The inspiration for Bog•Water came from the Alfred Bog, a 10,000 year old peat bog located in Eastern Ontario that is home to many rare or endangered plants and animals. Like its namesake, the gruit style of beer is rare as well. Bog•Water’s malt and yeast profile is that of a Belgian Dubbel, a very contemplative and complex ale. Wild harvested bog myrtle, an herb used in brewing extensively until the 1500s, was added to provide bitterness, a sweet aroma, and herbal spicy notes. The result is a beer style we can claim is truly our own, an Eastern Ontario Gruit.
Before the introduction of the Bavarian Purity Act of 1516, many herbs and spices were used to flavour and preserve beer. Bog myrtle (sweet gale) and hops were two of the most dominant herbs, and in parts of Europe bog myrtle was so extensively used that you could pay your taxes with it! While on the whole, the purity act was a very good thing for health and quality of beer, it had the unfortunate consequence of destroying many excellent interpretations of beer that used herbs other than hops as an aromatic and preservative. We are proud to bring back the all-but-lost technique of brewing with wild herbs in this spicy, fruity interpretation of the gruit style.
Malty, with a plum-like fruitiness that is offset by spicy, earthy bitterness. 600 ml, 6.6% alc./vol.