so I'm reading Richard Cornwell's "the fort" and there is frequent mention of spruce beer.
I looked it up thinking it might be interesting.
It's indeed got spruce in it and the rest is just hops, a little ginger, water, and molasses.
3 quarts of molasses.
Doesn't sound so interesting any more.
This is the recipe:
5 gallons of water
1/8 pound of hops
1/2 cup of dried, bruised ginger root
1 pound of the outer twigs of spruce fir
3 quarts of molasses
1/2 yeast cake dissolved in 1/2 cup of warm water or 1/2 cup
of liquid homemade yeast
In a large kettle combine the water, hops, ginger root and
spruce fir twigs. Boil together until all the hops sink to the
bottom of the kettle. Strain into a large crock and stir in the
molasses. After this has cooled add the yeast. Cover and leave
to set for 48 hours. Then bottle, cap and leave in a warm place
(70-75 degrees F) for 5 days. It will now be ready to drink.
Store upright in a cool place.
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But it puts me to mind of the possibility of adding a little spruce to an otherwise mild brew.
Might be interesting.
