HOW IT IS MADE
Spratt Archer 1914, bred by Dr. Herbert Hunter.
Dr. Hunter following the example of Dr Beaven in England, used ‘Spratt’ as a parent to introduce stiffer straw which would allow more resistance to “lodging” and earliness in ripening to avoid carrying harvesting into period of the year when shortening of the working day has progressively limiting effect on harvesting operations (Hunter, 1943).
‘Spratt’ was a dense eared, very early stiff-strawed, poor quality, barley grown only in the Fenlands in East England and was once grown on soils of similar character in Ireland (Hunter,1952). Hunter crossed `Spratt’ with ‘Irish Archer I ‘ in 1908 and obtained the narrow-eared Spratt Archer. (Hunter,1943).
Malted as a mild ale at our sister pilot plant in Antwerp to achieve a darker ale colour with sweet biscuit flavour. Slightly lower diastatic power than regular ale malt, it allows you to keep the body in your beer whilst producing lower fermentable sugars giving a lower alcohol product.
7-9 EBC. Produces full bodied robust beers. Full list of analysis under Additional Information.
TYPICAL BEER STYLES
Milds, Ales, IPA, Pale Ale, Porters and Stouts.
TYPICAL USAGE RATES
Up to 100%