our main Great Ryburgh maltings site. We have similar arrangements in Scotland. Our farming partners are all silver accredited on the SAI platform.
We are unique amongst English maltsters in that the majority of our technical sales team consists of brewing industry professionals. In our past lives, we built and ran breweries, managed large craft sites, and developed new products. On our production side, we have no less than six master maltsters. Backed up by a central lab team and 150 years of malting know-how, we have a deep passion for the flavor and science of brewing, distilling, and malting. One day, you might find our technical team analyzing spent draff from a distilling customer so that we can help optimize spirit yield; the next day, our sales team could be working on a collaboration recipe with our distributors and craft brewing customers worldwide. It makes for a rewarding career.
If you can visit our Great Ryburgh Maltings in Norfolk, England, you may find it a bit of an Aladdin’s cave. You’ll see (and perhaps even rake) our original 1870s floor maltings – No 19 – see our large batch Saladin and Redler plants, capable of processing 80 and 270 tonne batches, respectively, and we might even give you a peak at our all-electric, super consistent Speciality Maltings Plant where we produce our colored and crystal malts; it’s the only one of its kind in the UK.
Each malting site adds to the diverse capabilities within our group, which means we have one of the largest product portfolios in the UK, and we produce everything in-house, including our non-malted torrefied cereals.
Our customers are at the heart of everything we do. We don’t just sell malt. We want to help our customers grow, and for us, that means understanding how we can be of service to them. If you’re interested in our malts or want to talk through a concept, distilling, or brewing recipe, then get in touch today.
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