February 16, 2013

The flavour is unique and quite pleasing… a smoky spruce taste.



2 dozen spruce tips approx 10-15 centimeters long.

1 liter of molasses

1 ten liter (food grade) plastic pail

5 two-liter pop bottles with caps cleaned and dried

1 packet of baker’s yeast.



Bring water to a boil and toss in the spruce tips.

Boil for 40 minutes. (Longer boiling time makes stronger tasting beer)


Carefully strain the liquid through a clean cloth into your pail, over the molasses, and mix thoroughly.

Cool the mixture to blood temperature

Stir in the yeast.

After it begins to froth steadily, cover with a cloth and tie a string around it to keep out the dust.


After three or four days, pour the beer through a cloth-covered funnel into the pop bottles and screw the caps on tightly.


Wait a week before tasting.



Black is the preferred spruce to use but black and white spruce can be used with equal results. When collecting the spruce tips try to get the year’s fresh growth at the very end of the limb.


Recipe by:CaryRideout

Celtic Life Magazine, Winter 2012 edition



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