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Brewers around the world continue to brew and improve upon a once largely forgotten style, and its combination of earthy and woody flavors is gaining new fans every day. Stan Hieronymus explores the world of Grodziskie.
How do you describe a beer that drinkers struggle to pronounce?
Dusan Kwiatkowski, head brewer at Live Oak Brewing Company (Austin, Texas), doesn’t start by calling Grodziskie a wheat beer, even though technically it is the wheatiest of wheat beers.
“I talk about it being like a smoky Pilsner,” says Kwiatkowski, who, like the beer, is of Polish descent. “It’s hoppy first; then it’s smoky.”
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