Spruce beer

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Spring growth on a spruce tree

Spruce beer is a

beverage flavored with the buds, needles, or essence of spruce trees. Spruce beer can refer to either alcoholic
or non-alcoholic beverages.

A number of flavors are associated with spruce-flavored beverages, ranging from floral, citrus, and fruity, to cola-like flavors to resinous and piney. This diversity in flavor likely comes from the choice of spruce species, the season in which the spruce ingredients are harvested, and the manner of preparation.

Using

Indigenous peoples of North America used the drink as a cure for scurvy during the winter months when fresh fruits were not available, as the fresh shoots of many spruces and pines are a natural source of vitamin C.[1] It may also have been brewed in Scandinavia prior to European contact with the Americas, but most French and British explorers were ignorant of its use as a treatment for scurvy when they arrived in North America. Jacques Cartier and his explorers were exposed to it as a tea when they arrived in Stadacona in what is now Quebec in 1535.[2]
European sailors adopted the practice and subsequently spread it across the world.

History

North America and the Pacific

Spruce beer sellers in Jamaica, c. 1861

In 1536, the French explorer

West Coast of North America[5] and the wider Pacific, including New Zealand. Jane Austen, who had two brothers in the Royal Navy, refers to spruce beer in Chapter 40 of Emma.[6]

Alcoholic spruce beer was common in the colonial United States and eastern Canada, made from red or black spruce.[7] An American recipe from the 1796 edition of American Cookery by Amelia Simmons states:[8]

Take four ounces [110 g] of

emptins
, then let it stand and work one week, if very warm weather less time will do, when it is drawn off to bottle, add one spoonful of molasses to every bottle.

The Daily Order (11 June 1759) for the Highland Regiment in North America stipulated that: "Spruce beer is to be brewed for the health and conveniency of the troops which will be served at prime cost. Five quarts of molasses will be put into every barrel of Spruce Beer. Each gallon will cost nearly three coppers".[9]

A Canadian recipe using similar ingredients for an unfermented tea from 1757 states:[10]

It is made of the tops and branches of the spruces-tree, boiled for three hours, then strained into casks, with a certain quantity of molasses; and, as soon as cold, it is fit for use [...]

Today

Sitka spruce, native to the northwest coast of North America, tends to be favored, although other species of spruce have also been used. Lighter, more citrus-like flavors are produced by using the bright green fresh spring growth before the new needles and twigs harden and become woody. Sitka spruce trees on the north-central Oregon Coast
develop spring growth in early to mid-May.

Modern types

Spruce as flavoring in barley-based beer

Main article: Gruit

Spruce or other evergreens have sometimes been used as a flavoring ingredient in beer, such as Alba Scots Pine Ale,[11] the Alaskan Brewing Company's Winter Ale, Beau's Brewery's Spruce Moose Pale Ale,[12] and Yards Brewing Company's Poor Richard's Tavern Spruce.[13] Banded Brewing in Biddeford, Maine brews a pale ale named Greenwarden[14] every spring with Maine foraged white spruce tips. Portsmouth New Hampshire's Earth Eagle Brewings combines locally foraged pine and spruce tips in their seasonal Connie Ferale amber. Tamworth Distilling in Tamworth, New Hampshire distills a spruce gin from foraged spruce tips also.

Re-creations of historic recipes

Very few modern beers are actually termed "spruce beer"; those that exist are often express attempts to create a historical recipe, which may be sugar-based or barley-based. One is Wigram Brewing Company's Spruce Beer, which is based on

Captain Cook's first beer brewed in New Zealand in 1773;[15] similarly, Yards Brewing Company says its Poor Richard's Tavern Spruce Ale is based upon a recipe for spruce beer recorded by Benjamin Franklin
.

Spruce-flavored fermented beverages

fermented with yeast. Two different sources of sugar may be used, either molasses or white refined sugar.[16] A recipe for home-brewing spruce beer of this type appeared in 1974 in Cape Breton's Magazine.[17]

Soft drinks

In the

microbreweries
.

References

  1. ^ "Tree Book - Sitka spruce (Picea sitchensis)". British Columbia Ministry of Forests, Lands and Natural Resource Operations. Retrieved July 29, 2006.
  2. ^ Ebberts, Derek (9 March 2015). "To Brew or Not to Brew: A Brief History of Beer in Canada". Manitoba Historical Society. Manitoba Historical Society. Retrieved 28 January 2017. Quebec was the geographic epicentre of the development and expansion of the brewing industry in Canada.
  3. ^ Jacques Cartier's Second Voyage Archived 2007-02-12 at the Wayback Machine, 1535 Winter & Scurvy.
  4. PMID 12422875
    .
  5. ^ Columbia, Maritime Museum of British. "The Significance of Spruce Beer in 18th Century Expeditions". www.museevirtuel-virtualmuseum.ca.
  6. ^ {{cite book |first=Jane |last=Austen |author-link=Jane Austen |title=Emma |location=London, England |publisher=John Murray |year=1816 |volume=3 |chapter=4. |url=https://en.wikisource.org/wiki/Emma/Volume_3/Chapter_4 |quote='[Frank Churchill] wanted to make a memorandum in his pocket-book; it was about spruce beer. Mr. Knightley had been telling him something about brewing spruce-beer, ... ' 'I do remember it,' cried Emma; 'I perfectly remember it. — Talking about spruce beer. — Oh! yes — Mr. Knightley and I both saying we liked it, ... '
  7. ISBN 0-87451-148-8
    .
  8. ^ Simmons, Amelia (1796). American Cookery, Hudson & Goodwin, Hartford, Connecticut. (reproduced by Project Gutenberg)
  9. ^ See:
  10. ^ "Book #1: Acadia -- Part 7, The Second Siege of Louisbourg: 1758: Ch.03 -- "The Gathering at Halifax (1757)."". The Lion & The Lily.
  11. ^ "Historic Ales". Williams Bros Brewing Co. Archived from the original on July 27, 2010. Retrieved August 18, 2011.
  12. ^ "No. 8 • the Spruce Moose | Beau's All Natural Brewing Co". Archived from the original on 2013-12-03. Retrieved 2013-11-28.
  13. ^ "Yards Brewing Co. - Poor Richard's Tavern Spruce". Yards Brewing Co. - Poor Richard's Tavern Spruce. Archived from the original on 2014-10-24. Retrieved 2014-10-24.
  14. ^ "Greenwarden – Banded Brewing Co". Retrieved 2019-07-04.
  15. ^ "Our Beer". Wigram Brewing Co. Archived from the original on 2011-09-17. Retrieved 2009-10-08.
  16. ^ Moucka, Ronald. "Classification: spiced beer, spruce beer, all-grain". HBD Issue #1435, 5/28/94. Archived from the original on 1998-12-05. Retrieved 2009-11-08.
  17. ^ McNeil, J. (11 February 2009). "Cape Breton's Magazine". capebretonsmagazine.com. Archived from the original on 22 September 2014. Retrieved 19 Feb 2022.{{cite web}}: CS1 maint: bot: original URL status unknown (link)
  18. ^ Maynard, L. "The National Temperance Drink of Newfoundland". Attics and Archives. 4 (5): 3. Retrieved 2009-11-08.
  19. ^ Faber, Rachel (September 11, 2015). "Care for a tall, cool glass of spruce beer?". Maclean's. Rogers Media. Retrieved January 28, 2017. It's a centuries-old acquired taste, but those who like spruce-beer soda like it a lot

External links

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