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Old 04-04-2012, 08:23 PM   #1
vtchuck's Avatar
Feb 2007
People's Republic of Vermont
Posts: 297
Liked 4 Times on 4 Posts

Some of the more interesting beers that I have tried use spruce tips as a flavoring
agent. I understand that you should use fresh, new growth spruce tips harvested in the spring.

In my area, there are red, black and white spruce that grow natively...as well as planted blue spruce.

White spruce, also known as cat spruce is kinda a local flatlander vs. native (woodchuck) joke, because
white/cat spruce is a beautiful, well formed tree that appears to be a perfect Xmas tree, but when you
bring it inside and it warms up, it smells like cat piss.

Blue spruce is very strong flavored and is not recommended for brewing.

So that leaves red and black.... and I'm looking for recommendations from those who have experience with
using spruce tips in brewing. TIA
"I used to have a drinking problem, now I have a hobby."

Primary: Oktoberfest, Pumpkin Spiced Cider
Secondary: MVP Ale
In the Bottles: Maple Sap Mead
In the Kegerators: MVP Ale, Pils
Next: ?

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Old 04-04-2012, 09:28 PM   #2
Mar 2010
Palmer, AK
Posts: 219
Liked 2 Times on 2 Posts

Ducks & Dogs Brewery
Primary: Double Wheat Orange IPA
Secondary: Air
On Deck: Probably a SMaSH with M.O. and Citra
Bottled: Fugged Up Irish Stout

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