Crisp Chit Malt, produced by Crisp Malting Group, is a specialty base-style malt designed to enhance mouthfeel, head retention, and overall body in beer. It is made from carefully selected barley that is lightly germinated and gently kilned, resulting in a malt with low color, low fermentability, and high levels of proteins and beta-glucans. These characteristics help improve foam stability and give beer a fuller, rounder texture without adding sweetness or strong malt flavor.

Chit Malt has very low enzymatic power and is not intended to be used on its own. It is typically used at low percentages in the grist to support other base malts while contributing structure and stability to the finished beer.

Crisp Chit Malt is versatile and can be used in a wide range of beer styles, including but not limited to:

Hazy and New England IPAs: Chit Malt is commonly used to enhance body, haze stability, and long-lasting head retention while allowing hop character to remain front and center.

Session and Low-ABV Beers: The malt adds body and mouthfeel to beers with lower alcohol content, helping prevent them from tasting thin or watery.

Lagers and Pilsners: When used in small amounts, Chit Malt can improve foam and texture without affecting the clean, crisp flavor profile expected in these styles.

Wheat-Forward and Belgian Styles: The protein-rich nature of Chit Malt complements styles where mouthfeel and head retention are important, such as Witbier and Belgian ales.

Modern Craft Styles: Chit Malt is often used in contemporary recipes where brewers want better foam stability, improved texture, and a more polished finished beer without increasing residual sweetness.

Typical usage rates range from 3 to 10 percent of the total grist, depending on the desired effect.