Crisp Malt

In order to help in the production of the widest variety Crisp Malting Group has a series of non-malted beer types brewing cereals. Flaked maize, ...

Cakey flavors and foam standing. A pleasant fullness and contributing mouthfeel. It is Naked OAT's characteristic. Oats EBC 2.5 EBC Crisp

Maris Otter® was born and developed in the 1960s by Dr. GDH Bell at the Plant Breeding Institute in Cambridge by crossing the varieties Proctor an...

CRISP® Flakes Torrified Barley (EBC 2.5-4.5) Flakes of Torrified Barley consists of grains that have been boiled at high temperature, resulting in ...

Puffed wheat. Omältat of the wheat that has been heat-treated in order to gelatinisera the starch and making it possible for the enzymes in the...

Torrefied Flaked oats which are heat treated to gelanised starch: To be added to give a smooth, creamy finish to the beer. Don't need to be crushe...

Maris Otter® was born and developed in the 1960s by Dr. GDH Bell at the Plant Breeding Institute in Cambridge by crossing the varieties Proctor an...

A lighter caramel malt that gives mouthfeel and foam stability, biscuit and malt tones. Color:13-17 ° EBC

A lighter caramel malt that gives mouthfeel and foam stability. Biscuit and malt tones. Color: 25 - 35° EBC 

A darker caramel malt that gives crisp tones and caramel flavor. Color: 250 - 290 ° EBC (94 - 109 ° Lovibond).

A darker caramel malt that gives crisp tones and caramel flavor. Color: 250 - 290 ° EBC (94 - 109 ° Lovibond).

In order to help in the production of the widest variety Crisp Malting Group has a series of non-malted beer types brewing cereals. Flaked maize, ...