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

Porter vs Stout

Porter goes back to the early 1700’s when it started to be popular in pubs for the “common” drinker. Someone’s claim it would have been made by blending 3 different beers, also partially for tax reasons. Thanks to its increasing popularity the Porter was made somewhat later as one beer out of mainly brown malt. […]

Lees verder

Recipe of the month – Christmas Beer

Throughout history, beers that have higher alcohol content and richness has been enjoyed during the winter holidays. Many breweries produce unique seasonal drinks – they may be darker, stronger, spiced and more complex than their normal beers. Spiced versions came from America and Belgium, as English or German breweries traditionally do not use any spices […]

Lees verder

Production of distilling malt

I was surprised to find out that a quick scan on internet could not tell us how (single/malt)whisky is produced. As a malt producer it is important to understand the details of that process in order to deliver the best suitable quality. I only discuss single malt distilling as the preparation of the wort for […]

Lees verder


The Oatmeal Stout is a very dark, full-bodied, malty ale with smooth roasty and oatmeal flavour. The style was first created in England, somewhen in the 50’s, but in the next decades its popularity dropped. Luckily a few breweries resurrected the style, so today many craft breweries have it in their assortment. BJCP 16B – […]

Lees verder

Brewing with cereals

There are many reasons why brewers use various flaked grains. Some intensify a certain characteristic, add a unique aroma to the beer, while others affect the color and clarity or boost the volume of fermentable sugars. Depending on the beer style and purpose you can commonly choose among flaked maize, barley, oat and wheat. Their […]

Lees verder

How to keep malt and store it correctly

At the end of the germination time the green malt has to be dried in order to keep it. It is generally accepted that malt should be kept below then 6% moisture. All base malts however will be kilned and cured between 4 and 4,5%. After transfer to storage and/or bagging, a maximum of 5% […]

Lees verder
1 5 6 7 8 9