Medieval Polish style, which was especially widespread at the beginning of the XNUMXth century. Now found only in craft brewers. In German-language sources, the name “gretzer” is found – this is due to the fact that the Polish city of Grodzisk at one time belonged to Prussia and was called Gretz.
This original top-fermented beer is made by multi-stage mashing, then the drink is boiled for two hours and fish glue is added to it. It is drunk from tall thin glasses, while bottling it foams abundantly.
As a result of all the manipulations, a light highly carbonated beer with a pronounced hop bitterness and tones of smoked oak is obtained. There are also notes of spices, herbs and flowers, grains, fruity esters in the aroma, but oak should dominate. Light smokyness creates a sense of sweetness, although the malt profile is not well defined. The finish is dry, refreshing, without acidity.
The drink has a golden color, Grodzis beer must be transparent and highly carbonated.
As a raw material for ale, wheat malt smoked on oak wood, Žatec hops, ale yeast, and hard water are used. With its smoky character, the style resembles a rauchbier, and its strength resembles a Berliner Weisse.
Strength: 2.5-3.3%.
Density: initial 1.028-1.032, final 1.006-1.012.
Bitterness Index: 2-35 IBU.
Color: 3-6 SRM.