Sunday, May 3, 2009

13th Century Grut Bier

Dr. Fritz Briem's 13th Century Grut Bier

Before the German Purity Law "Reinheitsgebot" of 1516, it was a common practice to use any kind of different spices, herbs, fruits and other plants to provide balance to beer. Hops was not yet well known at this time.

Grut Bier has roots in many cultures and each culture had it's own special ingredients. This interpretation of a traditional Grut Bier is spiced with bay leaves, ginger, rosemarie, and enzian. (from label)

13th Century Grut Bier has an extremely smooth mouthfeel, warming the palette with hints of rosemarie, while giving a mild fresh rush of lemon to the tongue and cheek. The flavor of ginger is tasted in the back of the mouth shortly after, balancing the flavors. The bier finishes warm with hints of rosemarie, sage and anise.

For those of you who have tasted grut bier before this will be one of the better. If you have not, just remember what you are drinking; if you have an experienced palette you will take a liking to this great bier. Serve cold, preferable in the spring time.