Professor Fritz Briem 13th Century Grut Bier - Professor Fritz Briem
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Ratings: 257 | Reviews: 158 | Display Reviews Only:
3.25/5 rDev -15.4%
Pours a hazy, straw color with thick, but short-lived head. Slight greenish hue to this one. My glass was devoid of lacing less than half way through, which made my glass feel naked. The nose is full of spices, citrus, and herbs. I get a face full of bay leaf right off the bat and hints of the rosemary and ginger. Looking for the anise and caraway, but couldn't lock onto any of those licorice-like aromatics. Taste is tart, but very herbaceous. Lemon and lemon rind, full of pith. Bitter botanicals from the steeping of the herbs and spices. The bay and rosemary really come through in the front, with ginger playing a supporting role, the caraway and anise are there if you really go looking for them, but are easily lost in the complex dance of flavors on this stage. The lasting finish is dry with a prolonged bitterness on the palate that reminds me of over-steeping lemon peels in hot tea. The bay sticks around for a long while. I don't pick up any of the wheat, nor much of the rosemary, but this is one worth returning to more than once, to ponder the depths of this polyglot brew. Mouth-feel is light and the carbonation is not very high in comparison to the initial head, but present enough to play its part.
05-25-2014 22:25:30 | More by logicalparadox
3.56/5 rDev -7.3%
Pale yellow with just a slight haze. I thought the Brugse Zot glass with the jester would be Medieval enough. Swarms of bubbles in the glass and a coarse white head. It settles down to near flatness after a few minutes. Light weight and rather tart.
The bitterness is a quite intense when it seeps in. Gentian is quite distinct and medicinal and you wouldn't mistake it for any kind of hop. Long aromatics in the nose, but the herbs don't jump out with individual flavors. I taste lavender, which of course isn't one of the ingredients on the label. Maybe it's the bay leaves and anis. A crazy mix.
Overall it's a very interesting interesting quaff, and this "Historic Signature Series" is well worth seeking out. From the 500 ml bottle purchased at Mayfair Liquors in Denver. My first Gruit to rate, at least, though I've had the Scottish heather and seaweed ones.
03-28-2014 02:54:43 | More by mactrail
4.29/5 rDev +11.7%
A mostly clear gold SRM 4-5 with a big, bubbly half-inch head. No real lacing on the inside of a Spaten Seidel, though particles in suspension range in size. Most sediment was left in the bottle. That which transferred slowly settled out.
Fresh lemon with caraway. Possibly some rosemary, but definitely anise. Anise becomes stronger with warmth. Some bay leaf and fresh ginger are also noticeable.
Tart fruit with ginger. The aroma comes through nicely and is quite refreshing. The sweet/tart interplay becomes prevalent in a mild, lingering, herbal finish.
Medium body, highly spritzy with a hint of alcohol, a satin texture with light metallic notes.
This is a superbly refreshing beer, similar to a Radler. I imagine this would be a great summer beer to relax with in the shade with friends. I was pleasantly surprised.
03-23-2014 20:11:42 | More by SLeffler27
4.11/5 rDev +7%
Poured from a 0.5L bottle into a large glass stein. Moderately aggressive hand. No clear date on a hasty examination of the vessel.
A: Hazy, yellow-green body with 1 finger of white, sudsy head. Ok retention. No lacing. That's an interesting hue...
S: Herbal spice, heavy black pepper, lemon, a bit of grass. Cool.
T: Tart and herbal initially followed by the development of an astringent bitterness. Very dry finish. Lingering essence of bitter-lemon in the aftertaste. No alcohol of note.
M: Moderate to light carbonation with a light body. Has a certain drying effect on the palate.
O: Pretty tasty, citrusy, herbal concoction. Refreshing. Tea-like in it's astringency, but nicely drinkable. It's very interesting that I don't detect any of the cited herbs/spices specifically, but together they generate a very appealing flavor profile.
02-28-2014 23:23:06 | More by fourstringer
3.68/5 rDev -4.2%
Undated bottle at 55 degrees into imperial pint glass
Aroma of a spring meadow with an over smell of fall’s goldenrod
Head average (4 cm), white, frothy, mostly diminishing into a 2 mm ring
Flavor of an herbal tea (Drink it, it’s GOOD for you), obviously no hops, no alcohol, no diacetyl; the only identifiable flavor is of bay leaves and maybe cumin.
Palate light, watery, carbonation starts lively but immediately fades to none.
Kind of makes me glad to be a beer drinker today, not then.
02-09-2014 13:28:42 | More by Ozzylizard
2.96/5 rDev -22.9%
S: fruity, biscuit, with some spice
A: golden color
T: spicy, bitter, floral ( lavender) on finish leaves a lingering sharpness.
O: interesting beverage from the 13th century. A little bread note with hints of spice. bitterness lingers on the back of the palate.
01-31-2014 04:37:00 | More by bierdeflanders
3.59/5 rDev -6.5%
Enjoyed out of a brown 500 mL botttle with no dating that I can find on the bottle. Poured into a 50 cL glass stein with a textured exterior.
Appearance - Sunny golden body with some haze and on overall bright but somewhat translucent appearance to it. Head is about a finger thick and delicate looking, with small bubbles, like you might expect from champagne, only this one has more heft to it, and sticks around longer too. Eventually the head recedes to a film across the top, leaving little to no lacing whatsoever.
Smell - Very herbal up front, with lots of different spices coming through. The predominant ones to my nose are the bay leaves and rosemary, with a hint of the anise and ginger peeking through as well. Very light and tea-like.
Taste - The way in which the nose reminded me of tea is only more on display with the taste. It's very much like a strong herbal tea, with notes of lemon zest and lemongrass, bay leaves, ginger, and bitter garden greens. The multitude of herbs clearly take the place of hops in modern beer styles, and while it's exceedingly different and unique it's not a bad thing.
Mouthfeel - Light bodied and moderate to low carbonation, with a dry, bitter finish.
Overall, a style I'm glad to have gotten the opportunity to sample. It would be interesting to see other brewers' takes on the style, similar to how berliner weisse (another Professor Fritz Briem portfolio beer) has become increasingly popular in the last several years, it seems. This reminded me a little bit of the limited experience I've had with the Sahti style. Personally, I'll stick with hops for my bittering and flavor when given a choice.
11-04-2013 06:11:18 | More by LambicPentameter
Professor Fritz Briem 13th Century Grut Bier from Professor Fritz Briem
86 out of 100 based on 257 ratings.