The origins of Chevallier date back to 1825, with the variety attributed to the efforts of Rev John Chevallier, the son of British astronomer and mathematician Rev Temple Chevallier.
The variety returned to the attention of the modern world thanks to research into Fusarium resistance. And, according to Dr David Griggs of Crisp Malting, this quality, combined with modern agricultural techniques to manage plant heights and stiffen stems, make the return of Chevallier possible.
Griggs said that Chevallier is being used to brew IPAs, porters and old ales – beers that would have been around at the time when Chevalier was the predominant variety.
It is a very aromatic malt, which gives to the beer a richer maltiness.
|Ingredients||BARLEY; it may contain traces of SPELT, OAT, WHEAT, RYE|
|Preservation||Store in a cool dry place.|
|Maximum use per recipe %||100|
|Country of Manufacturing||UK|
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