Beer is made with hops right?
Only since the Protestant Reformation and its precursors. Prior to that it was only a marginally used ingredient in what is known as a gruit (or grut). A gruit consisted of multiple herbs, fruits, and spices. The three most common being sweet gale (Myrica gale),
yarrow (Achillea millefolium), and marsh rosemary (Ledum palustre). Variations in quantaties, and additional items were left to the preference and “secret ingredient” status of each brewer. Proprietary recipes if you will. The general goals of such beers were the same as any other alcohol; inebriation, stimulation, physical enhancements/reactions, and euphoria. Hops on the other hand causes drowsiness, lowering of male sexual performance (Brewer’s Droop), and an increase in the excretion of water. It was, in fact, considered to be an unhealthy and low quality ingredient. For those who’d like concise but informative looks at this: http://www.projectavalon.net/forum/archive/index.php/t-2177.html and http://www.gaianstudies.org/articles6.htm.
Add to this the fact that I (Rebecca) have a strong aversion to the aroma and flavor of hops, and my co-brewer (Robert) has a mild allergy to it. I had been aware of the history of beer, due to my own history schtick. We both, however, enjoy malted drinks. So being of creative (and often bored) natures we have decided to undertake brewing, the real way. I say ‘real’ because gruit can include hops, but the modern concept of beer doesn’t even know the word gruit. Finding old gruit recipes is a bit difficult, though. It has been out of use for about 400 years. A few can be found in books, or home-brew forums. It’s to these that we first turn.
While gathering home-brewing equipment we began to think about where we wanted to start. With no example around to taste, we have decided to start at the beginning, and according to “The Sound of Music” it’s a very good place to start. The beginning to gruit brewing would be those three most commonly used herbs I already mentioned. A simple recipe with rosemary, yarrow, and sweet gale as the gruit itself. We found one at the very handy website Gruit Ale.
INGREDIENTS & METHOD
Ingredients
- 1 gallon water
- 1 2/4 pounds pale malt
- 1 1/2 pounds CaraPils (or crystal malt)
- 1 1/2 grams Bog myrtle
- 1 1/2 grams Wild rosemary
- 1 1/2 grams Yarrow
Method
- Heat water to 170 degrees, pour onto malted grains
enough water to make stiff mash. Let stand, covered,
for three hours.
- Sparge slowly with 170 degree water until one gallon
total liquid is acquired. Boil wort and herbs for 1 1/2 hours.
- Cool to 70 degrees F and strain.
Pour into fermenter and add yeast.
Ferment until completion.
Prime bottles, siphon and cap.
Store four months before drinking.
As suggested we will be trying it at bottling, at the two week point when fermentation should be completely finished, and then in its finished form four months later. We will be documenting our processes and progress in a graph paper notebook in a lab-esque format. These notes will be linked to in addition to the more laymen documenting and commentary in this blog. We aim to learn through practice and research, and to share our experiences with all of you. Hopefully it will give beginning brewers, and those new to gruit, a leg up in the world of beer (or at least a way to pick on your Pabst drinking enemies).
