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Galton Blackiston creates two new Norfolk beers

Beer and food matching. Galton Blackiston, David Holliday and Rob Moody. Pictures: Frances Brace

Beer and food matching. Galton Blackiston, David Holliday and Rob Moody. Pictures: Frances Brace

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It’s not so long ago that anyone asking for a beer in a restaurant would have received a cool response.

Galton Blackiston, David Holliday and Rob Moody examining Clear Choice barley. Pictures: Frances BraceGalton Blackiston, David Holliday and Rob Moody examining Clear Choice barley. Pictures: Frances Brace

Wine was the accompaniment to fine food. Michelin starred chef, Galton Blackiston, has finally put the nail in the coffin of that myth.

He has gone further than offering beer in his Morston Hall and No 1 Cromer restaurants in north Norfolk.

Working with local farmers, maltsters and brewers, he has created two beers of his own, No1 Norfolk Lager and No1 Norfolk Ale. Their flavours showcase what is probably the world’s best malt - produced in north Norfolk.

He said: “I loved the idea of crafting my own ale and lager to match with our food.

The two new beers.  Pictures: Frances BraceThe two new beers. Pictures: Frances Brace

“In a region so rich in local produce, food takes centre stage and chefs take a lot of plaudits. The county’s beer and brewers also deserve attention. So do those along the supply chain. That’s why I’ve spent time with the barley growers and the maltsters at Crisp Maltings, as well as with the brewers.”

The chef enlisted the support of micro-brewery Norfolk Brewhouse, which was co-founded by David and Rachel Holliday at nearby Hindringham.

Mr Holliday said: “Norfolk-grown, Norfolk-malted Maris Otter barley is sought after across the world by craft brewers longing to replicate British-style beers.

“So, with fields of Maris Otter barley on our doorstep and Crisp’s traditional floor maltings so close by, it was clear what ingredients we’d be using in Galton’s brews.”

Floor maltings at Crisp. Pictures: Frances BraceFloor maltings at Crisp. Pictures: Frances Brace

Mr Blackiston chose to blend two of Crisp’s malts for his brews, floor-malted Maris Otter and Clear Choice.

The Harrison farming family grow both barley varieties in Morston and Stiffkey.

Crisp Maltings, based in nearby Great Ryburgh, then steeps, germinates, kilns and crushes the grain ready for brewing.

Crisp’s Rob Moody said: “We were delighted to be part of the project.”

Traditional floor malting at Crisp. Pictures: Frances BraceTraditional floor malting at Crisp. Pictures: Frances Brace

The recipe development for the beers was supported by Norfolk Brewhouse head brewer Bruce Ash.

They ended up choosing a single hop, the French Strisselsplat for No.1 Lager and a combination of seven hops including the American Mosaic and Azzacca and British Cascade for No.1 Ale.

Both beers are gluten free.


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