Gruit

Grut (also gruit ) is a variable in their composition blend of herbs that is used to flavor beer. Classic brewed with Grut beers are also referred to as Grutbiere and were widely used for centuries, especially along the North Sea coast, between the 13th and the 16th century, they were increasingly replaced by hops beer. Especially in Belgium and the United States takes the popularity of Grut beer brewing again.

Name

The terms " Grut ", " gale " and " Porst " were formerly often used interchangeably in northern Europe, which is why their distinction in ancient sources presents difficulties. Both the Labrador tea (Rhododendron tomentosum, Wild rosemary ) and the bog myrtle were used in northern Europe early for brewing beer. Such beers have been called since the Middle Ages Grutbier.

Many words of the medieval brewing go to the label " Grut " back as Grutrecht or Gruthaus and several family name can deduce, for example Grüter Gruiter or de Gruyter.

Composition

The changing composition of the Grut varied. The most common ingredients are Porst (especially Sweden and the Baltic countries) and bog myrtle (especially northern Germany, Denmark, Netherlands, Belgium, England). But also yarrow, heather, mugwort, rosemary, sage, bay leaf, meadowsweet, anise, caraway, juniper, coriander, and sometimes hops were used. These ingredients make the brewed beers Grut with a fruity- spicy aroma. Thanks to the - compared to hops - less bitterness of Gruts dominates in most Grutbieren a sweetish taste. Since Grut has no antimicrobial properties such as hops, the beers brewed with him have a little durability. The marsh tea contains an essential oil ( Ledumöl; main active ingredient ledol ), which is highly intoxicating, in higher doses, convulsions, anger and rage. Occasionally, additives such as black henbane, belladonna and datura that hold hallucinogenic properties are attached.

History

Based on archaeological findings in the area of the mouth of the Rhine can be assumed that there Gagel was already in use at the time of Christ's birth for brewing beer. The first mention of Gruts as a beer ingredient, then under its Latin name materia cerevisiae, to the year 974 back as the Roman- German Emperor Otto II by decree the Grutrechte, that is, the right to trade Grut, to the Church transferred from Liege. The term " Grut " was first mentioned in 999, when the Roman- German Emperor Otto III. Martinus church in Utrecht gave the Grutrecht.

The Grut remained until the 13th century in northern Germany and the Netherlands as well as space in Flanders the only wort. Since the 13th century the Hops Beer penetrates the Grutbiergebiete, and indeed from the German Hanseatic cities, for this was an important export product. The owner of Grutrechte tried over regimented rules to fend off the advance of hops beer in their areas, but whose propagation could only delay. The hop beers could prevail mainly because they were more durable than Grutbier because of the preservative effect of hops, the spoiled quickly and therefore could not be exported. In addition, the hop was as wort cheaper than the Grut, and also taste reasons may have played a role. So complained in 1548 of the city chronicler of Dortmund Dietrich Westhoff a real displacement of Grutbiers by other varieties, so that eventually " the noble gruten beers gebrouwert little worth ." Since the 16th century the Grutbier is associated with poisoning, which led increasingly frequent prohibitions. Meanwhile, however, conducted chemical tests could identify any harmful ingredients. Even today there are in some countries - or again - Grutbiere, for example Porse Guld from the brewery Thisted in Denmark, Grozet Gooseberry from the brewery Williams in Scotland, Myrica from the brewery O'Hanlon in England or Gage empty from the brewery De Proefbrouwerij and Steenbrugge the eponymous brewery in Belgium. In Germany there is the Porse of the Ricklinger brewery and some specialty beers from Gruthaus in Münster.