Gruit is a term that describes a mixture of herbs used as a beer flavoring, but it is also used to denote the drink that has been flavored with these herbs. Although it is sometimes classified as such, gruit is not technically considered a beer style.
It is believed that they first appeared in western Europe, probably Netherlands, Belgium, or Germany. The combination of herbs and spices used in gruit varied, and it mainly depended on location and availability. Popular options included bog myrtle, yarrow, wild rosemary, and mugwort, but laurel, cumin, nettle, lemon balm, caraway, mint, juniper, and other herbs and spices were also added.
MAIN INGREDIENTS
Kopstootje is a Dutch drinking ritual which can be found in almost every bar in the country. First, the bartender fills a tulip-shaped shot glass with Genever (old world gin) to the point where it almost overflows. The customers then place their hands behind their back, bend over, and slowly slurp the top off of the shot.
The rest of the shot can be gulped down, followed by a sip of beer served on the side. The flavors complement and enhance one another while remaining distinctive, without masking the other flavor.
Stroopwafel Liqueur is a sweet and creamy liqueur whose flavor should mimic traditional Dutch stroopwafel, a cookie made with a caramel-like cream sandwiched between two thin wafers. The drink is sweet and smooth, with caramel, cinnamon, and nutty notes.
Stroopwafel liqueur has around 15% ABV. It can be enjoyed neat or incorporated into cocktails, hot toddies, or desserts. Because of its character, it is also sometimes added to coffee or tea. Stroopwafel liqueur is produced by Van Meers company in Zwijndrecht.
Herfstbok is often called autumn bock bier. The style was modeled on bock bier—a type of strong and dark lager that originated in Germany. Dutch bock beers grew into a distinct style, and herfstbok is one of the seasonal varieties released by major and microbreweries.
Although it is not a mainstream style or available year-round, it is becoming increasingly popular. Herfstbok is now produced as top (ale) or bottom-fermenting (lager), and it is generally a broad category that does not have set guidelines. Most examples are dark beers with a dominant malty character.
Schrobbelèr is a herbal liqueur hailing from Tilburg, Netherlands. It was created by Jan Wassing, a local who could not handle traditional liquors and spirits, so he decided to make a drink he could enjoy during the Carnival. The recipe is still a family secret, but it is known that the liqueur is flavored with 43 herbs.
Schrobbelèr is a smooth, light amber liqueur with herbal flavor and aroma. It is intended for sipping and should be enjoyed chilled. Schrobbelèr is traditionally served neat or on the rocks, and it is sometimes paired with coffee. The name stems from the wool industry that was once important for the locals—schrobbelèr was the person who would untangle wool.
Anijsmelk is an old Dutch drink consisting of hot milk, anise seed, and sugar. It is traditionally njoyed as a nightcap because the warmth of the milk and the calming qualities of star anise have relaxing effects and promote sleep. The drink can be made from scratch by soaking star anise in warm, sweetened milk, but nowadays it is also common to use pre-packed powders or anijsblokjes—anise-flavored tablets that are only dissolved in hot milk.
Advocaat is a slightly thicker, custard-like version of eggnog liqueur whose origin is associated with the Netherlands. It is usually made with a combination of eggs, sugar, and brandy, and it should be thick enough so it could be eaten with a spoon.
Optional ingredients can include vanilla, other types of flavorings or sweeteners, milk or cream, and flavored spirits. In the Netherlands and Belgium, the drink is mainly enjoyed as an aperitif or a digestif that is usually served in a small glass, and it is often topped with whipped cream.
Considered to be a predecessor to gin, jenever is a Dutch spirit that was originally distilled from malt wine. Since the drink had a sharp and unusual flavor, it was often infused with various herbs, including juniper – which eventually led to the creation of the name jenever.
Two distinct styles that exist nowadays are old (oude) and young (jonge) jenever. The former is similar to the original jenever and is mainly distilled from malt, with a small proportion of neutral alcohol, while the young style has a higher concentration of a neutral spirit and it's especially suitable as a cocktail ingredient.
VARIATIONS OF Jenever
Gin is a clear, light-bodied spirit that owes its taste profile to a variety of spices (primarily juniper) which are added to the basic grain. Most producers usually avoid distilling their base spirit and prefer to buy supplies of neutral alcohol.
The combination of spices that are added to the base differs, and though juniper is always dominant, other botanicals commonly include coriander, nutmeg, anise, cinnamon, ginger, and citrus zest. Depending on the process of production, gin traditionally comes in three styles: the highly-prized London dry, distilled, and compound gin.
VARIATIONS OF Gin
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.