Grut Bier

I briefly mentioned my Uncle Leon on a previous page. (See Leinenkugel's Fireside Nut Brown.) We saw him again this past weekend and he showed my mother and me some documentation about the birth and life of one of our German ancestors from the early 1800s. 

As I get older I find that I’m becoming more and more interested in my forefathers:  Who were they? Where did they come from? What did they drink?  Tonight I sampled one expert’s hypothesis of what the beer may have been like that my ancestors drank in Northern Europe in the 13^th Century.

Historical records show that hops, which modern drinkers consider to be essential to beer, were a relatively new additive in the late Middle Ages.  Before then, beer could be flavored with other herbs and fruits.  This Grut Bier has Bay Leaves, Ginger, Caraway, Anise, Rosemarie and Gentian (which is a pretty blue flower). 

It was refreshing and very drinkable.  The flowery flavors masked the malt and grain flavors, but maybe that was the point. I found it interesting that some of these flowery flavors are still noticeable in belches several hours later.

I suppose that anyone seriously interested in beer would want to try this interpretation of beer’s history.  I recommend it.