Weekapaug Gruit
Brewer: Cambridge Brewing
Style: Scottish Gruit
In 1516, the German Reinheitsgebot law declared that beer could only be brewed with water, malt, and hops. Before this "German Beer Purity Law," brewers commonly used many different spices, roots, and plants (but not hops) to flavor and preserve beer as a beverage known as gruit. For Cambridge Brewing Company's fantastic modern take on the style, the brewery ferments malted barley, wheat, and oats with Belgian yeast, before adding a blend of sweet gale, yarrow, wild rosemary, Labrador tea, licorice root, and nettles in place of hops.
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