So, I recently decided to try a few Gruits. At least three: 1)A Traditional Gruit, with the traditional three herbs. 2)A Spruce Gruit with a grain bill similar to an amber ale. 3)A Black Licorice Gruit in the style of a sweet stout.
So my questions are:
What yeast should I use for the first one (I was thinking a Belgian Trappist)?
For the second two, I need to figure out which herbs are necessary for preservation and aging (the second one will probably need a good bit of aging).
Are there any other herbs I might want to consider?
So my questions are:
What yeast should I use for the first one (I was thinking a Belgian Trappist)?
For the second two, I need to figure out which herbs are necessary for preservation and aging (the second one will probably need a good bit of aging).
Are there any other herbs I might want to consider?