“Get inspired by the stories and recipes of the Swaen”

Beer Yoga

Namaste! June 21 has been designated International Yoga Day. These spiritual, physical and mental exercises have their origin in Hinduism. That’s all very well, but what exactly does this have to do with beer? Around 2013, a new, playful form of yoga emerged in the United States. While it’s not exactly clear where or how […]

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King Gambrinus

Every year on April 11, beer lovers toast to the legendary beer king Gambrinus (or Cambrinus), also known as the patron saint of beer. Unfortunately, he was no saint or king; Gambrinus never really existed. But that doesn’t mean this legend isn’t interesting. In reality, Gambrinus was probably loosely based on Hertog Jan (Duke John), […]

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Roasted Malt

It is not clear when roasting in rotating drums became popular with special maltsters. It is nowadays the most used and safest machinery to make roasted and caramelised malts and cereals. There was a time roasting was done in partially open spheres and direct fired. Consistent malt quality was very difficult to be obtained and […]

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Gruit – herbal beer of the middle-ages

In the middle-ages – before the effects of hop in brewing were known – people used a special herb mixture for bittering and flavouring beer. This mixture – and the eventual beer – is called Gruit, also known as grut, gruut or gruyt. And because 1 February declared is International Gruit Day, we will take […]

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Recipe of the month – Best Bitter

You may have already read our latest article about crystal malts on our blog. To keep the focus on these malts the recipe of this month is a traditional English style ale, that relies on various crystal malts. British bitters emerged from English Pale Ales in the late 1800’s. They have been mainly served as […]

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Cara Malts

Caramel Malts

Historically, caramel malts were produced from green malt in a kiln covered with a tarpaulin. The tarpaulin reduced evaporation as the kiln was heated to perhaps 60°C to 75°C and kept at that temperature for up to 2 hours needed for saccharification of the starch in the endosperm. To dry and caramelize the grain, the […]

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