Spicing beer
We create high quality malts, but this blog is about other components. The use of ingredients for spicing beer is as old as brewing itself. Many believe the first beer …
Different Porter styles
Porters emerged as a bold response to the lighter pale ales. Dockworkers and street porters in England quickly embraced the style, making it the beer of the working class in …
The evolution of brown malt
The original brown malt – distinct from black malt – once had enough enzymatic power to convert sugars. Brewers used it in high percentages for Porters. However, the modern equivalent …
Porter recipe
Porter originated in London about three centuries ago, giving it a long and rich history. But where does the name come from? Well, it became especially popular among porters – …
Porter vs. Stout
Even experienced beer connoisseurs struggle to distinguish between Porter vs. Stout. To be fair, these styles share many similarities, with a significant overlap. While both are dark, rich beers with …
Christmas beer recipe
During the winter holidays, many people enjoy beers with a higher alcohol content and more richness, like our Christmas beer recipe. As a result, many breweries produce unique seasonal drinks. …
Production of distilling malt
During the production of distilling malt, understanding the distilling process is essential to delivering the best quality. This blog focuses on single malt distilling, as wort preparation for grain distilling …
Oatmeal Stout recipe
Our Oatmeal Stout recipe is for 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 …
Brewing with cereal flakes
Brewers use cereal flakes grains for many reasons. Some enhance specific flavours, while others affect colour, clarity, or fermentable sugar levels. Depending on the beer style, you can choose from …
How to store malt
Malt retains its enzymatic power for several years when stored correctly. The Swaen ensures a long shelf life through a specialised process. As a result, brewers can always rely on …
