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!
My move to Crisp Malt is a natural progression of a career spent examining the intricate biological systems of fermentation. My professional foundation was built at Nottingham Trent University and the University of Nottingham, where I progressed from a BSc in Microbiology to an MRes in Bioenergy, and then to a PhD in Brewing. This academic rigour was balanced by time on the tools as a brewer at Round Corner Brewing and later as a Technical Manager at Murphy and Son. These roles allowed me to refine a skillset that bridges the gap between scientific research and practical brewhouse application, specialising in technical troubleshooting, recipe development, and the chemistry of beer stability. My time as a Technical Manager was spent translating these complex chemical interactions into actionable clarity for brewers through technical support, new product development, and industry lecturing. Now, I’m excited to have the opportunity to apply that consultative, science led approach to the heritage and innovation of Crisp Malt.
The brewing industry is currently navigating a period of significant technical evolution. I have observed the sustained growth of hazy beer styles, yet the production of a stable, high quality hazy beer remains a sophisticated technical challenge. It requires a precise balance of hop regime, haze positive yeast strains and a grist designed to maximise haze active proteins whilst also increasing viscosity so that those haze particles can resist sedimentation. Another style seeing major growth is the low and no alcohol category. There are many methods available to craft a beer with low/no alcohol, but fundamentally, all brewers are looking to address the same issue: the sensory and stability void left by the absence of ethanol. This involves building mouthfeel and body from the ground up while simultaneously managing the microbial risks associated with a lack of ethanol stability.
As a scientist, I am particularly drawn to the functionality of Clear Choice malt. In my experience, we often rely on processing aids to solve haze issues, but I find the genetic approach of Clear Choice far more elegant. Because it is naturally free of proanthocyanidins, it offers a biological solution to chill haze and oxidative darkening without the need for stabilisers like PVPP. This is especially relevant in the low and no alcohol sector, where maintaining microbial stability and mouthfeel without over-processing is a constant challenge.
Similarly, my interest in heritage grains like Chevallier goes beyond their distinctive flavour. What I find most impressive is their role as a genetic resource for future-proofing our industry. These ancient varieties often possess natural resistance to pathogens such as Fusarium and exhibit deeper root systems better suited to low-input farming. By reviving these grains, we are not only diversifying the flavour profiles available to the industry but also securing the agricultural future of the crop against the pressures of climate change.
Outside of the professional environment, my time is spent with my family, walking my dog, or attending music festivals and gigs. I enjoy camping and exploring new cities, though when I’m at home, I also enjoy a competitive night of board games.
Over the coming year at Crisp, I am eager to collaborate with brewers on recipe development and process optimisation. My goal is to help our customers understand the specific metabolic and enzymatic potential of their raw materials so they can push the boundaries of their production. If you are looking to troubleshoot a batch or explore how specialised malt can improve your stability and flavour, I look forward to working with you.
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