Blog

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

Recipe of the Month – Irish Stout

The expression Stout was first mentioned in the late 1600’s as synonym of strong beers, having fuller body and strength. “Stout Ales” as well as “Stout Porters” existed back then. Later the name Stout has got closer to dark Porters, and in the 18th century it was widely used referring to the stronger version of […]

Read more

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 […]

Read more

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 […]

Read more

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 […]

Read more

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 […]

Read more

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 […]

Read more
1 3 4 5 6 7 8