Bourbon. Beer. Rock.

As we put the final touches on the bar and prepare to open, were still trying out new beers and putting together our offering list. Here’s a rare one for you uber-beer nerds like me.

13TH CENTURY GRUT BIER

• Traditional Ale
• 4.6 ABV
• Friesing, Germany

THEY SAY: Before the German Purity Law “Reinheitsgebot” of 1516 it was common practice to use any kind of different spices, herbs, fruits and other plants to provide balance to beer. Hops was not yet well known at this time. Grut bier has roots in many cultures and each culture had it’s own “special ingredients”: Egyptians, Native Americans, Arabian Tribes, Gaulles, Germanic Tribes and the Vikings. This interpretation of a traditional Grut Bier is spiced with Lorbeer (Bay Leaves), Ingwer (Ginger), Kummel (Caraway), Anis (Anise), Rosemarin (Rosemarie) & Enzian (Gentian). It is brewed with water, wheat & barley malt, “pollinated wild hops” and fermented using top fermenting yeast. – Dr. Fritz Briem Historic Signature Series.

About Dr. Fritz Briem: also known as Professor Fritz Briem, is technology Director at Doemens, an internationally operating education and consulting enterprise for the brewing, beverage and food industry. He has a Dipl.-lng. and PhD from Weihenstephan, and was a member of the technical and research staff at Brauerie Weihenstephan. Fritz teaches primarily in the areas of brewing and fermenting technology.

REV SAYS: Smells like intense potpourri and tastes of an intense, bitter fruit pie. There’s more happening here than on the floor of the NYSE!