Gruit

Before the late 19th Century beer was brewed with things other than hops. Beer generally needs a bittering agent to offset the sweetness of the malts use in the process, and this is the job that the hops in modern beers perform.  

Before the widespread use of hops, ales were flavoured with gruit (somethimes pronounced groot), which uses one or more of a number of herbs including yarrow, mugwort, bog mytrle (aka sweet gale), juniper berries, wild rosemary, sage and others.

I’ve found an excellent resource on brewing gruit ales, along with recipes here.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: