The art of brewing may be the oldest craft invented by humanity. In fact, many anthropologists believe that brewing predates agriculture, and may have been the original impetus for the development of permanent agrarian settlements.

Today, the standard formula for beer is malt, water, yeast and hops. In fact, the reinheitsgebot purity law of Germany forbids the use of any other ingredients in beer. However, this has not always been the case. Historically, brewers have utilized a variety of spices to enhance the flavor of their beers. Long before the use of hops became widespread, a blend of spices known as gruit was the primary means of flavoring beer. Often, the spices in gruit also acted as a preservative to protect the beer’s flavor. There are many versions of gruit, each using a variety of spices. Many include esoteric herbs such as sweet gale and mugwort, as well as some more familiar spices, such as juniper berries, ginger, caraway seed, anise seed, nutmeg, and cinnamon. Although the use of gruit largely fell out of favor when hops became the norm, many craft and home brewers, as well as some historic breweries, still use gruit to create unusual and flavorful beers. Continue reading →