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beer that was designed to protect the quality and reputation of the beer. A system of quality control was put in place; each barrel of beer that was produced was subjected to a beer tasting by the mayor of the town and a council of elders who evaluated its quality and strength and approved the beer for sale or export with a distinctive stamp. Brewers who attempted to cheat the system of quality control were permanently stripped of their right to produce the beer. The guild also organized the production of beer by the major breweries, which shared the Old Market well. In 1843 and 1844, there were two breweries in
Grodzisk that shared the well. By 1866, the city had begun taxing the breweries for their use of the municipal wells. Two private breweries built their own wells, and found that the water was just as good as the water from the Old Market. Following this discovery, all of breweries eventually built their own wells.
528:. Production continued under the German occupation of Poland during World War II, and the beer was distributed to German forces fighting in the war. After the Second World War, the breweries were nationalized, and the beer began a period of decline. The communist government in Poland emphasized the large-scale production of basic products like bread, milk, and sugar, and local culinary traditions were neglected. In part, this was due to restrictions on individual businesses and the inability of brewers to profit from the production of small-scale, high-quality foods, and their inability to advertise local goods and specialties. In the early 1980s, different variations of the style were created with different colors and alcohol strengths. After the Communist period in Poland
512:, and 500 barrels were sold within Grätz. In the late 19th century, the beer was being exported into neighboring provinces and other parts of Germany. German immigrants moved to Grätz and built modern breweries, breaking the monopoly that had been held by the brewer's guild. By the 1890s, the five breweries in Grätz produced over 100,000 hectoliters (85,000 U.S. bbl) of beer, with Grätzer produced in the largest quantities. It was exported to other parts of Europe and the world and gained fame as a highly valued beverage. Its peak of popularity occurred just prior to the second World War, when it was being exported to 37 countries.
446:
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whoever drank from it healthy again, and the beer that was produced from the water was far superior to any of the beer the brewers had been able to produce before. The well became a municipal treasure and was given credit for the commercial success of the breweries over the centuries to follow. For over 200 years after the event, the residents of
Grodzisk would make an annual procession to Bernard's monastery to bring a keg of the beer that they made from the well as a show of gratitude.
1522:
184:
and bitterness. Modern recreations of this style tend to focus on smoky flavor resulting from the oak-smoked malt, described as "somewhat acrid to semi-sweet", but literature from the 1960s states that a significant proportion of the beer's unique flavors are produced by its malting and brewing process and special strains of brewer's yeast that were used in its production. The flavor may also contain a mild wheat graininess noticeable in the background.
203:. During the malting process, the wheat is dried in kilns that are heated by oak-burning furnaces. Instead of using the furnaces to heat clean air which is then used to dry the wheat, the hot smoke from the kilns is forced directly through the grain bed. The smoke dries the grain, and imparts a light color and an intense, pleasant, smoky flavor. This process would not be possible in the type of kilns that were more common in the past, that burned
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finished product that help preserve it, giving it a long shelf life despite its low alcohol content. One story is told of a box of
Grodziskie being found in the 1950s, buried in the sands of North Africa, that was left behind by German soldiers during World War II. The beer was opened and found to be as fresh as the day it was made. In addition to wheat, there were periods when the beer also included malted
267:. In the 1960s, the state-owned brewery was able to isolate and maintain suitable strains of yeast that produced the desired characteristics, but only the highly-flocculant strain has been preserved to this day. Without access to the actual yeast used historically, most modern recreations of Grodziskie typically use ale yeasts that do not contribute a significant amount of yeast character to the beer.
469:
a premium beverage, since local beer produced in Poznań at the time cost only five to six guilders per barrel. Other records from Poznań in 1712 show that the two mayors of the city were receiving
Grodziskie beer as a portion of their compensation for their service. By the 18th century, the beverage's reputation had spread throughout Poland, and it became one of the most expensive beers in the country.
33:
352:
261:
single strain of yeast that was characterized by low attenuation and early flocculation. However, that strain was lost in the early 20th century. After World War II, yeast was imported from the
Groterjan Brewery in Berlin. That yeast was not well suited for producing Grodziskie and was frequently contaminated with spoilage organisms including
278:. Historical sources indicate that around the end of the 19th century, breweries used 3 kilograms (6.6 lb) of hops for every 100 kilograms (220 lb) of wheat malt, but by the 1960s the hopping rate had decreased to 2.4 kilograms (5.3 lb) of hops per 100 kilograms (220 lb) of wheat malt.
332:
from three to five weeks at 14–18 °C (57–64 °F) in a dark room as the yeast continued to ferment the remaining sugars in the beer. The carbon dioxide that resulted from the fermentation remained trapped in the bottles and dissolved into the liquid, resulting in high levels of carbonation.
260:
strain that was responsible for most of the fermentation in the first few days, and the other, a powdery and less flocculant strain, that was slower and finished off the beer in the fermentation vats and in the bottles. Until the end of the 19th century, the breweries that produced
Grodziskie used a
183:
The taste is light and crisp, with some bite from the carbonation. Brewing and tasting notes from a 1914 publication described
Grodziskie as a "rough, bitter beer ... with an intense smoke and hop flavor", but by the late 20th century, the style's flavor had likely evolved to include less hop flavor
544:
After the close of the brewery, Grodziskie continued to be brewed by some homebrewers in Poland using 100% smoked wheat. In 2011, the Polish
Homebrewers Association formed a commission for the revival of the Grodziskie beer. Even though the style has taken different forms over the years, the purpose
468:
for dying a hat was a barrel of
Grodziskie. In 1694, the nearby city of Poznań listed a bill for expenses that included entries for "Grodzisk beer" at the rate of 15 guilders per barrel that had been purchased as gifts for important people. At that cost, it can be seen that the product was valued as
324:
in open wooden vats at 14–16 °C (57–61 °F). The two strains of yeast were added at the same time, and fermentation would proceed rapidly. After one day of fermentation, the thick foam that formed on the top of the fermentation vat was skimmed off and discarded. After 60 hours, up to 50%
138:
in the 14th or 15th century. Strict regulations regarding the quality of the beer were established by the local brewers' guild, and helped it develop a good reputation in the surrounding cities and neighboring countries. At the peak of its fame, it was exported to 37 countries and was regarded as
456:
A maltsters' and brewers' guild existed in the town in 1601. The guild created a monopoly on the right to produce malted grain and beer for sale, and kept it in the hands of a select few families, strictly controlled by the guilds. It also implemented rules and regulations on the production of the
441:
to find the residents starving and the town's wells depleted. The brewery was the primary source of income for the city and the hospital. Bernard prayed for the wells and a new source of water suddenly filled the Old Market well. Legends claimed that the newly refilled well had the ability to make
125:
that has been dried by circulating oak smoke through the grains. The smokiness of the grain and the mineral profile of the water used to brew the beverage gives the style its characteristic flavor. Polish breweries historically used locally grown hops and one or two strains of brewer's yeast in
130:
to produce a bright, clear appearance. The beer is packaged before all of the fermentable sugars have been converted to alcohol by the yeast, earlier in the process than is typical in beers. Fermentation continues after packaging, and the carbon dioxide that is produced remains dissolved in the
211:
as fuel because the soot in the smoke would cause the grain to become discolored and contribute undesirable harsh flavors. The exact degree of smokiness that resulted from the oak kilning in historical times is not known. The smoke from the malting process also adds chemical components to the
484:, the town was renamed Grätz, and the style became known as Grätzer. Records show that annual production of the beer in Grätz was about 3,200 barrels (5,000 hectoliters, 4,300 U.S. bbl), of which 1,111 barrels were transported to Poznań, 1,581 barrels to other nearby towns, including
345:
147:. By 1993, the last brewery that was producing the style was shut down. After a period of years when the style was not available from any commercial brewers, several breweries began producing seasonal or year-round recreations of the historic style, spurred by interest in the style from the
540:
was closed due to lack of profitability, and because of the difficulty in finding workers who had experience producing the style. Commercial production of this style ceased for several years, but since 2010, some breweries have produced seasonal or limited production runs of the style.
325:
of the available sugars would have been fermented by the yeast, and thick clumps of yeast were skimmed off of the surface and harvested for reuse. The beer was then pumped with sterile air into clarification tanks. Isinglass was added to clarify the beverage, and then it was bottled.
545:
of the commission was to develop guidelines that describe a mild version that former brewery workers could identify, even though some brewers and homebrewers have experimented with variations that include different amounts of alcohol and bitterness. Grodziskie was defined in the
240:
ion concentration was 34 ppm. Using this type of water to produce beer would result in a higher than expected hop flavor because of the high alkalinity and the ratio of sulfate ions to chloride ions. During the early stages of production, this water would have a higher
985:
413:
and
Western Europe. Craftsmen, scholars, and writers gravitated to the area, which became a center of reformist thought in Wielkopolska. Industrial-scale brewing developed when Johann Volanus, the administrator of the Ostroróg estate and father of
523:
Starting in 1922, the production of Grodziskie was continued by only one company, Zjednoczone Browary Grodziskie (United Grodzisk Breweries). Between 1929 and 1993, this style had a regionally protected designation put in place by the
219:
Many of the flavor characteristics of Grodziskie result from the chemical makeup of the water that the breweries used to produce the beer. The water from one of the wells on Poznańska Street in Grodzisk was tested, and showed a
249:. The result is a beer with more unfermented sugars and lower average alcohol content. Finally, the water would have contributed a slightly sour or bitter flavor to the beer, due to the high concentration of magnesium ions.
996:
882:
800:
316:
at 75 °C (167 °F). The wort was boiled for 90 to 120 minutes. Approximately 80% of the hops were added after 15 minutes and the remaining 20% were added 30 minutes before the end of the boil.
171:
appear cloudy, because the final product contains suspended yeast and proteins from the wheat. During the production of Grodziskie, however, the beer is filtered before it is bottled, usually by adding
1309:
180:
with small bubbles. It was traditionally served in tall, conical glasses that were designed to show off the clear, golden color, as well allow a wide, thick layer of foam to form when it was poured.
304:
mash. Some of the traditional production methods of the style are known from undated records from the Grodzisk brewery. These records describe an infusion mash that included a 30-minute
114:
bitterness, and a strong smoke flavor and aroma. The taste is light and crisp, with primary flavors coming from the smoked malt, the high mineral content of the water, and the strain of
905:
1388:
163:
bitterness, and a moderate to medium-high smoky aroma and flavor. The bright, clear, and highly carbonated appearance of Grodziskie has caused the beer to be compared with
811:
2140:
1233:
1099:
176:. The filtration removes the suspended yeast and proteins, leaving a bright, clear beer. When poured into a glass, it produces a large, long-lasting, tight
1320:
947:
663:
1360:
Madej, Tomasz; Pirożnikow, Ewa; Dumanowski, Jarosław; Łuczaj, Łukasz (2014). "Juniper Beer in Poland: The Story of the Revival of a Traditional Beverage".
37:
Piwo z Grodziska, a modern Polish recreation of Grodziskie, brewed in Grodzisk Wielkopolski, served in a tall conical glass designed for this style of beer
118:
used to ferment it. It was nicknamed "Polish Champagne" because of its high carbonation levels and valued as a high-quality beer for special occasions.
333:
During this period, an average of four to five percent of the bottles would burst due to carbonation levels exceeding the strength of the bottles.
715:
1127:
1572:
1459:
1100:"Choć Browar Grodzisk nie istnieje, wciąż wspomina go wielu [Although the Grodzisk Brewery does not exist, many still remember it]"
615:
801:"O historii i sposobie wytwarzania unikalnego piwa grodziskiego [The history and unique manufacturing method of Grodzisk beer]"
1392:
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550:
1281:
245:, which would inhibit the efficiency of the natural enzymes that convert the starch in the grain to fermentable sugars during
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844:
344:
159:
Grodziskie is a highly carbonated, low-alcohol beer with a clear, pale yellow to golden color, low to moderate levels of
2054:
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Praktischer Rathgeber für den Betrieb der Bierbrauerei und Malzfabrikation: ein Taschenbuch für den Brauer und Mälzer
438:
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954:
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from 1671. Rules established by the local hatters' guild established that the penalty for charging less than 12
986:"Some Biological Features of Flocculant and non-Flocculant Yeast Used in the Top Beer Brewery in Grodzisk Wlkp"
1345:
Rozporządzenie Rady Ministrów z dnia 23 września 1929 r. w sprawie ochrony nazwy regjonalnej "piwo grodziskie"
460:
The earliest documentation of the beer being exported to other regions is from records in the nearby town of
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in the area, and the town became a center of Protestantism in the country and attracted dissidents from the
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374:
365:
135:
719:
2135:
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1699:
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1066:
Practical Advice for the Operation of Breweries and Malthouses: a handbook for Brewers and Maltsters
1617:
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at 38 °C (100 °F), a 30 to 60 minute protease rest at 52 °C (126 °F), an
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1704:
1369:
271:
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1507:
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191:, but commercial versions were also made with alcohol levels ranging from 2.5% to 5% abv.
82:
746:
1172:
2059:
1789:
1679:
1541:
1310:"Zapomniana tradycja piwa grodziskiego [The Forgotten Grodzisk beer tradition]"
143:, beer production was nationalized, and the beer entered a period of decline under the
99:
56:
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in various proportions, but for most of its history, it was made entirely from wheat.
139:
an exceptionally good beer. The brewing industry in the town flourished. After the
2114:
2079:
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1729:
1724:
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The well in Grodzisk Wielkopolski's Old Market square, traditionally associated with
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1284:. Instytucja Kultury Samorządu Wojewodztwa Wielkopolskiego. 17 February 2012
301:
237:
177:
173:
164:
127:
1824:
1175:[Grätzer – a vanished beer style returns] (in German). brau!magazin
901:
386:
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beer, resulting in a very high level of carbonation in the final product.
2074:
2044:
1980:
1951:
1941:
1719:
1709:
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controlled the town. The Ostroróg family was a source of support for the
297:
270:
Brewers typically used locally produced varieties of Polish hops such as
229:
1389:"LongShot American Homebrew Contest: Introducing Cesar Marron's Grätzer"
2064:
1834:
1714:
1602:
1248:] (in German). Posen: J. Jolowicz. pp. 333–352. Archived from
1242:
Zeitschrift der Historischen Gesellschaft für die Provinz Posen: Band 8
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made from oak-smoked wheat malt with a clear, light golden color, high
1481:
385:. The town grew in prominence due to its location on the road between
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1884:
1814:
1809:
1766:
1672:
1652:
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497:
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213:
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Historically, Grodziskie was made with alcohol levels of around 3.1%
46:
1246:
Journal of the Historical Society of the Province of Posen: Volume 8
167:, and it is sometimes referred to as "Polish Champagne". Most beers
1416:"New Belgium & 3 Floyds Collaborate on Grätzer (Press Release)"
2012:
1946:
1844:
1781:
1756:
1746:
514:
444:
253:
115:
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style guidelines in 2013, and added as a Historical Style to the
429:
A legend associated with the history of this beer relates to the
1799:
1689:
275:
204:
160:
111:
1554:
1594:
953:. Polish Homebrewers Association. January 2012. Archived from
418:, a famous Reformation writer, imported skilled brewers from
126:
its production. Before packaging, the beer is treated with
995:. Vol. 4, no. 21. pp. 111–118. Archived from
437:. Around 1603, he arrived from the Benedictine monastery in
242:
134:
The beer was originally produced by brewers in the town of
1460:"Brewers Association Announces 2013 Beer Style Guidelines"
1068:] (in German). Nuremberg: J.L. Stich. pp. 201–202
1319:(in Polish). No. 76. pp. 63–66. Archived from
532:, production continued under the private ownership of
1036:] (in German). Berlin: Paul Parey. pp. 61–62
883:"Yeast Selection for the Production of Grodzisk Beer"
618:(Interview). Interviewed by Brad Smith. Beersmith.com
1538:, a brewery in Grodzisk Wielkopolski, opened in 2015
1350:, Dz. U., 1929, vol. 72, No. 548 (23 September 1929)
1173:"Grätzer – ein verschwundener Bierstil kehrt zurück"
2025:
1860:
1853:
1780:
1593:
580:. Brewers Association. 28 February 2013. p. 14
377:was from around 1257 as part of lands owned by the
62:
52:
42:
25:
616:"Grodziskie Beer from Poland with Stan Hieronymus"
312:for 30 minutes at 70 °C (158 °F), and a
1206:(in Polish). City of Grodzisk Weilkopolski. 2013
1019:
1017:
575:"Brewers Association 2013 Beer Style Guidelines"
1276:
1274:
1272:
1270:
1240:. In Historische Gesellschaft für Posen (ed.).
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1221:
1204:"Grodzisk Weilkopolski – History of the Town"
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236:(as calcium bicarbonate) was 350 ppm and the
8:
1484:. Beer Judge Certification Program. May 2015
1414:New Belgium Brewing Company (17 June 2014).
1303:
1301:
1299:
373:The first documented mention of the town of
274:, but would occasionally substitute similar
1198:
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1194:
1192:
1190:
741:
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737:
609:
607:
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519:A modern, U.S.-brewed recreation of Grätzer
472:Between 1793, when Grodzisk became part of
1857:
1573:
1559:
1551:
1387:Sam Adams Editorial Team (29 April 2014).
1053:
1051:
942:
940:
938:
936:
934:
932:
930:
928:
926:
664:"Project Grodziskie: A Polish Renaissance"
31:
22:
808:Przemysł Fermentacyjny I Owocowo-Warzywny
296:The beer was variously produced using an
1544:at the Polish Home Brewers' Association
709:
707:
705:
703:
701:
699:
697:
695:
320:After the boil, the wort was cooled and
1462:. The Brewers Association. 4 March 2013
1133:. Breworld Publications. Archived from
838:
836:
834:
832:
561:
569:
567:
565:
2141:Culture of Greater Poland Voivodeship
1391:. Boston Beer Company. Archived from
673:(Nov/Dec 2012): 34–39. Archived from
480:, and 1918, when it became part of a
81:
7:
1282:"The Legend of Bernard of Wąbrzeźno"
614:Hieronymus, Stan (17 January 2014).
368:within the current borders of Poland
256:were traditionally used; one highly
1308:Ławniczak, Grażyna (15 June 2007).
993:Acta Microbiologica Polonica Ser. B
845:"Smoke signals: Grodziskie is back"
716:"Forgotten Beer Styles: Grodziskie"
110:content, low to moderate levels of
1236:[History of Grätzer beer]
1030:Die Herstellung obergähriger Biere
843:Stan Hieronymus (19 August 2014).
393:, a road that continued onward to
351:
328:After packaging, the bottles were
14:
810:(in Polish): 7–10. Archived from
2093:
1520:
1506:
948:"'Grodziskie redivivus' Project"
847:. Draft Magazine. Archived from
551:Beer Judge Certification Program
350:
343:
199:The grain used in Grodziskie is
121:Grodziskie is brewed from wheat
1234:"Geschichte des Grätzer Bieres"
718:. Badass Digest. Archived from
714:Hughes, Jim (4 February 2013).
2008:Steam beer / California Common
1440:. B. United International, Inc
536:, but ended in 1993, when the
232:ion concentration of 81 ppm.
145:Communist government of Poland
1:
1171:Knoke, Jürgen (Spring 2015).
1126:Alton, Ray (3 January 1999).
662:Scott, William Shawn (2012).
403:Greater Poland (Wielkopolska)
41:
2055:Beer and breweries by region
1102:(in Polish). Polska Press Sp
984:Jakubowska, Jadwiga (1972).
890:Acta Microbiologica Polonica
151:community around the world.
1128:"Water Water Everywhere..."
397:. By the 16th century, the
2157:
553:style guidelines in 2015.
478:Second Partition of Poland
285:
2088:
1915:
1374:10.2993/0278-0771-34.1.84
1024:Schönfeld, Franz (1902).
881:Szmelich, Wiktor (1964).
799:Szmelich, Wiktor (1994).
534:Lech Browary Wielkopolski
224:ion concentration of 183
30:
18:Style of beer from Poland
1098:AWY (29 November 2011).
1058:Gifhorn, Robert (1901).
482:newly independent Poland
169:that are made from wheat
1362:Journal of Ethnobiology
1232:Warschauer, A. (1893).
226:parts per million (ppm)
1028:[Beer Types].
520:
453:
407:Protestant Reformation
252:Two unique strains of
83:[ɡrɔˈd͡ʑiskʲɛ]
1317:Przegląd Wielkopolski
518:
448:
375:Grodzisk Wielkopolski
366:Grodzisk Wielkopolski
136:Grodzisk Wielkopolski
79:Polish pronunciation:
1700:Kentucky common beer
1542:Grodziskie Redivivus
960:on 24 September 2015
451:Bernard of Wąbrzeźno
435:Bernard of Wąbrzeźno
361:class=notpageimage|
1618:Australian pale ale
1482:"BJCP Style Center"
722:on 17 February 2015
547:Brewers Association
476:as a result of the
1536:Browar w Grodzisku
1395:on 1 February 2016
749:. Powiat Grodziski
521:
454:
94:) is a historical
2108:
2107:
2021:
2020:
1870:American wild ale
1805:Dortmunder Export
1613:American pale ale
526:cabinet of Poland
72:
71:
64:Alcohol by volume
43:Country of origin
2148:
2098:
2097:
2070:Low-alcohol beer
2050:Barrel-aged beer
1880:Flanders red ale
1858:
1795:Australian lager
1575:
1568:
1561:
1552:
1547:
1530:
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1523:
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1510:
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1400:
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1314:
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1255:on 12 March 2016
1254:
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1213:
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1200:
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1184:
1182:
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1137:on 21 March 2015
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1078:
1077:
1075:
1073:
1055:
1046:
1045:
1043:
1041:
1021:
1012:
1011:
1009:
1007:
1001:
990:
981:
970:
969:
967:
965:
959:
952:
944:
921:
920:
918:
916:
910:
904:. Archived from
887:
878:
861:
860:
858:
856:
840:
827:
826:
824:
822:
816:
805:
796:
759:
758:
756:
754:
743:
732:
731:
729:
727:
711:
690:
689:
687:
685:
679:
668:
659:
628:
627:
625:
623:
611:
590:
589:
587:
585:
579:
571:
354:
353:
347:
141:Second World War
85:
80:
35:
23:
2156:
2155:
2151:
2150:
2149:
2147:
2146:
2145:
2111:
2110:
2109:
2104:
2100:Beer portal
2092:
2084:
2017:
1911:
1875:Berliner Weisse
1849:
1776:
1589:
1579:
1545:
1526:
1521:
1519:
1512:
1505:
1502:
1497:
1487:
1485:
1480:
1479:
1475:
1465:
1463:
1458:
1457:
1453:
1443:
1441:
1436:
1435:
1431:
1421:
1419:
1413:
1412:
1408:
1398:
1396:
1386:
1385:
1381:
1359:
1358:
1354:
1347:
1343:
1339:
1329:
1327:
1326:on 4 March 2016
1323:
1312:
1307:
1306:
1297:
1287:
1285:
1280:
1279:
1268:
1258:
1256:
1252:
1237:
1231:
1230:
1219:
1209:
1207:
1202:
1201:
1188:
1178:
1176:
1170:
1169:
1150:
1140:
1138:
1125:
1124:
1115:
1105:
1103:
1097:
1096:
1081:
1071:
1069:
1057:
1056:
1049:
1039:
1037:
1034:Beer Production
1023:
1022:
1015:
1005:
1003:
1002:on 2 April 2015
999:
988:
983:
982:
973:
963:
961:
957:
950:
946:
945:
924:
914:
912:
911:on 2 April 2015
908:
885:
880:
879:
864:
854:
852:
851:on 22 July 2016
842:
841:
830:
820:
818:
817:on 4 March 2016
814:
803:
798:
797:
762:
752:
750:
747:"Grodzisk Wlkp"
745:
744:
735:
725:
723:
713:
712:
693:
683:
681:
680:on 2 April 2015
677:
666:
661:
660:
631:
621:
619:
613:
612:
593:
583:
581:
577:
573:
572:
563:
559:
416:Andreas Volanus
399:Ostroróg family
371:
370:
369:
363:
357:
356:
355:
339:
294:
284:
197:
157:
86:; other names:
78:
38:
19:
12:
11:
5:
2154:
2152:
2144:
2143:
2138:
2133:
2131:Beer in Poland
2128:
2126:Polish cuisine
2123:
2113:
2112:
2106:
2105:
2103:
2102:
2089:
2086:
2085:
2083:
2082:
2077:
2072:
2067:
2062:
2060:Beer sommelier
2057:
2052:
2047:
2042:
2041:
2040:
2029:
2027:
2023:
2022:
2019:
2018:
2016:
2015:
2010:
2005:
2000:
1999:
1998:
1988:
1983:
1978:
1977:
1976:
1966:
1961:
1956:
1955:
1954:
1944:
1939:
1934:
1933:
1932:
1922:
1916:
1913:
1912:
1910:
1909:
1904:
1903:
1902:
1897:
1892:
1882:
1877:
1872:
1866:
1864:
1855:
1851:
1850:
1848:
1847:
1842:
1837:
1832:
1827:
1822:
1817:
1812:
1807:
1802:
1797:
1792:
1790:American lager
1786:
1784:
1778:
1777:
1775:
1774:
1769:
1764:
1759:
1754:
1749:
1744:
1739:
1734:
1733:
1732:
1722:
1717:
1712:
1707:
1702:
1697:
1692:
1687:
1682:
1680:India pale ale
1677:
1676:
1675:
1670:
1665:
1663:Bière de Garde
1655:
1650:
1645:
1640:
1635:
1630:
1625:
1620:
1615:
1610:
1605:
1599:
1597:
1591:
1590:
1580:
1578:
1577:
1570:
1563:
1555:
1549:
1548:
1539:
1532:
1531:
1517:
1501:
1500:External links
1498:
1496:
1495:
1473:
1451:
1429:
1406:
1379:
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1266:
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1186:
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1113:
1079:
1047:
1013:
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922:
862:
828:
760:
733:
691:
629:
591:
560:
558:
555:
359:
358:
349:
348:
342:
341:
340:
338:
335:
310:α-amylase rest
283:
280:
196:
193:
156:
153:
70:
69:
66:
60:
59:
57:Top-fermenting
54:
50:
49:
44:
40:
39:
36:
28:
27:
17:
13:
10:
9:
6:
4:
3:
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2119:
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2116:
2101:
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2087:
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2080:Seasonal beer
2078:
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2048:
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2024:
2014:
2011:
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1750:
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1745:
1743:
1740:
1738:
1735:
1731:
1730:Baltic porter
1728:
1727:
1726:
1723:
1721:
1718:
1716:
1713:
1711:
1708:
1706:
1703:
1701:
1698:
1696:
1693:
1691:
1688:
1686:
1685:Irish red ale
1683:
1681:
1678:
1674:
1671:
1669:
1666:
1664:
1661:
1660:
1659:
1658:Farmhouse ale
1656:
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1461:
1455:
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1439:
1433:
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1417:
1410:
1407:
1394:
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1383:
1380:
1375:
1371:
1367:
1363:
1356:
1353:
1346:
1341:
1338:
1322:
1318:
1311:
1304:
1302:
1300:
1296:
1283:
1277:
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1267:
1251:
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1228:
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1224:
1222:
1218:
1205:
1199:
1197:
1195:
1193:
1191:
1187:
1174:
1167:
1165:
1163:
1161:
1159:
1157:
1155:
1153:
1149:
1136:
1132:
1129:
1122:
1120:
1118:
1114:
1101:
1094:
1092:
1090:
1088:
1086:
1084:
1080:
1067:
1063:
1062:
1054:
1052:
1048:
1035:
1031:
1027:
1020:
1018:
1014:
998:
994:
987:
980:
978:
976:
972:
956:
949:
943:
941:
939:
937:
935:
933:
931:
929:
927:
923:
907:
903:
899:
895:
891:
884:
877:
875:
873:
871:
869:
867:
863:
850:
846:
839:
837:
835:
833:
829:
813:
809:
802:
795:
793:
791:
789:
787:
785:
783:
781:
779:
777:
775:
773:
771:
769:
767:
765:
761:
748:
742:
740:
738:
734:
721:
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710:
708:
706:
704:
702:
700:
698:
696:
692:
676:
672:
665:
658:
656:
654:
652:
650:
648:
646:
644:
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638:
636:
634:
630:
617:
610:
608:
606:
604:
602:
600:
598:
596:
592:
576:
570:
568:
566:
562:
556:
554:
552:
548:
542:
539:
535:
531:
530:ended in 1989
527:
517:
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487:
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467:
463:
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436:
432:
427:
425:
421:
417:
412:
408:
404:
400:
396:
392:
388:
384:
381:monastery in
380:
376:
367:
362:
346:
336:
334:
331:
326:
323:
318:
315:
311:
307:
303:
299:
293:
289:
281:
279:
277:
273:
268:
266:
265:
264:Lactobacillus
259:
255:
250:
248:
244:
239:
235:
231:
227:
223:
217:
215:
210:
206:
202:
194:
192:
190:
185:
181:
179:
175:
170:
166:
162:
154:
152:
150:
146:
142:
137:
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109:
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97:
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84:
76:
67:
65:
61:
58:
55:
51:
48:
45:
34:
29:
24:
21:
16:
1854:Other styles
1694:
1528:Drink portal
1486:. Retrieved
1476:
1464:. Retrieved
1454:
1442:. Retrieved
1438:"Grodziskie"
1432:
1420:. Retrieved
1409:
1397:. Retrieved
1393:the original
1382:
1365:
1361:
1355:
1340:
1328:. Retrieved
1321:the original
1316:
1286:. Retrieved
1257:. Retrieved
1250:the original
1245:
1241:
1208:. Retrieved
1177:. Retrieved
1139:. Retrieved
1135:the original
1130:
1104:. Retrieved
1070:. Retrieved
1065:
1060:
1038:. Retrieved
1033:
1029:
1026:"Bier-Typen"
1004:. Retrieved
997:the original
992:
962:. Retrieved
955:the original
913:. Retrieved
906:the original
893:
889:
853:. Retrieved
849:the original
819:. Retrieved
812:the original
807:
751:. Retrieved
724:. Retrieved
720:the original
682:. Retrieved
675:the original
670:
620:. Retrieved
582:. Retrieved
543:
522:
471:
459:
455:
428:
372:
364:Location of
327:
319:
295:
269:
262:
251:
218:
201:malted wheat
198:
186:
182:
158:
133:
120:
91:
87:
74:
73:
20:
15:
2136:Smoked food
2121:Beer styles
2033:Abbey beers
2003:Spruce beer
1991:Smoked beer
1969:Millet beer
1930:Banana beer
1840:Schwarzbier
1737:Pumpkin ale
1623:Barley wine
1582:Beer styles
1546:(in Polish)
1514:Beer portal
1466:26 February
1444:26 February
1418:. Brewbound
896:: 255–265.
855:26 February
622:26 February
584:26 February
433:monk named
431:Benedictine
411:Czech lands
272:Nowotomyski
195:Ingredients
155:Description
149:homebrewing
104:carbonation
2115:Categories
1986:Small beer
1959:Light beer
1925:Fruit beer
1830:Pale lager
1820:Kellerbier
1772:Wheat beer
1762:Strong ale
1752:Scotch ale
1695:Grodziskie
1643:Copper ale
1638:Burton ale
1422:26 January
1399:26 January
1330:22 October
1288:22 October
1210:22 October
1106:26 January
821:22 October
753:22 October
557:References
379:Cistercian
300:mash or a
286:See also:
282:Production
276:noble hops
258:flocculent
234:Alkalinity
96:beer style
75:Grodziskie
53:Yeast type
26:Grodziskie
1996:Rauchbier
1964:Malt beer
1937:Hard soda
1920:Corn beer
1907:Oud bruin
1890:Framboise
1862:Sour beer
1742:Quadrupel
1648:Cream ale
1633:Brown ale
1608:Amber ale
1368:(1): 98.
322:fermented
306:acid rest
302:decoction
238:magnesium
174:isinglass
165:Champagne
128:isinglass
68:2.5% – 5%
2075:Real ale
2045:Adjuncts
2038:Trappist
2026:See also
1981:Rye beer
1952:Podpiwek
1942:Ice beer
1720:Pale ale
1710:Mild ale
1668:Grisette
1259:30 April
1141:26 March
1131:Breworld
1072:30 April
1040:30 April
964:26 March
915:21 March
902:14211346
684:24 March
502:Bojanowo
466:groschen
314:mash out
298:infusion
230:chloride
92:Grodzisz
2065:Brewery
1835:Pilsner
1715:Old ale
1603:Altbier
1006:1 March
726:1 March
671:Zymurgy
538:brewery
510:Śmigiel
490:Kościan
486:Wschowa
474:Prussia
462:Wschowa
424:Bohemia
420:Moravia
383:Paradyż
337:History
292:Mashing
288:Brewing
247:mashing
222:sulfate
108:alcohol
88:Grätzer
1895:Gueuze
1885:Lambic
1825:Märzen
1815:Helles
1810:Dunkel
1767:Tripel
1725:Porter
1705:Kölsch
1673:Saison
1653:Dubbel
1628:Bitter
1488:5 July
1348:
900:
508:, and
506:Kalisz
498:Rawicz
494:Leszno
395:Saxony
387:Poznań
330:stored
228:and a
214:barley
106:, low
100:Poland
47:Poland
2013:Tella
1947:Kvass
1900:Kriek
1845:Zoigl
1782:Lager
1757:Stout
1747:Sahti
1324:(PDF)
1313:(PDF)
1253:(PDF)
1244:[
1238:(PDF)
1179:1 May
1064:[
1032:[
1000:(PDF)
989:(PDF)
958:(PDF)
951:(PDF)
909:(PDF)
886:(PDF)
815:(PDF)
804:(PDF)
678:(PDF)
667:(PDF)
578:(PDF)
439:Lubiń
391:Gubin
254:yeast
116:yeast
98:from
1974:Pito
1800:Bock
1690:Gose
1586:list
1490:2015
1468:2015
1446:2015
1424:2016
1401:2016
1332:2015
1290:2015
1261:2015
1212:2015
1181:2015
1143:2015
1108:2016
1074:2015
1042:2015
1008:2015
966:2015
917:2015
898:PMID
857:2015
823:2015
755:2015
728:2015
686:2015
624:2015
586:2015
422:and
389:and
290:and
209:coke
205:coal
178:head
123:malt
1595:Ale
1370:doi
401:in
207:or
189:abv
161:hop
112:hop
2117::
1366:31
1364:.
1315:.
1298:^
1269:^
1220:^
1189:^
1151:^
1116:^
1082:^
1050:^
1016:^
991:.
974:^
925:^
894:13
892:.
888:.
865:^
831:^
806:.
763:^
736:^
694:^
669:.
632:^
594:^
564:^
504:,
500:,
496:,
492:,
488:,
426:.
243:pH
90:,
1588:)
1584:(
1574:e
1567:t
1560:v
1492:.
1470:.
1448:.
1426:.
1403:.
1376:.
1372::
1334:.
1292:.
1263:.
1214:.
1183:.
1145:.
1110:.
1076:.
1044:.
1010:.
968:.
919:.
859:.
825:.
757:.
730:.
688:.
626:.
588:.
77:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
