TRUE GRUIT HERBS: Gruit was a mixture of herbs, used widely throughout Europe before the coming of the hop. Its actual composition was subject to local variations, and in many cases a closely-guarded secret, but consensus reveals that bog myrtle (Myrica gale L.), yarrow (Achillea millefolium L.) and marsh rosemary (Rhododendron tormentosum). Gruit ale is historically linked with these 3 herbs and delicious and satifying beers can be brewed from either of these on their own, but a true gruit will usually contains all three.
SWEET GALE aka BOG MYRTLE
Myrica gale
About: Sweet gale (or Bog myrtle) was the most prominent ingredient of medieval gruit. It's a small, deciduous shrub with resinous-tasting leaves. It gives the brew a slight retsina-like taste and a resiny, eucalyptus aroma.
YARROW
Achillea millefolium
About: Yarrow has probably been one of the most widely used herbs in the world. It grows in profusion wherever it takes root. Yarrow has bitter, astringent-tasting leaves and flowers. Today, it is grown and known mostly as an ornamental garden plant.
MARSH ROSEMARY aka WILD ROSEMARY
Rhododendron tomentosum Harmaja
About: Wild rosemary is used in beer for it's pleasantly fresh and spicy aroma, its bitter taste and also its narcotic properties. Traditional beer recipes specifically call for fresh flowering tops.
OTHER GRUIT BOTANICALS: In gruit ale and other types of traditional beers, a great number of others herbs and spices were part of the mix as well. Here are some of these herbs, spices, bark, roots, etc.
JUNIPER
Juniperus communis
A.k.a.: Dwarf Juniper, Mountain Common Juniper, Old Field Common Juniper, Prostrate Juniper.
