Centuries ago when hops weren’t popular, brewers used all kinds of herbs and flowers to lend bitterness and flavour to ales. Gruit was widely used in ales which consisted of a blend of herbs, such as mugwort, yarrow, horehound, heather, wormwood, and other forgotten plants.
THE BARTH-HAAS HOPS ACADEMY
Dr. Christina Schönberger
Barth Innovations Technical Manager,
Joh. Barth & Sohn GmbH & Co. KG
When we raise our glass and cheer before the first sip of beer, do we stop to think, how this beverage has been delighting generations of drinkers. Are we also