This year, The Swaen celebrates 120 years of malting tradition. It’s a milestone that invites us to reflect not only on our heritage, but also on the innovations that have …
Read more “Drum roasting: the most important invention in recent malt history”
As we celebrate our 120th anniversary, it’s the perfect moment to pause and reflect on our rich and colourful history. Over the decades, our company has carried several different names, …
In a modern Hazy IPA recipe, body is not just a nice-to-have – it’s the backbone that carries hop intensity and defines drinkability. Juicy aromatics and soft bitterness need a …
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 …
At The Swaen, we believe that while malting is a craft, the bridge between a raw harvest and a consistent, premium product is built on the rigor of our Quality …
Our story starts in 1906 with the establishment of brewery De Zwaan. Honouring history while emphasising global ambitions, we are now known as The Swaen. Now – 120 years later …
Read more “The story behind our name: what The Swaen symbolises”
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 …
