spiced ale, spruce beer, extract
Source: Mark Taratoot (firstname.lastname@example.org),
I recently made a spruce beer and thought I would post
some information about it as some people here have been
curious about it. To be sure, it is a bit late for harvesting
the new spring flush from spruce trees now, but this may not
be the case for more northerly latitudes. Also, I saved
(and froze) an extra portion of spruce twigs, and if others
did also, now is a fine time for spruce beer.
I made spruce beer last year and only used about a pint of
twigs in a red ale. I also used ginger, and the ginger masked
the spruce flavor.
This year I made a light ale and used a quart of spruce twigs.
Many of the comments here have recommended only using spruce
in a dark beer. I must disagree. The only problem I have
with the light ale is it is cloudy. Big deal.
After two weeks in the bottle, it has not cleared.
The flavor is not what I expected at all. I anticipated a
"piney" flavor (kind of like retsina wine) but that is not
what I got. The flavor is more earthy. Kind of nice. It
will be a good beer for when the summer finaly gets hot.
- 1 pound light dry malt extract
- 6 pounds light malt syrup
- 2 cups 10 L crystal malt
- 1 cup 40 L crystal malt
- 1 cup bulgur wheat
- 2 ounces Mt. Hood hops (65 minute boil)
- 2-1/2 cups blue spruce twigs (25 minute boil)
- 1 cup spruce (10 minute boil)
- Irish moss (10 minute boil)
- 1/2 cup spruce (steep)
- ale yeast
To bottle, make a tea from 1 cup of spruce twigs, then add
priming sugar and boil momentarily.