Spruce Beer
A refreshing and traditional drink
Origin: Fort Beauséjour-Fort Cumberland National Historic Site
Region: Atlantic (New Brunswick)
Period: Traditional
Course: Beverages and Other
Photo of French cider mug
© Parks Canada
The brewing of spruce and other types of beer has a long history in Canada. It was a common beverage in both British and French forts across the country as early as the 18th century, and was certainly enjoyed by the Acadians who settled near Fort Beausejour – Fort Cumberland National Historic Site. Acadians used rye, wheat, fir tree shoots, dandelions and hops as a base for their beer, and added water, yeast and sugar. The mixture was set aside to ferment for several days. Similar to a root or ginger beer, the amount of sugar or molasses used in the recipe will help to determine the drink’s alcohol content.
Spruce Beer
Ingredients:
- 7 oz | 200 g cleaned and washed spruce tree shoots
- 2 quarts | 2 litres water
- 1.5 oz | 40 g yeast
- 1.5 oz | 40 g sugar
Directions:
- Acadians used rye, wheat, fir tree shoots, dandelions and hops as a base for beer. Water, yeast and sugar was added and the mixture was set aside to ferment for several days.
Credits:
Recipe tested by Chef David Fairbanks, Algonquin College School of Hospitality and Tourism
Recipe adapted from : Marielle Boudreau and Melvin Gallant, Le guide de la cuisine traditionnelle acadienne, Montréal/Moncton, Les Éditions Stanké et Les Éditions d’Acadie, 1980.
