Brown malt
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 …
Production of distilling malt
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, …
Brewing with cereals
There are many reasons for brewers to use various flaked grains. Some intensify a certain characteristic, add a unique aroma to the beer, while others affect the color and clarity …
How to store malt
Malt can be kept several years and will not lose its enzymatic power. The Swaen has a special process to guarantee a long shelf life. When the germination time is …