I'm terrible when it comes to books. Ones about beer, that is. I have to buy them, but then leave them, sometimes for years, before looking at them properly.
"De Middeleeuwse Brouwerij en de Gruit" is a good case in point. I think I bought it in the second half of 2009. Though admittedly that's a guess based on how deep it was down my book pile. I could have had it longer.
Earlier this week I was asked a question about Dister Bier. One of the books I consulted was "De Middeleeuwse Brouwerij en de Gruit". Didn't find anything about Dister, but I did find a table of late medieval beer grists. And you know what a sucker I am for tables.
The demonstrates a particular feature of brewing in the Low Countries: using multiple grains. And, even stranger, using a majority of oats in the grist. A practice that still lives on today in beers such as Tripel Karmeliet.
Take a look:
Mud. Is that a great name for a measure or what? But I digress. There are three types of beer listed: hopbier, koyte and turfbier. Hopbier is pretty effing obvious: beer with hops. Koyte was a gruit beer, flavoured with herbs rather than hops. And turfbier? Not the foggiest idea what that might be. Though it does appear to be another form of gruit beer.
I'd best warn you. This is just a small part of the orignal table. Expect me to pester you with more in the coming days.
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