Here’s a traditional 18th–19th century Quebecois spruce beer recipe based on historical methods (likely used by sailors, Indigenous peoples, and early settlers), using spruce branches, bark, and/or cones along with molasses. This recipe yields 1 gallon for authenticity and ease.
Traditional Spruce Beer Recipe (1 Gallon)
Ingredients:
- 4–6 cups young spruce tips (or 2 cups chopped spruce branches + bark + 1–2 mature cones for bitterness)
- ½–1 cup fancy molasses (or dark molasses for a stronger flavor)
- 1–2 oz hops (optional, for balance—traditional in some recipes)
- 1-2 tsp juniper berries crushed for extra flavour optional
- ½ lemon (or 1 tbsp citric acid, for acidity)
- 1⁄4 tsp ginger (optional, aids fermentation)
- 1 cup wild yeast ginger bug(or 1⁄4 packet ale yeast for reliability)
- 1 gallon water
Method:
- Prepare the Spruce Extract:
- Boil spruce tips/branches/bark/cones in ½ gallon water for 20–30 mins (longer = more bitter/resinous).
- Strain, discard solids, and keep the liquid (now a “spruce tea”).
- Sweeten the Brew:
- While hot, dissolve molasses into the spruce tea.
- Add hops (if using) and steep another 10 mins (then remove).
- Balance & Ferment:
- Add remaining ½ gallon cold water to cool.
- Stir in lemon juice and ginger.
- Once lukewarm (~75°F/24°C), add:
- Wild yeast (expose to air for 24 hrs) OR
- Ale yeast (sprinkle on top).
- OR 1 cup active ginger bug
- Ferment & Bottle:
- Cover with cloth (wild yeast) or airlock (ale yeast).
- Ferment 3–7 days (wild yeast takes longer). When the mixture is bubbling and the airlock is burping.
- Bottle with 1 tsp sugar per bottle for carbonation (or drink flat).
Historical Notes & Adjustments:
- Why branches/bark/cones? Early recipes used what was available—older spruce parts add tannins and bitterness (like piney black tea).
- Molasses quantity: Sailors used up to 1 cup per gallon (since it was cheap and caloric). Adjust to taste.
- Wild vs. cultured yeast: Traditional versions fermented spontaneously (riskier but more complex). Ale yeast is safer.
- Alcohol level: ~2–4% ABV (similar to small beer).
Modern Tweaks (If Desired):
- For a lighter taste: Use only spruce tips (no bark/cones) + ½ cup molasses.
- For more depth: Toast the spruce bark lightly before boiling.
- For carbonation: Use swing-top bottles and refrigerate after 2–3 days to avoid explosions.
Use some white sugar before bottling because white sugar (sucrose) is far more reliable for carbonation than molasses in spruce beer (or any homebrew). Here’s why:
Why White Sugar Works Better
- Faster, More Predictable Fermentation
- White sugar is pure sucrose, which yeast eats quickly and completely, creating consistent CO₂ for bubbles.
- Molasses contains unfermentables (minerals, long-chain sugars) that can lead to uneven carbonation or sediment.
- Clean Flavor
- White sugar adds no extra taste, while molasses can muddy flavors in carbonated beer.
- Prevents Overcarbonation
- Molasses ferments erratically—you might get gushers or bottle bombs if leftover sugars wake up later.
How to Use White Sugar for Carbonation
(For 1 gallon of spruce beer)
- At bottling time, dissolve 2–3 tbsp (25–35g) white sugar in ½ cup hot water. Cool.
- Mix this syrup gently into your beer before bottling.
- Bottle in pressure-rated containers (swing-tops or beer bottles).
- Store at room temp for 1–2 weeks, then refrigerate.
If You Must Use Molasses…
- Use ½ tbsp per 12oz bottle (max).
- Expect slower carbonation (2–3 weeks) and a cloudier, sweeter result.
- Warning: Higher risk of overpressurization! Learned this the hard way with a whole bottle erupting at the dinner table. It was sure fun for the whole family to watch though.
Historical vs. Modern Approach
- 1700s sailors relied on molasses alone—but their beer was often flat or explosively fizzy.
- Today’s brewers use white sugar or corn sugar for safety and consistency.
TL;DR: For foolproof carbonation, white sugar wins. Molasses is fun for tradition but finicky.
