1936 Crisps

In order to make barley usable in the beer brewing process it needs to be ‘malted’. This process uses moisture and warmthto germinate the grain, causing the carbohydrates and proteins stored within to be converted into fermentable yeast-friendly sugars. Once these malted grains have been used it creates a by-product called ‘spent grain’ whichis often wasted. Spent grain is packed with fibre.

By utilising this otherwise discarded product from our award-winning 1936 Bière we are making the most of every part of the brewing process. This delicious snack is made by drying, milling, and mixing the spent grain with potato before being baked. A generous helping of paprika later, the ultimate ‘beer snack’ is created. Best enjoyed (obviously) with a cold glass of ultra-clean, crisp, fresh 1936 Bière!