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 …
Production of distilling malt
During the production of distilling malt, understanding the distilling process is essential to delivering the best quality. This blog focuses on single malt distilling, as wort preparation for grain distilling …
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 …
