Brown malt
The original brown – not to be confused with black – malt had enough enzymatic power to convert sugars. The malt was used in a very high percentage in the …
The original brown – not to be confused with black – malt had enough enzymatic power to convert sugars. The malt was used in a very high percentage in the …
Porter originated in London around 3 centuries ago, so it has a quite long history. Where does the name come from? Well, it became very popular among the porters, who …
Even the most experienced beer connaisseurs find it difficult to point out the differences between Porter and Stout. To be honest, these styles are very similar and there is a …
During the winter holidays many people enjoy beers that have a higher alcohol content and more richness. Many breweries produce unique seasonal drinks. They may be darker, stronger, spicier and …
As a malt producer it is important to understand the details of the distilling process in order to deliver the best suitable quality. Here we look at single malt distilling, …
The Oatmeal Stout is a very dark, full-bodied, malty ale with smooth roasty and oatmeal flavour. The style was first created in England in the nineteen fifties, but in the …
There are many reasons for brewers to use various flaked grains. Some intensify a certain characteristic, add a unique aroma to the beer, while others affect the color and clarity …
Malt can be kept several years and will not lose its enzymatic power. The Swaen has a special process to guarantee a long shelf life. When the germination time is …
Altbier is a top-fermented, amber, lagered beer, that is traditionally brewed in the historical region of Westphalia, mainly in Düsseldorf. “Alt” (old) in its name refers to the older style …
In the past decades IPA, beyond question, turned into the most exciting and popular beer style of all. Let’s dive into the history and specifics of this beer style. We …