Gruit or gruut is a word of Flemish or Dutch origin and refers to a collection of herbs and spices once used in the brewing process. In areas of the Low Countries controlled by the French, hops were banned and so brewers used a mixture known as gruut or gruit.

➡️ The Gruut City Brewery in Ghent was established in April 2009 by Annick De Splenter at Grote Huidevettershoek in Ghent, Belgium. Annick can truly be called a brewster, the ancient title for a woman brewer.

She comes from proud heritage of brewers, from the De Splenter family which is a brewing dynasty in Belgium. Her father Ivan ran Liefmans in Oudenaarde and Riva in Dentergem while her mother was related to the Van Eecke family that has a brewery in Watou.

Annick is a graduate of Ghent School of Brewing. Her research showed that in the Middle Ages, beer was brewed with herbs and spices instead of hops.

➡️ The exceptional properties of four Of Annick’s Ghent Gruut beers stem from the fact that they are brewed without hops. As you would expect, research into alternatives for replacing hops is no easy task. Annick is a graduate of Ghent School of Brewing. Her research showed that in the Middle Ages, beer was brewed with herbs and spices instead of hops.

😮 It was only after a course in biochemistry and various collaborative links with a range of universities that Annick’s Ghent City Beer saw the light of day. There are now 5 different varieties: Ghent Gruut White, Ghent Gruut Blonde, Ghent Gruut Amber, Ghent Gruut Brown and Ghent Gruut Inferno.

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