In modern brewing, balance is everything. Brewers want beers that feel full and satisfying, yet remain highly drinkable. That balance often comes down to one key relationship: body versus fermentability. …
Read more “Dextrin malt – How to build fullness without increasing alcohol”
In modern brewing, body and foam stability are no longer by-products of a recipe – they are design parameters. As brewers push for greater drinkability, lower alcohol, and cleaner flavour …
In our Non-alcoholic Beer recipe, we create a copper version with floral and spicy notes. With our newly available Platinum Swaen© Dextrin and Chit malt. The base is set for …
A Black IPA recipe is all about contrast. You want the bold hop character of an IPA, layered over a dark malt base without tipping into harsh roast. Get it …
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 …
In modern brewing, body and foam stability are no longer side effects – they are design choices. Brewers today are constantly balancing. Drinkability versus fullness. Attenuation against mouthfeel. Structure as …
Read more “Dextrin vs caramel malt – Two different ways to build body and foam”
In 2026 we are celebrating our 120th anniversary. What could be more fitting than drinking a beer from that period? Not literally, of course. That beer would be far beyond …
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 …
Our Irish Dry Stout recipe honours a classic style known for its roasty, slightly bitter character and smooth, creamy mouthfeel. Traditionally dark and low in alcohol, it balances the bold …
Brewery De Zwaan was built in 1906 by the family Buysrogge (who also had a coal trade and were inland waterway skippers) and Alois Adriaansens (who had a stone trade …
Read more “Brewing, bartering and brotherhood: life at brewery De Zwaan in 1906”
