If you’ve ever winced at a Stout that leans too hard into burnt bitterness, you’ll understand exactly why we built this product. Coffee and chocolate flavours are some of the …
Read more “Meet Platinum Swaen© Cappu: coffee and chocolate, without the bite”
What if we told you we found the holy grail for pimping any Milk Stout? A traditional Milk Stout is creamy, rich in flavour with added lactose to increase the …
Every barley crop behaves a little differently. Weather during grain filling and ripening can influence how the starch in barley develops and, ultimately, how the malt behaves in the brewhouse. …
Read more “Ask Wouter – What do crop 2026 barley gelatinisation temperatures mean for brewers?”
The Swaen means different things to different people. Some have built a relationship with us that goes well beyond business. So we decided to ask them directly. This is the …
pH control with malt is one of the most effective ways to improve your brewing process. Mash pH influences enzyme activity, extract efficiency, flavour stability, and even beer clarity. Get …
Read more “pH control with malt: a natural approach to better brewing”
No day is the same. Customers satisfied, transport on track and malt in the right place. As a Customer Service Employee at The Swaen, you’re the link between our customers, …
As we celebrate our 120th anniversary, we reflect on how scientific brewing has transformed our craft since 1906. In those early days, brewing was guided primarily by experience, intuition and …
Read more “Scientific brewing – how malt analysis became standard practice”
Some people have a special connection with The Swaen. That is why we went out and asked what they had to share. In a series of interviews, you get to …
Improving foam stability with malt is an important part of brewing great beer. A stable, creamy head enhances aroma, improves visual appeal, and contributes to the overall drinking experience. When …
Read more “Improving foam stability with malt: building a better head”
A Certificate of Analysis arrives with every bag of malt. Most brewers glance at extract, check the colour, and move on. They are leaving most of the information on the …
Read more “Reading a malt COA – line by line through a Swaen© Pilsner COA”