BJCP Comparable Category: 27 - Piwo Grodziskie
This is the description of how the Grodziskie style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Grodziskie beer style.
Grodziskie (sometimes referred to as Graetzer in German) is an ale style of Polish origin. Historic versions were often bottle conditioned and highly carbonated.
- Body: Low to medium-low
- Malt Flavors & Aromas: Oak-smoked wheat malt comprises the entire grain bill. Assertive smoked wheat malt aromas and flavors are medium to medium-high with aroma dominated by oak smoke.
- Hop Flavors & Aromas: Aroma and flavor of noble hops ranges from not present to low
- Fermentation Characteristics: Fruity esters are low. Diacetyl and DMS should not be present. An overall crisp flavor is achieved by managing fermentation temperatures. Sourness should not be present.
- Common Ingredients: Grain bill usually consists entirely of oak-smoked wheat malt. Oak-smoked wheat malt has a different (and less intense) smoke character than German beechwood-smoked barley malt; it has a drier, crisper, leaner quality – a bacon/ham smoke flavor is inappropriate. Saazer-type hops (Polish, Czech or German), moderate hardness sulfate water, and a relatively clean and attenuative continental ale yeast fermented at moderate ale temperatures are traditional. German hefeweizen yeast or other strains with a phenol or strong ester character are inappropriate.
Brewing Properties of Grodziskie
The functional properties of brewing Grodziskie beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|2.7 - 3.7%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|15 - 25 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–3 - 6 SRM
(6 - 12 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.028 - 1.036|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.006 - 1.010|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.