Recent content by Phoenix75

Indeed, the malt is produced as a biscuit malt but we have used a different base malt. Normally a biscuit is a standard Pilsner roasted very shortly and not to intense. For honey we use a Munich malt as a basis. Hope this helps a bit. Cheers

I’m working at the Swaen and indeed all the malting companies can source the best possible barley. Having said that some malting companies are isolated and can only use the available crop In their region. Others like the Belgium malt companies can source from all over The EU as they are so...

Thanks for that input. I’m working at the swaen and we try to make a difference with our products. Our roasting process is very mild And slightly longer. It is off course not ideal in terms of productivity but we think it give the soft flavor brewers are looking for

Tha

Interesting that you are noticing a difference. Most malt companies in Europe use a variety of varieties depending on the crop and the quality. We, as the Swaen, do a lot of work with our local farmers in Sealand. We also use some modern varieties for our Pilsner malt to get the max. Brew...