French and Jupp’s have been proudly making Brown Malt for over three centuries. Historically made in our kiln-fired with locally sourced hornbeam and ash, Brown Malt is rarely produced by maltsters today. At our maltings in Stanstead Abbotts we transfer fresh malt from our traditional Staffordshire Bottle Kiln into one of our small batch roasting drums where the malt is roasted at moderate temperatures to achieve the finest roasted brown malt, frequently referred to as ‘Drum-Brown’. Darker than Amber Malt, Brown Malt gives a mahogany colour to beer, with pleasant warmth and depth to dark beers.
Immediately on the palate, you will discover striking notes of Fresh Roast Coffee, pleasant bitterness and a light smokiness. Roasted peanut, Hazelnut and Marzipan notes are present combining with light notes of Raisin, Date and Fig. Classical roasted Maltiness provide balance to the palate, combining with complementary notes of Breakfast Toast, Breadcrust and freshly-baked Rye Bread.
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Visit the Government website for guidlines and advice
To learn about the journey from field to glass and more detailed explanation of the malting process click below.
Proudly delivering outstanding quality and services for centuries to come.
We pride ourselves in:
Producing the finest quality speciality malts
Providing an inspiring environment for businesses to develop and grow
Supporting the community and local youth programmes
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