Roasting malt

Since 1906, our malt supplier The Swaen has been innovating the malt production, continually investing in cutting-edge techniques. Their commitment to quality has resulted in one of the most advanced facilities, dedicated to crafting the best malts.

Central to their operation is a state-of-the-art drum roaster, custom-built for The Swaen. With a staggering capacity of 4mt, it's the largest of its kind in the industry. This colossal machine is essential for the production of specialty malts, offering precise heating at temperatures of up to 235°C. With meticulous temperature regulation and uniform heat distribution, the roaster ensures the creation of impeccably homogeneous malts with each batch.

At The Swaen, roasting is not merely a static process but a dynamic one. It's facilitated by a continuously rotating drum with strategically placed blades that guarantee thorough mixing of the product. This level of control allows them to oversee every aspect of the operation, from temperature and moisture control to achieving the desired malt characteristics. The roaster enables two primary categories of malt: caramelised malts – also known as Cara or Crystal – and roasted malts.

Caramelisation is a key process in the creation of specialty malts. It involves the heating – or slight roasting – of green malt to induce the conversion of starch into smaller sugars, followed by caramelisation. This results in a range of hues from gold to light brown, accompanied by a subtly sweet flavour profile. This meticulous process ensures uniformity across the entire batch, guaranteeing consistent quality in every kernel.

Gold Swaen offers nuanced flavours, ranging from caramel sweetness to delicate toffee notes. In addition to complexity of flavour, the roasting process enhances body, mouthfeel, and foam stability, further elevating the brewing experience.

For those seeking rich colours, aromas, and bold flavours, roasted malts are indispensable. Porter and Stout brewers, in particular, will appreciate the depth and character imparted by these malts. However, blending roasted malt with other varieties is essential to achieve a well-rounded final product. Beyond brewing, roasted malt finds application in enhancing the character of baked goods, such as bread.

Black Swaen offers a spectrum of flavours. From biscuity and bready to roasty, with some varieties featuring chocolate, coffee, toffee, and nutty notes. The range spans colours from biscuity brown to pitch black, with each hue influenced by the duration and temperature of the roasting process.