For a traditional Quebec-style spruce beer with a bold, complex flavor—balancing earthy bitterness, piney resin, and a touch of sweetness—here’s an authentic recipe and method. This version mimics the old-fashioned “bière d’épinette” brewed with foraged spruce and wild fermentation.
Québec Spruce Beer Recipe (1 Gallon / 4L Batch)
Bold, earthy, and slightly medicinal—like the old fur traders drank!
Ingredients:
- 4 cups fresh spruce tips (young, bright green) or 2 cups dried (if fresh unavailable)
- handful of young tender twigs bruised and crushed.
- 1–2 mature spruce twigs (5–8mm thick, 4–6″ long) for bitterness
- 1 spruce green cone, sliced and crushed for a stronger turpentine flavour
- 1 cups dark molasses (or 1/2cup maple syrup + ½ cup brown sugar for a Quebec twist)
- 1 gallon spring water (non-chlorinated)
- 1 lemon (juiced, for acidity)
- 1/2 cup of ginger bug wild yeast (optional) or 1/4 tsp champagne yeast (EC-1118)
- 1 tbsp grated ginger (traditional for bite)
Brewing Process
1. Prepare the Spruce
- Rinse spruce tips and twigs lightly.
- Crush twigs with a rolling pin to release resins.
2. Boil the Spruce Extract
- Bring water to a boil, then add:
- Spruce tips + twigs
- Ginger + lemon juice
- Simmer 30–45 mins (longer = more bitter, up to 1 hour for boldness).
- Strain out solids (press to extract all flavor).
3. Sweeten & Cool
- Stir in molasses until dissolved.
- Cool to 75°F (24°C).
4. Ferment Wild or Pitched
- Wild yeast method: Cover with cloth, leave 2–3 days until bubbly.
- Controlled method: Add champagne yeast, ferment 5–7 days.
5. Bottle & Age
- Bottle with 1 tsp sugar per 12oz bottle for carbonation.
- Age 1–2 weeks (flavor mellows but stays bold).
Key Flavor Notes
- Bitter: From mature twigs + long boil.
- Earthy/Piney: Fresh spruce tips dominate.
- Sweet-Deep: Molasses adds richness (maple syrup makes it more Quebec-style).
- Gingery Zing: Balances resinous notes.
Traditional Variations
- “Bière de Sucre” (Sugar Beer): Swap molasses for pure maple syrup (lighter, sweeter).
- “Bière Sauvage” (Wild Brew): Skip yeast, let airborne microbes ferment (funkier, sour edge).
- “Bière de Campagne” (Country Beer): Add juniper berries for extra bite.
Serving
- Drink chilled (but not ice-cold—flavor opens up around 50°F/10°C).
- Pairs with Quebec tourtière (meat pie) or sharp cheddar.
Why This Works
- Twigs + long boil = bitter backbone.
- Molasses = historic Quebec flavor (like 1800s lumberjack brew).
- Wild yeast (if used) = funky, old-world complexity.
Want a non-alcoholic version? Stop fermentation early or skip yeast!
Ça va faire une bonne bière d’épinette! 🌲🍁
