So SWMBO picked up a book entitled "German-American Folklore" today from the campus library, and a section of it is "foodways". This chapter includes info on old butchering practices and many recipes. One of which I was delighted to see was recipe #58, Spruce Beer. It is as follows:
To 1 galen of water
2 tin of sugar
table spoonful of ginge[r]
1 of allspice
1 of clovus [cloves]
1 teacup of Malas [molasses]
a little bunch of Sprus [spruce]
Boil the water, Malas, Sugar, then por over the spises. When cool put 1 cup ful of good hot eyest [yeast]. Redy to yuse in 3 days.
I dont know how much a 'tin' of sugar is, but I'm sure I can find out with The Google. I am so going to make this as soon as I get a chance. Although, I may give it more than 3 days to ferment...or maybe I should go by the recipe..I don't know yet. Let me know what y'all think of this.
PS Theres also a recipe for Dandelion wine and homemade root beer if anyone is interested.
Broom Closet BrewsPrimary:
Originally Posted by Yooper_Brew
I wanted to make beer at home, but everyone told me it was too hard.
I took up nuclear physics instead.
Apfelwein mit Pfirschen, Mild w/orange&chocolateR.I.P.
Bareknuckle Brown, Witzbold Weizen