The Swaen

PLATINUMSWAEN® SMOKE malt is smoked with beech wood. It gives the beer a typical smoked aroma and taste.

PLATINUMSWAEN® SALTY CARAMEL MALT gives a slight caramel-sweet-salty taste and a golden glue touch to your beer. Remarkable mouthfeel, head retention, and extended beer stability.

BLACKSWAEN® RYE is made from malted rye. It gives an intense range of chocolate, coffee and slightly burnt flavors, less astringent than other black malts.

BLACKSWAEN® BLACK EXTRA is our darkest roasted malt. Brings special character for your beer. Enhances the aroma of beers by producing a more determinative flavor than other colored malts. Imparts a slight burnt or smoky flavor. You just found the black diamond!

SWAEN® MUNICH DARK is the Swaen©Munich Dark. Perfect for traditional darker beers. Even brings deeper colors than Munich Light.

GREENSWAEN® GOLD CLASSIC is a type of caramel malt. Intensifies the beer’s body and its smoothness, promotes head formation and retention and creates soft toffee notes in the beer aroma. By the special production procedure GreenSwaen©Gold Classic has a reddish shine and a typical aroma which serves to intensify and stabilize the flavor. It is used in dark festival beers, nutrient beers and brings a darker golden hue to your beer.

SWAEN® WHEAT DARK is richer in flavor with a flimsy, more sparkling beer with a typical ale aroma. Perfect for making wheat beers but also used in barley malt-based beers. Gives the beer fuller body and head stability. Cured at 100 to 110 °C. Dark wheat malt is used predominantly for dark wheat beers, alt beers, and dark low alcohol beers. Best pick for outstanding wheat & other special beers.

The Swaen FLAKED MAIZE is generally pregelatinized, so you can directly add to your mash with all other grains and schedule your brewing as usual. There are many different forms of corn you use in your grist bill. Flake is the simplest one of them. As it only has a little protein no such rest is required.

The Swaen FLAKED BARLEY increases the volume of fermentable sugars, without any additional body or taste. You can expect some extra haziness above 10%, consider this when brewing a low EBC beer. As whole grains require a long gelatinizing process, brewers usuallychoose the flaked version.