The production of Grolsch dates back to 1615, in the Dutch town of Groenlo. For more than 400 years, the brewery has adhered to traditional brewing methods that define the character of its beer.
Unlike the traditional single-infusion method, Grolsch brewers use a double-brewing process. This involves an additional “mash separation” step, where part of the mash is processed separately before being returned to the main mash vessel. This creates a two-stage mashing process, resulting in a beer with greater body and richer flavor.
Grolsch employs a double-hopping technique — once for flavor and again for its unique aroma. This combination contributes to the beer’s distinctive, premium pilsner quality.
The ingredients used in Grolsch are all natural, without any artificial additives. The recipe consists of two types of barley, double hops, and water sourced from the same location since 1615.
The hop varieties used in Grolsch include Hallertau, Emerald, and Magnum, which are combined with pale and specially selected Dutch aromatic malt. This blend gives Grolsch its complex aroma and full-bodied taste.
