Hubbry Logo
Spruce beerSpruce beerMain
Open search
Spruce beer
Community hub
Spruce beer
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Spruce beer
Spruce beer
Spruce beer
View on Wikipedia
from Wikipedia
Spring growth on a spruce tree

Spruce beer is a beverage flavored with the buds, needles, or essence of spruce trees. Spruce beer can refer to either alcoholic or non-alcoholic beverages.

A number of flavors are associated with spruce-flavored beverages, ranging from floral, citrus, and fruity, to cola-like flavors to resinous and piney. This diversity in flavor likely comes from the choice of spruce species, the season in which the spruce ingredients are harvested, and the manner of preparation.

Using evergreen needles to create beverages was practiced in both Northern Europe and North America. Certain Indigenous peoples of North America used the drink as a cure for scurvy during the winter months when fresh fruits were not available, as the fresh shoots of many spruces and pines are a natural source of vitamin C.[1] It may also have been brewed in Scandinavia prior to European contact with the Americas, but most French and British explorers were ignorant of its use as a treatment for scurvy when they arrived in North America. Jacques Cartier and his explorers were exposed to it as a tea when they arrived in Stadacona in what is now Quebec in 1535.[2] European sailors adopted the practice and subsequently spread it across the world.

History

[edit]

North America and the Pacific

[edit]
Spruce beer sellers in Jamaica, c. 1861

In 1536, the French explorer Jacques Cartier, exploring the St. Lawrence River, used the local natives' knowledge to save his men who were dying of scurvy. He boiled the needles of a tree the St. Lawrence Iroquoians called the aneda (probably Thuja occidentalis, commonly known as "eastern white cedar" and "arborvitae") to make a tea that was later shown to contain 50 mg of vitamin C per 100 grams.[3][4] Such treatments were not available aboard ship, where the disease was most common. When Samuel de Champlain arrived 72 years later, he could not ask the locals which tree should be used, as the St. Lawrence Iroquoians had disappeared. This method of treating scurvy using evergreen-needle beverages was later picked up by the British Royal Navy, and spruce was regularly added to ship-brewed beer during eighteenth century explorations of the West Coast of North America[5] and the wider Pacific, including New Zealand. Jane Austen, who had two brothers in the Royal Navy, refers to spruce beer in Chapter 40 of Emma.[6]

Alcoholic spruce beer was common in the colonial United States and eastern Canada, made from red or black spruce.[7] An American recipe from the 1796 edition of American Cookery by Amelia Simmons states:[8]

Take four ounces [110 g] of hops, let them boil half an hour in one gallon [3.8 L] of water, strain the hop water then add sixteen gallons [61 L] of warm water, two gallons [7.6 L] of molasses, eight ounces [230 g] of essence of spruce, dissolved in one quart [0.95 L] of water, put it in a clean cask, then shake it well together, add half a pint [240 ml] of emptins, then let it stand and work one week, if very warm weather less time will do, when it is drawn off to bottle, add one spoonful of molasses to every bottle.

The Daily Order (11 June 1759) for the Highland Regiment in North America stipulated that: "Spruce beer is to be brewed for the health and conveniency of the troops which will be served at prime cost. Five quarts of molasses will be put into every barrel of Spruce Beer. Each gallon will cost nearly three coppers".[9]

A Canadian recipe using similar ingredients for an unfermented tea from 1757 states:[10]

It is made of the tops and branches of the spruces-tree, boiled for three hours, then strained into casks, with a certain quantity of molasses; and, as soon as cold, it is fit for use [...]

Today Sitka spruce, native to the northwest coast of North America, tends to be favored, although other species of spruce have also been used. Lighter, more citrus-like flavors are produced by using the bright green fresh spring growth before the new needles and twigs harden and become woody. Sitka spruce trees on the north-central Oregon Coast develop spring growth in early to mid-May.

Modern types

[edit]

Spruce as flavoring in barley-based beer

[edit]
Main article: Gruit

Spruce or other evergreens have sometimes been used as a flavoring ingredient in beer, such as Alba Scots Pine Ale,[11] the Alaskan Brewing Company's Winter Ale, Beau's Brewery's Spruce Moose Pale Ale,[12] and Yards Brewing Company's Poor Richard's Tavern Spruce.[13] Banded Brewing in Biddeford, Maine brews a pale ale named Greenwarden[14] every spring with Maine foraged white spruce tips. Portsmouth, New Hampshire's Earth Eagle Brewings combines locally foraged pine and spruce tips in their seasonal Connie Ferale amber. Tamworth Distilling in Tamworth, New Hampshire distills a spruce gin from foraged spruce tips also.

Re-creations of historic recipes

[edit]

Very few modern beers are actually termed "spruce beer"; those that exist are often express attempts to create a historical recipe, which may be sugar-based or barley-based. One is Wigram Brewing Company's Spruce Beer, which is based on Captain Cook's first beer brewed in New Zealand in 1773;[15] similarly, Yards Brewing Company says its Poor Richard's Tavern Spruce Ale is based upon a recipe for spruce beer recorded by Benjamin Franklin.

Spruce-flavored fermented beverages

[edit]

Alcoholic spruce beer may also be made from sugar and flavoring from the spruce tree. Leaves, small branches, or extracted essence of spruce are boiled with sugar and fermented with yeast. Two different sources of sugar may be used, either molasses or white refined sugar.[16] A recipe for home-brewing spruce beer of this type appeared in 1974 in Cape Breton's Magazine.[17]

Soft drinks

[edit]

In the Canadian provinces of Newfoundland and Quebec, where it is known in French as bière d'épinette, spruce beer may refer to either an artificially flavored non-alcoholic carbonated soft drink, or to genuine spruce beer.[18][19] The latter is now made only by a few microbreweries.

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Spruce beer

View on Grokipedia
from Grokipedia
Spruce beer is a fermented beverage, either alcoholic or non-alcoholic, made by infusing with the fresh buds, needles, or essence of trees (Picea species), typically combined with , sugar, or malt, and for . This results in a clear, refreshing with a distinctive resinous, pine-like flavor and aroma, often low in alcohol (around 2-7% ABV when fermented) or non-alcoholic if lightly brewed. The beverage's key ingredient, , provides natural , making it historically valued as an antiscorbutic. Originating from dual traditions—one in (such as the Prussian "Danzig" spruce beer, brewed with spruce cones and long-boiled wort since at least the ) and another in (using local spruce tips with indigenous influences)—spruce beer gained prominence in the among European colonists, sailors, and explorers. Indigenous North American peoples had long utilized spruce tips for their content to combat , a practice adopted by French explorer in 1535 when his crew was cured by an Iroquois decoction of spruce-like conifer needles during a harsh Quebec winter. British captain later popularized it during his Pacific voyages (1772–1775), brewing spruce beer from local trees like Picea sitchensis in and Dacrydium cupressinum in , often adding or , to maintain crew health on long sea journeys where fresh produce was scarce. In colonial America and , spruce beer became a staple among and British forces, brewed with rye, wheat, hops, or dandelions alongside spruce shoots to prevent in military camps and settlements. American polymath documented a personal in 1763, using one pot of essence of spruce, 13 pounds of , and water for a cask of 80 bottles, reflecting its everyday use in the colonies as a healthful, economical alternative to imported ales. By the in Britain, commercial versions like those using spruce essence were household favorites, though production waned in the with the rise of hopped beers; today, it persists in craft brewing and historical recreations for its unique profile and nutritional legacy.

Origins and History

Pre-Colonial and Indigenous Uses

in , particularly in the boreal forests of what is now , utilized trees (genus Picea) for creating beverages long before European contact, as documented in ethnobotanical records of traditional practices. Tribes such as the , Algonquin, and harvested young spruce tips and needles to prepare infusions that served as essential drinks for hydration and sustenance. These practices were rooted in the abundance of spruce species like () and black spruce () across their territories, providing a reliable resource in regions where other food sources were scarce. Preparation methods involved collecting tender spruce tips in spring or , then or them in water to extract flavors and nutrients, often resulting in non-alcoholic beverages that could naturally ferment slightly over time for mild effervescence. Among the , fermented spruce tips or bark were used to brew a simple spruce beer, while the Algonquin and boiled needles to create teas. The also consumed raw or cooked spruce tips as part of spring diets. These beverages were portable and nourishing, aiding survival during long winters when sources froze. In cultural contexts, spruce-based drinks were woven into seasonal rituals and communal activities, symbolizing renewal with the arrival of spring tips and serving as staples for travelers and hunters in boreal environments. The and Algonquin viewed as a multifaceted provider, with its use in beverages reflecting oral traditions of environmental knowledge passed through generations. This pre-colonial reliance on infusions highlighted the plant's role in fostering and to the rhythms of the northern landscape. These indigenous techniques later influenced European explorers, who adapted spruce beverages as survival aids in the .

European Exploration and Adoption

European explorers first encountered spruce-based beverages during early voyages to , adapting Indigenous knowledge for their own survival needs. In 1536, French explorer , wintering near present-day , observed his crew suffering from until the local Iroquoian people of provided a remedy: a hot infusion made from the needles and bark of trees, likely spruce or white cedar, which restored health to over 100 afflicted men. This encounter, documented in Cartier's journals, marked the initial European documentation of spruce drinks as a vital antiscorbutic, building on Indigenous practices for treating deficiencies during harsh winters. By the , British naval forces had widely adopted and modified spruce beer recipes for long sea voyages, incorporating fermented versions to combat among crews. Captain , during his Pacific expeditions from 1768 to 1779, routinely brewed spruce beer using essence extracted from spruce tips combined with and , as detailed in his voyage logs; for instance, on his second voyage (1772–1775), he produced batches upon arrival in to ration among sailors, crediting it with maintaining crew health. The Royal Navy formalized this practice, issuing spruce beer as a standard provision by the mid-1700s, often prepared from imported spruce essence to ensure portability on ships like HMS Resolution. The beverage's utility extended to colonial land campaigns in , where it became a key component of . During the (1775–1783), guidelines under specified one quart of spruce beer per soldier daily as part of rations, alongside alternatives like , to sustain troops amid supply shortages and prevent disease in encampments. British forces similarly relied on it, with General Jeffrey Amherst mandating ample supplies for troops in and the colonies, reflecting its established role in sustaining European settlers far from home.

19th and 20th Century Developments

In the , spruce beer transitioned from primarily homebrewed survival rations to limited commercial production in parts of , particularly in regions abundant with spruce trees. In the Adirondacks of New York, adjacent to , alcoholic and non-alcoholic varieties became routine beverages among settlers and laborers throughout the 1800s. In and nearby areas, brewers incorporated spruce bark extracts into ales as a flavoring agent and substitute, reflecting the beverage's adaptation to emerging commercial brewing practices amid abundant local resources. In , particularly , production was facilitated by innovations like Dr. Henry Taylor's 1803 patent for spruce essence, enabling easier extraction and small-batch manufacturing for both household and market use among French-Canadian communities. By the late 19th and early 20th centuries, spruce beer's popularity waned due to the dominance of mass-produced lagers and the U.S. era (1920–1933), which banned alcoholic beverages and forced many small breweries to close or pivot. Non-alcoholic versions faced competition from pasteurized soft drinks like , which offered consistent flavor and shelf life through industrial processes, further marginalizing traditional spruce-based drinks. In the , spruce beer persisted in niche contexts, with traditional Canadian recipes documented in collections during the , preserving methods passed down in rural and indigenous communities. By the 1970s, as the movement emerged in the U.S. and , early homebrewers experimented with historical styles, including spruce beer, to revive forgotten flavors amid growing interest in pre-industrial techniques.

Ingredients and Production

Key Ingredients

The primary ingredient in spruce beer is the young tips, buds, needles, or essence derived from spruce trees of the genus Picea, particularly species native to such as (Picea glauca) and black spruce (Picea mariana). These parts are typically harvested in spring when they are tender and lime-green, providing the beer's characteristic flavor profile. The resinous, citrus-like flavor of spruce beer stems from terpenes and essential oils abundant in these tree parts, including dominant monoterpenes like and , which contribute piney, woody, and lemony notes. Other volatile compounds, such as and bornyl acetate, enhance the citrus and balsamic undertones, varying slightly by species and harvest time. Historically, sweeteners and fermentable sugars in spruce beer included , which was boiled with the spruce extract to provide caramel notes and fermentable material, as seen in colonial American recipes. or served as alternatives in some traditional preparations, offering natural sweetness and subtle floral or woody flavors that complemented the spruce. In modern formulations, malt or refined sugars like dextrose are commonly used as fermentables, allowing for clearer profiles and higher alcohol content while maintaining the spruce's prominence. Water forms the base of the beverage, typically sourced locally and boiled with other components, while —often neutral ale strains like —drives , producing and mild alcohol. Occasional additives include for bitterness and preservation in some recipes, or herbs like ginger and yarrow for additional spice, though these are not universal. Regional variations exist, such as in the where fermented (Betula spp.) is sometimes incorporated alongside spruce tips, adding a mild, earthy derived from the tree's sugars.

Traditional and Modern Brewing Processes

The traditional brewing process for spruce beer, as practiced by early European settlers and indigenous groups in , began with harvesting young spruce tips in spring and them in water for 1 to 3 hours to extract their resinous essence, vitamin C content, and characteristic pine-citrus flavors. This infusion was strained and combined with boiled water and a fermentable sugar source, such as at rates of 6 to 12 pounds per 16 to 20 gallons, to create the . then occurred in wooden casks or crocks using wild yeasts from the environment or simple additions of about 0.5 pint per 16 gallons, typically lasting 3 to 7 days at ambient temperatures until bubbling subsided, yielding a lightly effervescent beverage with 2 to 5% (ABV) and a tangy, low-alcohol profile suitable for daily consumption. The process relied on hand-crafted methods without modern sanitation, often resulting in variable outcomes influenced by seasonal tip quality and local water sources. In modern craft brewing, adaptations emphasize precision and scalability while preserving the essence of the traditional method. Spruce tips are added during the for 30 to 60 minutes at rates of 0.5 to 2 liters per 20 liters of to impart bold flavors, or infused post- at 70 to 80°C for 30 to 90 minutes to capture subtler aromas without excessive bitterness; commercial ale s, such as Scottish or strains, replace wild s for reliable attenuation and cleaner profiles. fermenters and temperature-controlled environments allow for primary in 1 to 2 weeks at 18 to 21°C, followed by optional secondary conditioning. For non-alcoholic variants, which halt alcohol production below 0.5% ABV, at 60 to 72°C for 15 to 30 minutes stabilizes the product by killing and after brief , often combined with to retain the spruce-forward taste. Distilled spruce essences or concentrates, produced by of tips to isolate volatile oils, enable consistent flavoring in commercial batches without relying on fresh foraging. These techniques, seen in breweries like Alaskan Brewing Company, integrate spruce into hop-forward styles like IPAs for broader appeal. Safety considerations are paramount in both traditional and modern processes to avoid health risks and off-flavors. Only young, tender spruce tips should be used, as mature needles and woody parts contain higher concentrations of , , and potentially irritating compounds that can cause excessive bitterness or gastrointestinal upset if over-extracted through prolonged . Brewers must accurately identify edible spruce (Picea spp.), avoiding toxic look-alikes like or certain pines, and source tips from pesticide-free areas to prevent . Controlling extraction times and temperatures minimizes buildup, which could lead to harsh, turpentine-like notes or microbial instability in unpasteurized batches.

Varieties and Types

Alcoholic Spruce Beers

Alcoholic spruce beers are fermented beverages that incorporate spruce tips, needles, or essence into a barley malt base, typically resulting in ales or IPAs with alcohol by volume (ABV) ranging from 5% to 7%. These modern craft examples often integrate spruce during the boil or fermentation stages to infuse piney, resinous characteristics, complementing the malt's sweetness and hop bitterness. For instance, since the craft beer resurgence around 2010, Maine breweries have pioneered barley-based spruce beers using locally foraged tips, harvested in collaboration with forestry experts to ensure sustainability. Marsh Island Brewing's Green Growth, an American IPA at 5.7% ABV, exemplifies this approach with its full-bodied profile featuring prominent pine notes from spruce tips added post-boil, balanced by pale malt and subtle citrus hops. Similarly, Banded Brewing's Greenwarden, a 5.6% ABV pale ale, employs Maine-foraged spruce tips for a mythic, evergreen-forward flavor with hints of mint, sweet herbs, and candied fruit, achieved through late addition to preserve volatile aromas. Sugar-fermented variants of alcoholic spruce beer draw from historical molasses-based recipes, where spruce essence is boiled with water and molasses before yeast addition, yielding a rustic, effervescent brew. These adaptations increase fermentable sugars—such as molasses or cane —to achieve higher ABV levels up to 8%, compared to traditional low-alcohol versions, while maintaining through bottle conditioning or force-carbonation at 2.0–2.5 volumes of CO2. Aging for 2–4 weeks post-fermentation allows flavors to mellow, reducing initial astringency from spruce and enhancing caramel notes from the molasses. Commercial interpretations, like certain Canadian artisanal spruce beers, use organic cane and fresh branches as the primary fermentables, fermented to around 4–6% ABV for a lighter body, though homebrew adaptations scale sugar inputs for stronger profiles without . The distinctive flavor chemistry of alcoholic spruce beers stems from terpenes extracted from spruce tips, particularly alpha-pinene and , which dominate the essential oil composition at 23–39% and 1.5–4%, respectively. Alpha-pinene imparts the signature piney, resinous aroma and woody bitterness, while contributes citrus-like brightness, creating a balanced citrus-pine profile that evokes forest freshness without overpowering the beer's backbone. These compounds volatilize during but are preserved through dry-hopping or tip additions near , enhancing sensory complexity in both barley- and sugar-based styles.

Non-Alcoholic and Soft Drink Variants

Non-alcoholic variants of spruce beer primarily take the form of , where flavorings derived from essences are combined with syrups and mixed with to create a refreshing, pine-like beverage. These formulations emerged as popular options in 20th-century North American soda fountains, akin to , offering a non-fermented alternative that emphasized the distinctive resinous notes of spruce without alcoholic content. In modern production, commercial brands in , such as Marco and Selection, have popularized these soft drinks since the post-1950s era, particularly in where they are known as bière d'épinette. These beverages often utilize natural extracts or artificial flavorings to replicate the tree's aromatic profile, resulting in a light, effervescent drink with juniper-like overtones and a sweet finish. Some variants, including those from Compliments, incorporate cane sugar, while others provide low-sugar options to cater to contemporary preferences for reduced-calorie refreshments. Unlike their alcoholic counterparts, which involve , non-alcoholic spruce beer soft drinks are prepared through simple of essences into bases, followed by and to ensure flavor retention and extended shelf stability without microbial growth. This process allows for room-temperature storage and distribution, making the drinks accessible as everyday sodas rather than specialty brews.

Regional and Experimental Recreations

In the Pacific Northwest, modern recreations of spruce beer draw on the region's abundant Sitka spruce (Picea sitchensis), native to coastal areas from Northern California to Alaska, to evoke historical brewing practices among loggers and explorers. Breweries like Alaskan Brewing Company in Juneau harvest fresh Sitka spruce tips from nearby old-growth forests, such as those in the Tongass National Forest, incorporating them into seasonal IPAs that blend piney, berry-like notes with hops for a balanced, regional profile. Similarly, Underhill Brewing Company in Washington State forages Sitka spruce tips during spring growth, adding them to the boil or post-boil steep at rates of 0.2 to 1 ounce per gallon to achieve citrusy or resiny flavors without overpowering the base beer. These efforts highlight sustainable local sourcing, with tips frozen or vacuum-sealed for year-round use in limited-edition batches. In , analogs to spruce beer appear in traditional and modern farmhouse ales, where spruce and branches or tips substitute or complement for earthy, profiles in raw, unboiled brews like . Nordic brewing traditions, documented in ethnographic studies, occasionally incorporate spruce tips (0.5–1 liter per 20 liters of ) in boiled beers or higher amounts (1–4 liters per 20 liters) in raw ales to impart forest-like aromas, though remains dominant. Contemporary examples include U.S.-influenced Nordic-style brews, such as those at The Ale Apothecary in using branches for a spruce-like citrus-pine character in ales like "," bridging methods with local . In , recreations of historical styles persist, particularly in and , where the traditional Prussian "Danzig" spruce beer—brewed with cones and long-boiled —is revived by brewers. For example, modern interpretations like those from Browar Stu Most in use local spruce essence in strong, dark ales approximating the 16th-century recipe, emphasizing resinous flavors with complexity at around 6–8% ABV. These efforts connect to the beverage's northern European roots, often featured in historical festivals or limited releases. Experimental recreations in the and beyond include craft brewery collaborations fusing spruce tips with modern styles, such as Point's Spruce Tip Sculpin IPA (released nationwide in 2018), which adds fresh tips during whirlpooling for red berry, lemon, and pine notes alongside hop-forward bitterness. Other limited editions, like SLO Brewing's Holidaze IPA (2021), combine spruce tips with Citra and orange peel for a juicy, seasonal twist at 7% ABV. has seen accessible kits emerge, including extract-based options like the Spruce Lager kit, which uses spruce essence and for a clean, dry finish with subtle evergreen undertones. Adaptations for dietary needs feature gluten-free versions, such as the 1796 Spruce Beer recipe substituting and for grains, yielding a 4.5–5% ABV small beer fermented with ale yeast. Vegan variants are straightforward, relying on plant-based ingredients like foraged spruce tips, sugar, and champagne yeast while omitting animal-derived , as in simple home recipes yielding a lightly carbonated, 2–3% ABV soda-like brew. Recreating historical spruce beer faces challenges in sourcing sustainable spruce tips, limited to a brief spring window when new growth is soft and neon green, complicated by weather variability and the need to distinguish species like Red Spruce from similar firs to avoid misidentification. Brewers must balance harvest volumes to minimize environmental impact, as seen in partnerships like the New England Forestry Foundation's ongoing collaborations with Dirigible Brewing since 2023, where tips from managed forests fund conservation at $1 per beer sold (as of 2025). Replicating historical yeast profiles proves difficult due to modern strains' domestication since the 16th century via backslopping, contrasting with wild or baker's yeasts used in colonial recipes; contemporary attempts risk contamination from off-flavors or inconsistent attenuation without precise isolation and propagation techniques.

Cultural and Scientific Significance

Role in Nutrition and Medicine

Spruce beer gained historical prominence for its in combating , a caused by deficiency prevalent among sailors and explorers during long sea voyages. The fresh needles of spruce trees, a key ingredient, contain 50-100 mg of per 100 grams, providing a vital source when fresh fruits and vegetables were scarce. This antiscorbutic property was documented in 18th-century naval practices, where figures like Captain administered spruce beer to crews, with daily intakes around 30-50 ml of concentrated infusion recommended to deliver sufficient for prevention. However, and storage processes degrade much of this vitamin, reducing levels in the final beverage to below 0.5 mg per 100 grams due to oxidation. In addition to , spruce contributes other bioactive nutrients, including antioxidants from in the needles and buds, which help neutralize free radicals and support overall cellular . The resins in spruce also impart properties, inhibiting growth of pathogens such as methicillin-resistant Staphylococcus aureus. Traditionally, these elements made spruce preparations, including beer-like infusions, effective for treating respiratory ailments like coughs and by acting as expectorants and decongestants. Modern research, particularly analyses from the 2000s onward, has examined the bioavailable compounds in spruce-derived beverages, confirming the presence of phenolics and lignans with potential while noting significant variability based on tree species—such as higher levels in Picea abies compared to other spruces—and preparation techniques like extraction temperature. These studies emphasize that while spruce enhances nutritional profiles, efficacy depends on minimizing degradation during processing to preserve bioactive integrity.

Cultural Impact and Modern Revival

Spruce beer holds a prominent place in North American folklore and traditions, particularly among of who first developed it as a medicinal from needles and bark to combat , a knowledge shared with French explorer in 1536 when the provided his crew with a curative conifer-based . In some Native American tribes, trees are revered in creation stories as symbols of resilience and renewal, often featured in as evergreens that sustain life through harsh winters, though the beverage itself was more practically tied to survival rituals than mythic narratives. adopted and adapted these practices, incorporating spruce beer into colonial American and Canadian holiday customs, such as ales brewed with and spruce tips to evoke the festive scent of evergreens, a tradition that persists in where homemade versions, or bière d'épinette, were fermented in bathtubs and celebrated during winter gatherings. The modern revival of spruce beer gained momentum in the craft brewing scene during the 2000s, driven by interest in historical and foraged ingredients amid the broader craft beer boom, with breweries experimenting to recreate its unique resinous profile. Pioneering examples include Wolf Tree Brewery's flagship Spruce Tip Ale in Oregon, available year-round in cans and draft across the Pacific Northwest, and Yards Brewing Company's Poor Richard’s Spruce Ale in Pennsylvania, which draws on colonial recipes and is distributed in multiple states. This resurgence has been amplified by seasonal festivals, such as Spruce Fest in Washington State, a riverside event dedicated to spruce-infused brews that attracts enthusiasts for tastings and demonstrations, and appearances at larger gatherings like the Great Canadian Beer Festival where Nova Scotia's Big Spruce Brewing showcases organic variants. Market data reflects niche but steady growth within the specialty segment, with craft beer overall expanding at a compound annual rate of about 10% globally through 2025, fueled by demand for unique, locally sourced flavors like spruce tips that appeal to holiday and foraging trends. Recent innovations as of 2025 include non-alcoholic options like Athletic Brewing's Spruce + Juniper IPA, launched in 2024. Spruce beer's global spread traces back to its European roots in 16th-century and , where it originated as Sprossen-bier—a strong, reddish-brown ale flavored with spruce or fir buds from the Danzig region—and was exported widely, including to Britain in massive quantities during the , influencing lagers and other styles across the . Contemporary adaptations persist in through historical recreations and craft experiments, such as German-inspired spruce-infused lagers that echo the original Joppenbier, though production remains limited compared to . Commercial availability has expanded via online retailers, with brands like Big Spruce Brewing offering direct-to-consumer shipping from and U.S. options such as Athletic Brewing's non-alcoholic Spruce + IPA accessible through platforms like Amazon and CraftShack, making the beverage reachable for international consumers seeking traditional or modern twists.

References

  1. https://www.breweryhistory.com/journal/archive/165/Spruce.pdf
  2. https://pmc.ncbi.nlm.nih.gov/articles/PMC2647905/
  3. https://blog.library.si.edu/blog/2017/08/02/beer-board-age-sail/
  4. https://parks.canada.ca/culture/gourmand-gourmet/recette-recipe25
  5. https://emergingrevolutionarywar.org/2020/03/28/beer-drinking-in-the-18th-century/
  6. https://www.hscdsb.on.ca/wp-content/uploads/2022/03/Indigenous-Plant-Foods.pdf
  7. https://pmc.ncbi.nlm.nih.gov/articles/PMC3316145/
  8. https://libraryexhibits.uvm.edu/omeka/exhibits/show/uvmtrees/white-spruce-introduction/white-spruce-uses
  9. https://www.nps.gov/articles/000/scurvy-at-saint-croix.htm
  10. https://www.researchgate.net/publication/397401770_Scurvy_on_Jacques_Cartier%27s_second_voyage_to_North_America_Winter_1535-1536
  11. https://pubmed.ncbi.nlm.nih.gov/12810402/
  12. https://www.researchgate.net/publication/10705666_Captain_Cook%27s_beer_The_antiscorbutic_use_of_malt_and_beer_in_late_18th_century_sea_voyages
  13. https://washingtonpapers.org/resources/articles/supply-problems-plagued-the-continental-army-from-the-start/
  14. https://www.adirondackalmanack.com/2017/03/spruce-beer-an-old-adirondack-favorite.html
  15. https://blogs.loc.gov/inside_adams/2014/09/early-american-beer/
  16. https://zythophile.co.uk/2016/04/20/a-short-history-of-spruce-beer-part-two-the-north-american-connection/
  17. https://themobmuseum.org/blog/how-prohibition-changed-beer/
  18. https://www.quora.com/What-soft-drink-was-developed-as-an-alternative-to-alcoholic-beverages-during-Prohibition
  19. https://www.lib.uiowa.edu/scua/msc/tomsc550/msc533/msc533.htm
  20. https://dejabru.org/draft-style-guidelines-canadian-spruce-beer/
  21. https://www.beerandbrewing.com/special-ingredient-spruce-tips-in-beer
  22. https://bioresources.cnr.ncsu.edu/resources/chemical-composition-of-essential-oil-and-hydrosol-from-picea-mariana-bark-residue/
  23. https://botanistinthekitchen.blog/2018/06/15/spruce-tips/
  24. https://beerconnoisseur.com/articles/history-spruce-beer/
  25. https://practicalselfreliance.com/spruce-beer/
  26. https://www.anchoragepress.com/news/spruce-tips-to-birch-syrup-beers-with-the-alaska-touch/article_10c18839-e49c-5ccb-a0c0-2049192affa3.html
  27. https://www.beeradvocate.com/beer/profile/42664/432961/
  28. https://downeast.com/food-drink/drink/getting-tipsy/
  29. https://www.beeradvocate.com/beer/profile/34102/128043/
  30. https://www.bandedbrewing.com/beers
  31. https://www.laptitebiere.ca/english
  32. https://pmc.ncbi.nlm.nih.gov/articles/PMC8550215/
  33. https://labeffects.com/blog/terpenes-in-beer-the-secret-to-a-superior-craft-beer
  34. https://www.eater.com/drinks/2015/7/30/9074809/why-canadians-in-the-u-s-pine-for-elusive-spruce-beer-soda
  35. https://www.superc.ca/en/aisles/beverages/soft-drinks/root-beer-spruce-beer/spruce-beer/p/059749948357
  36. https://ingeniumcanada.org/channel/articles/a-small-beer-which-was-no-small-beer-fa-fluet-enregistre-of-quebec-quebec-and-la
  37. https://sodapopstop.com/shop/something-different/empire-bottling-works-inc-spruce-beer/
  38. https://prowm.com/beverage-manufacturing/role-of-pasteurization-in-non-alcoholic-beverages-taste-and-safety/
  39. https://www.alaskanbeer.com/alaskan-spruce-ipa-is-back/
  40. https://underhillbrewing.com/spruce-tips/
  41. https://zythophile.co.uk/2016/04/20/a-short-history-of-spruce-beer-part-one-the-danzig-connection/
  42. https://newenglandforestry.org/neff-and-local-brewery-found-common-ground/
  43. https://www.oxfordsymposium.org.uk/wp-content/uploads/2020/06/Hunwick.pdf
  44. https://wildfoodism.com/2014/08/18/finding-vitamin-c-outside-the-grocery-store-looking-into-wild-sources/
  45. https://pmc.ncbi.nlm.nih.gov/articles/PMC11085860/
  46. https://pubmed.ncbi.nlm.nih.gov/17504300/
  47. https://homesteading.betterhealthbetteryou.com/spruce-as-food-and-as-medicine/
  48. https://pmc.ncbi.nlm.nih.gov/articles/PMC9405162/
  49. https://www.intechopen.com/chapters/78215
  50. https://pmc.ncbi.nlm.nih.gov/articles/PMC7847912/
  51. https://www.bbc.com/travel/article/20181219-canadas-christmas-tree-in-a-bottle
  52. http://www.native-languages.org/legends-spruce.htm
  53. https://manitobamuseum.ca/drinking-christmas-trees-that-is/
  54. https://www.marketwatchmag.com/spruce-beers-revival/
  55. https://byo.com/article/spruce-fest-a-riverside-brewing-festival/
  56. https://brewpublic.com/beer-events/a-look-back-at-the-2019-great-canadian-beer-festival/
  57. https://www.grandviewresearch.com/industry-analysis/craft-beer-market
  58. https://athleticbrewing.com/products/spruce-juniper
  59. https://bigspruce.ca/
  60. https://www.amazon.com/spruce-beer/s?k=spruce%2Bbeer
  61. https://craftshack.com/products/wolf-tree-spruce-tip-ale
Add your contribution
Related Hubs
User Avatar
No comments yet.