Grodziskie was a small, sessionable oak-smoked wheat beer produced from the 1300s to the 1990s near the river Oder. Today, it’s surrounded by debate: Was it sour? What sort of yeast did it use? What is the beer supposed to taste like?
March’s Märzen recipe replaced the über malt “effect” with a charge of melanoidin malt. This time, we’re skipping the shortcut and doing a double decoction. Get stirring!
