Beer and food writer and broadcaster Mark Dredge joins us on the Hop Forward Podcast this week to have an open and frank discussion about the effects of alcohol on our bodies. We also chat about why he decided to go vegan and how brewery tap rooms and bars could go further when offering a vegetarian option for the patrons.
Podcast: Play in new window | Download
Since 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world.
They still work one of the last remaining floor maltings in England and use it to make their pioneering heritage malts. They also craft roasted and crystal malts of unprecedented consistency on their vertical, all electric tower roasting plant, the only one of its kind in the UK. Check out their website for more information about their range of malts and also their educational blogs and webinars too.
Visit crispmalt.com to find out more