How To Brew Piwo Grodziskie: Secrets of Poland’s Classic Oak-Smoked Wheat Ale

Piwo Grodziskie (pronounced Grow-Jees-K’Ya) is a Polish smoked wheat beer. Poland’s contribution to the brewing world began in the sixth or seventh century as tribes setted in the region.

This beer also is known as Grätz, which will be explained later. A part of the beer’s popularity was in large part due to the legend of Bernard of Wabrzeźno, a monk from the Benedictine monastery in Luniń. 

The Miracle Water

Upon a visit to Grodzisk, Bernard witnessed people dying of disease, thirst, and hunger. The city wells were dry, even the largest one just outside of brewery.

As the story goes, Bernard began to pray and soon after the well began to refill. It was also said that all who drank from the well were healed.

The brewers in town used this as a way to draw interest in their beer. They claimed their beer was “something truly extraordinary” since they used the same water in this well.

Quality Control

By the mid 1600s with brewing becoming more industrualized, Grodzisk became a highly value wheat beer. Each batch of beer brewed was tasted by the town’s mayor.

The mayor himself decided on the standard of the beer and whether the beer should indeed be released to the public. Any brewer trying to cheat the system in any way was stripped of his brewing status for life. 

Popularity of Grodziskie

By the 1700s, Grodziskie became so popular that it monopolized the beer scene in Poland. The popularity of the beer paved its way to becoming a distinct style.

Even beer historian, Ron Pattinson referenced it in the German Oeconomischen Encyclopädie. 

In 1793, as result of the Second Partition of Poland, Grodzisk became part of Prussia. The third partitioning of Poland occurred in 1795 and would cause the disappearance of the Polish state.

By 1918, the Polish people regained their independence. The town of Grodzisk was now known as Grätz, which is why the beer is known as both Grodziskie and Grätz. 

Reviving the Style

By the 1990s, there was hope to revive the style by brewing three versions of the style. Grodziskie, a light 2.5% ABV, Grodziskie Specjalne, a light 3.5% ABV, Bernadyñskie, a darker beer at 3% to 5% ABV.

The Grodziskie style all but disappeared for nearly twenty years. That was until Randy Mosher brewed a version for famous beer writer, Michael Jackson. Jackson even wrote about it in the forward to Moser’s book, Radical Brewing. Mosher also included his recipe to this beer in his book. 

Style Profile for Piwo Grodziskie

Appearance

Piwo Grodziskie ales are pale yellow to medium gold. The beer should have superb clarity. Tightly-knit bubbles creates a pillowy white head. Head retention should be superb as well. 

Aroma

The aroma is clean with the most noticeable aspect of the beer being the light to moderate oaky wood smoke, but can be subtle.

Hops can come through as lightly spicy, floral, or herbal. Hops should not be overpowering Light fruity esters are present, such as pear or red apple. The wheat should be present. 

Flavor

The oak smoke notes in the aroma can be stronger in the taste. The smoke should never be acrid. Instead it should be gentle and giving some slight sweetness to the beer.

Balance is leaning toward bitterness, with medium to high bitterness. The bitterness hits mid palate and stays through the finish. Some low fruit esters – pear and red apple.

Graininess of the wheat is present in the background. Hops can come through as lightly spicy, floral, or herbal.

Mouthfeel

Carbonation is high and creates a prickly sensation with its light body, No alcohol warmth. Finish is dry and crisp. 

Tips for Brewing your own Piwo Grodziskie

Grain

Traditionally the grist for this style is 100% Oak smoked wheat malt. Randy Mosher in Radical Brewing talks about using about 93% smoked wheat and using 7% non-smoked wheat.

This will subdue the smoke qualities of the beer and will give the beer some more color. You can also sub out some smoked wheat for some pilsner malt. 

Hops

Usually the hop variety Nowotomyski (Tomyski) was used in this style. It is a low alpha hop developed in the 1830s and grown in the city of Nowy Tomyśi. This hop is nearly impossible to find these days.

Lubin hops are also associated with this style. If Lubin is not available, Noble hops such as Saaz, Terrnanger, Hallertau, or Spalt will work just fine. 

Yeast

There is a wide selection of yeast to choose from for this style.

They include the following: 

• White Labs: German/Kölsch Ale (WLP029), California Ale (WLP001)
• Wyeast: German Ale (1007), American Ale (1056)
• Dry Yeast: Fermentis SafAle German Ale Yeast (K-97)

Piwo Grodziskie By the Numbers

• Color Range: 3 – 6 SRM
• Original Gravity: 1.028 – 1.032 OG
• Final Gravity: 1.006 – 1.012 FG
• IBU Range: 20 – 35
• ABV Range: 2.5 – 3.3% 

Piwo Grodziskie Recipe

Grain

• 100%            6 lbs       Oak Smoked Wheat Malt

Hops

• 1 oz         Hallertauer – Boil – 60 min
• 1 oz         Hallertauer – Boil – 15 min

Yeast

• 1.0 pkg   German Ale  Wyeast #1007

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Frequently Asked Questions

What is unique about the Piwo Grodziskie beer style?

Piwo Grodziskie is a traditional Polish beer style that is known for its smoked wheat malt characteristics. The defining feature of this beer style is the use of oak-smoked wheat malt, which imparts a distinct smoky flavor and aroma to the beer.

Unlike other beer styles, Piwo Grodziskie is made almost entirely from wheat malt, and its smoky character differentiates it from other wheat beers. The light, crisp, and smoky nature of Piwo Grodziskie makes it a unique and refreshing beer choice.

How is the name “Grodziskie” pronounced, and what does it signify?

The name “Grodziskie” is pronounced as “grod-ZEES-kyeh.” It is named after the city of Grodzisk Wielkopolski in Poland, where this beer style originated.

The term “Piwo” is Polish for beer, thus “Piwo Grodziskie” translates to “beer from Grodzisk.” This name reflects the rich historical and geographical roots of this beer style in Polish brewing tradition.

How does the Piwo Grodziskie recipe cater to the traditional method of brewing this Polish smoked beer?

The Piwo Grodziskie recipe adheres to the traditional brewing methods by utilizing oak-smoked wheat malt as the primary ingredient.

This malt gives the beer its characteristic smoky flavor and aroma. Additionally, the recipe calls for a low alcohol content, which is in line with the traditional light and refreshing nature of this beer style.

The brewing process outlined in the recipe follows the customary steps including a protein rest during mashing, a feature typical for handling wheat malt in brewing.

How does the Grodziskie beer compare to other smoked or wheat beer styles?

Grodziskie beer stands apart from other smoked or wheat beers due to its unique combination of being both a smoked and a wheat beer. While there are other smoked beers, they often use barley malt instead of wheat malt.

On the other hand, many wheat beers do not have the smoked characteristic that Grodziskie has.

Thus, the blend of smoky flavor with the light, crisp texture derived from wheat malt makes Grodziskie a distinct beer style within both the smoked and wheat beer categories.

What are some considerations to keep in mind when attempting the Grodziskie recipe for home brewing?

When attempting the Grodziskie recipe for home brewing, it’s crucial to source the right kind of oak-smoked wheat malt to achieve the desired smoky flavor and aroma.

Furthermore, paying attention to the brewing process, especially the protein rest during mashing, can significantly impact the final product.

The protein rest helps in breaking down the proteins in wheat malt which is essential for obtaining a clear beer. Also, keeping the alcohol content low, as per the traditional style, will ensure the authentic taste and feel of Piwo Grodziskie.