Grisette is a historical style of Belgian beer, starting somewhere in the 1700's or early 1800's. Although there are higher gravity versions, most grisettes were brewed to be around 3-5% ABV. The beer was moderately hopped to around 0.36-0.89 oz/gal, depending on the gravity of the beer and the source of the hops (English vs Belgian vs Bavarian). Sources indicate that it was brewed with 6 row barley and a small percentage of wheat malt. While the beer was probably fermented with a mixed culture, the beer was generally meant to be served fresh and the hopping rate would have limited the activity of lactic acid bacteria on shorter timescales.
- What is a Grisette?
- What is Grisette part II - updated and abridged.
- Hopping Historical Grisettes.
- Categories of Grisette and Grisette strength.
- "Grisette" by Dave Janssen, Page 40 in the May/June 2018 issue of Zymurgy Magazine.
Podcasts and Presentations
- Great Grisettes with Dave Janssen on the Fuhmentaboudit! podcast.
- Interview with Dave Janssen on BasicBrewing Radio.
- 2016 HomebrewCon seminar "Brewing Grisette and Saison: Insight from Historical Records and Modern Producers" by Dave Janssen (must be an AHA member).
- Interview with Dave Janssen on Fuhmentaboudit!.
- Interview with Dave Janssen on Experimental Brewing with Drew Beechum.