Rye malt
Rye, scientifically known as Secale Cereale, has shaped baking, cooking, and brewing for centuries. Today, brewers embrace rye malt and its bold character to craft unique, flavourful beers. In this …
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 …
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 …
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, …
Ale vs. Dutch Pale Ale malt
We often receive questions about the difference between Swaen© Ale vs. Dutch Pale Ale. The short answer is origin, but there’s much more to it than that. Similarities between Ale …
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 …
Brewing with cereal flakes
Brewers use cereal flakes grains for many reasons. Some enhance specific flavours, while others affect colour, clarity, or fermentable sugar levels. Depending on the beer style, you can choose from …
How to store malt
Malt retains its enzymatic power for several years when stored correctly. The Swaen ensures a long shelf life through a specialised process. As a result, brewers can always rely on …
