Grut or Gruit beer is the style of beer that uses herbs and spices as balancing agents to the malt sweetness of beer, it was commonplace before the usage of hops became prominent. So really they can be anything from Fraoch Heather ale to today's Grut Bier or even more diverse in form, just as long as they don't use hops. Even Working for Tips I tried at the Trappist this year would qualify.

The FoodGeek and I both took note of this beer when we saw it on the shelf in Richmond so there was never any question of giving it a sample.



As I first smelled the golden ale I knew I recognized something immediately familiar about the beer. I had to pause and consider it until I could place it.

It smelled like a Saison.

It had a spicy, citrus and slightly lemony character which took me back to being reminisce of a Saison. It also had a dry character with very effervescent carbonation.

The beer had settled so it was clear at first but then we poured the trub in from the bottle so I think it may have been bottle conditioned. Cloudy yeasty beers are the best, but remember I am a homebrewer.

Interesting also was almost a mint like character in the finish, FoodGeek thinks it was from lemongrass, but I am uncertain. Later as the brew warmed a pineapple character became more apparent.

I could see this as a great beer to keep around in the warmer months it was very refreshing. In addition it could lead to some interesting food pairings as it was a great palette cleanser and the spicy character would have a great interplay with different cuisines. I would highly recommend it if you happen to find it at your local beer store.