Beau’s marks International Gruit Day (Feb. 1st) with this brand-new gruit recipe, designed to celebrate this unique centuries-old brewing style.
History & Style
A gruit is an ale that showcases the use of botanicals rather than hops in its spicing. OG (Original Gruit) harkens back to the roots of gruit production by employing three of the most common historical ingredients in the brew: Labrador Tea, Bog Myrtle and Yarrow.
This deep gold, slightly hazy gruit has a mildly citrusy, herbal aroma with some malt notes. The flavour is balanced between malty sweetness and herbal bitterness. The finish is medium-long with lingering tannins and a hint of spice.
Chicken poached in OG with dumplings, mild Blue cheeses, cream cheese & yoghurt cheesecake with apple & rosehip gelée, Alsatian style chèvre tart flambée.
INGREDIENTS: Local Spring Water, Organic Malts, Wild-harvested Labrador Tea, Organic Bog Myrtle, Organic Hops, Organic Yarrow, Brewer’s Yeast.
MALTS: Pilsner, Vienna, Carahell, Carafoam, Acidulated (All organic)
HOPS: Perle (Organic)
YEAST: German Ale Yeast
IDEAL SERVING TEMPERATURE: 5-7° C