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 …
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 …
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 …
Read more “Ask Jos – Facing the challenge of global warming”
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, 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 …
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 …
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 …
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 …
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. …
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 …
As a malt producer it is important to understand the details of the distilling process in order to deliver the best suitable quality. Here we look at single malt distilling, …