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New Holland Gruit Ale



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RATINGS: 3   MEAN: 3.17/5.0   WEIGHTED AVG: 2.89   EST. CALORIES: 195   ABV: 6.5%
COMMERCIAL DESCRIPTION
The name “Gruit” sometimes refers to the mixture of herbs used to flavor the beer centuries ago, but it also refers to the beer created using such a mixture. For simplicity, it refers to a beer brewed with some mixture of herbs other than hops. This unhopped beer has a very complex, malty body almost like liquid bread. Pumpernickel, molasses, chocolate, roasted nuts and raisin are a few of the noticeable flavors within the layered malt profile. Yarrow and a touch of wormwood replace hops to balance the sweetness of the malt, but also provide a pleasant, unique herbal character unlike any derived from hops! It was fermented with Bavarian yeast to provide some banana esters.


2.9
   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 11/20
Bullit (3195) - Burgos, SPAIN - JUN 19, 2010
Draft @ New Holland Brewery. Amber colour, off-white head. Aroma of toasted malts, caramel. Flavour of toasted malts, caramel, spices and molasses.

3.1
   AROMA 6/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 12/20
deyholla (3134) - Waukesha, Wisconsin, USA - JUN 15, 2010
On tap. Poured a clear deep burnt amber with a thick creamy head that slowly dissipated. Aroma was full of burnt sugar, caramel and coffee with some sweet grains. Flavor again had the burnt notes listed above with some dark grains and just a hint of dark fruits in the finish.

3.5
   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
Tmoney99 (6883) - Cincinnati, Ohio, USA - MAR 14, 2010
Draft. Poured dark clear brown with an average fizzy brown head that was mostly lasting with good lacing. Moderate toasted malt, banana and nuts aroma. Medium body with a smooth texture and flat carbonation. Medium sweet & sour flavor with a medium sour & sweet finish of moderate duration. This is a very complex and one of a kind beer.


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Rating Notecard:
Beer: New Holland Gruit Ale Rating Avg: 2.89 No. of Ratings: 3
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