Gruit is a term used in the field of brewing and refers to a mixture of herbs that were traditionally used in brewing beer during medieval times, before the widespread use of hops. The word "gruit" comes from the Dutch word "gruut," which means "herb."
In the absence of hops, gruit provided the main source of bitterness, flavor, and preservative properties in beer. The exact composition of gruit varied, but it commonly consisted of a combination of herbs such as sweet gale, yarrow, mugwort, and bog myrtle. These herbs were carefully selected and blended to achieve a desired flavor profile, as well as to act as natural antimicrobial agents to prevent spoilage.
Gruit was an integral part of brewing until the 16th century when the use of hops gained popularity due to their superior preservation qualities and ability to balance the sweetness of malt. The introduction of hops eventually led to the decline of gruit.
Today, the term gruit has been revived by craft brewers who seek to recreate historical beer styles and experiment with alternative ingredients. Gruit ales are often characterized by their unique herbal and spiced flavors, offering a departure from the dominant hop-forward beers that dominate the market.
In summary, gruit refers to a mixture of herbs used in brewing beer as a bittering and flavoring agent before the widespread use of hops.
