Grodziskie (Polish pronunciation: [ɡrɔˈd͡ʑiskʲɛ]; other names: Grätzer, Grodzisz[1]) is a historical beer style from Poland made from oak-smoked wheat malt with a clear, light golden color, high carbonation, low alcohol content, low to moderate levels of hop bitterness, and a strong smoke flavor and aroma.

The taste is light and crisp, with primary flavors coming from the smoked malt, the high mineral content of the water, and the strain of yeast used to ferment it.

It was nicknamed "Polish Champagne" because of its high carbonation levels and valued as a high-quality beer for special occasions.

The smokiness of the grain and the mineral profile of the water used to brew the beverage gives the style its characteristic flavor.

Strict regulations regarding the quality of the beer were established by the local brewers' guild, and helped it develop a good reputation in the surrounding cities and neighboring countries.

[3] It was traditionally served in tall, conical glasses that were designed to show off the clear, golden color, as well allow a wide, thick layer of foam to form when it was poured.

[2] Modern recreations of this style tend to focus on smoky flavor resulting from the oak-smoked malt,[1] described as "somewhat acrid to semi-sweet",[3] but literature from the 1960s states that a significant proportion of the beer's unique flavors are produced by its malting and brewing process and special strains of brewer's yeast that were used in its production.

Instead of using the furnaces to heat clean air which is then used to dry the wheat, the hot smoke from the kilns is forced directly through the grain bed.

[2][4][11] This process would not be possible in the type of kilns that were more common in the past, that burned coal or coke as fuel because the soot in the smoke would cause the grain to become discolored and contribute undesirable harsh flavors.

[9] The smoke from the malting process also adds chemical components to the finished product that help preserve it, giving it a long shelf life despite its low alcohol content.

[12] One story is told of a box of Grodziskie being found in the 1950s, buried in the sands of North Africa, that was left behind by German soldiers during World War II.

[14] During the early stages of production, this water would have a higher pH, which would inhibit the efficiency of the natural enzymes that convert the starch in the grain to fermentable sugars during mashing.

[14] Finally, the water would have contributed a slightly sour or bitter flavor to the beer, due to the high concentration of magnesium ions.

[2][10] Until the end of the 19th century, the breweries that produced Grodziskie used a single strain of yeast that was characterized by low attenuation and early flocculation.

[9][15] That yeast was not well suited for producing Grodziskie and was frequently contaminated with spoilage organisms including Lactobacillus.

[15] After packaging, the bottles were stored from three to five weeks at 14–18 °C (57–64 °F) in a dark room as the yeast continued to ferment the remaining sugars in the beer.

[15] The first documented mention of the town of Grodzisk Wielkopolski was from around 1257 as part of lands owned by the Cistercian monastery in Paradyż.

[6] The Ostroróg family was a source of support for the Protestant Reformation in the area, and the town became a center of Protestantism in the country and attracted dissidents from the Czech lands and Western Europe.

[6] For over 200 years after the event, the residents of Grodzisk would make an annual procession to Bernard's monastery to bring a keg of the beer that they made from the well as a show of gratitude.

[6] In 1694, the nearby city of Poznań listed a bill for expenses that included entries for "Grodzisk beer" at the rate of 15 guilders per barrel that had been purchased as gifts for important people.

[6] Other records from Poznań in 1712 show that the two mayors of the city were receiving Grodziskie beer as a portion of their compensation for their service.

[6] German immigrants moved to Grätz and built modern breweries, breaking the monopoly that had been held by the brewer's guild.

[7] Even though the style has taken different forms over the years, the purpose of the commission was to develop guidelines that describe a mild version that former brewery workers could identify, even though some brewers and homebrewers have experimented with variations that include different amounts of alcohol and bitterness.