What term is used for unhopped beers that were brewed prior to the popularization of hops?

The term for unhopped beers that were brewed before hops became a common ingredient is gruit. Historically, gruit refers to a blend of herbs and spices that were used to flavor and preserve beer before the widespread adoption of hops. This ancient brewing practice often included ingredients like heather, yarrow, or various other botanical agents, which contributed unique flavors and aromas to the beer.

In contrast, ale is a general term that refers to a type of beer brewed using top-fermenting yeast and does not specifically denote unhopped formulations. Radler, a beer style that is essentially a mix of beer and lemonade or fruit soda, is a much more modern creation. Witbier is a Belgian style of beer that incorporates spices and often coriander and orange peel, but it is not unhopped; it is typically brewed with a modest amount of hops for balance.

Thus, gruit is the accurate term denoting the historical practice of brewing beer without hops, highlighted by its rich tradition and the various herbs employed in its concoction.