Kuyt recipe

Dutch Pale Ale malt is a true Dutch product, made entirely from local barley. This time, we bring you an authentic and traditional Dutch Kuyt recipe recipe. Although Belgian brewers heavily influenced Dutch beer culture, the Netherlands once had its own signature style—one that has nearly been forgotten.

By the late 19th century, Kuyt was the most popular beer in the Netherlands. Also known as Koyt or Kuitbier, this historic brew features a unique grain bill, combining malted oats, barley, and wheat. In its earliest form, Kuyt contained no hops. Instead, brewers flavoured it with gruit—a blend of aromatic herbs. Over time, however, the recipe changed. By the latter half of the 1800s, Kuyt had evolved into a completely different beer. Despite nearly disappearing, this style has recently regained attention. In fact, the Brewers Association has now set official guidelines to define its characteristics.

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Grain bill

Variety	Quantity	Quantity	Colour EBC	Colour ºL	Ratio
Swaen Naked Oat	3 kg	6.6 lb	4	1.5	50%
Dutch Pale Ale	2 kg	4.4 lb	7	2.6	33%
Swaen Wheat Classic	1 kg	2.2 lb	4	1.5	17%

Traditionally, Kuyt followed a strict 3-2-1 ratio: 50% oat, 33% barley, and 17% wheat. More recently, however, regulations have shifted slightly. Now, the Kuyt recipe must include at least 45% oats, oat flakes, or oat malt; 35% Pilsner or Ale malt; and 20% wheat or malted wheat. As a result, the final beer has a straw to amber colour, often with a wit-like haze. While darker versions exist, their colour does not come from the grain. Instead, it develops through an extended boiling time—sometimes lasting up to three hours over an open fire.

For the best results, brewers often recommend a beta-glucan rest. Additionally, it is important to use more mash water than usual, with a minimum of 4 litres per kilogram of grain.

45°C – 20 min / 62°C – 30 min / 72°C – 30 min / 78°C – 5 min

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Hops

Variety	Quantity	Quantity	Duration	Alpha acid	IBU
Spalt	28 g	1 oz	60 min.	7%	20
Spalt	28 g	1 oz	15 min.	7%	10

Since traditional Kuyt focuses on its grain character, hop additions should remain subtle. Only noble hop varieties are suitable, such as Hallertau Mittelfrüh, Saaz, Tettnanger, or Spalt. Furthermore, hop flavour and aroma should stay at the lower end. Unlike other historic beers, Kuyt does not allow the addition of herbs, spices, fruit, or other ingredients.

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Yeast

To maintain authenticity, brewers should use neutral ale yeast strains. Ideally, fermentation should take place between 15–20°C for about two weeks.

Dry examples: Gozdawa British Ale Withbread or Gozdawa Hybrid Ale Notty.

Liquid examples: WhiteLabs WLP029 German Ale or Wyeast 2565 Kolsch Yeast.

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