What is Sinamar®?
Answer Sinamar®, a registered trademark of the Bamberg specialty malts manufacture with the connected roasted malt beer brewery Heinz Weyermann®, was already developed by the company founder Johann Baptist Weyermann in the early 20th century.
It is a pure natural product, which is manufactured entirely from dehusked, roasted malt. There is an almost tasteless, de-bittered, highly liquid, deep black essence, which is used by breweries in more than 135 countries to lend their beers colors or to correct them without compromising their delicate taste of beer. Sinamar® derives its brand name from the Latin “sine amaro”, which literally means “without bitterness”. From its small beginnings in the early 20th century mainly as colorant for Bavarian ales and pastries, Sinamar® has developed into a universally used roasted malt extract over the decades.
Today it not only gives thousands of beer brands worldwide color on completely natural way and without unpleasant flavor impact but also helps products in the food and non-alcoholic beverages industry as well as juices and distillates to receive their attractive coloration. Sinamar® is now used by companies on all continents. The Sinamar® customers are responsible for ensuring that Sinamar®, although occasionally imitated, today is the international market leader in roast malt extracts.
Sinamar® is an exceptional malt in some respects. It is about 40 times as dark as the darkest beer. Compared to “normal” malt extracts Sinamar® has no fermentable sugar content, because it is not derived from spice, but from already fermented beer; therefore, it is concentrated, however, non-alcoholic beer, whose sugar content is used up and whose alcohol is removed. The purpose of Sinamar® is not the simplified production of wort or beer by commercial sites, which for example, do not have their own brewing house, but the de-bittered color correction of beverages and foods.
The biggest advantage in addition to the ease of use - the use is possible in almost all stages of production - is the “clean labeling” -decoration - so no E-number – of the natural product already in conventional quality. Moreover Sinamar® from Weyermann® is also available in organic quality.
So it can’t be made from 100% Carafa. No Diastatic Power in Carafa, starches have been carbonized at the temps in the drum. It must be a RHG work around.
I was at an event over the weekend, and chatted several times with Ray Daniels. Sinamar came up as one way to color a Schwarzbier. I asked about the process, and he said Sabine Weyermann had walked him through it on a personal tour. Yes it is 100% Carafa. The liquid is filtered out. Yeast is pitched, and it “ferments” for one hour. After one hour it is declared to be beer, and it meets the RHG.