White Spruce Beer
Ingredients
Directions
Prepare
Mix the essence of spruce and loaf sugar into a clarified syrup with hot water.
Pour the mixture into a cask and fill it up with cold water.
Ferment and bottle
Add the ale-yeast and shake the cask well.
Let it work for 3 to 4 days, then bung it up.
Bottle it in a few days; it will be ready to drink in a week or ten days.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Essence of spruce
- Provides the characteristic spruce flavor and aroma that defines the beer.
- Loaf sugar
- Supplies the sugar that yeast ferments into alcohol and carbonation.
- Ale-yeast
- Ferments the sugar, producing alcohol and carbon dioxide that carbonates the beer.
The step that matters
Bottle it in a few days. Bottling too early, before fermentation has finished, can leave residual sugar that builds pressure in sealed bottles and may cause bursting. Waiting until the beer is ready lets fermentation settle first.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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