Barley – What You Need to Know to Make a Good Dram. – Scotch Whisky News
Barley – What You Need to Know to Make a Good Dram.
This is an insider Industry profile by Paul McLean, working closely with Crisp Maltings. With a hard look at Maris Otter malt. This could have been a really long article, as I am excited to be educating myself about Malt, Vic would be pleased. Many thanks Danni at Crisp.
A PASSION FOR FLAVOUR & SCIENCE Crisp Malt Laboratory. Crisp are unique amongst UK maltsters in that the majority of the technical sales team consists of brewing industry professionals. On the production side – no less than six master maltsters. Backed up by a central lab team and 150 years of malting know-how with a deep passion for the flavour and science of brewing, distilling and malting. Crisp has been making distilling malt in Scotland for over 40 years. They now have two maltings, one in the traditional brewing town of Alloa and the other in the heart of Speyside at Portgordon. These areas have long traditions of consistently producing high-quality malting barley in Scotland; between them, they cater for the requirements of Scotch Whisky production; plain, peated and high diastatic malt. Their peating process on Speyside ensures the fullest absorption of ‘reek’ by the grain during the peat burn. Whereas with some dry smoked peated malts the flavour and aroma quickly fades over a short time, their method produces a lasting rich peat smoke character in the malt, so it can be transported all over the world without issue. To cater to small and large distillers alike, their plain pot still and peated malts are available in bulk, one tonne or 25kg bags.
Maris Otter; Picture the summer sun shining down on fields of golden barley (start singing a Sting song!), swaying gently in the cool sea breeze. Maris Otter. A variety that, against the odds, has survived for over 55 years. A malting barley variety unique to England, that grows at its best in this northern part of East Anglia. It was cross-bred from Proctor and Pioneer in the late 1950’s by the Plant Breeding Institute in Cambridge. It malted well, as Crisp’s maltsters at the time attested. That explains its rapid growth in popularity among brewers of the time. Crisp work closely with agronomists, biologists, local farmers, brewers and distillers, and with the expertise of the malting team at Great Ryburgh, they are able to bring the finest Maris Otter malts to distilling customers all over the world.
THE LATEST NEWS (at the time of writing, March 2024) Plans have been submitted for a new state-of-the-art maltings in Moray. Portgordon Maltings, part of Crisp Malt, has lodged a planning application with Moray Council with the intent to develop a sustainable maltings on the grounds of its current site on the Moray Coast. Due to ever increasing demand from the distilling sector, there is a real need to invest in malting capacity in Scotland to support the long-term growth of Scottish distilling. The new maltings will be powered by the best available energy technologies making it one of the most efficient maltings in Scotland and the UK. Crisp Malt will be working in close consultation with Moray Council and the local community to ensure that they have an opportunity to discuss any concerns. The new maltings will house state-of-the-art technologies to achieve sustainability goals and produce high quality malt for distilling customers in Scotland whilst also increasing the annual production capacity of the entire site from 42,000 to up to 162,000 tonnes. Crisp Malt has been supplying the Scottish distilling industry since the 1960’s. The site at Portgordon opened in 1979 and produces 42,000 tonnes of malt to Scottish distilleries every year. They work directly with almost 270 individual farms in Scotland. The malt is packaged, either whole or crushed, at a state-of-the-art bagging facility in Alloa; ensuring the malt arrives in the best condition possible. To ensure low food miles and carbon impact, all Scottish Malt is 100% grown, malted and packaged in Scotland.
Farmer quote – From a farmer’s point of view, we’re pleased to work with a company like Crisp Malt which is committed to developing a lasting relationship and shortening the supply chain. It’s good to know that our barley stays in Scotland. Provenance has become so important for consumers and brands and having this focus on a local supply chain allows provenance to be tracked from the field right through to the beer.
This is a lot to take in, and I have only pulled a wee part of the process, it amazes me, hopefully it has educated you also. Many thanks Danni from Crisp, she has sent me lots of samples.
The first thing you notice is the elegant fragrance of lychee, spring blossoms, lily, rosewater, and raspberry meringue. Deeper in, grassy notes with star fruit, kumquat, and kaffir lime leaves. The flavors offer perfection in their simplicity: silky honey, soft spices, crystalized pineapple, barley sugar, lemon, and orange. On the finish, the spices chatter on and on as the sweet citrus and honey fade in and out. One to cherish. (JM, Spring 2018) 
