“We first used Chevallier malt in the fall of 2017 for our annual SMaSH, "6:45 to Raleigh". It had a great story behind it, and I was really excited to use a malt with some interesting history. The beer turned out to be one of my favorites that we've made. The biscuit/cracker flavors it contributed to the beer was outstanding, and also provided some earthiness as well. The lovibond is slightly darker than most English pale malts and it gave "6:45 to Raleigh" a really cool light amber hue. I would absolutely recommend other brewers to use Crisp base malts such as Marris Otter and Chevallier. When making a malt forward beer or an IPA that needs some malt backbone to stand up to hops, Crisp malts can't be beat. The uniformity of the kernels and consistency of the malt is really amazing.” – Galen Smith - Lone Rider Brewing Company, Raleigh, North Carolina, USA
Crisp Chevallier Malt is a heritage barley variety. It was the first true malting barley and was selected by the Reverend John Chevallier of Suffolk, England in 1824. Chevallier rapidly became the dominant barley variety and by the last decades of the 19th century it was being grown throughout Europe, California, Chile, Australia and New Zealand. In the UK, it was at peak utilisation in the late Victorian era covering some 80-90% of the barley area. After 100 years of brewing success new varieties began to supersede it and production finally ended in the 1930’s.
Working with the John Innes Institute in Norwich, Crisp Malting Group has brought this legendary variety has been brought back into commercial production.
Crisp Chevallier is characterised by warm cracker and biscuit aroma with a full flavor. Compared to many modern barley's its aroma and flavor are quite pronounced. Suitable for any malt-forward ale, or where increased malt character is needed to balance a high hop load.
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