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Old 02-11-2012, 06:04 PM   #11
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Any luck on a recipe?

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Old 02-11-2012, 08:21 PM   #12
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This is an interesting topic.

http://en.wikipedia.org/wiki/Beer_in_Canada#History

There is mention of brewing here:

http://www.gutenberg.org/catalog/wor...7725&pageno=26

...go back a couple pages it talks about the local officials deciding that they had to try a merchants wares of wine and tobacco and inspect his hogsheads.

I may have to find a copy of this in print.

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Old 02-11-2012, 08:57 PM   #13
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http://blackcreekbrewery.wordpress.c...w-spruce-beer/

Quote:
Take 7 pounds of good spruce & boil it well till the bark peels off, then take the spruce out & put three Gallons of Molasses to the Liquor & boil it again, scum it well as it boils, then take it out the kettle & put it into a cooler, boil the remained of the water sufficient for a Barrel of thirty Gallons, if the kettle is not large enough to boil it together, when milkwarm in the Cooler put a pint of Yeast into it and mix well. Then put it into a Barrel and let it work for two or three days, keep filling it up as it works out. When done working, bung it up with a Tent Peg in the Barrel to give it vent every now and then. It may be used in up to two or three days after. If wanted to be bottled it should stand a fortnight in the Cask. It will keep a great while.
"His personal recipe is preserved in his journal, published by his descendents in the 1930s."

Page 18:

http://books.google.ca/books?id=8mwF...page&q&f=false

I see there was a Captain Brewer on the expedition too.

Page 57 there is a mention again. Page 90.

Page 137 - Being a mason was a good gig. Free beer!

Page 219 Spruce beer indexed with live links!

Anybody want to hazard a guess at what spruce does to Brewtarget? ;-)
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Old 02-11-2012, 09:00 PM   #14
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http://books.google.com/books?id=-9o...canada&f=false
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Old 02-12-2012, 08:07 PM   #15
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This was an interesting little read:

http://www.agingincanada.ca/TRIVIA.HTM

Apparently this would be a rough one for me. One of the writers said it took two years to bottle condition.

80

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Old 02-13-2012, 01:43 PM   #16
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Quote:
Originally Posted by Dauntless View Post
Hello collective brewing intelligence of the internet,

This summer I'm working on an archaeological dig of a building here in Quebec city that used to be a malthouse and brewery from 1668 to 1675. I feel it might be fun to try my hand at a historic beer... Only problem that it is pretty hard to find a historic recipe, much less a French historic beer recipe.

Any ideas on brewing a hypothetical New France beer? Barley and hops were grown locally. The malt was preferably kilned with straw instead of wood to lessen the smoky taste.

Should I base myself on the only French style that seems to exists, la bière de garde? With some smoked malt to mimic the straw kilning? Are there know beer styles from Normandy that I could copy?
Revvy posted a beer history thread a while back, you might find it useful:
http://www.homebrewtalk.com/f14/beer...y-sites-58021/
Regards, GF.
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Old 02-13-2012, 02:27 PM   #17
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Just my thoughts....I would take a French pilsner malt (Franco-Belge) and put it after a quick soaking, on mesh trays in my Barbeque. I would keep heat very low, with a few coals and feed it with local straw letting it smoke for an hour. This will give that light hay smoke character and also the slightly uneven condition on the malt.
I would then brew a small beer 1.038 with cluster or other local species in the style of a standard ale. Yeast it tricky, Biere de Guarde sounds right to me, but I am not sure historically speaking.
Let us know how it comes out. I am waiting to go into an operating room for work and have to say I have a pang of jealousy that I could be digging up history, drinking beer and gallivanting with college age girls in Quebec!

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Old 03-10-2012, 11:40 PM   #18
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Have you had any epiphanies on this yet?

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Old 05-25-2012, 12:27 PM   #19
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Did you ever brew this? An update would be great.

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