index 4 9 10 [theswaen.com]

I N D E X

MEET THE SWAEN

OUR TECHNOLOGY

MALT FOR BEER

BREWING WITH CEREALS

MALT FOR DIST I L L ING

BREWING SUPPL IES

ORDER ONL INE

OPENING INSTRUCTIONS

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M E E T T H E S WA E N

“There may appear to be only two main ingredients used to craft The Swaen

Malts: the very best barley and the purest water. Yet there is also a secret

ingredient; the talent of our people. Creating a great malt is a careful, skilled

process and here in the heart of Sealand Flanders, we have developed the

skills and traditions of roasting & malting to create the finest malts.

ART OF MALTING & ROASTING

Crafting a distinctive, quality malt takes genuine expertise; more than just advanced infrastructure and modern production techniques. Our Malt Master brings out the rich and complex flavour from every grain of barley, wheat or rye, combining the best in contemporary technology with the invaluable addition of traditional know-how.

The Swaen uses unique germination system and probably the most green roasting technology, delivering consistently high-quality malt. Our Malt Master ensures that every stage of the Malting & Roasting process is impeccably executed, maximising the benefits from the complex biochemistry. He blends the traditional art of malting with the latest in innovation, creating the best malts.

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O U R T E A M

T H E S WA E N C E R T I F I C AT I O N S

MAX DOHSE Managing Director

M. +49 163 8907746

[email protected]

THESE ARE OUR TALENTED PEOPLE,

WHO BRING TOGETHER THE ART AND SCIENCE OF MALTING

SHEILA BLOMMAART Financial Manager

[email protected]

OLIVER HUDELMAIER Plant Manager

M.

[email protected]

S E E T H E S A M E T W I N K L E I N

E V E R Y O N E ’ S E Y E f r o m t h e m a l t m a s t e r t o

t h e n e w e s t i n t e r n

5

Since 2001 our malt factory in Kloosterzande works closely with top growers in Zeeland Flanders.

The aim of this cooperation is the sustainable improvement of the barley crop and the building of the correct chain structure. From this collaboration evolved ’Growing The Swaen’, an initiative that focuses on sustainable agriculture.

O U R PA R T N E R SCurrently 30-40 farmers are growing for The Swaen on 200-300 ha pa with an average yield of 8 ton per ha.

B E N E F I T S O F T H E C O O P E R AT I O NThe cooperation enables to trace the quality in every production stage. as well separate storage of all barley: per variety, per region, per supplier. These factors guarantee the availability of high quality malting barley.

G R O W I N G T H E S WA E N

“ E V E R Y M A LT H A S A S T O R Y A N D L O C A L I S

O N E O F T H E S T O R I E S W E L I K E T O T E L L ”

W H E R E I S T H E S WA E N

C O M I N G F R O M O u r m a l t s a r e m a d e f r o m t h e

f i n e s t E u r o p e a n b a r l e y

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W H E R E I S T H E S WA E N

C O M I N G F R O M O u r m a l t s a r e m a d e f r o m t h e

f i n e s t E u r o p e a n b a r l e y

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We now have one of the most advanced facilities in the industry, from storage through to steeping, germination, kilning and roasting, ensuring consistently high quality malts for your beers.

U N I Q U E G E R M I N AT I O N S Y S T E MOur mission is to create outstanding malt for our partners. In order to achieve production excellence The Swaen has one of the most modern and unique malting technology installed. The new stainless steel germination system makes possible to produce smaller homogeneous single batches, which guarantees permanent quality of malts also in smaller quantities to produce our wide range of specialty malts.

S C I E N C E O F M A LT I N GEvery stage of the malting and roasting process is impeccably executed, maximising the benefits from the complex biochemistry. The Swaen blends the traditional art of malting with the latest innovations, resulting the best and finest malts. Our customers benefit through improved homogeneity of the malt, constant new product development and jointly working on new and improved beers.

Using the latest Probat roasting technology The Swaen is not only able to deliver consistently high-quality malt but also does it one of the most green way. Our modern technology combines the careful design, decades of experience and professional knowledge, and continuous development.

The Swaen’s advanced and high- level roasting facility is particularly suitable for a broad range of products, supporting the wide selection of our specialty malts. We are committed to produce not only according to our best knowledge and expertise but also having environmental protection in mind.

O U R T E C H N O L O G Y

„ S I N C E 1 9 0 6 T H E S WA E N H A S B E E N I N V E S T I N G I N T H E L AT E S T

T E C H N I Q U E S A N D P R O D U C T I O N M E T H O D O L O G I E S . ”

„ O U R H I G H A N D C O N S I S T E N T Q U A L I T Y R AW M AT E R I A L S , A N D P R O D U C T S M A D E O F T H E S WA E N M A LT W I L L

H AV E S T E A D Y D I S T I N C T I V E AT T R I B U T E S O R C H A R A C T E R I S T I C S . ”

„ R O A S T E D T O F U L L A R O M A A N D C O M P L E T E TA S T E – T H I S I S W H AT T H E U N I Q U E N E S S O F

T H E S WA E N M A LT I S B A S E D O N . ”

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For more than a century our malthouse has been producing premium quality malt for all types of beer, from pale lagers through to dark ales, bit ters and stouts. Our exceptionally high qualit y raw materials, technologically advanced facility, and long-held traditional expertise make our malts highly desirable.

With more than a century’s experience, we are the ideal partners providing a professional grain selection, germination, kilning and roasting service to deliver the best malts. We aim to be highly responsive to our clients’ requirements, and will work to create malts that meet your exacting needs.

At The Swaen we are experts in sourcing the best quality barley, wheat and rye. Using our bespoke, advanced germination and kilning, and probably the most environmentally sensitive roasting system, we are able to offer the very finest quality malt for the industry.

Our primary focus is supplying the small to mid-sized brewer with quality base malts and The Swaen range of speciality malts. Our malts are available in most packaging sizes from 25kg bags till full truck loads or vessels. Yet, the unique textures, colours, flavours and characteristics of our malts are ultimately come down to the skill of our team, under the supervision of our Malt Master, Jos Haeck.

M A LT F O R B E E R

„ D I S C O V E R O U R I N C R E D I B L Y R I C H R A N G E

O F B E E R P R O D U C T S . ”10

SWAEN©LAGER

SWAEN©PI LSNER

SWAEN©ALE

SWAEN©VIENNA

SWAEN©MUNICH L IGHT

SWAEN©MUNICH DARK

SWAEN©AMBER

SWAEN©MELANY

DUTCH PALE ALE

GOLDSWAEN©LIGHT

GOLDSWAEN©HELL

GOLDSWAEN©BELGE

GOLDSWAEN©RED

GOLDSWAEN©AMBER

GOLDSWAEN©MUNICH L IGT

GOLDSWAEN©AROMA

GOLDSWAEN©CLASSIC

GOLDSWAEN©MUNICH DARK

GOLDSWAEN©BROWN L IGT

GOLDSWAEN©BROWN

GOLDSWAEN©BROWN SURPREME

GOLDSWAEN©WHEAT L IGT

GOLDSWAEN©WHEAT DARK

WHITESWAEN©CLASSIC

BLACKSWAEN©BISCUIT

BLACKSWAEN©HONEY B ISCUIT

BLACKSWAEN©COFFEE L IGHT W

BLACKSWAEN©COFFEE

BLACKSWAEN©CHOCOLATE B

BLACKSWAEN©CHOCOLATE W

BLACKSWAEN©BLACK

BLACKSWAEN©BARLEY

BLACKSWAEN©BLACK W

BLACKSWAEN©BLACK EXTRA

PLATINUMSWAEN©SALTY CARAMEL

PLAT INUMSWAEN©BROWN PORTER

PLAT INUMSWAEN©SPELT

PLAT INUMSWAEN©SMOKE

PLAT INUMSWAEN©SAUER

PLAT INUMSWAEN©RYE

PLAT INUMSWAEN©OAT

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„ D I S C O V E R O U R I N C R E D I B L Y R I C H R A N G E

O F B E E R P R O D U C T S . ”

S WA E NSIMPLY PERFECT

G O L D S WA E NPURE CARA

W H I T E S WA E NFULL OF WHEAT

B L A C K S WA E NRICH AND INTENSE

P L AT I N U M S WA E NSPECIAL AND UNIQUE

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1.530

80 2.5

LOVIBAND

EBC

COLOUR EBC 2.5 - 80

COLOUR ºL 1.5 - 30

MOISTURE % MAX. 4.5 - 4.6

PROTEIN TOTAL 9.0 - 11.7

EXTRACT % MIN. 77 - 81

USAGE Up to 25 - 100%

Our diverse range of quality base malts, for all types of beers including Pilsners, light, amber and dark lagers; pale, amber, dark and brown ales; bitters; stouts; and export beers. Made from the best European barley according to our standards.


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ALSO

AVAILEBLE IN

ALSO

AVAILEBLE INS WA E N ©

L A G E RS WA E N ©P I L S N E R

S WA E N ©A L E

USAGE: Pilsner, Lagers, Ales, Kölsch, Light beer, Export beer, Special beers, all other beers.

DESCRIPTION: The lightest in colour, this malt can be easily mashed with a single-temperature infusion. Strong, sweet malt flavour and has perfect nature to be used as base malt. Brings sweet malt flavour & enzymatic power.

RESULTS: Strong, sweet malt flavour, light golden hue, produces excellent Pilsner and Lager.

USAGE: Pilsners, Lagers, Ales, Kölsch, Light beers, Export beers, Special beers, all other beers.

DESCRIPTION: Obvious choice for base malt, for every type of beer. Strong, sweet malt flavour, and sufficient enzymatic power. Allows the flavour of specialty malts to come through. High quality raw material for your excellent beers.

RESULTS: Strong, sweet malt flavour, light golden hue, produces excellent Pilsners and Lagers.

USAGE: Pale Ale styles and bitter beers, most traditional English beer styles, strong export beers.

DESCRIPTION: Used to correct over-pale malts, to produce „golden” beer and to improve palate fullness. For this a steeping degree of 44 to 46% is used, the malt is normally modified and not overmodified, it is cured at 90-95°C and thereby a colour of 6 to 9 EBC is obtained. It’s not just a darker base malt but a unique part of your unique recipes. Swaen©Ale is in harmony with our specialty malts for your craft beers.

RESULTS: Produces excellent Lagers, Ales

RAW MATERIAL: BARLEY PRODUCT: KILNED MALTEUROPE CODE: THE SWAEN©BM-K/3-4EBCUSA CODE: THE SWAEN©BMK/1.7-2.1°L

RAW MATERIAL: BARLEY PRODUCT: KILNED MALTEUROPE CODE: THE SWAEN©BM-K/3-4.5EBC USA CODE: THE SWAEN©BMK/1.7-2.2°L

RAW MATERIAL: BARLEYPRODUCT: KILNED MALTEUROPE CODE: THE SWAEN©BM-K/3-4.5EBC USA CODE: THE SWAEN©BMK/1.7-2.2°L

SPECIFICATION UNIT MIN MAX

MOISTURE % - 4.5

EXTRACT (DRY BASIS) % 81 -

WORT COLOUR EBC (Lov.) 3 (1.7) 4 (2.1)

TOTAL PROTEIN % 9.0 11.5

SOLUBLE PROTEIN % 3.5 4.4

KOLBACH INDEX % 35 45

PH - 5.90 6.10

DIASTATIC POWER WK 250 -

FILTRATION - Normal

SACCHARIFICATION minutes - 10


MOISTURE % - 4.5






PH - 5.90 6.10


FILTRATION - Normal



MOISTURE % - 4.5


WORT COLOUR EBC (Lov.) 6 (3) 9 (4)

TOTAL PROTEIN % - 11.5

SOLUBLE PROTEIN % 4.6


PH - 5.70 6.10


CLARITY OF WORT - Clear


1.7 1.7 3

3 3 6

2.1 2.2 4

4.5 4.5 9

100UP TO

%100

UP TO

%100

UP TO

%

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

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ALSO


V I E N N AS WA E N ©M U N I C H L I G H T

S WA E N ©M U N I C H D A R K

USAGE: Vienna beer style, Pale Ale, blond ale, Amber Lager, golden Ale, Märzen, Porter, export beers.

DESCRIPTION: Our Vienna malt is perfect to correct over-pale malts, to produce „golden” beer and to improve palate fullness. It has richer flavour of malt and grain than Pilsner malt, at the same time increasing the body and the fullness of the beer. Swaen©Vienna has sufficient enzymatic activity to be used with combination of large proportion of special malts. Also adds subtle aromas of toffee.

RESULTS: Smooth taste, golden colour, full body.

USAGE: Amber coloured beers; Amber beer, Alt, dark Lagers, dark beers (dunkel), Märzen, Bockbier, Brown Ale, dark Ale, Stout.

DESCRIPTION: Processing barley with higher protein content. Intensive germination at temperatures of 18°C, higher degree of steeping of 45-48%. A moist-warm initial drying or withering. Curing temperature of 95 to 105°C. Provides the basis for the dark beer character is used up to 100% of the grist. Swaen©Munich Light imparts the basis of the dark beer character. When you’re looking for distinct malty flavour for strong colours & body your choice is the Swaen©Munich Light. Perfect for traditional darker beers.

RESULTS: Enhanced dark beer body, head and aroma.

USAGE: Amber coloured beers; Amber beer, Alt, dark Lagers, dark beers (dunkel), Märzen, Bockbier, Brown Ale, dark Ale, Stout.

DESCRIPTION: Swaen©Munich Dark imparts the basis of the dark beer character. When you’re looking for distinct malty flavour for strong colours & body your malt is the Swaen©Munich Dark. Perfect for traditional darker beers. Even brings deeper colours than Munich Light.Processing barley with higher protein content. Intensive germination at temperatures of 18-20°C, higher degree of steeping of 45-48%. A moist-warm initial drying or withering. Curing temperature of 95 to 105°C for 4-5 hrs. Provides the basis for the dark beer character, is used up to 100% of the grist.

RESULTS: Enhanced dark beer body, head and aroma.

RAW MATERIAL: BARLEY PRODUCT: KILNED MALTEUROPE CODE: THE SWAEN©BM-K/9-12EBCUSA CODE: THE SWAEN©BMK/4-5L

RAW MATERIAL: BARLEYPRODUCT: KILNED MALTEUROPE CODE: THE SWAEN©BM-K/12-15EBC USA CODE: THE SWAEN©BMK/5-6°L

RAW MATERIAL: BARLEY PRODUCT: KILNED MALTEUROPE CODE: THE SWAEN©BM-K/15-25EBCUSA CODE: THE SWAEN©BMK/6-10°L


MOISTURE % - 4.5




SOLUBLE PROTEIN % - 4.3


PH - 5.60 6.10

GLASSINESS (WHOLE GRAINS) % - 2.5

FRIABILITY % 80 -

SACCHARIFICATION minutes Normal


MOISTURE % - 4.6


WORT COLOUR EBC (Lov.) 15 (6.0) 25 (10)




PH - 5.90 6.10

FRIABILITY % 80 -

FILTRATION - Normal



MOISTURE % - 4.5





KOLBACH INDEX % - 48

PH - 5.70 6.10



CALIBRATION: - REJECTED % - 2.0

45 6

912

10

56

15

1215 25

75UP TO

%75

UP TO

%50

UP TO

%

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

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S WA E N ©A M B E R

S WA E N ©M E L A N Y

D U T C H PA L E A L E

USAGE: Pilsner, Lager, Ale, light beers, special beers, all other beers.

DESCRIPTION: Obvious choice for colouring and malty flavours, for every type of beer. Allows the flavour of malts to come through especially biscuit hints. Also imparts bread scent and taste. Similar to Munich malt but with more intense aroma.

RESULTS: Strong, sweet malt flavour, golden hue produces excellent Pilsners, Lagers and Ales.

USAGE: Pilsner, Lager, Ale, light beers, special beers, all other beers.

DESCRIPTION: Obvious choice for colouring and malty flavours for every type of beer. Allows the flavour of malts to come through, especially biscuit hints. Also imparts bread scent and taste. Similar to Munich malt but with more intense aroma.

RESULTS: Strong, sweet malt flavour, golden hue produces excellent Pilsner, Lager, Ale.

USAGE: Pale Ale styles and bitter beers, most traditional English beer styles, strong export beers.

DESCRIPTION: Made from 100% Dutch Barley and is used to correct bleached malt, to produce “golden” beer and to improve the taste of the palate. For this purpose, a soaking grade of 44 to 46% is used, the malt is normally modified and not over-modified, it is cured at 90-95 ° C and therefore a color of 6 to 9 EBC is obtained. It is not only a darker basic malt, but a unique part of your unique recipes.

RESULTS: Produces excellent Lagers, Ales





MOISTURE % - 4.5


WORT COLOUR EBC(Lov.) 40 (15) 60 (23)

PH - 5.50 5.80


MOISTURE % - 4.5



PH 5.50 5.80

15 23 3

40 60 6

23 30 4

60 80 9

25UP TO

%25

UP TO

%100

UP TO

%


MOISTURE % - 4.5


WORT COLOUR EBC (Lov.) 6(3) 9 (4)




PH - 5.7 6.1



CALIBRATION: - REJECTED % - 2.0Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

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P R O D U C T I O N I N D R U M R O A S T E RThe production of caramel malt consists of the saccharification and caramelization of green malt. We make our own green malt in our germination avenue. After 5 days of germination, the green malt is transferred to the drum roaster. The starch in the grains is converted to smaller sugars and is then caramelized in the roaster by hot air. This is a dynamic process: the drum continuously rotates and blades inside ensure that the product is mixed homogeneously. But this also means the grains can get damaged. Where the husk is damaged, a small amount of the liquid sugar can flow out of the grain. This results in little holes or dots on the grain. If the husk gets damaged after the sugar is solidified, you can see small dark and shiny patches, this is the caramel.

P R O D U C T I O N C O N D I T I O N S :• Perfect temperature control and even temperature distribution• Perfect moisture control and even moisture distribution• Even saccharification• Even caramelization

R E S U LT:• Even caramel colour • Even caramel flavour • Homogenous malt

P R O D U C T I O N I N K I L NThe production of caramel malt by kilning is not comparable to production in a drum roaster. This is a static process. The caramelization is obtained by stewing. This is an uncontrollable heating process. By stewing, hot spots and colder areas occur: only in the hot spots caramelization can take place. The caramelization degree of the product is only 20%. While the caramelization degree in the roaster is 100%. Since this is a static process, the colouring of the product is not homogeneously.

This is because the grains are not moved during the process and the temperatures are not as high as in the drum roaster.

P R O D U C T I O N C O N D I T I O N S :• Uneven and layered grain temperature form thermal losses• Uneven and layered moisture saturation form evaporation losses• No saccharification• No caramelization

R E S U LT:• No caramel colour • No caramel flavour • No malt homogeneity

P R O D U C T I O N O F C A R A M E L M A LT

DR

UM

RO

AS

TER

KIL

NIN

G

R E S U L T

100%

R E S U L T

20%H O T A I RCARAMELIZATION CARAMELIZATION

H O T A I R

R O TAT I N G S TAT I C

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4170

450 10

LOVIBAND

EBC

COLOUR EBC 10 - 450

COLOUR ºL 4.0 - 170

MOISTURE % MAX. 4.5 - 9.0

PROTEIN TOTAL 10.5 - 13.8


USAGE Up to 5 - 50%

Our speciality caramel malts are made of the finest barley, roasted with greatest care. They provide complex flavours from slight caramel sweetness to soft toffee notes. Our unique roasting process gives a fuller body and mouthfeel, and better foam stability, so you can brew the best beer.


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AVAILEBLE ING O L D S WA E N ©

L I G H TG O L D S WA E N ©H E L L

G O L D S WA E N ©B E L G E

USAGE: Pilsner, light beers, alcohol reduced beers, Bockbier, export beers, special beers, dark beers.

DESCRIPTION: GoldSwaen©Light is a type of caramel malt. Intensifies the beer’s body and its smoothness. Promotes head formation and retention. Creates soft toffee notes in the beer aroma. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness or body, intesification of the malt aroma, the full taste and colour and better head retention. GoldSwaen©Light enhances the colour slightly, brings sweetness and malty aroma to your beer.

RESULTS: Improved foam, head retention, fuller body.


DESCRIPTION: GoldSwaen©Hell gives a slight caramel-sweet aroma and golden colour to your beer. Remarkable mouthfeel, head, head retention, and extended beer stability.

RESULTS: Caramel notes, better head retention, improved aroma, fuller body, deep instinct colour.

USAGE: Belgian speciality, Belgian blonde beers, Belgian brown, Belgian amber beers, Tripel, Dubbel.

DESCRIPTION: GoldSwaen©Belge imparts honey-gold-coloured hue and restrained notes of caramel. Strengthen the typical flavour of belgian craft beers.

RESULTS: Caramel notes, better head retention, improved aroma, fuller body, deep instinct colour.

RAW MATERIAL: GREEN MALT BARLEYPRODUCT: CARAMELISED MALT, CARA CHRYSTALEUROPE CODE: THE SWAEN©GMB-RCC/10-20EBC USA CODE: THE SWAEN©GMB-RCC/4-8°L

RAW MATERIAL: GREEN MALT BARLEYPRODUCT: CARAMELISED MALT, CARA CHRYSTALEUROPE CODE: THE SWAEN©GMB-RCC/20-30EBCUSA CODE: THE SWAEN©GMB-RCC/8-12°L



MOISTURE % - 9



PH 5.7 6.0


MOISTURE % - 8



PH - 5.7 6.0


MOISTURE % - 8


EXTRACT DIFFERENCE FINE-

COARSE% 1.5 2.5


4 8 12

10 20 30

8 12 16

20 30 40

50UP TO

%50

UP TO

%25

UP TO

%

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

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ALSO

AVAILEBLE IN

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R E DG O L D S WA E N ©A M B E R

G O L D S WA E N ©M U N I C H L I G H T


DESCRIPTION: GoldSwaen©Red is used for up to 25% of the grist particularly in the production of Ale, Red Lager, Altbier or Lager. Has reddish shine and typical aroma which serves to intensify and stabilise the flavour.

RESULTS: Improved malt aroma, red colour, fuller body, notes of biscuit & honey.

USAGE: Pilsner, light beers, red beers, alcohol reduced beers, Bockbier, export beers, special beers, dark beers.

DESCRIPTION: Has reddish shine and typical aroma which serves to intensify and stabilise the flavour. Intensifies the beer’s body and its smoothness, promotes head formation and retention. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fulness or body, intesification of the malt aroma, the full taste, colour and head retention.

RESULTS: Full red colour, improved flavour stability and fullness, notes of toffe and bread.


DESCRIPTION: GoldSwaen©Munich Light intensifies the beer’s body and its smoothness. Promotes head formation and retention. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness or body, intesification of the malt aroma, the full taste and colour and to the head retention. Thanks to the special production procedure GoldSwaen©Munich Light has a reddish shine and a typical aroma which serves to a intensify and stabilise the flavour. Used in dark festival beers and nutrient beers. If you want to find the „golden mean” between light gold and reddish hue, choose this one.

RESULTS: Intense caramel & malt aroma, full round flavour, notes of biscuit.

RATE: • 5-10% for dark beers. • 1-5% for Light beer, Pale ale.• Up to 25%





MOISTURE % - 7



PH - 5.5 5.8


MOISTURE % - 6.5



PH - 5.40 5.80 SPECIFICATION UNIT MIN MAX

MOISTURE % - 4.5

EXTRACT (DRY BASIS) % 80.0 -


PH - 5.30 6.10

15 23 30

40 60 80

23 30 40

60 80 110

35UP TO

%

30UP TO

%25

UP TO

%

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

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ALSO


A R O M AG O L D S WA E N ©C L A S S I C

G O L D S WA E N ©M U N I C H D A R K

USAGE: GoldSwaen©Aroma is used for up to 15% of the grist for dark beers, such as Amber, Ale, Dark Ale, Stout or Porter.

DESCRIPTION: GoldSwaen©Aroma intensifies the beer’s body and its smoothness, promotes head formation and retention. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness or body, intesification of the malt aroma, the full taste and colour and to the head retention. By the special production procedure GoldSwaen©Aroma has a dark-reddish shine and a typical aroma which serves to intensify and stabilise the flavour. Provides a rich malty aroma and flavour to Amber and dark Lager beers. Compared to other traditional coloured malts, GoldSwaen©Aroma its a real spice for your beer.

RESULTS: Gives fuller body, mild notes of nuts, caramel, and fruits. Improved malt aroma, deep saturated red colour.

USAGE: Pilsner, light beers, alcohol reduced beers, Bockbier, export beer, special beers, dark beers.

DESCRIPTION: GoldSwaen©Classic is a type of caramel malt.Intensifies the beer’s body and its smoothness, promotes head formation and retention. Creates soft toffee notes in the beer aroma. A reddish shine and a typical aroma which serves to a intensify and stabilise the flavour. GoldSwaen©Classic used in dark festival beers and nutrient beers. Brings a darker golden hue to your beers between GoldSwaen©Munich Light and GoldSwaen©Munich Dark.


RATE: • 5-10% for dark beers. • 1-5% for light beer, Pale ale.• Up to 20%


DESCRIPTION: GoldSwaen©Munich Dark by the special production procedure has a reddish shine and a typical aroma which serves to intensify and stabilise the flavour. GoldSwaen©Munich Dark used in dark festival beers and nutrient beers. Also brings the tipical hint of Munich malt, which is distinct malty flavour and strong colour. Intensifies the beer’s body and its smoothness. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness or body, intesification of the malt aroma, the full taste and colour and to the head retention.


RATE: • 5-10% for dark beers. • 1-5% for light beers, Pale ale.• Up to 20%.





MOISTURE % - 4.5



PH - 5.1 5.40


MOISTURE % - 5.5



PH - 5.30 5.60


MOISTURE % - 5.5



PH - 5.30 5.60

130 40 50

350 110 130

170 50 60

450 130 160

10UP TO

%20

UP TO

%20

UP TO

%

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

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0 1 2 3 4 5 6 7 8

Malty

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Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

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Astringent

Coffee

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0 1 2 3 4 5 6 7 8

20

G O L D S WA E N ©B R O W N L I G H T

G O L D S WA E N ©B R O W N

G O L D S WA E N ©B R O W N S U P R E M E


DESCRIPTION: GoldSwaen©Brown Light intensifies the beer’s body and its smoothness, promotes head formation and retention. Caramel malts are produced in several colour stages.They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. By the special production procedure GoldSwaen©Brown Light has a lighter colour than GoldSwaen©Brown but a similar bronze shine and the typical aroma which serves to a intensify and stabilise the flavour.

RESULTS: Intense caramel & biscuit aroma, round body and colour. Improved head retention.


DESCRIPTION: GoldSwaen©Brown intensifies the beer’s body and its smoothness, promotes head formation and retention. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness and body, intesification of the malt aroma, the full taste and colour and to the head retention. By the special production procedure has a dark bronze shine and a typical aroma which serves to a intensify and stabilise the flavour.



DESCRIPTION: GoldSwaen©Brown Supreme intensifies the beer’s body and its smoothness, promotes head formation and retention. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. By the special production procedure GoldSwaen©Brown Supreme has a dark bronze shine and a typical aroma which serves to intensify and stabilise the flavour.






MOISTURE % - 4.5



PH - 5.20 5.50


MOISTURE % - 4.5



PH - 5.20 5.5


MOISTURE % - 4.5



PH - 5.2 5.5

170 75 105

64 200 280

190 90 120

72 240 320

20UP TO

%20

UP TO

%5-40

UP TO

%

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

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Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

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0 1 2 3 4 5 6 7 8

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Toffee

Caramel

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Chocolate

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Coffee

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0 1 2 3 4 5 6 7 8

21

G O L D S WA E N ©W H E AT L I G H T

G O L D S WA E N ©W H E AT D A R K

USAGE: Schwarzbier, dark beers, Stout, Porter, Ale, Bockbier, Altbier, dark wheat beers, all beer types for colouration.

DESCRIPTION: GoldSwaen©Wheat light brings intensified caramel aroma, notes of bread, caramel and toffee. Also gives fuller body.

RESULTS: Emphasized typical wheat aroma, enhanced colour. Mild notes of almond, biscuits and bread. Promoted fullness.

USAGE: Schwarzbier, dark beers, Stout, Porter, Ale, Bockbier, Altbier, dark wheat beers, all beer types for colouration.

DESCRIPTION: GoldSwaen©Wheat dark brings intensified caramel aroma, notes of bread, caramel and toffee. Also gives fuller body.

RESULTS: Emphasized typical wheat aroma, enhanced colour. Mild notes of almond, biscuits and bread. Promoted fullness.

RATE: Up to 15%

RAW MATERIAL: GREEN MALT WHEATPRODUCT: CARAMELISED MALT, CARA CRYSTALEUROPE CODE: THE SWAEN©GMW-RCC/60-120EBCUSA CODE: THE SWAEN©GMW-RCC/23-46°L

RAW MATERIAL: GREEN MALT WHEATPRODUCT: CARAMELISED MALT, CARA CRYSTALEUROPE CODE: THE SWAEN©GMW-RCC/150-200EBCUSA CODE: THE SWAEN©GMW-RCC/57-75°L


MOISTURE % - 5.0



PH - 5.40 5.70


MOISTURE % - 4.5



PH - 5.30 5.60

23 75

60 200

46 57

120 150

15UP TO

%15

UP TO

%

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

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0 1 2 3 4 5 6 7 8

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Caramel

Roasted

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22

LOVIBAND 27530

EBC 1400 70COLOUR

COLOUR EBC 70 - 1400

COLOUR ºL 27 - 530

MOISTURE % MAX. 4.5

PROTEIN TOTAL -


USAGE Up to 5 - 50%

Our intense premium dark roasted malts are created specifically for brewers of deep red, dark brown, black and fuller-bodied beers. Producers of porters and stouts will truly value the powerful colours, aromas and flavours of these very special malts.


23

B L A C K S WA E N ©B I S C U I T

B L A C K S WA E N ©H O N E Y B I S C U I T

B L A C K S WA E N ©C O F F E E L I G H T W

USAGE: Pilsners, Lagers, Ales, Kölsch, light beers, export beers, special beers, all other beers.

DESCRIPTION: Obvious chocie for colouring and malty flavours, for every type of beer. Strong, sweet malt flavour, and sufficient enzymatic power. Gives the flavour of specialty malts especially biscuit hints. Also imparts bread aroma and taste.

RESULTS: Strong, sweet malt flavour, golden hue produces excellent: Pilsners, Lagers, Ales.

USAGE: Belgian style Blondes and Triples, Ale and Brown Ale. Seasonal autumn and winter beers, barrel aged Ale.

DESCRIPTION: Distinguishes well balanced flavour and aroma profile. The typical dry biscuit combined with sweet malty and honey taste with a touch of chocolate.

RESULTS: The distinged aromas and flavours add extra complexity to the different beer styles.

USAGE: Schwarzbier, dark beers, Stout, Porter, Ale, Bockbier, Altbier, dark wheat beers, all beer types for colouring.

DESCRIPTION: BlackSwaen©Coffee Light W imparts a nutty and creamy taste to reach a mild coffee flavour and aroma to beers, brings a “coffee” note in Stouts and Porters. Adds a smooth mouth feel and complexity to any dark Ale without any malt bitterness.Reinforces the colour of the beer. Crafted for unmistakable notes to your special beers.

RESULTS: Improved colour as well as intensified aroma of dark, top fermented beers. Slight roast aroma.

RAW MATERIAL: BARLEY MALTPRODUCT: ROASTED MALTEUROPE CODE: THE SWAEN©BMRM-RC/70-90EBC USA CODE: THE SWAEN©BMRM-RC/27-35°L

RAW MATERIAL: BARLEY MALTPRODUCT: ROASTED MALTEUROPE CODE: THE SWAEN©MBRM-RC/80-90EBCUSA CODE: THE SWAEN©MBRM-RC/30-35°

RAW MATERIAL: WHEAT MALTPRODUCT: ROASTED MALTEUROPE CODE: THE SWAEN©WMRM-RC/300-500EBCUSA CODE: THE SWAEN©WMRM-RC/110-190°L


MOISTURE % - 4.5



PH - 5.5 5.8


MOISTURE % - 4.5



PH - 5.5 5.8


MOISTURE % - 4.5



PH - 5.2 5.5

27 30 110

70 80 300

35 35 190

90 90 500

20UP TO

%20

UP TO

%10

UP TO

%

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

24

B L A C K S WA E N ©C O F F E E

B L A C K S WA E N ©C H O C O L AT E B

B L A C K S WA E N ©C H O C O L AT E W

USAGE: Stouts, Porters, Scottish ale, dark Belgian style beer, slightly in brown Ales for hints of fresh roasted coffee.

DESCRIPTION: BlackSwaen©Coffee imparts a nutty and creamy taste to reach coffee flavour and aroma to beers, brings in a “coffee” note in Stouts and Porters. Adds a smooth mouth feel and complexity to any dark Ale. Reinforces the colour of the beer. Crafted for unmistakable notes to your special beers. Brings in a “coffee” note to Stouts and Porters.

RESULTS: Aroma of dark top fermented beers, improved colour.

USAGE: Schwarzbier, dark beers, Stout, Porter, Ale beer, Bockbier, Altbier, all beer types for colouring.

DESCRIPTION: BlackSwaen©Chocolate B brings deeper aroma as well as beer colour for dark beers. A highly roasted malt with a deep brown colour. Used to adjust the colour of beer and imparts a nutty, toasted flavour. Provides a less bitter flavour than BlackSwaen©Black malt and it also has lighter colour, because it is roasted for shorter period of time and at lower temperatures.

RESULTS: Deeper aroma and colour of dark beers. Smoky notes.

USAGE: Schwarzbier, dark beers, Stout, Porter, Ale, Bockbier, Altbier, dark wheat beers, all beer types for colouring.

DESCRIPTION: BlackSwaen©Chocolate W roasted wheat malt is for top fermented beers, used in amounts of 1% for Altbier or dark wheat beers. To enhance colour and mild toast hints. For real specialties, in a special way.



RAW MATERIAL: BARLEY MALTPRODUCT: ROASTED MALTEUROPE CODE: THE SWAEN©BMRM-RC/800-1000EBCUSA CODE: THE SWAEN©BMRM-RC/300-375°L

RAW MATERIAL: WHEAT MALTPRODUCT: ROASTED MALTEUROPE CODE: THE SWAEN©WMRM-RC/800-1000EBC USA CODE: THE SWAEN©WMRM-RC/300-375°L


MOISTURE % - 4.5



PH - 5.1 5.4


MOISTURE % - 4.5



PH - 5.1 5.4


MOISTURE % - 4.5



PH - 5.1 5.5

190 300

500 800

300 375

800 1000

10UP TO

%5UP TO

%5UP TO

%

300

800

375

1000

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

25

B L A C K S WA E N ©B L A C K

B L A C K S WA E N ©B A R L E Y

B L A C K S WA E N ©B L A C K W

USAGE: Schwarzbier, dark beers, Stout, Porter, Ale, Bockbier, Altbier, all beer types for colouring

DESCRIPTION: BlackSwaen©Black brings special character for your beer. Enhances the aroma of beers by producing a more determinative flavour than other coloured malts. Imparts a slight burnt or smoky flavour.

RESULTS: Adds aroma, colour and body, with a mild smooth flavour.

USAGE: Schwarzbier, Stout, Porter, Ales, Bockbi- er, Altbier, dark beers, all beer types for colouring.

DESCRIPTION: BlackSwaen©Barley imparts the typical roasty aroma. Perfect for colouring.

RESULTS: Typical roasty aroma. Enhances deeper colour.

USAGE: Schwarzbier, dark beer, Stout, Porter, Ale beer, Bockbier, Altbier, dark wheat beers, all beer types for coloruation.

DESCRIPTION: BlackSwaen©Black W roasted wheat malt is for top fermented beers, used in amounts of 1% for Altbier or dark wheat beers.To enhance colour and mild toast hints, meanwhile gives better head retention and body. For real specialties in a special way.



RAW MATERIAL: BARLEYPRODUCT: ROASTED BARLEYEUROPE CODE: THE SWAEN©BRB-RC/1000-1250EBC USA CODE: THE SWAEN©BRB-RC/375-470°L

RAW MATERIAL: WHEAT MALTPRODUCT: ROASTED MALTEUROPE CODE: THE SWAEN©WMRM-RC/1000-1250EBC USA CODE: THE SWAEN©WMRM-RC/375-470°L


MOISTURE % - 4.5



PH - 5.1 5.4


MOISTURE % - 4.5



PH - 5.2 5.5


MOISTURE % - 4.5



PH - 5.2 5.5

375

1000

470

1250

5UP TO

%5UP TO

%

5UP TO

%

375

1000

470

1250

375

1000

470

1250

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

26

B L A C K S WA E N ©B L A C K E X T R A

USAGE: Schwarzbier, dark beers, Stout, Porter, Ale beer, Bockbier, Altbier, all beer types for colouring.

DESCRIPTION: BlackSwaen©Black Extra is our darkest roasted malt. Brings special character for your beer. Enhances the aroma of beers by producing a more determinative flavour than other coloured malts. Imparts a slight burnt or smoky flavour. You just found the black diamond!




MOISTURE % - 4.5



PH - 5.1 5.4

5UP TO

%

L O V E F O R W H AT I S M A D E

H E R E E V E R Y D AY I S W H AT M A K E S

O U R P R O D U C T S TA N D O U T,

a n d w h a t m a k e s m a g i c h a p p e n .

470

1250

530

1400

ALSO

AVAILEBLE IN

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27

LOVIBAND 27530

EBC 1400 70COLOUR

COLOUR EBC 3.0 - 20

COLOUR ºL 1.7 - 8.0

MOISTURE % MAX. 5.5

PROTEIN TOTAL 13.8 - 14

EXTRACT % MIN. 82

USAGE Up to 60-75%

Our whea t ma l t s mee t t he demands o f t h i s g rowing bee r sector. Crafted from exceptional Sealand Flanders wheat, White Swaen malts are produced to give superb brewhouse performance whilst maximising taste, aroma and mouthfeel, delivering enhanced head stability.


28

W H I T E S WA E N ©C L A S S I C

USAGE: Wheat beer, light beers, Wit, Weizen, alcohol-reduced and non-alcoholic beers, top fermented beers, Kölsch, Ale, Hefeweizen, Alt.

DESCRIPTION: Imparts special taste of wheat beers. This wheat malt is essential in making wheat beers but is also used in barley malt-based beers (3–5%) thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability. Very rapidly cured at 80°C to aviod increased colour formation. Produces smooth, sparkling beers which emphasise the typical top fermented beer and wheat aroma.

RESULTS: Excellent wheat beers with aromas perfect for styles. Typical top-fermented aroma.

RAW MATERIAL: WHEATPRODUCT: KILNED MALTEUROPE CODE: THE SWAEN©WM-K/3-5EBCUSA CODE: THE SWAEN©WMK/1.7-2.3°L

1

3

2

5

75UP TO

%


MOISTURE % - 5.5





HARTONG 45° % 30

VISCOSITY mPa-s - 1.90

PH - 5.8 6.2

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29

LOVIBAND 27530

EBC 1400 70

COLOUR

COLOUR EBC 3.0 - 20

COLOUR ºL 1.7 - 8.0

MOISTURE % MAX. 5.5

PROTEIN TOTAL 13.8 - 14

EXTRACT % MIN. 82

USAGE Up to 60-75%

Our whea t ma l t s mee t t he demands o f t h i s g rowing bee r sector. Crafted from exceptional Sealand Flanders wheat, White Swaen malts are produced to give superb brewhouse performance whilst maximising taste, aroma and mouthfeel, delivering enhanced head stability.


P L AT I N U M S WA E N ©S A LT Y C A R A M E L

USAGE: All kind of special beers, amber beers.

DESCRIPTION: Platinum Swaen©SaltyCaramel gives a slight caramel-sweet-salty taste and a golden glue touch to your beer. Remarkable mouthfeel, head retention, and extended beer stability.

RESULTS: Salty caramel notes, better head retention, improved aroma, fuller body, deep intense colour.

RAW MATERIAL: GREEN MALT BARLEYPRODUCT: CARAMELISED MALT, CARACHRYSTALEUROPE CODE: THE SWAEN©GMB-RCC+S/20-30EBC USA CODE: THE SWAEN©GMB-RCC+S/8-12°L

SPECIFICATION UNIT VALUE

MOISTURE % 6.5

EXTRACT (DRY BASIS) % 81.3

SEA SALT % MAX 1

PH - 5.8

4

10

8

20

20UP TO

%

30

P L AT I N U M S WA E N ©B R O W N P O R T E R

P L AT I N U M S WA E N ©S P E LT

P L AT I N U M S WA E N ©S M O K E

USAGE: Porter, Stout, Bitters, Dark Ale, many dark beers. To be used in combination with BlackSwaen©Chocolate B for Stouts

DESCRIPTION: PlatiniumSwaen©Brown Porter is kilned on a roaster (not roasted!) at lower product temperature in order to avoid burnt flavours

RESULTS: Intense range of chocolate, coffee and caramel flavours, but without the burnt, roasty caramel & malt aroma.

RATE: 5-30% for Porters and 5-15% for Stouts.

5-8% for dark beers,

Non-diastatic

USAGE: Belgian saison, special beers, wheat beers.

DESCRIPTION: Fine combination of typical spelt and malt aromas. Nice spicy notes with a touch of hazelnut.

RESULTS: Spicyness and mouthfeel.

USAGE: Smoked beers, specialty beers, Lager, Alaskan Ale, Scottish Ale.

DESCRIPTION: PlatinumSwaen Smoke malt is smoked with beech wood. It gives the beer a typical smoked aroma and taste.

RESULTS: Smoked aroma and taste.

RAW MATERIAL: BARLEYPRODUCT: KILNED MALTEUROPE CODE: THE SWAEN©MBRM-RC/400-450EBCUSA CODE: THE SWAEN©MBRM-RC/200-230°LCUSTOMS AUTHORIZATION NO FOR PREFERENTIAL ORIGIN: NL/074/14/3980

RAW MATERIAL: SPELTPRODUCT: SPELT MALTEUROPE CODE: THE SWAEN©SSM-K/5-10EBC USA CODE: THE SWAEN©SSMK/2.3-4°L

RAW MATERIAL: BARLEYPRODUCT: BARLEY MALTEUROPE CODE: THE SWAEN©BBM-K/6EBC USA CODE: THE SWAEN©BBMK/2.8°L


MOISTURE % Max 3.5

EXTRACT (DRY BASIS) % Min 76

WORT COLOUR EBC(Lov) 400-450

PH - 5.1-5.3


MOISTURE % 5.6

EXTRACT (DRY BASIS) % 82

WORT COLOUR EBC(Lov) 6.0(2.8)

SACCHARIFICATION TIME min. 10

SMELL OF MASH - smoky

KOLBACH INDEX % 42

FRIABILITY % 80

GLASSINESS (WHOLE GRAINS) % 1.0

CALIBRATION:-REJECTED % 0.8

0 22

0 65

450 04

0 010

100UP TO

%

20UP TO

%


MOISTURE % - 4.5


WORT COLOUR EBC(Lov.) 5 (2.3) 10 (4)

SACCHARIFICATION minutes 20 -

PH - 5.3 5.6

TOTAL PROTEIN % 16 -

Malty

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31

P L AT I N U M S WA E N ©S A U E R

P L AT I N U M S WA E N ©R Y E

P L AT I N U M S WA E N ©O AT

USAGE: Pilsner, Ales, light beers, wheat beers.

DESCRIPTION: PlatinumSwaen©Sauer is a barley malt acidified with lactobacilli for the ph-reducti- on of the mash. Causes an improvement in the action of hydrolytic enzymes and also offers advantages in brewing water with low residual alkalinity.

RESULTS: Correction of the pH value during fermentation.

USAGE: Schwarzbier, dark beers, Stout, Porter, Ale, Bockbier, Altbier, all beer types for colouration.

DESCRIPTION: PlatinumSwaen©Rye enhances the aroma of beers with typical rye flavour. Also used for giving better head retention.

RESULTS: Typical roasty aroma. Enhances deeper colour.

USAGE: Special beers, wheat beers, dark beers, stouts, porters, other robust British ales

DESCRIPTION: Malted oats. Adds body, mouth feel and head retention to the beer. Creates chill haze in lighter beers, so is primarily used in dark ones.

RESULTS: Fuller body and mouthfeel.

RAW MATERIAL: BARLEYPRODUCT: BARLEY MALTEUROPE CODE: THE SWAEN©BBM-K/14EBCUSA CODE: THE SWAEN©BBMK/5.8°L

RAW MATERIAL: RYEPRODUCT: KILNED RYE MALTEUROPE CODE: THE SWAEN©RM-K/4.0EBC USA CODE: THE SWAEN©RM-K/2.1°L

RAW MATERIAL: OATPRODUCT: OAT MALTEUROPE CODE: THE SWAEN©OOM-K/3-4.5EBC USA CODE: THE SWAEN©OOMK/1.7-2.2°L


MOISTURE % - 5.0


WORT COLOUR EBC(Lov.) 4.0 (2.1)



MOISTURE % - 5.0


WORT COLOUR EBC(Lov.) 3 (1.7) 4.5 (2.2)


TOTAL PROTEIN % 9 -

5 2 1

14 4 3

0 0 2

0 0 4

5UP TO

%5UP TO

%10

UP TO

%


MOISTURE % 5.0

WORT COLOUR EBC(Lov) 14(5.0)

ACIDITY - 57

PH - 4.2

FRIABILITY % 92

GLASSINESS(WHOLE GRAINS) % 1.3

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32

Some intensify a certain characteristic, add a unique aroma to the beer, while others affect the color and clarity or boost the volume of fermentable sugars. Depending on the beer style and purpose you can commonly choose among flaked maize, barley, oat and wheat. Their production method starts by steam-cooking, then they rolled flat between hot cylinders and finally dried. The heat and pressure pre-gelatinize the starch, so they can simply added directly to the mash. Depending on the grain the addition may occur at beginning of the mash, or you can perform a protein rest, if needed. Flaked grains are not malted at all, therefor do not include any enzymes to break down their starch, but luckily they can utilize the enzymes from the barley. Nevertheless brewers have to be careful of their ratio and how to compose the rest of the grain bill.

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 lit tle protein no such rest is required. It’s generally pregelatinized too, so you can directly add to your mash with all other grains and schedule your brewing as usual.

Result: milder taste; dry, crispy finishFlavour: sweet, less maltyUses: usually in lighter Pilsners

Flaked version of wheat imparts more “wheaty”, flavour than the malted one. They are high in protein, therefor increase haziness. Having a protein rest is recommended due to the excess in beta-glucans and also to help the starches be easier gelatinized.

Result: increased body and head retentionFlavour: spicy, breadyBeer styles: Witbier, Weizen, New England IPA

As whole grains require a long gelatinizing process brewers usually choose the flaked version. 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.

Result: stronger head retention, smoother flavourFlavour: slightly grainyBeer styles: Stouts

They can be added up to 20% to the mash, but with 10% you can easily reach your aim. Excess in glucans results in extra body and texture, which could affect filtration too, therefore more rice hulls are needed. The form you can normally buy is pregelatinized, so no protein rest is necessary.

Result: additional body, foam retention and hazinessFlavour: silky mouthfeelBeer styles: Oatmeal Stout, Porter, Witbier, New England IPA

B R E W I N G W I T H C E R E A L S

T H E R E A R E M A N Y R E A S O N S W H Y B R E W E R S U S E VA R I O U S F L A K E D G R A I N S .

F L A K E DM A I Z E

F L A K E DW H E AT

F L A K E DB A R L E Y

F L A K E DO AT

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With more than a century’s experience, we are the ideal partners to the malt milling industry, providing a professional grain selection, germination, kilning and roasting service to deliver the best malts for third -party milling.

At The Swaen we are experts in sourcing the best quality barley, wheat and rye. Using our bespoke, advanced germination/ and kilning and probably the most environmentally sensitive roasting system, we are able to offer the very finest quality malt for the milling industry.

The malt is prepared, packaged and maintained in optimum conditions for later milling, assuring you of the best results for your specific applications.

We operate our own shipping dock, so we can easily arrange for the distribution of large scale deliveries of malt for the milling sector.

In fact, we aim to be highly responsive to our clients’ requirements, and will work to create malts that meet your exacting milling needs.

M A LT F O R D I S T I L L I N G

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PLAT INUMSWAEN©SMOKE

PLAT INUMSWAEN©SPELT

WHITESWAEN©CLASSIC

BLACKSWAEN©CHOCOLATE B

BLACKSWAEN©BLACK EXTRA

BLACKSWAEN©BLACK

GOLDSWAEN©AROMA

GOLDSWAEN©BROWN SUPREME

GOLDSWAEN©MUNICH L IGHT

SWAEN©MUNICH DARK

SWAEN©PI LSNER

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„ D I S C O V E R O U R S E L E C T I O N

O F D I S T I L L I N G M A L T S . ”

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P L AT I N U M S WA E N ©S P E LT

USAGE: Distilling: single malt whisky, grain whisky, gin, jenever, vodka, eau de vie

DESCRIPTION: Fine combination of typical spelt and malt aromas. Nice spicy notes with a touch of hazelnut.

RESULTS: Spicyness.

RAW MATERIAL: SPELTPRODUCT: SPELT MALTEUROPE CODE: THE SWAEN©SSM-K/5-10EBC-D USA CODE: THE SWAEN©SSMK/2.3-4°L-D

4 2

10 5

20UP TO

%

P L AT I N U M S WA E N ©S M O K E


DESCRIPTION: PlatinumSwaen©Smoke malt is smoked with beech wood. It gives the spirit a typical smoked flavour.

RESULTS: Smoked flavour.

RAW MATERIAL: BARLEYPRODUCT: BARLEY MALTEUROPE CODE: THE SWAEN©BBM-K/6EBC-D USA CODE: THE SWAEN©BBMK/2.8°L-D


MOISTURE % max 4.5

EXTRACT (DRY BASIS) % min 80


SACCHARIFICATION TIME min. 10

SMELL OF MASH % smoky

KOLBACH INDEX % 37-45

FRIABILITY % min 80

GLASSINESS (WHOLE GRAINS) % max 3

CALIBRATION:-REJECTED % max 3


MOISTURE % max 5



TOTAL PROTEIN % 13-18

PH % 5.5-6.0


MOISTURE % max 5



TOTAL PROTEIN % max 11.5

SOLUBLE PROTEIN % 4-5

HARTONG 45 % 38

PH % 5.8-6.1

2

6

0

0

100UP TO

%

W H I T E S WA E N ©C L A S S I C


DESCRIPTION: WhiteSwaen©Classic can be easily mashed with a single-temperature infusion. It can be used as base malt for all distilling purposes. The malt has been cured at max 70-75°C and therefore very enzymatic. Brings sweet malt flavour Imparts special taste of wheat. Produces smooth and sparkling flavour.

RESULTS: Fast conversion of the starch. Strong, sweet malt flavour.

RAW MATERIAL: WHEATPRODUCT: KILNED MALTEUROPE CODE: THE SWAEN©WM-K/3-5EBC-D USA CODE: THE SWAEN©WMK/1.7-2.3°L-D

1

3

2

5

50-75UP TO

%

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

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B L A C K S WA E N ©B L A C K


DESCRIPTION: BlackSwaen©Black brings special aroma to your spirit: slight burnt or smoky flavour.


RAW MATERIAL: BARLEY MALTPRODUCT: ROASTED MALTEUROPE CODE: THE SWAEN©BMRM-RC/1000-1250EBC-D USA CODE: THE SWAEN©BMRM-RC/375-470°L-D


MOISTURE % - 4


WORT COLOUR EBC(Lov.) 1000 1250

PH - - 5.3-5.5

375

1000

470

1250

5UP TO

%

B L A C K S WA E N ©B L A C K E X T R A


DESCRIPTION: BlackSwaen©Black Extra brings special aroma to your spirit: medium bitter and burnt or smoky flavour.

RESULTS: Adds aroma, with a strong flavour.

RAW MATERIAL: BARLEY MALTPRODUCT: ROASTED MALTEUROPE CODE: THE SWAEN©BMRM-RC/1250-1400EBC-B USA CODE: THE SWAEN©BMRM-RC/470-530°L-B

2-5UP TO

%

470

1250

530

1400

ALSO

AVAILEBLE IN


MOISTURE % max 4



PH - 5.2-5.4


MOISTURE % max 4



PH - 5.3-5.5

B L A C K S WA E N ©C H O C O L AT E B


DESCRIPTION: BlackSwaen©Chocolate B brings special aroma to your spirit: chocolate and slightly burnt or smoky flavour.

RESULTS: Adds aroma, with a mild flavour.

RAW MATERIAL: BARLEY MALTPRODUCT: ROASTED MALTEUROPE CODE: THE SWAEN©BMRM-RC/800-1000EBC-D USA CODE: THE SWAEN©BMRM-RC/300-375°L-D

300

800

375

1000

2-5UP TO

%

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

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G O L D S WA E N ©A R O M A


DESCRIPTION: GoldSwaen©Aroma is a full crystallised malt combining intense caramel flavour with bitter and intense burnt taste made at very high temperature

RESULTS: Intense caramel & biscuit aroma, pronounced bitter and intense burnt smoky flavour.

RAW MATERIAL: GREEN MALT BARLEYPRODUCT: CARAMELISED MALT, CARA CHRYSTALEUROPE CODE: THE SWAEN©GMB-RCC/350-450EBC-D USA CODE: THE SWAEN©GMB-RCC/130-170°L-D

130

350

170

450

10UP TO

%


MOISTURE % max 4



PH % 5.2-5.4


MOISTURE % max 4



PH % 5.3-5.5


MOISTURE % max 6

EXTRACT (DRY BASIS) % 78


PH % 5.5-5.9

ALSO


M U N I C H L I G H T


DESCRIPTION: GoldSwaen©Munich Makes a considerable contribution

to the intensification of the malt aroma and flavour. Thanks to the special production procedure

RESULTS: Intense caramel & malt aroma, full round flavour, notes of biscuit


30

80

40

110

5-10UP TO

%

G O L D S WA E N ©B R O W N S U P R E M E


DESCRIPTION: GoldSwaen©Brown is a full crystallised malt with balanced flavour combining biscuit and sweet with bitter and burnt taste at high temperature made caramelisation.

RESULTS: Intense caramel & biscuit aroma, slightly bitter and burnt smoky flavour.


105

280

120

320

5-25UP TO

%

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

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S WA E N ©M U N I C H D A R K


DESCRIPTION: Swaen©Munich is processed with barley with higher protein content. Intensive germination at temperatures of 18-20°C, higher degree of steeping of 45-48%. A moist-warm initial drying or withering. Curing temperature of 95 to 105°C for 4-5 hrs.

RESULTS: Enhanced biscuit and cookie aroma.

RAW MATERIAL: BARLEYPRODUCT: KILNED MALTEUROPE CODE: THE SWAEN©BM-K/15-25EBC-D USA CODE: THE SWAEN©BMK/6-10°L-D


MOISTURE % - 4


WORT COLOUR EBC (Lov.) 15 25

TOTAL PROTEIN % 10 12



PH - 5.8 6.0

CALIBRATION: - REJECTED % - 3

610

1525

50UP TO

%

ALSO


P I L S N E R


DESCRIPTION: Swaen©distilling can be easily mashed with a single-temperature infusion. It is the base malt for all distilling purposes. The malt has been cured at max 70-75°C and therefore very enzymatic. Brings sweet malt flavour.

RESULTS: Fast conversion of the starch. Strong, sweet malt flavour.

RAW MATERIAL: BARLEYPRODUCT: KILNED MALTEUROPE CODE: THE SWAEN©BM-K/3-4EBC-D USA CODE: THE SWAEN©BMK/1.7-2.1°L-D


MOISTURE % - 5.5


WORT COLOUR EBCL 3 3.5


SOLUBLE PROTEIN % 4.5 -

KOLBACH INDEX % 43 -

PH - 5.8 6.1



1.7

3

2.2

4.5

100UP TO

%

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

Malty

Bread

Nutty

Cookie

Toffee

Caramel

Roasted

Chocolate

Bitter

Astringent

Coffee

Burnt

0 1 2 3 4 5 6 7 8

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We share a passion for brewing, and to be able to provide you with the best service, we have expanded our product range so that you can order multiple brewing supplies at once.

In addition to our high quality malts and flakes, we have now added several supplies to our range. These products can all be ordered on our B2B platform.

C L E A N I N G P R O D U C T S

B O T T L E S & C R O W N C A P S

H O P S

B R E W I N G S U P P L I E S

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O R D E R W H E N E V E R Y O U WA N T A N D AT T H E T I M E T H AT B E S T S U I T S Y O U !

bir ys

DON’T YOU HAVE AN ACCOUNT YET?

Feel free to sign up by filling the form and one of our Customer Service team will be happy to get back to you!

TRANSPARENT

Pricing & shipping costs

CONVENIENT

Many products & order overview

SERVICE

Personal sales & technical service

SERVICE

Personal sales & technical service

SAFE

Many payment methods

FLEXIBLE

Any time & any device

We are working together with birdys.

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We’d love to hear from you, whether you’re a passionate brewer, miller,

or like to partner with us. Here’s how you can reach us:

GENERAL INQUIRIES: [email protected]

ORDER INQUIRIES: [email protected]

T.: +31-114 681930

ADDRESS: Hoek en Bosch 2, 4587 LC Kloosterzande, The Netherlands

POST: Postbus 32, NM 4587 ZG Kloosterzande

THE SWAEN NEWS FOR CRAFTSMEN

Get latest news updates straight into your Inbox.

Sign up here:

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1. Please turn the bag, The Swaen logo facing upward.

2. Cut the thread at the edge of the bag on the left hand side.

3. After cutting, the thread should look similar to photo 3 and 4.

4. Pull the thread from left to right.

THE SWAEN BAG OPENING INSTRUCTIONS

1

3 4

2

PA C K A G I N G

ITEM PACKAGING: 25 kg bags, 50 kg bags, bulk in liner bag in container.

STORAGE AND SHELF LIFE: Store in a temperate, low humidity, pest free environment at temperatures of < 40 ºC. Improperly stored malts are prone to loss of freshness and flavour. Preground Malts best when used within 6 months from date of manufacture. Whole Kernel Roasted Malts may begin experiencing a slight flavour loss after 18 months. All our malts are manufactured in strict conformity with the internationally accepted requirements HACCP (Hazard Analysis of Critical Control Points). All our malts conform to EU and International regulations regarding the maximum allowable residues of pesticides, herbicides, fungicides, insecticides, as well as traces of mycotoxins and nitrosamines. All our malts are transported only by GMP-certified transporters.

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C O N TA C T U S

index 4 9 10 [theswaen.com]

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