Maris Otter® Ale Malt is prized all over the world for the incredibly rich and moreish ales that it helps create. Our brewers tell us it is always flavourful, easy to brew with and returns that characteristic malt body that has made it famous over more than 50 years of barley cultivation.

Bred at PBI in Cambridge by Dr GDH Bell, the variety was taken up by Crisp farmers from the very beginning, since the barley thrives in the chalk soils and moist sea air of the North Norfolk coast.

Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160°C.

Château Biscuit® malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour of the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.

All special beers and as well for English ales, brown ales and porters. Up to 25% of the mix.

Golden wort. Light, sweet malty flavour. Adjunct, 5% - 10% of grist (pale ales, lagers).

Karamell/krystallmalt gir generelt dypere farge, fyldigere smak og bedre skumfasthet, og brukes i opptil 10 %. 

Dette er et krystallmalt i mellomskiktet og gir et kobber- eller rav-farget øl. Det gir en frisk toast- og karamellsmak uten å bikke over i brent rosin-preget som de mørkere krystallmaltene gir.

The premier English aroma hop, an English landrace with a lineage going back to 1790. Ideal for bittering and finishing any kind of English ales, and also works well in lagers due to its delicate, slightly spicy aroma.

The premier English aroma hop, an English landrace with a lineage going back to 1790. Ideal for bittering and finishing any kind of English ales, and also works well in lagers due to its delicate, slightly spicy aroma.