Grodziskie Beer from Poland with Stan Hieronymus – BeerSmith Podcast #73

by Brad Smith on January 17, 2014 · 8 comments

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.

Download the MP3 File  – Right Click and “Save As” to download this mp3 file


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
  • 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?

Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.

Thanks to Our Sponsors

I would like to thank our new sponsor Critter Cutter, makers of an amazing tool for opening boxes and bottles. Get yours today!

Subscribe to the Podcast

You can listen to all of my podcast episodes streaming live around the clock on our BeerSmith Radio online radio station!

Great News! We’ve been featured in the New and Notable podcasts on iTunes. Subscribe on iTunes If you are not using iTunes, you can subscribe using this feed:


And finally, don’t forget to subscribe to the blog and my newsletter (use the links in the sidebar) – to get free weekly articles on home brewing.

Related Beer Brewing Articles from BeerSmith:

Enjoy this Article? You'll Love Our BeerSmith Software!
  Don't make another bad batch of beer! Give BeerSmith a try - you'll brew your best beer ever.
Download a free 21 day trial of BeerSmith now

{ 6 comments… read them below or add one }

Rhen January 22, 2014 at 10:59 am

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?

Cesar Marron January 29, 2014 at 6:20 pm

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.

Dariusz Kuranda February 27, 2014 at 12:34 pm

Im From Grodzisk Wielkopolski! I remember time when that beer was make! Best ever!

Matt October 28, 2014 at 9:12 pm

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.


Brad Smith November 7, 2014 at 8:11 am

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.

Andrew January 19, 2015 at 8:53 pm

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.


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: