Since 1906 The Swaen has been investing in the latest techniques and production methodologies. We now have one of the most advanced facilities in the industry to ensure consistently high quality malts.
State-of-the-art
Our specialty malts rely on a cutting-edge Probat drum roaster. Tailor-made for The Swaen, this colossal machine with a capacity of 4 metric ton is the largest in the industry. Green or finished malts undergo precise heating at elevated temperatures (up to 235°C). The roaster has perfect temperature regulation and uniform heat distribution, ensuring a consistent malt quality.
At The Swaen, roasting is a dynamic process, featuring a continuously rotating drum. The blades inside guarantee the thorough mixing of the product. The roaster affords us the ability to closely oversee every facet of the operation. From temperature to moisture control, we can create the variables to craft the desired malt. There are roughly two categories: caramelised malts (also known as Cara or Crystal) and roasted malts.
Caramelised malts
Caramelisation is precisely what it sounds like. The production of exceptional caramel malt hinges on three essential elements: sugar, heat, and moisture. The process starts with barley (or any other grain), undergoing steeping and germination to produce green malt.
This green malt, still wet, undergoes saccharification at temperatures ranging from 60-80°C (140-176°F) in our drum roaster, converting starches into sugars. Upon complete starch conversion, the temperature is swiftly elevated to 110-165°C (230-329°F) for caramelisation. It’s noteworthy that caramelisation does not occur below 110°C (230°F), although darkening transpires due to the Maillard Reaction, initiating at 60°C (140°F).
At the heart of our caramelisation process lies our state-of-the-art Probat drum roaster. This remarkable piece of equipment orchestrates a dynamic dance as the drum continuously rotates. Within its confines, specially designed blades ensure the mixing of the malt, making sure that every kernel receives equal attention. It’s worth mentioning that while many malt houses claim they can produce caramel (or crystal) malts, very few possess the proper equipment necessary to do so.
Roasted malts
Roasting kilned malt yields an entirely different outcome. Those crafting Porters and Stouts will appreciate the rich colours, aromas, and bold flavours it imparts. However, it’s crucial to blend roasted malt with other varieties to achieve a well-rounded and harmonious final product. Interestingly, roasted malt isn’t limited to brewing; it can also enhance the character of baked goods, such as bread.
Our Black Swaen malt range infuses your beer with biscuity, bready and – of course – roasty flavours. Some varieties within this robust range offer chocolate, coffee, toffee, and nutty notes. Colours range from biscuity brown to pitch black, determined by the duration and temperature of the roasting process.