gruit

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gruit

 (gro͞ot, gro͞o′ĭt)
n.
1. Any of various mixtures of herbs such as ground ivy, yarrow, or sweet gale, formerly used in brewing for their flavor, aroma, or preservative qualities.
2. A beer brewed with such a mixture.

[Dutch, from Middle Dutch gruit, grute, from Old Low Franconian grūt, perhaps originally referring to a mixture of malt and herbs used at the beginning of the medieval brewing process and akin to Old English grūt, coarse meal, hulled grain.]
References in periodicals archive ?
His name--and much of his wealth--came from gruut or gruit, a herbal mixture added to beer to flavour and preserve it.
A distinctive Belgian Tripel, made with the addition of Gruut, a spice blend that helped make Belgian merchants rich in the middle ages (when spice was very hard to come by) and which predated the use of hops in beer.
"Nice flavor as well, sweet malt, like a tripel, but with a herbal flavor and dryness, from the Gruut," Dr.
"That herbal character, and the crispness, that is what the gruut is supposed to do for the beer," Dr.
Get a taste for Belgian beer on a tour round Gruut (www.gruut.be, pounds 6.15 including a tasting).
The nearby Gruut micro brewery has only been in existence since April 2009 and produces just four ales, ranging in strength from 5-8 per cent, using spices instead of hops.
The exact recipe is a secret but amongst the key ingredients are almond paste, gruut (a type of local spiced flour) and kletskoppen (a Bruges biscuit).
Subtle herbal notes, perhaps from the gruut. Sweet and almost sugary up front, but finished dry.
Aroma of dark fruit and caramel, with a subtle herbal spiciness, perhaps from the gruut. Overall, our tasters enjoyed this pleasantly muted dubbel.
The Steenbrugge beers are distinctive for the addition of gruut, a type of Renaissance-era spice and herb mixture; all four Steenbrugge beers are spiced with it.