Tell Me About Beer Events
Again, slow week on new stuff. There’s a lot of stuff in the works for a few months down the road, but it’s just been trickling in as of late.
13th CENTURY Grut Bier
HIGHLAND BREWING Cattail Peak Wheat* (summer seasonal)
WEYERBACHER “13″ Anniversary Ale*
[Okay, so the Grut Bier didn't show up today. Sorry.]
We’re pretty excited about the Grut Bier, especially with the hops shortage. This is much like the Scottish Heather ales, or the Alba, both of which use other preservatives and flavorings than hops. Here’s BeerAdvocate’s description of the style.
Grut beer became especially popular during the middle ages in Germany in the regions of Westphalia & Lower Saxony close to the borders of Belgium & Holland. During this time the ingredients for beer were very expensive, in particular hops.
This interpretation of a traditional Grut Bier is spiced with Lorbeer (Bay Leaves), Ingwer (Ginger), Kummel (Caraway), Anis (Anise), Rosemarin (Rosemarie) & Enzian (Gentian). It is brewed with water, wheat & barley malt, “pollinated wild hops” and fermented using top fermenting yeast.d bacteria (isolated from malt) at 18 °C (64°F).
