Recipe – Oatmeal Stout
The Oatmeal Stout is a very dark, full-bodied, malty ale with smooth roasty and oatmeal flavour. The style was first created in England in the nineteen fifties, but in the …
Brewing with cereals
There are many reasons for brewers to use various flaked grains. Some intensify a certain characteristic, add a unique aroma to the beer, while others affect the color and clarity …
How to store malt
Malt can be kept several years and will not lose its enzymatic power. The Swaen has a special process to guarantee a long shelf life. When the germination time is …
Recipe – Altbier
Altbier is a top-fermented, amber, lagered beer, that is traditionally brewed in the historical region of Westphalia, mainly in Düsseldorf. “Alt” (old) in its name refers to the older style …
The history of IPA
In the past decades IPA, beyond question, turned into the most exciting and popular beer style of all. Let’s dive into the history and specifics of this beer style. We …
Recipe – American Amber Ale
While the whole world is increasingly keen on APA’s and IPA’s we easily forget about the style that has been also developed in the American craft beer revolution as a …
Brewery De Zwaan
It’s time for a real throwback. Our company started in 1906. Today we are known for our varied range of specialty malts. But back then, De Zwaan started as a …
On the road – United States
During the CraftBrewer Conference 2020 in Nashville, Tennessee we took our time to catch up with our American distributor L.D. Carlson. The main purpose was to offer technical and commercial …
Is sour the new IPA?
In the past years, sour beers gained popularity among beer geeks. And we’re not talking about an accidental acidic taste that’s the result of a brewing or packaging mistake. But …
Moving to canned beer
For a very long time, consumers bought their beer in bottles. Cans were mostly made by “cheaper” brands. But times have changed! More and more breweries are switching to aluminium …