I love trying new drinks. I like to compare and evaluate them. It is especially pleasant when you realize that the history of some of them is calculated in centuries. Just imagine that someone in the tenth century, let’s say, returning home after a long day of work, enjoyed a delicious cool drink, consisting of the same ingredients as today.
herbal beer
Gruit is a beer that uses various herbs instead of hops to make it. It was drunk on the territory of modern Europe before the classic hop-based beer appeared, and this happened around the XNUMXth century. It was very popular until the XNUMXth century, when brewers almost completely switched to the production of the variant we are used to: the process was simpler, and the raw materials were cheaper.
In addition, hoppy beer lasted longer than herbal beer.
Gruit was called differently. But most correctly, it seems to me, its nature reflects the name given by the British – herbal ale. Their similarity is determined by a similar technology: both varieties are produced by top fermentation. The composition of the ale included various herbs that give it some bitterness and at the same time have a relaxing effect: rosemary, juniper, yarrow, etc.
Interesting name for herbal beer. Contrary to expectations, it is not associated with a particular place or person. So in the Middle Ages they called a mixture of herbs that could be used to make drinks.
Its new life began in the 90s, when it became fashionable to revive the old traditions of brewing. And again, grassy ale fell in love with foam lovers. They even came up with a special day for it: since 2013, every February 1, Gruit Day has been celebrated by connoisseurs.
What does Gruit taste like
The recipe is based on herbal ingredients that give the beer a unique taste. Any herbs and fruits can be used, which is why different brands of this drink are very different from each other. Some manufacturers use zest as an ingredient, which gives it a fresh citrus note. Taste and aroma are enriched with various spices and spices.
According to historical data, during the Middle Ages, its color was dark brown, and the taste was rich herbal with a hint of smoke.
Now everything, again, depends on the manufacturing company. As a rule, gruit is not filtered, so it looks a little hazy. Depending on the ingredients used in production, the color varies from straw to deep dark. On average, the fortress is 4-5,7 degrees.
How to drink Gruit
The drink should be consumed chilled. It is poured at a refrigerator temperature of 4-6 degrees.
Since his taste is rather specific, the choice of snacks is a purely individual matter. For a drink with a mild taste, I would recommend seafood or cheese without a pungent odor, for a tart one, you can safely serve salted, smoked meat or fish snacks. I think traditional beer snacks would also be appropriate: salted fish, peanuts, chips, pigtail cheese.