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Because someone asked...

First one I had, I didn't get much spruce flavor/aroma, though I drank it down pretty quickly. Second and third time I didn't serve it so cold and got some of the flavors.

I'd drink another couple bottles, but I doubt I'd go out of my way to get more (until next year).

Do you have a cold or did you just finish five Nash beers? Many people found the spruce overwhelming, which is way so many have stated that they don't like it.

last year's was too sprucey, but the bottle i tried this year was pretty great.

KMcK wrote:Do you have a cold or did you just finish five Nash beers? Many people found the spruce overwhelming, which is way so many have stated that they don't like it.

Maybe that's why I didn't get much of it - I was expected to get slapped in the face with Christmas tree. I was making a gingerbread house with my kids when I had the first one. Maybe I nibbled a little too much.

I just had my last one this past weekend. Just my opinion, but I never once thought the spruce was overwhelming.

akr71 wrote:I just had my last one this past weekend. Just my opinion, but I never once thought the spruce was overwhelming.

Same here, I found it fairly pleasant this year. Mind you I split the bottle with someone else. Maybe if I'd had the whole bottle myself I'd have a different opinion. I enjoyed it way more than last year's for sure.

Definitely not the spruce level of last year. I still think once mine finally carbonates in the bottles (hopefully ready in the next week) it will compare favourably. I was surprised how similar they are in taste though as I was aiming for something different with mine.

I certainly liked this year's version better. The base beer was improved IMHO.

I didn't get to try it last year, so I can't compare, but I wasn't overwhelmed by the spruce. I did find out that I don't particularly enjoy spruce in my beer though. Wasn't the biggest fan of the molasses in the base beer either. Fine, but I don't think I'll wait in line for next year's.

I am interested in why this beer ha s become such an event in Halifax. People weren't lined up like this for the aged Ol' Fog Burner, so it doesn't seem to be rarity alone.

I really enjoyed Garrison's spruce beer.

http://darksidebrewing.blogspot.com/201 ... -beer.html" onclick="window.open(this.href);return false;

I'd echo Nighthawk's question though... how did it get to be such an event? I missed the release last year, but did they make a big deal about it then?

Speaking of spruce beer, has anyone tried to make the 'original' version? The kind that isn't actually beer, but just fermented molasses with some spruce for flavour? I came across a recipe from 1760 when researching the above article:

Take 7 Pounds of good spruce & boil it well till the bark peels off, then take the spruce out & put three Gallons of Molasses to the Liquor & and boil it again, scum it well as it boils, then take it out the kettle & put it into a cooler, boil the remained of the water sufficient for a Barrel of thirty Gallons, if the kettle is not large enough to boil it together, when milkwarm in the Cooler put a pint of Yest into it and mix well. Then put it into a Barrel and let it work for two or three days, keep filling it up as it works out. When done working, bung it up with a Tent Peg in the Barrel to give it vent every now and then. It may be used in up to two or three days after. If wanted to be bottled it should stand a fortnight in the Cask. It will keep a great while.

Source: Journal of General Jeffrey Amherst, Governor-General of British North America.

My guess is it would be pretty gross... better then getting scurvy though!

That is one rough sounding beverage.

Yep. The hangover might actually have been worse then getting scurvy.

I wonder if they had to ration it on release day, lol?

Darkside Drew wrote:Speaking of spruce beer, has anyone tried to make the 'original' version? The kind that isn't actually beer, but just fermented molasses with some spruce for flavour? I came across a recipe from 1760 when researching the above article:

My older brother tried making it a couple years ago... i think it ended up going down a drain at some point.

Darkside Drew wrote: Speaking of spruce beer, has anyone tried to make the 'original' version? The kind that isn't actually beer, but just fermented molasses with some spruce for flavour?

Yep. I did last year and was pretty happy with it for my first shot at it. Some of my friends who don't like beer quite enjoyed it as well. I only have two bottles of it left now.
I will definitely be repeating it this spring and may try to do a double batch or so.

I posted the recipe I used here:
http://www.brewnosers.org/forums/viewto ... ?f=4&t=824" onclick="window.open(this.href);return false;

I liked it but I have to say from the bottle I had it was more fir then spruce. I am waiting for another tree-nerd buddy of mine to come by to drink the other bottle I have, but my lab all agreed we would call it a fir, not a spruce, beer.

That's the kind of lab I like to work in. "Drink this beer. It's for science."

KMcK wrote:That's the kind of lab I like to work in. "Drink this beer. It's for science."

Yeah life is tough around here on Fridays, even tougher in the summer when the "lunch" meetings get moved to patios with charcoal and take all day.

I was thinking the taste was white spruce and fir. I thought their spruce beer was OK but not a home run. The tree flavour is a bit harsh, I think due to the tree selection. I'm not exactly sure but I think they use pretty big pieces of the branches. I make my spruce beer in the spring so I can use the new spring growth and I only use black spruce tips. If you do a bit of research you will find a few recipes that specifically call for black spruce tips.

spears104 wrote:I was thinking the taste was white spruce and fir. I thought their spruce beer was OK but not a home run. The tree flavour is a bit harsh, I think due to the tree selection. I'm not exactly sure but I think they use pretty big pieces of the branches. I make my spruce beer in the spring so I can use the new spring growth and I only use black spruce tips. If you do a bit of research you will find a few recipes that specifically call for black spruce tips.

My understanding from what I have read is that the best stuff is made with red spruce, but black works outside of the east coast (and is generally used because of its larger range). I have not tried either so I can't say, although as you say I have read that the new tips are best. I like tea made with the red tips best so I imagine I like beer with it too.