Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 6822 BREWING & BEVERAGE INDUSTRIES BUSINESS Brewers seeking to come up with new beers gain plenty of inspiration from the past. Historic events, ancient artefacts and remarkable people have influenced the creation of many an intriguing brew. Unearthing old recipes is quite a pastime with food producers and brewers alike. Finding old recipes isn't the problem. Sourcing the right ingredients is. That's because over the decades and centuries, crops evolve, sometimes naturally, more often with a helping hand from growers. Either way, the raw materials have changed and it is difficult to properly re- create food and drink of times gone-by. Good news then about Chevallier Heritage Malt. Last year around 100 tonnes of this ancient grain were grown and harvested in Norfolk's very best cereal-producing heartland. This year it was more than three times that amount. From that, nearly 250 tonnes of Chevallier Heritage Malt will be produced. "Demand is high, and supply is limited" says Rob Moody from Crisp, "so get in touch quickly to register any interest you have in trying it out. This ancient malt variety will allow you to replicate - or play around with - old recipes using truly authentic ingredients." The revival of the ancient grain resulted from the; meticulous preservation of seeds by the John Innes Centre; research into disease resistance in old barley varieties by Dr Chris Ridout; support of trials and investment by Crisp Maltings. It started with just a handful of Chevallier barley seeds passed down the generations and held in the John Innes collection. Dr Ridout propagated them to use for his research into disease resistance -and recognised the interest the variety could garner in the craft brewing sector. This led to a collaboration with malting experts at Crisp and specialist barley growers in North Norfolk. More seed was lovingly propagated, initially providing enough to malt a few kilos, then 20 tonnes in 2014 - and now the three hundred tonnes this year. In the traditional floor maltings, this will be crafted into premium Chevallier Heritage malt by the master maltsters at Crisp. The 2 row variety was first selected in 1824 by a parson landowner by the name of Chevallier (or Chevalier) in Suffolk and was quickly acknowledged as the finest malting barley available. By the late 1800s it had achieved legendary status and covered 80% of the UK barley area and was also grown in California, Chile, Australia and New Zealand. "Chevallier was the malt used for all the great Victorian beers from IPAs to porters, and milds to strong ales," says Rob Moody (pictured). "After 100 years of brewing success new varieties began to supersede it during the first part of the 1900s, and it had pretty much died out by the time of the Second World War. All except a few grains that is... "Anyone looking to create pale ales and IPAs exactly as they were in Victorian TImes, or to give modern twists to authentic recipes of the 19th and early 20th century should give us a call. Chevallier Heritage Malt will provide more than a fantastic ingredient and genuine taste of the past. It will also provide a compelling narrative to share with buyers and drinkers." Historical beers with authentically revived ingredients For more information visit: New board member for Simpsons Malt Independent maltster, Simpsons Malt, has announced the appointment of David Rae as an Independent Non-Executive Director on the board, effective from 1 December 2016. Formerly Managing Director of The North British Distillery, David will further support Simpsons Malt’s drive to grow its market share of the global malting industry. A qualified chartered accountant, David brings 37 years of drinks experience in the Scotch whisky Industry. He replaces Sir Ian Good CBE who will step down in November following 12 years on the Simpsons Malt board. Tim McCreath, Managing Director of Simpsons Malt said, “We welcome David to the role and look forward to him continuing Sir Ian’s success in strength- ening our links with the Scotch whisky Industry. This is an exciting time for Simpsons Malt: we feel we are in a good place to drive forward the business under the expert direction of our robust and knowledgeable board of directors.” David Rae (pictured) added: “I very much look forward to working with the young and energetic team here at Simpsons Malt. I am confident that my experience and knowledge will support the ongoing growth and development of this innovative company.” David joins Paul Walsh, previous group chief executive of Diageo, who also acts as an Independent Non-Executive Director to Simpsons Malt For more information visit: News INGREDIENTS 22_Layout 1 30/10/2016 18:13 Page 1