Crisp Maris Otter® vs. No. 19 Floor-Malted Maris Otter®: Which Should You Choose?
Since its introduction in 1965, Maris Otter® has become one of the most famous and enduring barley varieties in the world. Its distinctive nutty, biscuity flavor and reliable malting qualities have made it the base malt of choice for traditional British ales and many modern craft beers. Today, Crisp Malt offers brewers two excellent ways to experience this heritage grain: Finest Maris Otter® and No. 19 Floor-Malted Maris Otter®.
While both share the same barley variety, they differ in malting method, flavor nuance, and intended application. Understanding these differences can help brewers decide which product best suits their recipes.
Side-by-Side Comparison
| Attribute | Crisp Finest Maris Otter® | Crisp No. 19 Floor-Malted Maris Otter® |
|---|---|---|
| Barley Variety | Maris Otter (heritage 2-row) | Maris Otter (heritage 2-row) |
| Malting Process | Modern malting for consistency and efficiency | Traditional floor malting, slower and more hands-on |
| Color Range | 2.0–3.0 °L | 2.5–3.5 °L |
| Flavor Profile | Nutty and biscuity, with a clean golden backbone | Deeper nutty and biscuity notes, with added complexity |
| Brewhouse Role | Reliable base malt with balanced enzymes | Base malt with robust extract and unique floor-malted texture |
| Best For | Pale Ales, Bitters, Porters, Stouts | Bitters, Porters, Stouts, heritage ales seeking authenticity |
| Why Choose It | Dependable, consistent, and versatile | Traditional, complex, and authentic |
Breaking Down the Differences
1. The Malting Process
The most significant difference lies in the malting method.
– Finest Maris Otter® is produced using modern pneumatic malting systems that allow for precise control, consistency, and efficiency.
– No. 19 Floor-Malted Maris Otter® is malted on traditional floors in Norfolk. This slower, more labor-intensive process involves turning the barley by hand to manage germination. Floor malting is often credited with producing subtle variations in texture and flavor that some brewers feel enhance depth in the finished beer.
2. Flavor and Color
Both products deliver the signature nutty and biscuity character of Maris Otter, but No. 19 tends to impart a slightly richer, more layered flavor. It also comes in a touch darker, at 2.5–3.5 °L compared to 2.0–3.0 °L for Finest Maris Otter. This makes it especially appealing for darker ales and malt-forward recipes.
3. Brewhouse Performance
Both malts offer excellent extract potential and balanced enzymatic activity, making them reliable base malts. However:
– Finest Maris Otter® is often preferred by brewers seeking absolute consistency across batches.
– No. 19 Floor-Malted Maris Otter® appeals to those who value tradition and are willing to embrace the subtle variability and complexity floor malting brings.
4. Brewing Applications
– Finest Maris Otter® is versatile and dependable, making it suitable for everything from bitters and pale ales to porters and stouts.
– No. 19 Floor-Malted Maris Otter® is often the go-to choice for heritage or traditional English ales, where authenticity and complexity are central to the recipe.
Which Should You Choose?
If you’re brewing for consistency and versatility, Crisp Finest Maris Otter® is a solid choice. It provides the classic Maris Otter flavor with reliable results across a wide range of beer styles.
If your goal is authenticity and tradition, Crisp No. 19 Floor-Malted Maris Otter® delivers an extra dimension of depth and history. It’s ideal for brewers who want their beers to carry not just flavor, but also a connection to the traditional methods that have shaped British brewing for centuries.
Both malts are excellent — the choice comes down to whether you value precision and reliability, or heritage and complexity.
Sources
- Crisp Malt — Maris Otter Barley and Malts Overview (crispmalt.com)
- Brew Your Own Magazine — The Story of Maris Otter Barley (BYO.com, 2015)
