Stan Hieronymus is my guest this week, and we’re talking about the resurgence of the Grodziskie beer style from Poland made from oak smoked wheat malt. This style was nearly lost to us, and out of production in the mid 20’th century, but home brewers and craft breweries have brought this style back to life.
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Topics in This Week’s Episode (45:53)
- Stan Heironymus joins me to discuss the “lost” style of Grodziskie from Poland. Stan is the author of For the Love of Hops as well as Brew Like a Monk (Full disclosure: Amazon affiliate links), both excellent books. Stan also runs a blog on beer at AppelationBeer.com.
- Stan provided this link about Grodziskie – it links to a PDF file if you want to learn more.
- Stan starts with a description of Grodziskie, a beer built around smoked wheat malt from Poland, and some of its history.
- We talk about the beer itself and what it tastes like. Its a low gravity smoked beer, with moderate hop levels.
- Stan describes how this style has been added to the GABF style guide and will soon be added to the BJCP style guide as well.
- We discuss some of the challenges associated with creating a style like Grodziskie that has no commercial example today.
- Stan talks about brewing a Grodziskie – which is made from all oak smoked wheat.
- We talk about hops and yeast to be used, including the challenge of finding authentic yeast strains.
- Stan explains why clarity is important and how to ferment and age it properly.
- Stan describes the perfect Grodziskie.
- We talk about variations of the style and his closing thoughts.
- Stan provides a few words about some of his latest projects
Thanks to Stan Hieronymus for appearing on the show and also to you for listening!
Thoughts on the Podcast?
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Stan was saying that this style usually comes in around 3.2% abv but the Sam Adams Longshot page shows that the Gratzer will be 4.4% abv. Any idea why theirs is coming in higher?
Great interview Brad and Stan.
As for what Sam Adams will brew, it is indeed different in body than my recipe. I shot for the polish accuracy as much as possible.
What I heard from Sam Adams PR was that they are “not allowed to brew below a certain ABW due to their permit”. I was too a bit confused, but I am sure the beer will turn out fine. Sure will be a double, or imperial version if you will.
Im From Grodzisk Wielkopolski! I remember time when that beer was make! Best ever!
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Is there any way to conveniently download ALL the BeerSmith podcasts? Trying to load up some stuff to listen to in the car, and love this podcast.
Cheers!
Probably the best way to grab all of them is on iTunes or use a podcast catcher app (if you don’t have an iPhone/iPad). All of the episodes are on iTunes and the more recent episodes also have the feed address you can use for your pod-catcher app listed near the bottom of the show notes.
Great show! I was just wondering what’s the reasoning behind the mash schedule? It seems fairly out of the ordinary and it’s never explained. Is an acid rest really necessary, can’t you just adjust the pH with brewing salts? A saccharification rest of 158 also seems really high, I can’t think of any other beer with a single rest that high without a b-amylase rest first. Not questioning anyone here, just looking for an explanation before I needlessly embark on a triple rest brew day.
Thanks!
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