More about Chevallier Malt:Īt Goose Island, Mike Siegel, head of Brewing Innovation, decided the malt would be a great candidate to be showcased via their new two-barrel system at their Fulton Street Brewery in Chicago, IL with an English Dark Mild. Suitable for any malt-forward ale, or where increased malt character is needed to balance a high hop load.Ĭhevallier was the first true malting barley variety first selected in the 1820’s and has been brought back to commercial production by Crisp Malting Group. Compared to many other modern barleys its aroma and flavor are quite pronounced. In new make spirit for whisky, its malt bursts through.Ĭrisp Chevallier is characterized by a warm, cracker, and biscuit aroma with a full flavor. It has a robust maltiness, like a Maris Otter turned up to eleven, with a rich marmalade character and a long aftertaste. A mainstay of English barley production in the 19th century and an ancestor of many modern varieties, Chevallier has made a comeback thanks to increased interest in heritage malts. It seems perfect for beer styles that you can age.Crisp Chevallier Malt is a heritage barley variety combined with a traditional malting method and modern quality control. Ive found it mostly ages out and the flavor holds up well as it ages. My only complaint of the malt is the roughness is imparts when the beer is young. The flavor is certainly different than what we normally get - this isnt a bigger MO/GP, its a different flavor altogether. I recently brewed Rons 1949 Adnams XXXX Old Ale with it, and hope the results are similar.Īll in all, I have been very happy with the Chevallier malt and definitely recommend trying some if you can source it. It tasted like the wort had been boiled down for hours sweet, full, very moreish. I didnt use much roast or crystal malts in the recipe (less than 8% total), but the beer had a great, rich cocoa flavor with excellent mouthfeel. Where the malt really stood out was in a high gravity Strong Ale (8.0%), where the concentrated wort produced really nice flavors of toasted bread, sweet caramel, and cocoa. That beer was pretty heavily hopped though. I dont think it particularly stood out in the IPA, although it had the same initial cereal roughness and darker color. In the IPA that I brewed with it (100% Chevallier, Jester/Amarillo hops), the malt provided a nice malt balance with a similar earthy-honied flavor you get with UK floor malt. I watched Don Os video and while I can see his comment on apricot flavor (there is a sweetness that goes almost fruit-like), I wouldnt go so far to call out stone fruit. After a month in the keg, that flavor went away and the pleasant richness of the malt came through. Moreover, I also noticed the flavor of the Chevallier brewed beers took longer to come around when very young the beers were pretty hazy and had a slight roughness/cereal flavor, like eating raw flaked oatmeal or something. A similar wort color could be achieved with Mild Malt, although the flavor is different. Interestingly, the color of the grain is quite pale (almost chalky) but the color of the wort is indeed darker. The malt definitely leaves a full and round malt character in the beer, with a slightly higher than normal FG. Tasting notes were along the lines of oven-baked bread, toast crust, earthy-straw, cocoa, and a sweet honey/caramel flavor. My initial impressions were that the malt does have a rich and complex flavor, more so than MO or GP. Both were hopped (moderately) with EKG and Challenger, wlp006 yeast. First two batches were simple English bitters, both around 1.040, one using 100% Chevallier and the other included 3% medium crystal. I was lucky enough to get two sacks of Crisp Chevallier Malt back in June (helps to have connections) and have brewed 5 batches with the malt so far.
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