"gruitbeer" meaning in All languages combined

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "gruit",
        "3": "beer"
      },
      "expansion": "gruit + beer",
      "name": "compound"
    }
  ],
  "etymology_text": "From gruit + beer.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "gruitbeer (uncountable)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "1988, The Journal of European Economic History, page 141:",
          "text": "It had been a more common drink during the twelfth and thirteenth centuries, when beer (gruitbeer) was of low quality and wine was still produced on a relatively large scale in Brabant itself, in the region of Louvain, Aarschot, and Diest.",
          "type": "quote"
        },
        {
          "ref": "2002, Pierre Rajotte, Belgian Ale:",
          "text": "During the Middle Ages the popular beer was called gruitbeer. At that time hops were not used. Instead a mixture of herbs called gruit was used to give aroma and taste to what was basically a sweet product.",
          "type": "quote"
        },
        {
          "ref": "2013, Encyclopaedia of Brewing:",
          "text": "They include rosemary, bog myrtle (sweet gale), coriander, caraway, nutmeg, cinnamon, ginger, juniper, milfoil, mugwort and yarrow. The beers made using these components and which are now very rare are referred to as gruitbeer.",
          "type": "quote"
        }
      ],
      "glosses": [
        "In medieval Europe, a beer which was flavoured with gruit, a mixture of herbs."
      ],
      "id": "en-gruitbeer-en-noun-AaH6G6yf",
      "links": [
        [
          "gruit",
          "gruit#English"
        ],
        [
          "herbs",
          "herb#English"
        ]
      ],
      "raw_glosses": [
        "(historical) In medieval Europe, a beer which was flavoured with gruit, a mixture of herbs."
      ],
      "tags": [
        "historical",
        "uncountable"
      ]
    }
  ],
  "word": "gruitbeer"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "gruit",
        "3": "beer"
      },
      "expansion": "gruit + beer",
      "name": "compound"
    }
  ],
  "etymology_text": "From gruit + beer.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "gruitbeer (uncountable)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English compound terms",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms with historical senses",
        "English terms with quotations",
        "English uncountable nouns",
        "Pages with 1 entry",
        "Pages with entries"
      ],
      "examples": [
        {
          "ref": "1988, The Journal of European Economic History, page 141:",
          "text": "It had been a more common drink during the twelfth and thirteenth centuries, when beer (gruitbeer) was of low quality and wine was still produced on a relatively large scale in Brabant itself, in the region of Louvain, Aarschot, and Diest.",
          "type": "quote"
        },
        {
          "ref": "2002, Pierre Rajotte, Belgian Ale:",
          "text": "During the Middle Ages the popular beer was called gruitbeer. At that time hops were not used. Instead a mixture of herbs called gruit was used to give aroma and taste to what was basically a sweet product.",
          "type": "quote"
        },
        {
          "ref": "2013, Encyclopaedia of Brewing:",
          "text": "They include rosemary, bog myrtle (sweet gale), coriander, caraway, nutmeg, cinnamon, ginger, juniper, milfoil, mugwort and yarrow. The beers made using these components and which are now very rare are referred to as gruitbeer.",
          "type": "quote"
        }
      ],
      "glosses": [
        "In medieval Europe, a beer which was flavoured with gruit, a mixture of herbs."
      ],
      "links": [
        [
          "gruit",
          "gruit#English"
        ],
        [
          "herbs",
          "herb#English"
        ]
      ],
      "raw_glosses": [
        "(historical) In medieval Europe, a beer which was flavoured with gruit, a mixture of herbs."
      ],
      "tags": [
        "historical",
        "uncountable"
      ]
    }
  ],
  "word": "gruitbeer"
}