gruit

In early Europe this mixture, called gruit in German, included bog-myrtle, rosemary, yarrow, and other herbs.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

In early Europe this mixture, called gruit in German, included bog-myrtle, rosemary, yarrow, and other herbs.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The Northern Europeans have long brewed gruit and sahti with spices such as mugwort and heather and yarrow and juniper and caraway and coriander.

Archive 2009-06-01 2009

The Northern Europeans have long brewed gruit and sahti with spices such as mugwort and heather and yarrow and juniper and caraway and coriander.

Contemplating the Consequences of a Double Imperial Witbier 2009

First, I got some more information from Michel Ordeman at Jopen: The Koyt and Adriaan beer are both spiced beers gruit beers.

Archive 2008-09-01 2008

First, I got some more information from Michel Ordeman at Jopen: The Koyt and Adriaan beer are both spiced beers gruit beers.

Tying Up Some Loose Ends 2008

Michel Ordeman, head brewer at Jopen, admits that even these ancient styles had hops in them, and he uses them in brewing the modern versions: In the days of gruit, hop was seen as a spice and most probably was one of the ingredients of gruit.

Archive 2008-08-01 2008

The Jopen Hoppenbier was the follow up beer from the Koyt; its recipe dates back to 1501 and this beer was the hopped version instead of gruit.

Tying Up Some Loose Ends 2008

The Jopen Hoppenbier was the follow up beer from the Koyt; its recipe dates back to 1501 and this beer was the hopped version instead of gruit.

Archive 2008-09-01 2008

Jopen makes a couple of gruit-beers based on recipes from the early 1400s.

Archive 2008-08-01 2008