Crisp 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.
Crisp Maris Otter provides us a profile in most beers we cannot achieve with our base malts. It provides a beautiful base malt profile of freshly baked bread with a slight nuttiness that goes unrivalled. It's superior kernel structure always provides a consistent and clear lauter and our apparent extract efficiency never surprise.
I've been using Crisp since homebrewing a decade ago. My local homebrew club brewed identical 4 ESBs for NHC with each using the same grain bill but subbing out Maris Otter between all the major maltsters. Crisp was by far and away the consensus flavorite, when I turned pro 5 years ago it has always been my go to malt for malt forward beers.