Beer, Spruce
Ingredients
Directions
Make the brew
Dissolve the cane sugar and burnt sugar in the boiling water.
Add the essence of spruce and let it cool nearly to room temperature.
Once cooled, stir in the fresh yeast.
Ferment and bottle
Set aside in a warm place for a few days to ferment.
After fermentation, strain the mixture and bottle it.
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.
Explore the science
What each ingredient does
- Essence of spruce
- Provides the main resinous spruce aroma and flavor of the beer.
- Fresh yeast
- Ferments the sugars, producing alcohol and carbon dioxide that give the beer its fizz.
- Cane sugar
- Feeds the yeast during fermentation and adds sweetness to the finished beer.
- Burnt sugar
- Adds deep brown color and a caramel, slightly bitter flavor.
The step that matters
Let the mixture cool before adding the yeast. Yeast is killed by high heat, so adding it to hot liquid can stop fermentation before it starts. Waiting until the mixture is nearly room temperature keeps the yeast alive to work.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.