“Get inspired by the stories and recipes of the Swaen”
The difference between Ale and Dutch Pale Ale
We often get the question what the difference between Swaen© Ale and the new Swaen© Dutch Pale Ale is. The quick answer would be the origin, but there is more to it than that. First, let us take a look at the similarities. Both are used to correct bleached malt, to produce a full golden […]
THE SWAEN B2B PLATFORM BECOMES BIRDYS
YESSSSS! Finally we can share with you that soon our B2B platform will be completely renewed under the name Birdys. After a lot of research and testing, we were able to develop a platform to make it super easy and convenient for you as a customer to order your brewing supplies. What will change for […]
Spicing Beer
The use of ingredients to enhance taste in beer is as old as its history. In general it is believed that the first beer was made or “discovered” by the Sumerians in Mesopotamia some 6000 years ago. It was also the time nomads started to create agricultural communities producing e.g. bread from the growing and […]
Different porter styles
Porters has been created as an answer to the lighter pale ales. It became very popular among porters who worked at docks and streets of England and quickly turned into the beer of the working men in the 18th century. In the 1800’s the invention of the roaster opened wide opportunities for brewers to increase […]
PRESS RELEASE – The Swaen invests in growth for the future
Investment fund ‘het Zeeuws Participatiefonds (ZPF), specialized on innovation investments in the region of Zeeland, recently agreed to participate in the growth investment of The Swaen B.V. together with its current shareholders. The Swaen B.V. with its production facility and offices in Kloosterzande, is a malthouse specialized in the production of craft malts such as […]
Brown malt
The very original brown malt had still enzymatic power in order to convert the sugars as the malt was used in a very high percentage in the grist bill of Porters. This is not the case anymore with the current brown malt. To understand this we have to go back in time. Kilns in malthouses […]