The Swaen, an independent, family-owned malting company, is celebrating 120 years of malting. Since its founding in 1906, generations have worked in the malthouse in Kloosterzande, transforming barley into the foundation for beers and spirits enjoyed around the world.

What began as a local Dutch malthouse has grown into a globally respected specialist in base and specialty malts, serving breweries and distilleries across Europe, Asia, Africa, and the Americas. Despite the transformation of the global malting industry over the past century, one thing has remained unchanged at The Swaen: the belief that great malt requires patience, craftsmanship, and people who care deeply about the process.

“For us, malting has always been about people and passion,” says Wiebke de Groen, CEO of The Swaen. “Technology helps us improve consistency and quality, but the heart of this company is still the knowledge and dedication of the people working here every day. Reaching 120 years is something we celebrate together with our team, our farmers, and the brewers and distillers who trust our malt.”

Few industries combine tradition and science as closely as malting. Over the decades, The Swaen has continuously modernised its facility while preserving the craft knowledge built up over generations.

“When I started here many years ago, malting was already a careful balance between intuition and precision,” says Andries de Groen, former CEO of The Swaen. “What makes me proud is that the company has continued to invest and evolve without losing its character. The values that built this malthouse are still very much alive today.” That balance between tradition and innovation remains central to the company’s philosophy.

Investing in the Future of Malt

In recent years, The Swaen has made significant investments to further strengthen quality and product development. In 2023, the company installed a new, energy-efficient kiln, allowing for even more precise control over the malting process and further improving consistency across batches.

Alongside base malt production, The Swaen has also developed a strong reputation for its specialty malts. Using its state-of-the-art Probat drum roaster, the company produces a wide range of roasted and caramelised malts used by brewers around the world to create distinctive flavours and colours.

“Our roasting process gives us an incredible level of control,” explains Wouter de Sutter, current Malt Master at The Swaen. “It allows us to develop deep caramel notes, rich colour, and complex aromas that brewers rely on when designing their recipes. Every batch is carefully monitored to ensure the flavour profile is exactly right.” These roasting capabilities form the foundation of The Swaen’s Gold Swaen® and Black Swaen® specialty malt ranges, widely used in craft beers and specialty spirits.

For many at The Swaen, malting is more than a job — it is a craft learned over decades. “Good malt doesn’t happen by accident,” says Jos Heack, former Malt Master at The Swaen. “You need to understand the grain, the process, and how small changes affect the final flavour. That knowledge is something you build over a lifetime. Seeing that knowledge passed on to the next generation is one of the most rewarding parts of this profession.” This shared expertise continues to shape how The Swaen approaches its work today — combining experience, modern technology, and close collaboration with brewers and distillers.

To mark its 120-year anniversary, The Swaen will host a special Open Day on Saturday 9 May 2026 at the malthouse in Kloosterzande. Visitors will have the opportunity to tour the facility, learn about the malting process, taste beers made with The Swaen malts, and meet the people behind the craft.

For The Swaen, the anniversary is both a celebration and a reflection. “Beer and spirits bring people together,” says CEO Wiebke de Groen. “Knowing that our malt plays a small role in so many creations around the world is something we never take for granted. After 120 years, our motivation remains simple: to keep making the best malt we possibly can.”