Some people have a special bond with The Swaen. That’s why we asked around to see what they had to tell. In a series of interviews you will get to know the company through the eyes of our staff, former employees, customers old and new, distributors and even some legends of the business. First up is Ann, the person who has been with The Swaen the longest (1997-today). This is Celebrating The Swaen with Ann Taalman.
When did you first hear about The Swaen (known as IBIS back then)?
When I moved to Kloosterzande, I was looking for work. I first heard about the malthouse through an employment agency. They were looking for an administrative assistant for 20 hours. The malthouse was called IBIS then and had English owners.
I needed to be able to speak and write English. French was my second language. I’d only learned English at school for two years. But I thought: “I’ll just give it a try. We’ll see.” And it went well. I was mainly in contact with French grain suppliers and ships, so my French came in very handy.
Do you remember your first day at The Swaen?
I shared a job with Betty. She was a familiar face to me, because she was my husband’s former neighbour. We were responsible for the administrative side of production at the time. I was overwhelmed with information about malt, a product I knew very little about. Thankfully, I bonded with my colleagues right away. Also, I was happy that there were a few Belgian colleagues.
What do you think characterizes The Swaen in one sentence?
The Swaen is characterized by high-quality, artisanal malts for breweries and distilleries worldwide, with a focus on quality, innovation (such as sustainable roasting and locally grown barley), and a wide range of products, from basic to specialty malts, that contribute to unique beer and spirit flavour profiles.
How would you describe the culture in one sentence?
At The Swaen, employees feel engaged and connected to the malt product. They understand how they can personally contribute to its success, which provides a positive and productive work environment.
What moment at The Swaen stands out most in your memory?
Actually, I have two. When The Swaen celebrated its 100th anniversary, they organized an open day. All colleagues were involved and everyone had their own role. I stood at the entrance and welcomed everyone. Coincidentally, there was a cycling tour that passed the malthouse that day. It lead to 1,500 visitors for us. Grolsch (owner of The Swaen back then) had created a traditional pub in a tent, and they even made a special beer glass. It was a super successful day.
Another great moment was when we were invited for a celebration by Grolsch. We were given a wonderful tour of Boekelo. In the evening, there was a big party with green champagne and an extensive buffet. There were also performances by Ilse de Lange and Lois Lane, among others.
What anecdote illustrates what The Swaen stands for?
When Grolsch was acquired by SABMiller, uncertain times began. They decided that they didn’t want to take over our malthouse. What would the future hold for us? One day, the staff was called in for an update. And what had happened? CEO Jos Haeck and former Grolsch-CEO Andries de Groen had been working on the future for three years without us knowing.
They had a plan to build a malting facility to produce specialty malts. This way, the company could survive and even grow. Of course, permits were required, and that takes time. Once those were approved, construction began. The malthouse was then rebranded as The Swaen, and became independent again.
What is The Swaen’s greatest strength?
The malt quality.
What is the most important evolution you’ve witnessed?
In the early days the malting facility only produced base malts and had about 15 employees. After the construction of the roaster, the malt range expanded significantly and more people joined the malting facility. Now, there are more than 40 people working there. The company has grown quite a bit.
What roles have you held?
- Administrative production assistant.
- Telephonist.
- Receptionist.
- Accounting support.
- Sales.
- Administrator for the Top Growers (a group of local barley and wheat growers).
- Inventory management.
- Hostess of Mouternest.
- Facility services.
- Purchasing of all kinds.
- Financial stocks.
What does an average workday look like?
Upon arrival, I start the computer and get a cup of tea. First, I check my emails and then start my work in our new ERP. I check all entered actions regarding production. When everything is correctly recorded in the system, I change the entry to ‘completed’. Because we have recently started with a new system, I still have a lot to learn. If everything goes smoothly, I will support the accounting department again. Three mornings a week, we have our office dog Raksja. He’s super fun to have around.
What moment made you proud to work here?
A few years ago, we worked with De Poorter employment agency. I made a video with them that can still be found online. Someone else was supposed to do this, but they had to back out. It was a fantastic experience, because they trusted me to do this.
Which period was the most challenging and why?
Until 1 January 2018 we processed all production data using Word and Excel. We had an electric typewriter to create CMRs and also used faxes extensively back then. There was even a telex in the office. When the malthouse expanded to include a roasting facility, it was time to enter the production data using an automated process.
This system was called Point. It was specifically designed for malthouses. I spent many hours testing it. Unfortunately, I temporarily had to do my job using both the old and new methods to ensure everything was properly tested. At the end, Point was launched successfully. Mission accomplished.
What advice would you like to share with new colleagues?
I hope you feel as much at home here as we do. That you enjoy coming to work and find the passion to work here. The malthouse is a small business with a friendly atmosphere. Good luck and have fun!
Where do you see The Swaen in 10 years?
I’ll be retired by then. But I hope they can expand further, have even more customers and can compete well with other malthouses. Perhaps there will be a second roaster.
