The Louisbourg Institute of / L' Institut de Louisbourg de Cape Breton University ~ © 1995-present ~ Louisbourg.info@pc.gc.ca
A Research Site for the Fortress of Louisbourg National Historic Site of Canada operated by the Louisbourg Institute ~
Un site de recherche du lieu historique national du Canada de la Forteresse-de-Louisbourg géré par l'Institut de Louisbourg

Food and Cooking In Louisbourg Site

SPRUCE BEER

The following is a formula based on acceptable ingredients:

4 gallons water
2 quarts molasses, or to taste
One bundle of spruce twigs, approximately 20" in diameter, using only the last 6" of the tips of the boughs
One package dried yeast, proofed in ½ cup molasses and 3 cups warm (body temperature) water

Bring the water to a boil, add the spruce and bring to a boil again. Boil for one hour, longer if you want a stronger spruce flavour. Strain twice through a piece of fine (tightly woven, not cheesecloth) white cloth, into a container.

When the liquid is lukewarm, add the molasses and proofed yeast; mix well. Cover loosely with cloth and allow 3-4 days to ferment. Skim the foam lightly from the top frequently; do not stir or disturb the beer. When the bubbles cease to rise, strain through a cloth again. It can be bottled at this point or drunk immediately. If it is bottled, leave about 3" of space at the top of each bottle. Do not tighten the caps for 12 hours at least.