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While the previous steps of the process were pretty straight forward, there are different ways to move forward after kilning. For those content with crafting base malt, the journey ends here. However, for us, as a malt house passionate about specialty malts, there are some additional roads to travel. One such path involves the art of caramelising malt.

It’s important to note that the terms caramel malt and crystal malt are used interchangeably. While caramel malt is the preferred term in continental Europe and by many international maltsters, crystal malt is favoured in the UK and US. Regardless of the name, the product comes in various forms, depending on the equipment used. A caramel malt made in a drum roaster with moisture control is vastly different from one produced on the kiln.

The production of exceptional caramel malt hinges on three essential elements: sugar, heat, and moisture. The process starts with barley (or any other grain), undergoing steeping and germination to produce green malt. This green malt, still wet, undergoes saccharification at temperatures ranging from 60-80°C (140-176°F) in our drum roaster, converting starches into sugars. Upon complete starch conversion, the temperature is swiftly elevated to 110-165°C (230-329°F) for caramelisation. It’s noteworthy that caramelisation does not occur below 110°C (230°F), although darkening transpires due to the Maillard Reaction, initiating at 60°C (140°F).

At the heart of our caramelisation process lies our state-of-the-art Probat drum roaster. This remarkable piece of equipment orchestrates a dynamic dance as the drum continuously rotates. Within its confines, specially designed blades ensure the homogeneous mixing of the malt, ensuring that every kernel receives equal attention. It’s worth mentioning that while many malt houses claim they can produce caramel (or crystal) malts, very few possess the proper equipment necessary to do so.

But it’s not just about motion; it’s about precision too. Our roaster allows us to meticulously monitor and adjust temperature and moisture levels throughout the process. This level of control ensures that saccharification and caramelisation occur uniformly across the entire batch, resulting in a consistently high-quality product.

Our range of specialty caramel malts, known as Gold Swaen, represents our commitment to excellence. Each batch is roasted with the utmost care, providing complex flavours, from slight caramel sweetness to hints of soft toffee. Moreover, these malts contribute to beers with a fuller body and mouthfeel, along with enhanced foam stability. At The Swaen we pride ourselves in having a wide range of caramelised malts, ranging from 20 EBC (8°L) all the way up to 450 EBC (169°L).

While our drum roaster excels at producing caramel malts, its capabilities extend further. It can also delve into the intriguing world of creating roasted malt. But that is a story for another time…

Roaster