Yes they make wort and condense it somehow. But anyone know how they do it? Which method/s?
they drop the pressure so it doesn't take as much heat to boil it (i.e. heat it under a vacuum) to try reduce the amount of darkening that would normally occur i think... other than that?
Any proof/links to that?
A wonderful question. We've just added an FAQ on the website. Scroll to the bottom of this page:
http://www.homebrewwest.ie/faq-23-w.asp
Its not a comprehensive answer, but I hope it answers the basics.
How do they make the LME then?
Two articles here from BYO here (http://byo.com/color/item/1101-making-malt-extract) and AHA here (https://www.homebrewersassociation.org/how-to-brew/how-malt-extract-is-made/). Fairly basic I know, but may give you some general info on the topic. Alternatively, you could shoot a quick email to Muntons or Coopers, you never know, they might come back with more specific info.