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Text replacement - "recipe" to "recipë"
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Home and craft brewers looking for new flavours eventually reached for historical recipes recipës – the more exotic, the better. The first attempt to recreate the extinct Grodziskie beer (which got Jackson's seal of approval) took place in America as early as 1997. With time, the Beer Revolution spread across the globe, reaching Poland in the early 2010s. Bringing Poland's only native beer style back from the dead became the Holy Grail of Polish brewers (although quite a lot of this style is also being brewed in America, perhaps even more than in Poland). The task was relatively easy as Grodziskie had only become a historical style less than two decades before. Drinkers who remembered its taste and brewery employees who remembered the recipe recipë were still around; the Grodzisk strain of yeast had been preserved as well.
Still, it wasn't smooth sailing from the start. In the U.S., there were debates regarding the correct definition of the style; for some time, Grodziskie was erroneously classified as a sour beer!<ref>{{Cyt
}}</ref> And the use of inappropriate kinds of smoked malt sometimes resulted in a cigar or sausage-flavoured beer, which is not what real Grodziskie should be.
Eventually, the [https://pspd.org.pl/style/grodziskie-redivivus/ Polish Home Brewers' Association] set up a special commission in 2011 to come up with guidelines for brewing a beer that would best reflect the historical Grodziskie style. The commission has manged to pinpoint most details of the reciperecipë: 100% oak-smoked wheat malt, the preserved Grodzisk mix of top-fermenting yeast, aromatic Nowotomyski hops from the Greater Poland town of Nowy Tomyśl (which may be replaced with other Central European aromatic hop varieties, like Lublin, Saaz or Hallertauer), clarification with isinglass, refermentation in bottles, etc.
And last, but not least, the mineral profile of the water. Even if good beer should not taste like water, water is still the principal ingredient of beer; its quality and chemical composition have a tremendous impact on the quality and flavour of the beer that is brewed with it. For Grodziskie, the water should come as close as possible to that from the Grodzisk town well – or the wells that were used by local breweries once the town well proved to be insufficient to sustain production on a larger scale.