Kuyt

Overall Impression A Dutch tradition beer, sometimes brewed also with herbs and other spices without hop and then also associated with Gruit. Usually half grist is oats, but also wheat and malt are present.

Aroma

Medium fruity aroma, reminiscent of banana, apricot, sweet aromatics with hints of vanilla, pie crust, creme pat. Light esters could add more fruitiness, with notes of apple and pear. Low to none hop aroma.

Appearance

Straw to golden color, quite cloudy and milkish from raw oats and wheat, withish yellow. White moussy head, head retention should be good.

Flavor

Medium sweetness from malt, reminiscent of honey and bread crust. Low hop flavor, low bitterness. Aftertaste can be full of vanilla and sweet fruity aroma like banana, apricot. Medium dry finish.

Mouthfeel

Medium-low body, great density enhanced by oatmeal creaminess.

Comments

If oat is very much present, it could give a lot of fruity flavor despite neutral yeast is used, so it could be confused with typical Belgian-style ales, as well.

History

Kuyt, also known as Kuitbier, was a dominant historic beer style in the Low Countries (present-day Netherlands, Belgium, and Luxembourg) from the late 13th to the early 17th century. It was a popular and widely exported beer made with a specific grain bill of roughly three parts oat malt, two parts barley malt, and one part wheat malt, which made it cheaper to brew than other styles at the time. While it has been replaced by modern lagers, there are modern efforts to revive the style. The earliest versions of this "thick brew oat" beer, known as Koyt, may have used gruit (a blend of herbs) instead of hops. By the 15th century, kuitbier made with hops became common, especially in cities like Gouda and Haarlem. It was the standard beer in the Netherlands for centuries, with cities like Delft, Gouda, and Haarlem producing it in enormous quantities. The style declined significantly by the 17th century as lagers became more popular and grain prices soared, forcing brewers to make a weaker version. Despite nearly disappearing, the style is now seeing a revival, with modern brewers recreating it. It is now the only Dutch beer style officially recognized by the Brewers Association.

Characteristic Ingredients

A signature feature was its grain bill, typically a ratio of three parts oat, two parts barley, and one part wheat malt. At least 45% oat malt, minimum 20% wheat malt, and a maximum of 35% pale or Pilsner malt. Continental hops and neutral yeast strain are suggested.

Style Comparison

More esters, more body and more sweet aroma than a Saison.

Vital Statistics

IBUs 20 – 35 SRM 5 – 12 OG         1.050 – 1.080 FG         1.006 – 1.015 ABV 4.7 – 7.9%

Commercial Examples

Oedipus Schampoo

Contributor

Angelo Ruggiero

Additional Sources

Lost Beers (website), Witte Klaverier (website)