hist-brewing: Re: hist-brewing digest, Vol 1 #77 - 3 msgs
PBLoomis at aol.com
PBLoomis at aol.com
Tue May 21 08:11:39 PDT 2002
In a message dated 5/20/02 4:02:07 PM Central Daylight Time,
rmosher at 21stcentury.net writes:
> According to J.S. Arnold, "The Origin & History of Beer & Brewing" (1911),
> who discusses this topic at some length, there exists in Cologne an
> inventory of gruit stocks &/or aquisitions dating from Oct. 1391 to May
> "According to these itemized accounts, then, gruit consisted not alone of
> Myrica gale and Ledum palustre, but also of juniper berries, ginger,
> seed, aniseed, and several other ingredients. Scheben [Die Kunst der Brauer
> in Koln] says that to judge by the inventory, myrica gale and juniper
> berries were the chief ingredients."
> A couple of paragraphs later, Arnold says:
> "While along the lower Rhine, especially in Cologne, Myrica gale formed the
> fundamental substance of the gruit, in Westphalia it seems to have been
> mainly composed of Ledum Palusrte, Porze, Porsz or Post. Porze or wild
> rosemary was, according to Grewe [Braugewerbe der Stadt Muenster, 1907],
> used in Westphaila, notanbly in the county of Tecklenburg, until the end of
> the 17th century, and seems to have enjoyed a great popularity. Wild
> rosemary, says the same author, because of its spicy taste and stimulating
> effect, was highly considered for brewing purposes, and, in fact, it was
> still generally employed, even after the use of hops had been universally
> adopted, almost down to the present time."
> He also says a few paragraphs earlier:
> " Opinions as to what went into the composition of gruit differed formerly,
> and even today, somewhat. However to judge from the scant information that
> has come down to us on this point, it must have been chiefly three plants
> which formed the stock of the gruit, namely:
> 1. Myrica Gale, sweet gale, called in Westphalia pors, porze, porst, and
> same in Danish, as well as Swedish; well-known also in the moors and bogs
> Scotland and elsewhere.
> 2. Ledum Palustre, marsh or wild rosemary, in German Sumpfporst, Porst,
> wilder Rosemarin, Bienen-, Brauerkraut, also Wanzen- or Mottenkraut (moth
> bug herb).
> 3. Achillea Millefolium. milfoil, yarrow; German Schafgarbe."
> Everywhere I've seen spices for gruit enumerated, the three (MG, LP, Y) are
> always mentioned, even in the older books. I know bad information does get
> repeated, but the preceding quote would indicate, at least in certain
> places, that LP was valued in its own right as a brewing spice.
> A more modern source, is the huge work on unhopped beers by Christian
> Ra(")tsch, "Urbock: Bier jenseits von Hopfen und Malz."
> He gives some German names for wild rosemary:
> "Brauerkraut, Gruitkraut, Gruiz, Grund, Gruut, Borse, Pors, Porsch, Post,
> Pursch, Porstkraut, Kien-Porst, Ku"hnrost, Kiefernporst, Tannen-porst,
> Rosmarinporst, Moor-rosmarin, Wilder Rosmarin, Bo"hmischer Rosmarin,
> Waldrosmarin, Morose, Mottenkraut, Flohkraut, Wanzenkraut, WeiBe heide,
> Hartheidem Zeitheide, Bienenheide, Bienenscheide, Heidenbienenkraut,
> Mutterkraut, Zeitheil, Altseim, Gichtlanne, Sautanne, Gra"nze,
> Schweineposse, Robkraut, Bagen, Baganz, and Rausch."
> (" = Umlaut, B = esset/ss)
> --Randy Mosher
Okay, gang, can I have some comments??
I've promised my student-brother Stefan li Rous that I'll try to provide
him with some reasonable summary on the subject of Gruit to put in the
Florilegium. This is a good start.
Keep those cards and letters coming, folks.
Knowledge is never wasted, nor is the time to acquire it.
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