Spruce beer is a traditional Quebecois fermented beverage made from the young shoots of spruce or fir trees. It has a long history in Quebec, dating back to the early settlers and Indigenous peoples who used it for its medicinal properties (especially as a source of vitamin C to prevent scurvy). Here’s a classic recipe:
(Makes about 4 liters / 1 gallon)
Ingredients:
- 4–5 cups young spruce tips (bright green, tender new growth from black or red spruce, or fir)
- 4 liters (1 gallon) water
- 1–1.5 cups maple syrup (or brown sugar/molasses for a cheaper alternative)
- 1 tbsp grated ginger (optional, for extra spice)
- Juice of 1 lemon (optional, for acidity)
- 1/4 tsp ale yeast or bread yeast (or wild fermentation)
Instructions:
- Harvest Spruce Tips:
- Collect fresh, bright green spruce tips in spring or early summer. Avoid older, brown needles.
- Rinse them gently to remove bugs or debris.
- Make the Spruce Tea:
- Bring water to a boil in a large pot.
- Add spruce tips and ginger (if using), reduce heat, and simmer for 15–20 minutes.
- Remove from heat, cover, and let steep for 1–2 hours (longer for stronger flavor).
- Strain & Sweeten:
- Strain out the spruce tips using a fine mesh strainer or cheesecloth.
- While still warm, stir in maple syrup or sugar until dissolved.
- Add lemon juice if using (balances flavor and aids fermentation).
- Ferment:
- Let the liquid cool to room temperature (around 20–25°C / 68–77°F).
- Transfer to a clean fermentation vessel (jug or jar with an airlock, or a bottle covered with cloth).
- Sprinkle yeast on top (or rely on wild fermentation for a slower, more traditional brew).
- Cover loosely (to allow gas escape) and ferment for 2–4 days at room temperature.
- Bottle & Carbonate (Optional):
- If you want carbonation, transfer to sealed bottles (swing-top or plastic) after 2–3 days and leave for 1–2 more days before refrigerating. Use a plastic tester bottle to know when it is time to refrigerate (can’t squeeze the bottle anymore).
- Warning: Over-fermentation in sealed bottles can cause explosions—open carefully!
- Serve:
- Chill before drinking. Spruce beer is slightly sweet, earthy, and resinous, with a mild fizz.
- Alcohol content is low (1–2% ABV if fermented briefly).
Variations:
- Dry Spruce Beer: Ferment longer (up to a week) for a drier, more alcoholic version.
- Spiced Spruce Beer: Add cinnamon, cloves, or orange peel for extra complexity.
- Non-Alcoholic: Skip fermentation and drink as a spruce tea sweetened with maple syrup.
Historical Note:
Early French Canadian voyageurs and settlers drank spruce beer to prevent scurvy during long winters. Jacques Cartier’s crew was reportedly saved from scurvy in 1536 by a similar Indigenous spruce-needle remedy.
Enjoy this taste of Quebec history! Let me know if you’d like adjustments for modern brewing methods. 🍁🌲
