White Spruce Beer
Ingredients
Directions
Make the wort
Mix the essence of spruce and loaf sugar into a clarified syrup with hot water.
Stir well and pour into a cask, filling 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.
After a few days, bottle the beer as usual.
If desired, dissolve isinglass in warmed liquor or cider and stir in before bunging for clarity.
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 resinous spruce aroma and flavour.
- Loaf sugar
- Supplies the fermentable sugar that the yeast converts into alcohol and carbonation.
- Ale yeast
- Ferments the sugars, producing alcohol and carbon dioxide.
- Isinglass
- Fining agent that helps settle suspended yeast and haze, clarifying the beer.
The step that matters
Shake the cask well after adding the yeast. Yeast must be evenly dispersed through the liquid so fermentation starts uniformly and the sugars are consumed throughout the batch.
“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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