The No. 19 floor at Crisp’s Great Ryburgh maltings dates back to when Crisp began and has been producing malt virtually uninterrupted since the late nineteenth century.

Starting with superior Maris Otter® barley, Crisp malts it in the traditional way: hand turned, germinated slowly on the floors, and kilned for over three days to maximize the robust flavors associated with Maris Otter® Ale Malt. The result is a rich malt of superior quality, a true celebration of heritage and malting knowhow.

Hand turned, germinated slowly on the floors, and kilned for over three days to maximize the robust flavours associated with Maris Otter® Ale Malt.