Gruit facts for kids

A drink made with gruit herbs, like people used to make in the 1200s.

Gruit (also called grut or gruyt) is a special mix of herbs. People used it long ago to add flavor and a slightly bitter taste to drinks, especially before hops became popular. Sometimes, the word gruit can also mean the drink itself that was made with these herbs.

Historically, the word "gruit" was used in areas that are now the Netherlands, Belgium, and western Germany. But today, "gruit" is a common word for any drink flavored with herbs, similar to how gruit was used.

What is Gruit?

Gruit is a blend of different herbs. Some common ones include:

• Common heather (Calluna vulgaris)
• Ground ivy (Glechoma hederacea)
• Horehound (Marrubium vulgare)
• Mugwort (Artemisia vulgaris)
• Sweet gale (Myrica gale)
• Yarrow (Achillea millefolium)

The exact mix of gruit herbs could change. Each gruit maker would use different herbs to create unique tastes and effects. Other herbs that were sometimes added include juniper berries, ginger, caraway seeds, aniseed, nutmeg, cinnamon, and mint. Sometimes, even a little bit of hops was used, though modern gruit drinks often avoid hops completely.

Gruit in History

The word "gruit" comes from an area that is now parts of the Netherlands, Belgium, and western Germany. It could mean the herb mix itself or the special right to sell it.

The Gruit Tax

Around the 11th century, a powerful ruler called Henry IV gave special permission to local leaders to make and sell gruit. This special right was called a "gruit license" (or Grutgerechtigkeit). It was like a tax on the drink. Henry IV likely gave this power to church leaders to get their support across his empire.

Controlling gruit made it hard for new brewers to start. Brewers in one area could not sell drinks made without the local gruit. Drinks from other places were also limited. The gruit license system also helped leaders know how much drink each brewer made. They could tell by how much gruit was sold to them.

The exact recipes for gruit were often kept secret. For example, in 1420, the city council of Cologne asked a skilled woman to teach only one brewer how to make gruit.

The first mention of gruit is from the late 900s. Even though hops largely replaced gruit in the 1300s and 1400s, gruit drinks were still made in some parts of Germany until the 1600s. Outside the gruit monopoly area, other places also made spiced drinks. For instance, a traditional Finnish drink called sahti is still flavored with juniper berries and twigs.

Why Hops Took Over

Over time, hops slowly replaced traditional spices in drinks across Europe. This change happened between the 1000s and the late 1500s. In 16th-century Britain, "ale" meant a drink without hops, while "beer" (brought by Dutch traders) meant it had hops. Today, "beer" and "ale" often mean the same thing, especially in British English.

The main reason hops became so popular was that they were cheaper. This was especially true in the gruit areas, where the price of gruit herbs was kept high on purpose. Hops also helped keep the drink fresh for longer. This preserving effect was a big reason for the switch. However, some herbs used in gruit, like sage, rosemary, or bog myrtle, also have properties that could help drinks last longer.

Using spruce tips as an ingredient also made sense in northern places like Alaska. Spruce tips are easy to find there, while hops would have to be brought in from far away.

Gruit Today

In the 1990s, a movement of small breweries in North America and Europe brought back interest in drinks made without hops. Several brewers have tried to bring back gruit-style drinks.

Modern Gruit Beers

Here are some examples of modern gruit drinks:

Since 2013, brewers who like making gruit drinks have started "International Gruit Day" on February 1st. This day helps people learn about and celebrate the old traditions of making drinks with plants and herbs.

See also

In Spanish: Gruit para niños