Maris Otter proves to be the barley of champions

February 5, 2010: Research conducted by malting barley merchant Robin Appel Ltd has revealed Maris Otter to be the barley of choice for eight of the last 10 CAMRA champion beers of Britain.

Maris Otter was created in the 1960s from two barley varieties, Proctor and Pioneer, and it soon established itself as a foundation for high quality cask ales.

In recent years Robin Appel has commissioned tests on eight different barley varieties to assess their individual characteristics. This involved making porridges and beers from each of the eight malts so as to compare the barleys’ flavours in their unfermented and fermented forms.

According to the firm, experts were stunned by the differences of flavour, moving from words like honeyed, bready, creamy, Horlicks and Ovaltine to green apple, spicy, Bovril and bitter toffee. The conclusion was that "all barleys are not born equal" and that Maris Otter's soft, generous flavours make it very special. Its subtle flavours seem to complement other ingredients rather than competing with them.

“Maris Otter was one of the last barleys to be developed in Britain for its flavour and not just for its brewing capabilities, so its prize-winning achievements have come as no surprise," said Jonathan Arnold, sales director of Robin Appel Ltd.

“To demonstrate this further to brewers in a more colourful way, we have been working with Little Rose Bakery, of Bishop’s Waltham, to make two sets of biscuits from Maris Otter and Tipple malts. A high malt inclusion has been used in the biscuits and the difference in flavour and aroma is quite astounding.

“The area of Maris Otter under contract to Robin Appel LTD will be at its largest ever for the 2010 harvest. This is a great achievement for a 49-year-old barley variety, at a time when the total area of malting barley sown in Britain is set to experience one of its largest ever reductions.”

Among Maris Otter's fans is Vernon Amor, of Wye Valley Brewery. "We use only the finest Maris Otter barley malt in all our beers," he said. "This variety was introduced in 1966, and although more modern varieties are cheaper and give better yields through the brewhouse, there is something magical about Maris Otter.

"It is like a lucky rabbit’s foot to brewers. It performs well through the brewery and gives beers a distinct flavour. We have tried other varieties, but always come back to Maris Otter and probably always will.”

Roger Ryman, at St Austell Brewery, added: "Maris Otter gives a fullness of flavour that is not always experienced with other varieties. St Austell Brewery will continue to brew with only the best, and that means Maris Otter!”