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Something to ponder as you stick your head in a mash tun…

Or sample your wort. Or check out the fermenting vessels.

Is International Beer Day about beer that is international? If so, does that mean it’s about colossal brands from multinationals, brewed in different countries? Or can it mean small-scale, craft beers that are distributed internationally?

Or does ‘international’ refer to the day only – nothing to do with the beer?  And if that’s the case, should it be ‘Day for the International Celebration of Beer’ – with all beer included?

Crisp Malt | Different styles of beer with pretzel snacks

If, as you ponder, you conclude that it’s pedantic to ask those questions, well, it would be hard to disagree with that. Of course, it’s a day for celebrating all beers – and how brilliant for that celebration to take place across continents and across nations.

You can use International Beer Day as a springboard to talk about anything beer-related that takes your fancy. It might be too late to organise a promotion with your customers for this year, but you can engage with drinkers on socials. It doesn’t matter whether you focus on pale ales, stouts, sours, lows and no’s, casks, cans, collaborations, food and beer matches, breweries, consumer tastes, on versus off trade, or just your own brands. And if you want a recommendation, well, it’s to focus on ingredients. Not that we’re biased.

Seriously: do what you want. Just do it under the banner of #InternationalBeerDay.

International Beer Day is inclusive. It includes you – if you choose to include yourself.

The finest malt, from the finest places

It won’t surprise you to know that on International Beer Day, we’re quite keen on getting people thinking about what goes into their beer – and where it comes from. We’re always talking about our maltings in Norfolk and Scotland, and perhaps not enough about our operations in Germany and Poland. So, on International Beer Day, here’s a taster:

Our maltings in Hamburg produces German Pilsen malt from German and Danish spring barleys. It’s a fantastic base malt used in continental lagers such as German Maibock, German Pilsner and Vienna. It gives a sweet, grassy and grainy flavour, and with its high protein content, gives good head retention and smooth mouthfeel to the beer.

Our maltings in Bydgoszcz produces Vienna and Munich barley malt – both highly kilned. Vienna works best in, surprise, surprise, Vienna lager, but also in naturally cloudy Kellerbier and in bright, clear Kölsch. Light Munich, a well-rounded, spice-forward malt, with delicate pastry notes is great for Marzen and Maibock, and can be used at 100%. While Dark Munich, which is great for Dunkel, Bock, and Doppelbock, can be used at 100%, the recipes on our website use far lower inclusions

Crisp Malt | Green malt buffer in Bydgoszcz

Try something new

The thing is, there’s not just global demand for malt to brew beer. There is demand for quality malt. And there is demand for different malts – ones with specific provenance and heritage. They help brewers to perfect the particular styles of beer they are brewing.

So the taste of Crisp malt can be found in beers in scores of countries across the world.

“Our distributors play a key role with craft brewers in different countries,” says Luke Bennett our sales and ops manager. “They know Crisp’s malts and can chat to brewers knowledgeably about them, providing the right malts for the right brews. So, maybe a resolution for International Beer Day could be to give some thought to putting those mash tuns to use with a style of beer that’s new to you – and contacting one of our distributors to discuss the best malts for the job…”

Find out more about our network of global distributors at this link.


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