BEER
Beer Meet Herbs and Spices By Jon Moore
Herbs and spices have been used to flavour beer for centuries. Historically they were an essential ingredient of beer, particularly in the Netherlands, Belgium and western Germany, where the blend of herbs and the resulting drink were commonly known as ‘gruit’. Today adding herbs and spices is far less common, save for certain niche styles, but adventurous brewers are once again experimenting with botanical ingredients, often with delicious results.
Adding some local flavour
In the Middle Ages, before the widespread cultivation of hops in Europe, beer could be flavoured with a range of herbs and other natural additions, either foraged from the land or purchased from a 56
specialist merchant. Each producer would have their own special blend of ingredients to give their beer a distinctive taste and aroma. The exact recipe would depend on what was available locally, and on the preferences of the brewer, but typically might include flavourful ingredients like yarrow, bog myrtle, rosemary, mugwort, heather, sage, fennel seeds, mint or juniper. The herbal additions would not only flavour the beer, but could also enhance its effects, particularly if using ingredients known for medicinal or intoxicating properties. Today, very few breweries produce modern interpretations of ‘gruit’. However, a small number of brewers are adding herbs and spices to Cibare Magazine
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