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Alcoholic drinks from Low Countries, Rhineland, Westphalia, northwestern Europe
Gruit ale was the herbed beer of the medieval Low Countries and Rhineland, brewed with gruit, a mix of grain and herbs led by bog myrtle that brewers had to buy from the town's gruit house. Hopped beer displaced it in the Middle Ages. The process numbers here come from a modern reconstruction, not from medieval records.
| Grain for the wort | A 14th-century account says the beer was made of water and rye or barley[verberg2020] |
| Gruit | Gruit houses bought grain (oat or barley malt, chaff or flour), bog myrtle, laurel berries, laserwort and pine resin; Cologne in 1391/93 also bought hops, anise, caraway and juniper[verberg2020] |
| Starter | spontaneous in a modern reconstruction; the grain husks in the gruit may have carried the microbes |
What changes: Grain and dried herbs led by bog myrtle are mixed into gruit
Output: gruit, a mix of grain and herbs.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gruit ale was the herbed beer of the medieval Low Countries and Rhineland, brewed with gruit, a mix of grain and herbs led by bog myrtle that brewers had to buy from the town's gruit house. Hopped beer displaced it in the Middle Ages. The process numbers here come from a modern reconstruction, not from medieval records. Wild yeasts and bacteria carried on the grain in the gruit does most of the fermenting.
| Acidity | pH 3.4–3.6Measured[klimczak2024] | Ferment |
|---|
Gruit ale was flavoured with bog myrtle and other herbs instead of hops, and the gruit was a taxed product bought from the town. The gruit may also have helped the fermentation, not only the flavour.
Bog myrtle had a reputation for being harmful, but Verberg, writing brewing history, says modern research has failed to find poisonous ingredients in it and that the reputation may have been propaganda. That is not a safety assessment, and no source read sets a safe amount. Marsh rosemary, used in northern Germany where bog myrtle did not grow, is said to have some narcotic properties. The reconstructed beers reached pH 3.42–3.55.
Every number is labelled with how it is known. How this atlas is made
Archaeological finds suggest bog myrtle was used, presumably for brewing, as early as the pre-Roman Iron Age (Verberg 2020). From the 13th century onwards Low Country town accounts record gruit houses buying bog myrtle (Verberg 2020). By the early 14th century brewers in the northern Netherlands had switched from gruit beer to hopped beer (Verberg 2020). Gruit disappeared from the Low Countries and the lower Rhine in the 15th century but lasted longer in Cologne and Westphalia (Lost Beers).
