Grodziskie: the light smoked wheat beer from Poland

A beer from Grodzisk

Grodziskie comes from the town of Grodzisk Wielkopolski in western Poland, where it was brewed for centuries. It is also known by its German name, Grätzer. At its peak it was a well known regional speciality, sometimes called Polish champagne because of its high carbonation.

Commercial production stopped in the 1990s. Homebrewers and later craft brewers revived the style. It is now recognised in the BJCP guidelines as a historical beer under the name Piwo Grodziskie.

What it tastes like

Grodziskie is pale gold and clear, with a dense white head. The first impression is light oak smoke, gentler than a German rauchbier, followed by soft wheat and a clean bitterness. The body is very light and the carbonation high, which makes it feel crisp and refreshing.

Approximate BJCP ranges: OG 1.028 to 1.032, ABV 2.5 to 3.3%, IBU 20 to 35. That is a very low strength beer with a lot of character.

Oak smoked wheat malt

The defining ingredient is wheat malt smoked over oak. Traditional grodziskie used 100% of this malt. Weyermann produces an oak smoked wheat malt that brewers use for the style. Our guide to oak smoked wheat malt covers its specification and how to handle it.

Oak smoke is softer and more mellow than beech smoke, which is used in Bamberg rauchbier. Our smoked beer guide explains the differences between smoke sources.

A 20 litre homebrew recipe

For about 20 litres into the fermenter at 75% efficiency, aiming for an OG near 1.032:

• Oak smoked wheat malt: 2.85 kg (100%)

Add about 0.2 kg of rice hulls to the mash. Wheat has no husk, so a 100% wheat mash can set like porridge in the mash tun. Rice hulls give the grain bed structure and help lautering. Our guide to wheat malt in brewing covers this in more detail.

Mash at 65 to 67 °C for 60 minutes. A protein rest is optional. Bitter to around 25 to 30 IBU with a noble or Polish hop such as Lublin or Saaz, with a small late addition for aroma.

Ferment with a clean ale yeast at 16 to 19 °C. A neutral English or German ale strain works. Expect final gravity near 1.008, giving about 3.1% ABV. Carbonate high, around 3 to 3.5 volumes of CO2. Use only bottles rated for that pressure.

Getting the smoke level right

Smoke intensity varies between malt batches and fades as malt ages. Before brewing, chew a few grains or make a small hot water steep and smell it. If the smoke is sharp, you can replace up to a third of the smoked malt with plain pale wheat malt. Purists use 100%, but a balanced beer matters more than a rule.

Smoke also reads differently with bitterness and carbonation. High carbonation lifts smoke aroma. High bitterness can make smoke taste harsh or ashy. If your first batch tastes medicinal rather than gently smoky, lower the bitterness slightly next time and check that your water is free of chlorine, which can create clove like or plastic phenols.

Clarity and carbonation

Historically, grodziskie was clarified with isinglass, made from fish bladders. Modern brewers may use other finings, cold conditioning or filtration. A clear beer shows off the dense foam and pale colour that define the style.

High carbonation is part of the experience. Undercarbonated grodziskie tastes flat and smoky. Overcarbonated bottles can gush or burst, so careful priming is important.

Brewing it in India

Imported smoked malt is expensive, so store it sealed in a cool, dry place. Humidity during the monsoon can soften malt and reduce smoke intensity over time. Mill just before brewing.

Fermentation temperature is the bigger challenge. A clean ale yeast at 16 to 19 °C needs cooling in most Indian summers. Without temperature control, the yeast will produce fruity esters that hide the gentle smoke. Brew in winter or use a fermentation fridge.

Food and serving

Serve grodziskie cold, around 6 to 8 °C, in a tall glass to show the foam. It pairs well with grilled fish, smoked sausages, salads, light cheese and in India with tandoori fish, grilled paneer or roasted corn. Its low alcohol makes it a good lunchtime beer.

Brewing a 100% smoked wheat beer that is balanced, clear and refreshing is harder than it looks. Getting smoke intensity, bitterness and carbonation right takes practice and an understanding of how each choice changes the result.

Common questions

How strong is grodziskie?

Usually 2.5 to 3.3% ABV. It is one of the lightest traditional beer styles.

What malt is used in grodziskie?

Oak smoked wheat malt, traditionally making up the whole grist.

Why do I need rice hulls for grodziskie?

Wheat has no husk. Rice hulls help the mash drain and prevent a stuck lauter.