Grozet
Auld Scot's Gooseberry and Wheat Ale
From the Gaelic "Grosied"

Grozet: The gooseberry is the Scottish native "hairy grape" and has been used to produce alcoholic beverages at least since Medieval times. In the 17th Century monks were known to make a strong wine-like ale from unmalted wheat, herbs and gooseberries. Many recipes for Grozet beverages were published by the Victorian author Meg Dods from recipes obtained from the records of the Scottish 'luckies" (ale wives or tavern brewster's of the 17th and 18th Centuries.)

One Luckie from Selkirk was called Tibbie Shiels. She owned an inn on Saint Mary's Loch in the Scottish borders and was immortalized as the maker of Tibbie Shiels Green Grozet by Sir Walter Scott, Jas Hogg (The Ettrick Shepard) and Robert Burns, who considered it a most convivial drink. By most accounts the Grozet was sweet and strong as wine and contained green gooseberries, wheat and barley.

This contemporary version is brewed with lager malt, wheat, bog myrtle, hops and meadowsweet, then secondary fermented with ripe Scottish gooseberries.

Due to the high proportion of wheat and the high pectin content of gooseberries, Grozet is likely to "haze" once chilled. These proteins could be removed by chemical or physical processing but this would effect the flavors and "feel" of the drink.

Awards:
Silver medal winner - 1997 World Beer Championships.

Complements to Grozet:
Grozet compliments a variety of light foods, pastas and salads.

Quotes:
"a pale golden beer with a refreshing fruit aroma, clean palate, wheat flavor and crisp finish"

Drink well chilled in a tall glass.
Heather Ale Ltd. also brews: Fraoch Heather Ale Alba Scots Pine Ale