Breweries around the globe are bucking the hazy, hoppy trend by devoting at least some of their energies to Gruit, a medieval ale made with a variety of botanicals. Although small, the worldwide movement to bring more attention to it has gained steam, and is recognized with International Gruit Day.
At first glance, it’s hard to tell the difference between the stout and the porter; but collect a few bottles, let them warm to about 50 degrees, and you begin to appreciate the range.
