Description
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.Â
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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.
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