Chapter IV The Substance Gruit

De Middeleeuwse Brouwerij en de Gruit - The Medieval Brewery and the Gruit.
by G. Doorman, 1955. Translated by Susan Verberg, 2017.
- specific translations or remarks by translator are within [square brackets].

Chapter IV The substance gruit.

Of what gruit was made here in this country, is best shown by the Cameraers-receipts of Deventer (Cam), and the city receipts of Wesel (Kra). As mentioned in the year 1339, the Bishop of Utrecht leased the gruitrecht of Deventer to that city and thus for the years 1339-1348 we have access to detailed accounts, from which I used the bulk information in the table of Appendix IV.
    For the contents of the gruit substance the account of 1339 is of most importance, because then gruit as a business was still pure, while after 1340 also 'medulla brasii' was sold, the nature of which I will explain in the next chapter.
    The raw materials bought for gruit ('ad fermentum') in 1339 include a large amount of mirtus and also some duris specibus and resina. At that time no grain or malt was bought.
    We also have information regarding the gruit in Wesel. Kraus mentions  (p. 57 and 79) bog myrtle as the main ingredient, which in the Latin text is indicated with 'custum'; this herb was sourced mostly from Deventer, Zwolle, Dordrecht and Arnhem. Also added were some laurel berries, falscher Enzian (= Siler montanum) [Laserpitium siler L. or laserwort] and also some resin.
    The following ingredients for gruit are often mentioned:

Mirtus = Myrica gale L. = gagel = custus (Fig. 2) [US: bog myrtle]

This heather- and swamp plant of North and West Europe, including Scandinavia and Great Britain, is known by many folk names including Brabantse Myrte, Osk, Myrtenheide [myrtle heather], costus (Schu 119), post, possem, Drentse thee [tea], luiskruid [lice herb], vlooienkruid [flea herb] (according to Heukels' pocket flora); gale, sweetgale, bog myrtle, dutch myrtle, sweet willow; gale odorant. As well as an herb for beer is it also used against infection and to exterminate pests.
    'Circa instans', a pharmaceutical-botanical work of the late 11th century called 'Mirtus seu mirta': 'frigida... in primo gradu, sicca in secundo' and 'Herbarijs' of circa 1350 (codex 15624-41 of K.B. Brussel) thus also says: 'Mirtus of mirta dats gagel, ende es cout in den iersten graet ende droge in den 2,' or, Mirtus or mirta is bog myrtle, which is cold in the first degree and dry in the second. It mentions the juice is good in syrups, but does not mention beer.
    The 'Book of Brother Thomas', an HS of 1328 at the U.B. of Utrecht, describes the preparation of oil out of myrtle in folio 34, and about bog myrtle 'gagalen - oly mirtinum' one reads: 'Nem die blade ende vrucht van gagel ende zietse in oly,' or, Take the leaves and fruits of myrtle and cook in oil. That again the application of gruit in the brewers' industry is not mentioned could be due to the call to secrecy about the composition of gruit.
    The fact a similar name is used for other herbs caused confusion. In a poem Jacob of Maerlant (around 1268) talks about myrtle for the first time, by which he might mean Myrtus communis, but then follows (Mae):

Myrtus is called gagel
But books say that one can not
the 'nappen' make of it
But I do not know what I say
So grows here gagel on the land nearby
And I doubt what mirtus is.
[sorry for the bad translation]

And indeed, of the small plant myrtle one could not make 'nappen' or vats (laguncula = bottle), but we could also use the explanation that in 13th century Flemish and in Holland (where the poet lived for a long time) with mirtus, bog myrtle was meant.     Konrad Meyenberg (1309-1374) talks about bog myrtle when he writes (Hey noot 69):
'Myrtus haizt ain Mirtelpaum... der paum paz ain Staud denn ain paum, wan er ist klain und wechst gern pei fauhten Steten und ist sein pluom gar ains wunderlichen smackes und die pluet legt man ger in pier, daz man auz wazzen und auz roekn oder aus gersten machet'.
    He thus calls it a small myrtle tree, similar to a shrub, growing on wet ground; the flower is added to beer (of rye or barley).
    That the blueberry has the name Vaccinium myrtillus L. has never eluded anyone blueberries would be used in beer (Bui). The English name for it is wortle or worts, which is probably in closer connection to wort as an herb than as a beer.
    Dodonaeus describes bog myrtle as well, and says that the herb is picked and with fruit brought to market. Brewed in beer it makes people 'seer haest droncken' [quite drunk] (see appendix I at 1554).
L'Obel mentions bog myrtle only as one of many additions to hopped beer (Ob 36).

Resina = hars = herssen = haesch = rumphersen, en Zwaercruyt = 'duris specibus' (durae species)

The following names are found in city accounts of Deventer, detailing the purchases of raw materials for gruit:

1347: 'duris speciebus, dictis serpentien et bekeler ... 16 s' (Cam I 281)
1414: '76 paer zwaercruyts, elc paer [each pair] vor 6 pl. 2 br. ... 22 gul. 23 pl. 2 br.' (Hul 122, 117)
1421: 'hoer uutgeven vor [here spent for] gagelcruyt, zwaercruyt, hoppe ende harsse ...
    4 paer [pair] serpentiins ende [and] bekelers, elc paer 6 1/2 pl. 1 gul. 8 pl.
    32 paer [pair] serpentiins ende [and] bekelers, elc paer 6 1/2 pl. 8 gul. 16 pl.'

In 1398 in Zwolle the 'oude schepenen den nieuwen overdrage 32 mod. crudes, 100 pond hersen en 100 paer zwaer crudes,' or, the old city officials delivered to the new city officials 32 mod. herbs, or bog myrtle.
    From the above I mean to deduce that zwaercruyt the middle Dutch name is for duris specibus, as one called the substance when the receipts were still written in Latin. And it is clear that duris specibus is serpentien and bekeler. It is not clear why zwaercruyt was sold in pairs.
    De Hullu thinks zwaercruyt means zedoar. Zedoar is mentioned by L'Obel (Ob 36) as an additive to [brewing with] hops . The plant is named Curcuma zedoaria Rosc. [white tumeric] and the root [rhizome], which is called zitwerwortel, tastes bitter. In this instance 'zwaer' could be a degeneration of 'zitwer', though this does not match the above citations very well.

Serpentien = laserwort = Laserpitium siler.

    An Umbellifer, it grows in the Alps and the Jura, and also seems to have many surnames like: scherpentanden [sharpteeth], sermontano, seselkraut, laserkraut.

Bekeler = laurel berries = Laurus nobilis L.

    The bay laurel of Southern Europe.

Porsch = marsh rosemary = Ledum palustre L.

    Schulte (Schu) says that this plant grows mostly in Eastern Europe. It is a type of Erica, also called Sumpf-Post, Moerasrozemarijn [bog rosemary] or wilde rozemarijn [wild rosemary] (Kin) as well as alczem, brauerkraut [brewers herb], grantze, gruit, mirtenboum; Schilte thinks, on the other hand, that in West Germany the name porsch also was used for bog myrtle (see also appendix 1 at 1447). De real rosemary is called Rosmarinus officinalis L., and is a labiat.

Salie = sage = Salvia horminium L.

    Also called Sclarea (Lem).

Duizendblad = yarrow = Achillea millefolium L.

    Also called gachel, gruttblome (in Mecklenburg).

[Sage and yarrow are not mentioned in the primary sources, and Doorman does not explain why he included them]

Chemical substances in bog myrtle, marsh rosemary and hop.
    Bog myrtle: In the leaves 0.2% essential oils are found. These consist mostly of terpenes, cineol, esters of fatty acids, high evaporation point alcohols and sesquiterpenes, and also about 0.75% paraffin-hydrocarbons C29H60 and 0.75% palmitine acids. (Pic)
    The fruits turned out to contain 0.5 to 0.6% essential oils, consisting of pinene (40%), sesquiterene (40%), phellandrene and cineol.
    Because terpenes, sesquiterpenes and cineols mainly determine scent and taste, both the leaves and the fruits would be useful; the fruits can only be harvested around May 1st, but have the highest levels of essential oils. (Enk)
    Marsh Rosemary: For this plant a level of 0.3 to 2% of essential oils is noted (Weh II). Others found 0.16 to 0.33%.
    Hops: In the hop cones were found 0.14% to 0.38% of essential oils and these contain among others myrcene, humulene and esters of myrcenol. The hop pollen (lupuline) contains a mix of resins, including humulon and lupulon. (Weh I)
    The bitter taste in hops is due to humulon.
    Bog myrtle and marsh rosemary contain no bitters. If gruit beer was bitter, it would have been due to other additives, probably the resins. Bog myrtle does have a peculiar tart herb-y taste, which apparently was appreciated.

Processing Beeswax Comb

As part of making washed comb mead I of course now have much washed wax as well. Following is what I did to clean the wax so I could then use it to make something else (in this case, leather conditioning saddle soap!).

 The cappings from the uncapped honey comb, all washed and filtered out of the honey must.
 

 

I then gather a big handful and squeeze all the remnant liquid out, and form balls of the solid parts.

I also added the empty wax comb I scraped off my frames. As you can see there is an bovious difference in color between the (high quality) yellow wax cappings and the (low quality) brown empty brood comb.

Next the comb is heated to melt double boiler style. I have two pots which fit into each other, and fill the outside one with water which in turn heats and melts the wax in the inside pot. It is easy to scorch wax as it has a high melting point, and the double boiler method helps prevent this from happening (especially when easily distracted).

Most of the wax is now melted, apart from some yellow little bits. While slowly heating and melting I stirred the wax to make sure all parts get heated equally.

When all is melted - and there will be bits in there which are not wax and will not melt, like dead bees and slumgum - very slowly pour the hot wax through a coarse filter into a container. I like using  mason jars as they are heat resistant and can later also safely be used as a double boiler to melt again (and double as a useful storage jar). I found a coffee filter to be too fine to filter wax and know others use (salvation army) cotton sheets or cheese cloth to do so. As I have milking goats I have access to milk filters and found those to work well (cost about $8 for 100 at Tractor Supply). I used about 3 separate filters to fill this quart jar, and they will double as firestarters come winter. As I do not enjoy scrubbing solidified wax off my funnels I did not use a funnel to support the filter. As long as I am careful not to pour too fast, once it is filled it will stay up on it's own and not need support.

I also make sure to pour slowly so the slumgum in the back of the pot does not slide forward into the small filter. Slumgum is the residue of rendering beeswax as brood comb beeswax contains not only wax but also the pupal lining, pollen and other residual debris. Rendering cappings or honey comb wax creates less slumgum, and more wax, making it more valuable. Of course, this slumgum is not a waste product in my household either! Add some sawdust (about half and half), mix well and fill emtpy cardboard egg containers: and voila! more firestarters (use one 'egg' at a time).

The finished product, worth it's weight in gold: buttery looking beeswax!
It is already mostly used up to make saddle soap, and man, does it make nice leather conditioner...

15th and 16th century beer types of the Netherlands

Data borrowed from Leen Alberts Bier Drinken met Maten, Jaarboek voor de Middeleeuwse Geschiedenis 13. Hilversum: Uitgeverij Verloren BV, 2010. (page 158-165)
and G. Doorman De Middeleeuwse Brouwerij en de Gruit.  's-Gravenhage: Martinus Nijhoff, 1955. (page 96-98)

Translated from Dutch to English; including measurements from metric to US (C) by Susan Verberg, 2017.

The following recipes are collected from city ordinances regarding sales, regulations and taxes concerning the Dutch city brewing industry. Two recipes were listed directly from a primary source, all others were sourced from reprinted documents, often transcribed city ordinances republished in the 19th and 20th century. If interested, please use the bibliography of Alberts or Doorman to find these publications as they are too numerous to list here, and often are of restricted access.

Unfortunately for us the experimental brewers, only the grain ratio's were recorded; the addition of hops can only be inferred from the names of the beers listed. These probably are also not herbed beers as by the 15th and 16th centuries gruit as an herb was not in common use anymore. As the brewing efficiency of medieval brewers is deemed lower than in our modern times, a 50% discount instead of the 65% discount is used for the modern equivalent of the "stamwortgehalte" (amount of sugars in solution, in metric: grams in solution per 100 gram wort). In the table of Alberts the stamwortgehalte is the identical to the amount of wort in kilo's per hectoliter beer, divided by half (which I recalculated to pounds per gallon for those of American inclination). I opted to keep the stamwortgehalte numbers (for now) as they offer a good comparison between recipes, and between information by Doorman and Alberts. Where my copy of Doorman's thesis was lacking (indicated by a "?") I used Alberts formula to recalculate the stamwortgehalte. I also used Alberts formula to calculate the volume percentage of alcohol for the recipes from Doorman's thesis, as those were listed without.

Keep in mind that not only through selective breeding the bulk of several of the grains enlarged, not all grains were malted before adding to the wort either (especially wheat), and the process of brewing was a lot more dependent on outside temperatures (whether or not the weather cooperated). There is also a consistent slight difference in the stamwortgehalte numbers between Doorman (D) and Alberts (A). This is attributed to Doorman using 19th century amounts for the measurements used (which tend to be slightly larger), while Alberts based his calculations on medieval amounts, using several 16th and 17th trade measurements publications. Measurements also differed regionally, with each city using their own standards, while also accounting for imported sizes. This makes for tedious work trying to recalculate medieval grainbills from city accounts.

With these ratio's and the expected alcohol per volume in hand, the experimental brewer should be able to recreate these truly medieval beverages! Go Forth, and Make Beer!

				medieval	modern
TYPE	GENERIC			equivalent	equivalent	stamwort	vol. %
year	City	grains	ratio	# per G	# per G	gehalte	alcohol
1366	Gouda	malted oats	77.1%	4.44	2.22	26.6	8.3%	A
		malted wheat	22.9%
Grainbill: 13 vaten; 45 schepels havermout, 9 schepels tarwemout.
1451	Utrecht	oats	79.3%	2.05	1.03	12.2	3.8%	A
	(thin beer)	barley	20.7%			11.5	3.6%	D
Grainbill: 20 smalvaten; 10 mud haver, 2 mud gerst.
1454	Utrecht	oats	40.6%	3.05	1.52	18.3	5.7%	A
	(thick beer)	barley	31.8%			18.1	5.6%	D
		wheat	27.5%
Grainbill: 21 grofvaten; 10 mud haver, 6 mud gerst, 4 mud tarwe.
3rd qrt	Gouda	oats	55.2%	2.99	1.49	17.9	5.6%	A
15th C		barley	20.2%
		wheat	24.6%
Grainbill: 30 stuck / stocx-sticx; 19 zakken graan: 50 schepel haver, 16 schepel gerst, 15 schepel tarwe.
1475	Amersfoort	oats	57.8%	4.70	2.35	28.2	8.8%	A
		barley	22.6%
		wheat	19.6%
Grainbill: 16 vaten Hamburger maat; 10 mud haver, 3 mud gerst, 2 mud tarwe.
Source: Hantvesten, 42.
1475	Naarden	oats	57.3%	2.82	1.41	-	-	A
		wheat	18.0%			?		D
		barley	24.6%			16.88	5.3%
Grainbill: 16 vat (Hamb.); 10 mud haver, 2 mud tarwe, 3 mud gerst.
						-	-	A
1484	Amersfoort	oats	57.4%	3.69	1.85	?		D
		wheat	18.0%	2.36	1.18	22.14	6.9%
		barley	24.6%
Grainbill: 16 vat, 25 grofvat (zeeexport tot 30 vat); 10 mud haver, 3 mud gerst, 2 mud tarwe.
<1487	Amsterdam	oats	36.6%	3.26	1.63	19.5	6.1%	A
		barley	35.8%
		wheat	27.6%
Grainbill: 20 tonnen/vaten; 36 schepel haver, 27 schepel gerst, 16 schepel tarwe.
1484	Amsterdam	oats	36.6%	2.60	1.30	15.6-13	4.9-4.1%	A
		barley	35.8%	2.17	1.09
		wheat	27.6%
Grainbill: 25-30 vaten; 36 schepel haver, 27 schepel gerst, 16 schepel tarwe.
1488	Gouda	oats	?	2.37	1.19	-	-	A
		spelt or amer	?			15.6	4.9%	D
		wheat or rye	?
		barley	?
Grainbill: 30 stocksticx; 19 zak haver, spelt of amer (Tricicum dicoccum), tarwe of rogge, en gerst.
1488-95	Gouda	oats	62.6%	3.27	1.64	19.6	6.1%	A
		barley	23.9%
		rye/wheat	13.5%
Grainbill: 28 stocxsticx; 20 zakken mout: 60 schepel haver, 20 schepel gerst, 9 schepel tarwe/rogge.
1491	Utrecht	oats	60.3%	2.92	1.46	-	-	A
		barley	39.7%			19.2	4.8%	D
Grainbill: 20 smalvat; 13 mud haver, 6 mud gerst.
1491	Utrecht	oats	74.9%	2.05	1.02	-	-	A
		barley	25.1%			13.5	4.2%	D
Grainbill: 24 grofvat; 17 mud haver, 4 mud gerst.
1491-2	Utrecht	oats	69.7%	2.33	1.17	14	4.4%	A
		barley	30.3%
Grainbill: 24 grofvaten; 15 mud haver, 5 mud gerst.
ca 1492	Gouda	oats	65.7%	2.81	1.41	16.8	5.3%	A
		barley	20.1%
		wheat/rye	14.1%
Grainbill: 31 stocxsticx; 19 zakken mout: 60 schepel haver, 16 schepel gerst, 9 schepel tarwe/rogge.
1497	Leiden	oats/rye	40.3%	1.29	0.65	-	-
		barley	37.0%			8.5	2.7%	D
		wheat	22.7%
Grainbill: 14 zak haver of rogge of mesteluyn (mengsel v. tarwe en rogge), 5 zak tarwe, 9 zak gerst.
1497	Leiden	oats/rye	40.1%	1.31	0.66	-	-	A
		barley	38.3%			8.6	2.7%	D
		wheat	21.6%
Grainbill: 28 vat; 12 zak haver of rogge of mesteluyn, 8 zak gerst, 4 zak tarwe.
15th C	Amsterdam	oats	35.9%	2.52	1.26	-	-	A
		wheat	25.7%			?		D
		barley	38.4%			15.08	4.7%
Grainbill: 20 volle ton; 9 mud haver, 4 mud tarwe, 9 zak gerst.
1500	Wijk bij Duurstede	oats	40.2%	3.62	1.81	-	-	A
		barley	34.8%			23.8	7.4%	D
		wheat	25.3%			21.68	6.8%
Grainbill: 24 grofvat; 10 mud haver, 6 mud gerst, 4 mud tarwe.
1501	Gouda	oats	64.5%	2.63	1.31	15.7	4.9%	A
		barley/wheat	21.2% (57.1% / 42.9%)
		rye	14.3%
Grainbill: 31 stocxsticx; 18 zakken mout: 55 schepel haver, 16 schepel gerst / 12 schepel tarwe, 9 schepel rogge.
1513-4	Gouda	oats	55.9%	2.48	1.24	14.9	4.7%	A
1518		barley	22.8%			14.5	4.5%	D
		wheat/rye	21.4%
Grainbill: 31 stocxsticx; 17 zakken mout: 45 schepel haver, 16 schepel gerst, 12 schepel tarwe/rogge (hart coerens).
1515	Gouda	oats	50.8%	2.43	1.21	14.5	4.5%	A
		barley	23.3%
		rye	25.8%
Grainbill: 31 stocxsticx; 17 zakken mout: 40 schepel haver, 16 schepel gerst, 15 schepel rogge.
1522	Utrecht	oats	40.6%	2.29	1.14	13.7	4.3%	A
		barley	31.8%
		wheat	27.5%
Grainbill: 28 grofvaten; 10 jud haver, 6 mud gerst, 4 mud tarwe.
1527	Gouda	oats	55.8%	2.21	1.11	13.2	4.1%	A
		barley	25.6%
		wheat / calloet (?)	18.7%
Grainbill: 31 stocxsticx; 15 zakken graan: 40 schepel haver, 16 schepel gerst, 9 schepel tarwe/calloet
1530	Utrecht	oats	40.6%	2.10	1.05	12.6	3.9%	A
		barley	31.8%
		wheat	27.5%
Grainbill: 28 grofvaten; 10 mud haver, 6 mud gerst, 4 mud tarwe.
1534-5	Amersfoort	oats	69.7%	2.15	1.07	12.9	4.0%	A
		barley	30.3%
Grainbill: ca. 30 grofvaten; 10-11 mud haver, 3-4 mud gerst.
Source: SA Beroepen Holland, dossier 939 III, film 4587, na tellernr. 259.
ca.1550	Gouda	oats	39.6%	1.56	0.78	9.3	2.9%	A
	(dunbier /	barley	36.3%
	thin beer)	rye	24.1%
Grainbill: 31 stocxsticx; 11 zaken graan: 20 schepel haver, 16 schepel gerst, 9 schepel rogge.
ca.1550	Gouda	barley	51.9%	2.18	1.09	13.1	4.1%	A
	(dikbier /	oats	42.4%
	thick beer)	rye	5.8%
Grainbill: 31 stocxsticx; 15 zakken graan: 32 schepel gerst, 30 schepel haver, 3 schepel rogge.
ca.1550	Haarlem	malted barley	53.8%	2.27	1.14	13.6	4.3%	A
	(dubbel bier /	malted oats	39.6%
	double beer)	wheat	6.6%
Grainbill: 41 stock stucs/tonnen; 21 zal gerstenmout, 20 zak havermout, 2 zak tarwe.
ca.1550	Haarlem	malted oats	45.4%	1.39	0.69	8.3	2.6%	A
	(enkel bier /	malted barley	54.6%
	single beer)
Grainbill: 41 stock stucs/tonnen; 14 zak havermout, 13 zak gerstemout.
TYPE	HOPPED			medieval	modern	stawort	vol. %
year	Place	grains	ratio	# per G	# per G	gehalte	alcohol
ca.1340	Delft	malted oats	64.2%	3.95	1.97	23.7	7.4%	A
	(turfbier, bogbeer)	malted wheat	35.8%			18.9	5.9%	D
Grainbill: 24 stic; 72 achtendeel havermout, 24 achtendeel tarwemout.
1404	Utrecht	oats	63.9%	3.24	1.62	19.4	6.1%	A
		wheat	36.1%			13.2	4.1%	D
Grainbill: 20 (smal)vaten; 12 3/4 mud haver, 4 1/4 mud tarwe.
1407	Haarlem	oats	67.9%	3.19	1.60	-	-	A
		wheat	26.7%			?		D
		barley	5.4%			19.13	6.0%
Grainbill: 14 stick; 36 achtendeel haver, 9 achtendeel tarwe, 2 achtendeel gerst.
1407	Haarlem	malted oats	68.2%	3.47	1.74	20.8	6.5%	A
ca 1440	(Haarlems bier)	malted wheat	31.8%			20.5	6.4%	D
Grainbill: 14 1/2 stucks; 36 achtendeel havermout, 10 achtendeel tarwemout.
1433	Utrecht	oats	69.7%	2.80	1.40	16.8	5.3%	A
	(hop or koyt)	barley	30.3%			15.8	4.9%	D
Grainbill: 20 smalvaten; 12 mudhaver, 4 mud gerst.
1433	Utrecht	oats	70.2%	3.67	1.83	22.2	6.9%	A
	(double hop)	wheat	29.8%			20.3	6.3%	D
Grainbill: 20 smalvaten; 16 mud haver, 4 mud tarwe.
1501	Haarlem	oats	64.8%	3.24	1.62	-	-	A
	(hopbier)	wheat	19.8%			?		D
		barley	15.4%			19.41	6.1%
Grainbill: 14 1/2 stick; 36 achtendeel haver, 7 achtendeel tarwe, 6 achtendeel gerst.
1501	Haarlem	malted oats	63.9%	3.36	1.68	20.1	6.3%	A
1544	(Joopenbier)	malted wheat	36.1%			?		D
Grainbill: 14 1/2 stics; 36 achtendeel havermout, 10 achtendeel tarwemout.
TYPE	KOYT			medieval	modern	stamwort	vol. %
year	Place	grains	ratio	# per G	# per G	gehalte	alcohol
1407	Haarlem	malted oats	35.6%	2.68	1.34	16.1-13.8	5-4.3%	A
ca.1440	(kuitbier)	malted barley	34.6%	2.30	1.15
		malted wheat	29.8%
Grainbill: 25-26 vate; 24 achtendeel havermout, 18 achtendeel gerstemout, 12 achtendeel tarwemout.
1433	Utrecht	oats	69.7%	2.80	1.40	16.8	5.3%	A
	(hop or koyt)	barley	30.3%			15.8	4.9%	D
Grainbill: 20 smalvaten; 12 mudhaver, 4 mud gerst.
1433	Utrecht	oats	48.2%	3.60	1.80	21.6	6.8%	A
	(double koyt)	barley	31.4%			20.1	6.3%	D
		wheat	20.4%
Grainbill: 18 grofvaten; 12 mud haver, 6 mud gerst, 3 mud tarwe.
1447	Utrecht	oats	40.6%	3.05	1.52	19.2	6.0%	A
1451	(double koyt)	barley	31.8%
		wheat	27.5%
Grainbill: 20 grofvaten; 10 mud haver, 6 mud gerst, 4 mud tarwe.
1462-1486	Wijk by Duurstede	oats	54.9%	3.09	1.55	18.5	5.8%	A
	(Goudse kuit)	barley	20.3%
		wheat	24.8%
Grainbill: 30 stuck; 19 zakken graan: 50 schepel haver, 16 schepel gerst, 15 schepel tarwe.
1462	Utrecht	oats	40.6%	2.67	1.33	16	5.0%	A
1465	(dikke kuit /	barley	31.8%
1484	thick koyt)	wheat	27.5%
1495
Grainbill: 24 grofvaten; 10 mud haver, 6 mud gerst, 4 mud tarwe.
1486	Wijk by Duurstede	oats	40.6%	2.74	1.37	16.4	5.1%	A
1500	(Utrechtse kuit)	barley	31.8%
		wheat	27.5%
Grainbill: 24 grofvaten; 10 Utr mud haver, 6 Utr mud gerst, 4 Utr mud tarwe.
1498	Haarlem	malted oats	35.6%	2.07	1.04	12.4	3.9%	A
	(kuitbier)	malted barley	34.6%
		malted wheat	29.8%
Grainbill: 30 sticken; 24 achtendeel havermout, 18 achtendeel gerstemout, 12 achtendeel tarwemout.
1501	Haarlem	oats	42.9%	2.22	1.11	13.3	4.2%	A
1519-20	(kuitbier)	barley	34.7%
		wheat	22.5%
Grainbill: 31 stuck; 32 achtendeel havermout, 20 achtendeel gerst, 10 achtendeel tarwe.
1515	Zutphen	oats	40.3%	1.45	0.72	-	-	A
		barley	38.5%			9.5	3.8%	D
		wheat	21.2%			8.68	2.7%
Grainbill: 32 vat; 9 mud haver, 6 mud gerst, 3 mud tarwe.
1515	Zutphen	oats	40.3%	2.85	1.42	-	-	A
		barley	36.7%			18.8	7.6%	D
		wheat	23.0%			17.06	5.3%
Grainbill: 20 vat; 11 mud haver, 7 mud gerst, 4 mud tarwe.
1544-5	Haarlem	malted oats	49.1%	1.21	0.61	7.3	2.3%	A
	(enkel kuitbier /	malted barley	50.9%
	single koyt)
Grainbill: 31 stucken; 10 zak hvermout, 8 zak gerstemout.
1544-5	Haarlem	malted barley	61.8%	2.49	1.25	14.9	4.7%	A
	(dubbel kuitbier /	malted oats	38.2%
	double koyt)
Grainbill: 31 stucken; 20 zak gerstemout, 16 zak havermout.
1548-9	Haarlem	malted oats	49.1%	1.17	0.59	7-5.6	2.2-1.8%	A
1550	(enkel kuitbier /	malted barley	50.9%	0.94	0.47
	single koyt)
Grainbill: 32-40 tonnen; 10 zak havermout, 8 zak gerstemout.
1548-9	Haarlem	malted barley	61.8%	2.41	1.21	14.5-11.6	4.5-3.6%	A
1550	(dubbel kuitbier /	malted oats	38.2%	1.88	0.94
	double koyt)
Grainbill: 32-40 tonnen; 20 zak gerstemout, 16 zak havermout.