Beer…who doesn’t love a great beer? It seems like everyone is making beer, experimenting with hops, flavors, strength, types, you name it. One such type is Ale!
An Ale is a beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. In its original form, Ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. Hops eventually took the place of Gruit. But hang on! Just like the Backstreet Boys…it’s making a comeback!
If you are into playing mad scientist here’s a recipe for a Summer Gruit courtesy of allaboutbeer.com. Don’t like brewing it? Just like drinking it? That’s cool. Check out the Gruit from New Belgium’s Lips of Faith Series!
Summer Gruit
Extract/steeped grain, 5 gallons, OG 1.055
Bring brewing water to 155 degrees F and steep 0.5 pounds Carapils malt for 20 minutes
Add 3 pounds wheat DME and 2 pounds light DME and to the brewing water
Bring to a boil for 20 minutes and add 1 ounce Saaz hops
Boil for 20 minutes and add 1 ounce lemon balm and add 1 ounce grated ginger
Boil for 10 minutes, stir in 1 pound light honey, 1 ounce lavender flowers and 2 ounces heather flowers
Turn off the burner and allow the botanicals to steep for 15 minutes with intermittent stirring before chilling wort
Ferment with saison (Wyeast 3711), witbier (White Labs WLP400), Belgian (White Labs WLP570) or German (Wyeast 1007) yeast
For all-grain, substitute 6 pounds Pilsner malt and 3 pounds wheat malt for the DME, and mash at 152 degrees F for one hour
Carolina Cuisines 