Using fruits and spices, instead of hops, this all-grain gruit-inspired ale recipe has a truly unique flavor profile characterized by the gentle tartness of cranberries and aromatics of mulling spices. Taking cues from ancient recipes, this all-grain gruit-inspired ale recipe utilizes fruits and spices instead of hops to create a truly unique flavor profile. The gentle tartness of cranberries and the aromatics of mulling spices work in harmony to produce an ale with exceptional character. The light amber color is reminiscent of the rudimentary malting techniques, while the subtle flavors of fruit and spice provide insights to the beers of the distant past.
It is not winey. It is not too sweet and has just the right tartness (if you like tartness). It's darker than I expected and that comes through in the feel - to an extent. I like it pretty frickin cold and with a lot of bubbles, so it comes through a little lighter than the color would make you think. I would like to make a lime gruit now.
D
D.S.
Great sour beer, without the bugs
Came out much more sour than I expected. (I thought I had a contamination at first). I also added 1.5 cups of pomegranate juice to the secondary to dry it out further. The mulling spices are there, but they are very subtle - definitely nothing like a mulled-wine flavor. Expecting something else, I made this for the holidays, but actually plan on making it again as a summer beer. Very refreshing, and very drinkable if you like sours.
I
I.D.
Pucker up
Taste and looks like a Flemish red without the issue of cross contamination. It's been in the bottle for 2 months now, yet the carbonation is very low. However, it's my plan to let it set for a few months to mellow out the flavors.
A
A.D.
Well Liked and Recommended!
This beer was extremely interesting. I was very surprised at how dark it was. When I read the reviews, one thing that sold me on buying it was that by adding all the cranberries made it really tart. I'm a big fan of tart beers. Not only did I add all the cranberries during the boil, I left them in my primary fermenter. My batch didn't turn out as tart as I expected, but it was still very complex and delicious. It wasn't my favorite of beers I've made, but everyone that I shared it with liked it very much. I was very surprised at how much people liked it, avid beer drinkers and just dabblers alike. Everyone wanted more of it. There was a lot of sediment in both the primary and the secondary so I did a tertiary ferment as well. I think this was crucial for this beer. Mine was lightly spicy and lightly fruity with a good body- all very balanced. I would recommend this to anyone. Plus the price is great. I ended up getting 7.5% abv which was above what the recipe indicated.
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