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SPRUCE BEER
METHODS
and more…
Dakota Paul with Special Guest: Alan Bergo -
Foragerchef.com
SHORT HISTORY OF BREWING WITH SPRUCE
Spruce beer methods
Unofficial BJCP Canadian Styles - CHA Speaker Series
IDENTIFICATION & VARIETIES
Other Spruce varieties
not described may be :
Black, Red, Norway or
European
*Disclaimer: I am not an
arborist, spruce tree or
foraging expert!
This is meant as a
jumping off point for
making spruce syrups.
Please try to confirm if
your community or the
City sprays trees for pest
management, eg. for
spider mites.
Common name: White Spruce
Latin name: Picea glauca
French name: Épinette blanche
‘White Spruce is a hardy, long-lived evergreen tree.’
Common name: Colorado or Blue Spruce
Latin name: Picea pungens
‘Blue Spruce is tough, long lived, with a distinctive blue-
green color.’
Common name: Black Spruce
Latin name: Picea mariana
‘Black Spruce is a medium-sized coniferous tree that has
a characteristic straight trunk and a narrow crown.’
Common name: Norway (European) Spruce
Latin name: Picea abies
‘Norway Spruce is a large, openly branched evergreen
recognized by its drooping branchlets and large cones.’
OPTIONS FOR SPRUCE ADDITIONS IN BEER:
SYRUP
BOIL
EXTRACT
“DRYHOP”
FORAGER CHEF @Foragerchef.com
ALAN BERGO
SPRUCE HARVESTING
NEGLECTED
HOPS COIR ROPES
INSTALLED
“INSPIRATION”
STRUCK GOT TO
“WORK”
SPRUCE PROCESSING
RINSED, DRIED & WEIGHED
(ALSO DE-SPIDERED)
LARGE JAR MIGHT
HAVE BEEN MORE
APPROPRIATE
(AND EASIER TO
CLEAN)
ONLY TWO
INGREDIENTS:
SPRUCE AND
BROWN SUGAR DAY 0
SPRUCE AGING
DAY 1 DAY 2 DAY 3 DAY 4
SPRUCE FERMENTING
NO IDEA WHAT THE O.G. WAS
DUE TO WATER PRESENT IN
SUGAR AND SPRUCE, AND WILL
TAKE A READING NEXT TIME.
F.G. OF RAW SYRUP WAS 1.112!
(27.7P)
SPONTANIOUS FERMENTATION
WAS NOT EXPECTED!
DAY 7
SPRUCE SYRUP
• HUGE NOTES OF
SPRUCE, AND A LOT OF
CITRUS, SYRUPY
SWEETNESS.
• RAW SYRUP TASTED
LIKE A SPRUCE
LIQUEUR. ONE FRIEND
LIKENED IT TO UME
(PLUM) WINE.
• SUGAR PRODUCED A
LOT OF STONE FRUIT
AND AGED OXYDATION
IN THE FORM OF
SHERRY NOTES.
• I DOUBT A LOT OF
SUGAR FERMENTED
OUT, SO LACTIC ACID
LIKELY MADE IT TASTE
LESS SWEET AND RICH
THAN IT WAS.
RAW
SYRUP
• BOILED 6 CUPS OF
RAW SYRUP DOWN TO
1.5 CUPS OF MOLASSES
LIKE SYRUP
• I DID NOT HAVE
SHAUN’S TALK OR
DAN’S EXPERIMENTS
FOR MAKING BELGIAN
CANDI SYRUP TO GO
OFF OF AT THE TIME
• NO ACID ADDED, BUT
MIGHT HAVE LUCKED
OUT WITH ALL THE
LACTIC ACID PRESENT
• MUCH MORE INTENSE
CRÈME BRULEE BURNT
SUGAR & DARK FRUIT
FLAVOUR, ALL WHILE
STILL SPRUCEY AND
CITRUSY.
BOILED
SYRUP
SPRUCE BEER
• BELGIAN DUBBEL WAS
MY FIRST CHOICE AS WE
HAD RECEIVED
ESCARPMENT LABS ST.
LUCIFER (DUVEL?)
YEAST FROM MIKE, AND
ITS TRADITIONAL USE OF
SYRUPS
• NEW CHOICES GOING
FORWARD MAY BE PALE
ALE, SAISON, ETC
• NEW SYRUP FERMENTS
MIGHT USE CONES, OR
MATURE SPRUCE?
• BREWED DUBBEL WITH
‘CANDI’ STYLE SYRUP LATE
AUG/EARLY SEPT 2020.
AROMAS OF BROWN
SUGAR/MOLASSES, CITRUS
AND SPRUCE.
• ADDED REMAINING JAR OF
RAW SYRUP LATE SEPT
• FORGOT ABOUT BEER AND
HAD NO IDEA IT WAS GOING
THROUGH A SECOND WILD
FERMENTATION. STARTED
SMELLING QUITE SOUR.
RHUBARB
KELTTLE
SOUR
SPRUCE
DUBBEL
SAMPLE WAS A
LITTLE YEASTY,
WHICH EXPLAINS
THE OPAQUE COLOUR
WILD YEAST THINNED
THE BODY, DRIED OUT
THE BEER AND MADE
IT QUITE ACIDIC
I SAVED THE BASE
AND WILD YEAST,
NOT SURE IF I WILL
USE IT FOR FUTURE
SOURING
MOST WAS FORCE
CARBED & SAMPLED,
AND NOT ENOUGH
ENDED UP BOTTLED
JUST A FEW FOR 2020
CTYW COMP.
OPTIONS FOR SPRUCE ADDITIONS IN BEER:
BOIL SPRUCE TIPS/
BOUGHS SIMILAR TO
TRADITIONAL KVEIK
BEERS USING JUNIPER?
COMMERCIAL SPRUCE
EXTRACTS OR HOMEMADE
TINCTURES USING SPIRITS?
PINE-SOL?!
“DRYHOP” OR AGE BEER
ON WHOLE OR CHOPPED
UP SPRUCE TIPS?

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Spruce beer methods

  • 1. SPRUCE BEER METHODS and more… Dakota Paul with Special Guest: Alan Bergo - Foragerchef.com
  • 2. SHORT HISTORY OF BREWING WITH SPRUCE
  • 4. Unofficial BJCP Canadian Styles - CHA Speaker Series
  • 5. IDENTIFICATION & VARIETIES Other Spruce varieties not described may be : Black, Red, Norway or European *Disclaimer: I am not an arborist, spruce tree or foraging expert! This is meant as a jumping off point for making spruce syrups. Please try to confirm if your community or the City sprays trees for pest management, eg. for spider mites.
  • 6. Common name: White Spruce Latin name: Picea glauca French name: Épinette blanche ‘White Spruce is a hardy, long-lived evergreen tree.’
  • 7. Common name: Colorado or Blue Spruce Latin name: Picea pungens ‘Blue Spruce is tough, long lived, with a distinctive blue- green color.’
  • 8. Common name: Black Spruce Latin name: Picea mariana ‘Black Spruce is a medium-sized coniferous tree that has a characteristic straight trunk and a narrow crown.’
  • 9. Common name: Norway (European) Spruce Latin name: Picea abies ‘Norway Spruce is a large, openly branched evergreen recognized by its drooping branchlets and large cones.’
  • 10. OPTIONS FOR SPRUCE ADDITIONS IN BEER: SYRUP BOIL EXTRACT “DRYHOP”
  • 12. SPRUCE HARVESTING NEGLECTED HOPS COIR ROPES INSTALLED “INSPIRATION” STRUCK GOT TO “WORK”
  • 13. SPRUCE PROCESSING RINSED, DRIED & WEIGHED (ALSO DE-SPIDERED) LARGE JAR MIGHT HAVE BEEN MORE APPROPRIATE (AND EASIER TO CLEAN) ONLY TWO INGREDIENTS: SPRUCE AND BROWN SUGAR DAY 0
  • 14. SPRUCE AGING DAY 1 DAY 2 DAY 3 DAY 4
  • 15. SPRUCE FERMENTING NO IDEA WHAT THE O.G. WAS DUE TO WATER PRESENT IN SUGAR AND SPRUCE, AND WILL TAKE A READING NEXT TIME. F.G. OF RAW SYRUP WAS 1.112! (27.7P) SPONTANIOUS FERMENTATION WAS NOT EXPECTED! DAY 7
  • 16. SPRUCE SYRUP • HUGE NOTES OF SPRUCE, AND A LOT OF CITRUS, SYRUPY SWEETNESS. • RAW SYRUP TASTED LIKE A SPRUCE LIQUEUR. ONE FRIEND LIKENED IT TO UME (PLUM) WINE. • SUGAR PRODUCED A LOT OF STONE FRUIT AND AGED OXYDATION IN THE FORM OF SHERRY NOTES. • I DOUBT A LOT OF SUGAR FERMENTED OUT, SO LACTIC ACID LIKELY MADE IT TASTE LESS SWEET AND RICH THAN IT WAS. RAW SYRUP • BOILED 6 CUPS OF RAW SYRUP DOWN TO 1.5 CUPS OF MOLASSES LIKE SYRUP • I DID NOT HAVE SHAUN’S TALK OR DAN’S EXPERIMENTS FOR MAKING BELGIAN CANDI SYRUP TO GO OFF OF AT THE TIME • NO ACID ADDED, BUT MIGHT HAVE LUCKED OUT WITH ALL THE LACTIC ACID PRESENT • MUCH MORE INTENSE CRÈME BRULEE BURNT SUGAR & DARK FRUIT FLAVOUR, ALL WHILE STILL SPRUCEY AND CITRUSY. BOILED SYRUP
  • 17. SPRUCE BEER • BELGIAN DUBBEL WAS MY FIRST CHOICE AS WE HAD RECEIVED ESCARPMENT LABS ST. LUCIFER (DUVEL?) YEAST FROM MIKE, AND ITS TRADITIONAL USE OF SYRUPS • NEW CHOICES GOING FORWARD MAY BE PALE ALE, SAISON, ETC • NEW SYRUP FERMENTS MIGHT USE CONES, OR MATURE SPRUCE? • BREWED DUBBEL WITH ‘CANDI’ STYLE SYRUP LATE AUG/EARLY SEPT 2020. AROMAS OF BROWN SUGAR/MOLASSES, CITRUS AND SPRUCE. • ADDED REMAINING JAR OF RAW SYRUP LATE SEPT • FORGOT ABOUT BEER AND HAD NO IDEA IT WAS GOING THROUGH A SECOND WILD FERMENTATION. STARTED SMELLING QUITE SOUR. RHUBARB KELTTLE SOUR SPRUCE DUBBEL
  • 18. SAMPLE WAS A LITTLE YEASTY, WHICH EXPLAINS THE OPAQUE COLOUR WILD YEAST THINNED THE BODY, DRIED OUT THE BEER AND MADE IT QUITE ACIDIC I SAVED THE BASE AND WILD YEAST, NOT SURE IF I WILL USE IT FOR FUTURE SOURING MOST WAS FORCE CARBED & SAMPLED, AND NOT ENOUGH ENDED UP BOTTLED JUST A FEW FOR 2020 CTYW COMP.
  • 19. OPTIONS FOR SPRUCE ADDITIONS IN BEER: BOIL SPRUCE TIPS/ BOUGHS SIMILAR TO TRADITIONAL KVEIK BEERS USING JUNIPER? COMMERCIAL SPRUCE EXTRACTS OR HOMEMADE TINCTURES USING SPIRITS? PINE-SOL?! “DRYHOP” OR AGE BEER ON WHOLE OR CHOPPED UP SPRUCE TIPS?