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Alcoholic drinks from colonial USA, eastern Canada, Royal Navy ships
Spruce beer is a beer of molasses or sugar flavoured with spruce shoots or spruce essence, sometimes with hops, and fermented with yeast. Amelia Simmons's 1796 recipe ferments it in a cask for about a week and bottles it with a little molasses so it turns fizzy. It was valued against scurvy.
A short entry: the sources we found record only what is said here about Spruce beer itself.
| Hops4 ounces | [simmons1796] |
| Water1 gallon, then 16 gallons warm | [simmons1796] |
| Molasses2 gallons | [simmons1796] |
| Essence of spruce8 ounces, dissolved in 1 quart of water | [simmons1796] |
| Emptins (home yeast)Half a pint | [simmons1796] |
| Molasses for bottling1 spoonful per bottle | [simmons1796] |
| Starter | emptins, half a pint to the cask (Simmons 1796) |
Total time across the recorded steps: 7 days
What changes: Hops boil in water for half an hour
Output: hop water, strained.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Spruce beer is a beer of molasses or sugar flavoured with spruce shoots or spruce essence, sometimes with hops, and fermented with yeast. Amelia Simmons's 1796 recipe ferments it in a cask for about a week and bottles it with a little molasses so it turns fizzy. It was valued against scurvy. Made in 4 steps over 7 days. The longest step, add emptins and let it work, takes up to 7 days (Simmons A. 1796).
| Main step | up to 7 daysReported[simmons1796] | Add emptins and let it work |
|---|
In Simmons's 1796 recipe the sugar comes from molasses, not grain malt, and the flavour from spruce essence as well as hops.
Every number is labelled with how it is known. How this atlas is made
Spruce beer was brewed in British and French forts in Canada by the 18th century. The Royal Navy brewed it on 18th-century voyages, and Cook brewed one in New Zealand in 1773 (Wikipedia).
