Roasted malt
It remains unclear when rotating drum roasting became popular among specialty maltsters. However, today it is the most widely used and safest method for producing caramelised and roasted malt and …
Best Bitter recipe
You may have already read our latest article about caramel malts. To build on that knowledge, this month’s recipe focuses on a traditional English-style ale. Since this Best Bitter recipe …
Caramel malts
Caramel malts have come a long way, but their roots go back to traditional kilning techniques. Brewers once covered kilns with tarpaulins to trap moisture while heating green malt to …
Kuyt recipe
Dutch Pale Ale malt is a true Dutch product, made entirely from local barley. This time, we bring you an authentic and traditional Dutch Kuyt recipe. Although Belgian brewers heavily …
Dutch Pale Ale barley
Dutch Pale Ale barley has flourished in the Netherlands, a country shaped by its greatest ally and most relentless foe: the sea. While the waters enabled Dutch trade to thrive, …
Irish Stout recipe
Before we talk about our Irish Stout recipe, let’s dive into history. The term Stout first appeared in the late 1600s as a term for stronger beers. These beers stood …
Ale vs. Dutch Pale Ale malt
We often receive questions about the difference between Swaen Ale vs. Swaen Dutch Pale Ale. The short answer is origin, but there’s much more to it than that. Similarities between …
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 …
