Gruit (pronounced / ˈ ɡ r aɪ t /; alternatively grut or gruyt) is a herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. [1] The terms gruit and grut ale may also refer to the beverage produced using gruit.

2024年7月12日 · Gruit is the German word for herb. Instead of depending on hops, these brews use exotic additives like bog myrtle, horehound, elderflowers, and yarrow to offset the sweetness of the malts and...

Gruit beer is an ancient, hop-less brew made with various herbs, spices, and botanicals. Popular in Europe before the 1500s, it has experienced a revival in the craft beer scene. The article covers its history, unique ingredients, taste, and how it compares to hoppy beers.

2021年11月17日 · A gruit is a mixture of herbs, plants, and spices that replaces hops in a beer. Here's the lowdown on a few non-hopped beers to try.

A historical style brewed in the same way beer was most likely made during the Middle Ages in Continental Europe, Gruit is bittered with herbs and spices rather than hops, most often sweet gale (Myrica gale), yarrow (Achillea millefolium), and wild rosemary (Ledum palustre).

2014年9月24日 · Gruit refers to both the mixture of herbs & spices used to flavor beer or mead. Every home brewer has their own proprietary combination. Learn more!

2016年1月1日 · Gruit can be crafted from many angles. They can be modeled on known anachronistic and ancient recipes or those conjured up by today’s innovative microbrewers. They can be concocted with complex or simplistic formulations. Seasonal, regional or wild gruits are possible with some imagination.

2016年1月1日 · Brews made with them are referred to as gruit beer or ale (beer being proper in this context), but often today simply as gruit. In Britain, similarly suffused ales were also common and are more appropriately labeled as “herb ale,” since the …

2021年5月3日 · But what is gruit, and why should it be ordered without fear? Gruit is historically considered a crushed mix of herbs, prepared in a kettle, which performed much the same role as hops in the early days of brewing – flavoring, bittering and preservation.

Gruit (gruet, grut, gruyt) was more than a mixture of various herbs and spices. It seems a common belief that the brewer just gathered up wild herbs and spices from glens, meadows, and forest floors to suffice his needs in the brewhouse.