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Post by straekat on Feb 7, 2019 9:27:42 GMT -7
Spruce beer was a home made beer, and was very popular in New England. Currently, it is available there commercially, in selected outlets, but no longer common outside of the region.
"SPRUCE BEER Pine and spruce trees would eventually become the stuff of revolution, and it’s not hard to see why. Beyond their simple majesty and abundance, the economic force wielded by their export was formidable. And the king had his misshapen paw in every last bit of it, on up until 1772, when his craven wish to harvest trees before their time led directly to the Pine Tree Riot. When colonials refused to pull down the trees, the king’s army tried to go medieval, dishing out lashes, mutilating man and horse alike. Instead, the people rioted, advancing a cause that would presage the revolt eventually exhibited at the Boston Tea Party a few years later. It is to that rebel spirit that we dedicate this recipe for Spruce Beer, its prickly needles a symbol for the thousands who dared to make “An Appeal to Heaven.” TO BREW SPRUCE BEER Take four ounces of hops, let them boil half an hour in one gallon of water, strain the hop water then add sixteen gallons of warm water, two gallons of molasses, eight ounces of essence of spruce, dissolved in one quart of water, put in a clean cask, then shake it well together, add half a pint 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. —From American Cookery by Amelia Simmons, 1798"
"NOTE: If you decide to strike out on your own to collect the tips of the mighty spruce, beware. Not all evergreens are edible, and some (including yew, evergreen oleander, and holly) are toxic."
Copied from "Colonial Spirits" by Steven Grasse, parts of page 37 and 39.
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Post by Black Hand on Feb 7, 2019 11:09:54 GMT -7
What is "emptins"?
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Post by straekat on Feb 7, 2019 12:48:44 GMT -7
The book didn't have any other reference to the term. Wiktionary did: it's the sediment left over from a previous batch of beer, cider, etc. In sourdough bread making terms, that would be a "mother" that contains specific yeast types being used as a specific home cultured starter.
The recipe mentioned spruce essence. Page 39 of the book has a recipe for making that.
"SPRUCE ESSENCE
MAKES 2 CUPS (480 ML)
1 ounce (28 g) dried spruce fir tips
⅛ teaspoon salt
• In a medium saucepan with a lid, combine the dried spruce/fir tips, salt, and 2 cups (480 ml) water. Bring to a boil and cover. Lower the heat and simmer, covered, for 30 minutes.
• Cool the mixture and then strain. Store in an airtight container in the refrigerator for up to 1 week."
Right about now, someone might be asking "what is a refrigerator?" (Tip of the hat to Keith on that one. ;-) )
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Post by Black Hand on Feb 7, 2019 14:47:35 GMT -7
Ok - I've seen it called "lees".
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Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990 
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Post by Keith on Feb 7, 2019 18:16:29 GMT -7
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Post by paranger on Jun 4, 2019 11:46:51 GMT -7
Yards Brewery in Philly makes a Benjamin Franklin Spruce" as part of their "Ales of the Revolution" series, featured at Town Tavern and bottled and distributed here in PA, at least. Supposedly it is brewed in accordance with a traditional recipe, but I can't really confirm that. I can confirm that it is tasty, though.
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Post by straekat on Jun 4, 2019 16:01:46 GMT -7
Para, thanks for that information. I'm in the Phila area about once a year, and will have to check the CT out and order one. If there are local outlets and I like it, I'll pick some up and take it home.
I'm about five hours west of you and still in the Commonwealth. No sign of it in these parts, although there's plenty of other stuff.
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