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Topic: Gruit

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	Gruit - Encyclopedia, History, Geography and Biography
		Gruit (or sometimes grut) is an old fashioned herb mixture used for bittering and flavouring beer, before the extensive use of hops.
		Gruit was primarily a combination of three or four mildly to moderately narcotic herbs; sweet gale (Myrica gale), mugwort (Artemisia vulgaris), yarrow (Achillea millefolium), heather (Calluna vulgaris) and marsh rosemary (Rhododendron tomentosum, formerly known as Ledum palustre).
		With the increasing use of hops, primarily used as a preservative, the consumption of gruit was suppressed on religious grounds.
	www.arikah.net /encyclopedia/Gruit (226 words)

	Gruit - Wikipedia, the free encyclopedia
		Gruit was a combination of herbs, some of the most common being mildly to moderately narcotic: sweet gale (Myrica gale), mugwort (Artemisia vulgaris), yarrow (Achillea millefolium), heather (Calluna vulgaris) and Marsh Labrador Tea (Rhododendron tomentosum, formerly known as Ledum palustre).
		The 1990s microbreweries movement in the USA and Europe has seen a renewed interest for unhopped beers and quite a few have tried their hand at reviving ales brewed with gruits, or plants that once were used in it.
		The exclusive use of gruit was gradually phased out in favour of the use of hops alone in a slow sweep across Europe occuring between the 11th century (in the south and east of the Holy Roman Germanic Empire) and the late 16th Century (Great Britain).
	en.wikipedia.org /wiki/Gruit (499 words)

	Fall of Gruit
		First, the manufacture of gruit was a privilege, exploited or granted by the archbishop and bishops, hence a source of large revenue for them, a veritable ecclesiastical monopoly.
		The writers who described the dangerous effects of gruit were in fact those who wanted to outlaw their use and stop the indiscriminate use of excitants (as well as make money by being able to brew a competing product).
		But once hops supplanted gruit the vast majority of men throughout the western world were still being drugged by their beer only now they were being drugged into a dull, flaccid sleepiness.
	www.gaianstudies.org /articles6.htm (1502 words)

	treatise_on_brewing
		Most gruit recipes were closely held secrets that were passed down in families or jealously guarded by monasteries, and very few authentic formulas have survived.
		Gruited ale made from the first running of the grain was (and is) a very different drink from the day-to-day small ale.
		Its use in gruit formulas was probably more common than contemporary records admit, since such a strong ally against the spoiling of ale (often attributed to witchcraft) would work best as a covert agent.
	www.geocities.com /bontasaurus/treatise_on_brewing.html (2816 words)

	Shelton Brothers: Koyt
		A strong, malty “gruit” beer, made from a recipe from 1407 calling for a mixture of spices and herbs in place of hops, which were not used for beer in those days.
		In the Golden Age of Dutch brewing, before hops were known, brewers used a blend of savory herbs, called “gruit,” to give an exotic accent to their ales.
		The distinctive recipe of Haarlem, which dates to 1407, was so well-loved in the region and important to the livelihood of the town that it was preserved in public records.
	www.sheltonbrothers.com /beers/beerProfile.asp?BeerID=30 (184 words)

	Paradise Lost
		Gruit ale held sway over Europe for nearly a thousand years and heather mead and ale (the original Mead of Inspiration) has been made in the area known today as Scotland for at least four thousand years.
		Gruit was, primarily, a combination of three herbs: Sweet Gale (Myrica gale), Yarrow (Achillea millefolium), and Wild Rosemary (Ledum palustre).
		Gruit and these three herbs all had the reputation of being highly inebriating, sexually stimulating, and mildly psychotropic.
	www.gaianstudies.org /articles3.htm (2279 words)

	Mead Made Easy: Mead Styles
		Gruits were also used in early beer-making before the introduction of hops, and few gruit recipes have survived to modern times.
		The chief factor in the ascent of beer and the decline of mead was that the ingredients for beer could be cheaply and easily grown and combined.
		In contrast, the herbs and spices in gruits were comparatively expensive, and, as stated above, the recipes for gruits were often kept secret.
	davespicks.com /writing/mme/styles.html (517 words)

	Bière de Gruit
		Gruit Ale was the beer of Europe for more than 700 years, its importance matched today’s hoped beer.
		The Hop, the quintessential aromatic and bittering herb of our contemporary beer, was before but one of many herbs used by brewers in their recipes.
		The history of Gruit Ale is fascinating: seven centuries of consumption, Church operated monopolies, ideological and mercantile competition with Hops, the Prohibition of Gruit and its eventual fall into oblivion.
	www.gruitale.com /intro_en.htm (197 words)

	Gruit Ale - Technique and Recipe
		Although many different herbs were used in the historic brewing of gruit, there are three that were most commonly used and have come to be known as the centerpiece around which a gruit recipe is based.
		I believe that historic versions of gruit most probably were dark in character due to the brewing techniques of the day.
		As of this writing, my gruit ale is still carbonating, but I can say that it is a tasty and unusual brew.
	www.fortunecity.com /boozers/brewerytap/555/gruit.htm (1346 words)

	Ginger Gruit Beer
		In fact, the emphasis on their herbal component (the term "gruit" had long fallen out of use) was so strong that malt content and quality was neglected in favor of cheaper short-cuts.
		As a result, most surviving recipes for alcoholic "Ginger Beer" rely primarily on versions of cane sugar for their fermentable content.
		Add spice bag containing the rest of the gruit ingredients and steep 20 minutes, tightly lidded (this will kill wild yeasts and bacteria on spice bag).
	www.geocities.com /bontasaurus/ginger_gruit_beer.htm (321 words)

	Maltose Falcons Home Brewing Society (Los Angeles Homebrewing) - Brewing a Beer Without Hops - Gruits
		The exclusive use of Gruit herbs in Europe started to change around 1100AD when it was learned that hops were a very good antiseptic, meaning that they retarded the growth of bacteria and preserved the ale longer then the herbs did.
		Gruits received their walking papers in 1516 when Bavarian brewers adopted the tenets of the Reinheidsgebot.
		Gruit ales were made from a many recipes that were proprietary to the brewer, sort of like the secret recipe for Coca Cola, hence we don’t have allot of ancient formulas to make our modern Gruits by.
	www.maltosefalcons.com /tech/styleseries/gruit.php (733 words)

	hist-brewing: Gruit Ale
		>Gruit is a combination of the 3 herbs sweeet gale,yarrow, and rosemary.
		Buhner neglects to mention in his article that sweet gale and yarrow are not safe for pregnant women to drink.
		Buhner suggests, that gruit came to be perceived as "dangerous" and fell into disfavor.
	www.pbm.com /pipermail/hist-brewing/1999/001308.html (310 words)

	Untitled Document
		Before final straining of the brew any yeast that had grown would be removed and added to the next brew at the start of the next fermentation.
		Mash is the name given to the mix of malt and gruit which are allowed to ferment together.
		Add the gruit and leave to ferment in a location which is warm, not hot or cold, so do not stand it next to the fire or in a snow drift!
	www.stavacademy.co.uk /mimir/brewing.htm (832 words)

	beer
		By the Middle Ages mixtures of herbs were being referred to as 'gruit'.
		Each brewer had a particular mixture of herbs that went into his gruit, and these mixtures were closely guarded secrets.
		In some areas the church had a monopoly on producing gruit and required all brewers to purchase it from them.
	www.anglesey.org /articles/beer.htm (1412 words)

	BeerTutor.com: Index: Jopen Adriaan
		"Jopen Adriaan is made as a lighter version of a gruit beer.
		Gruit is a medieval herbal mixture of which sweet gale is the most characteristic.
		Brewers used this gruit before hops were introduced.
	www.beertutor.com /beers/index.php?id=2518&cat=&t=details (106 words)

	A History of Hops
		Gruit blended herbs and spices like bog myrtle, yarrow, St. John's wort, coriander, rosemary or wormwood, and was added to the boil to make gruit beer.
		As Michael Jackson notes in his New World Guide to Beer, wherever hopped beer was introduced, it was met with suspicion and hostility from established brewers and those whose livelihood depended upon the cultivation and sale of other plants used in brewing.
		At first, English hops were shipped to North America, where spruce bark and sassafras root often served as the "gruit" of the day.
	home.earthlink.net /~ggsurplus/hophistory.html (1728 words)

	Maltose Falcons Home Brewing Society (Los Angeles Homebrewing) - Recipes - 2000 November - Shop Brew - Stonehendge ...
		Gruit is a mixture of herbs and spices that were used in times before hops.
		As hops were introduced in the late 1400's gruit began to be phased out of use.
		Today there is a renewed interest in gruit ales for their unique flavors and possible medicinal/narcotic effects.
	www.maltosefalcons.com /recipes/20001101.php (226 words)

	The Honest Craft of Brewing
		Among the herbs used in gruit are gale, millfoil, rosemary, cloves, nutmeg, mace and fennel.
		Juniper and spruce shoots are common in gruit, or by themselves.
		Every region has its own gruit tradition, and one can tell which city he is in by the taste of the ale.
	www.usermode.org /docs/harnicbrewing.html (3204 words)

	gruit
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		Gruit is an ancient style of beer that is made from malted barley, but which does not use hops. Instead, various other herbs are used to bitter the drink.
		Gruitale.com is a website dedicated to the revival of the forgotten Gruit Ale.
	www.squidoo.com /gruit (455 words)

	Apple fritters.
		Beer/Ale: English ale was originally the same as all medieval beer: top-fermenting, and instead of hop gruit was used, a mix of sweet gale (Myrica gale, see picture) and other herbs as rosemary and sage.
		The ale could be sweet or sour, depending on the compostion of the gruit and the brewing.
		That ale is made from a recipe from 1407, with gruit with sweet gale, but also lightly hopped.
	www.coquinaria.nl /english/recipes/06.1histrecept.htm (1728 words)

	Hogtown Brewers, July 2000
		A quite popular herbal beverage was called Gruit- it, like, ruled in Europe for over 1000 years, man. Gruit was primarily a combo of three herbs: sweet gale, (Myrica gale), yarrow (Achillea millefolium), and wild or marsh rosemary (Ledum palustre).
		The Church had a lock on the Gruit market in Germany, and the pure ale houses in England fought hops tooth and nail.
		Gruit disappeared from most of Europe by 1750, although it lasted in some Icelandic and Norweigian villages until WWII (the Big One), which some Protestant temperance movements wiped it out.
	hogtownbrewers.org /news/2000jul/psychoactiveBeer.html (1342 words)

	Heavyweight Brewing Company's Two Druids Gruit Ale (Site not responding. Last check: 2007-11-02)
		“Eating this gruit is the grossest thing I’ve ever eaten!” Or maybe it’s a widget or cog used in an automated automobile assembly line.
		Gruit is a mixture of spices (rosemary, bogmyrtle, yarrow, etc…) added to beer up till the 14th century, prior to the popular use of hops as a brewing preservative and flavoring.
		Interestingly, each brewer had their own special gruit formula, competing for patronage like Pepsi and Coca Cola.
	www.beerwineonline.com /Main/Beer/Beer99.html (371 words)

	Newsletter 44 -- February 2000
		Stevenson recently brewed a Gruit beer, and will talk about the research he did to develop this medieval recipe, and offer samples of this beer.
		Gruit was the predominant style in Europe for over 700 years, according to many experts.
		The brew uses spices (yarrow, sweet gale/myrtle, and wild rosemary) in place of hops, and is widely considered to be an aphrodisiac, euphoric and stimulant.
	www.paleales.org /newsletters/nl44.htm (3005 words)

	In the fermenter
		In response to gentle prodding by Ale Street's Tony Forder, we have made the gruit ale once again.
		Bill had returned from Belgium with his annual stock and shared this wonderful Dutch find with me and mine.
		I know that Tony and other gruit fans (such as Triumph's Tom Stevenson who, by the way, brewed his wonderful Gothic Ale again) prefer the herbs to dominate the profile.
	www.heavyweightbrewing.com /fermenter3.html (456 words)

	Jopen Koyt Gruit Beer - NOT CURRENTLY AVAILABLE (Site not responding. Last check: 2007-11-02)
		This Dutch beer is in an ancient style call a Gruit beer.
		It has a large smooth malt flavor but it is cut through by the herbs and spices (the “Gruit” mixture).
		For those of you who do not like bitter beer this is for you.
	www.liquidsolutions.biz /product/608782666416.htm (74 words)

	Halfbakery: Gruit myself ...
		'Gruit' ale is a catch-all term for beer brewed without the use of hops as a bittering agent.
		Bog myrtle, marsh rosemary, mugwort and a thousand other soggy-sounding (and mildly narcotic) herbs were used up until the mid-18th century, when hops became popular - in England, at least.
		Techniques and recipes for brewing gruit ale at home [bibliotaphist, Dec 13 2005]
	www.halfbakery.com /idea/Gruit_20myself_20_2e_2e_2e (900 words)

	Press release for Solstice Ale (Site not responding. Last check: 2007-11-02)
		The beer is bitter and flavored with a gruit, a blend of wild herbs, instead of the usual addition of hops.
		Many believe that these herbs (yarrow, bog myrtle and mugwort), when incorporated into a fermented beverage, produce a stimulating and euphoric state of mind.
		This beer style, popular in the 14th century, predates the use of hops in beer and the gruit was typically a secret recipe which could be procured only from the local church.
	www.heavyweightbrewing.com /druidsrelease.html (242 words)

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