Green Swaen organic malts
In recent years, the brewing industry has witnessed a remarkable shift towards sustainability and natural ingredients. Among these trends, organic malt has emerged as an option of eco-conscious brewing, offering …
Naked oats
Malted naked oats are becoming an increasingly popular adjunct grain for craft brewers looking to add a new dimensions of flavour and mouthfeel to their beers. Unlike traditional oats which …
Ask Jos – Facing the challenge of global warming
As we embark on the journey into the brewing landscape of 2024, we find ourselves facing a unique challenge – one that stems from the unpredictable shifts in weather patterns …
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How to mill your malt
As a brewer you probably already know that grains must be crushed to have access to the starch and produce fermentable sugars during the mash. Crushing malt for your homebrew …
Rye malt
Rye, scientifically known as secale cereale, is a type of grain that has been used for centuries in baking, cooking, and even brewing. In this blog post, we’ll take a closer …
Roasted malt
It is not clear when roasting in rotating drums became popular with special maltsters. Nowadays, it is the most used and safest machinery to make roasted and caramelised malts and …
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 …
Barley – Dutch Pale Ale
The Netherlands is a country defined by its greatest partner and most fearful enemy: the sea. Historically, it made us an important trading country, with an impressive fleet, but at …
Ale vs. Dutch Pale Ale malt
We often get questions about the difference between Swaen Ale and Swaen Dutch Pale Ale. The quick answer would be the origin, but there is more to it than that. …
Brown malt
The original brown – not to be confused with black – malt had enough enzymatic power to convert sugars. The malt was used in a very high percentage in the …