vitamin C content of spruce beer?

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bluebeerd

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Spruce beer according to Wikipedia has "50 mg of vitamin C per 100 grams" which is about the same as an orange! How can that be, when vitamin C is usually destroyed by cooking and the recipes call for boiling the spruce tips, even as much as 3 hours?

Also, is it true that spruce beer tastes like Vick's Vaporub and Listerine until "After two years of aging in the refrigerator it is now one of the most refreshing, light summer beers"?
 

unionrdr

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Nah, tastes/smells of wintergreen with a little pine resiny quality. I used 1/4oz of the spruce essence in my Mumme to replace 2ozs of tips I couldn't get for the boil. Mixed it into the priming solution on bottling day. I did that for the vanilla tincture I made for my robust porter too. Mixing into priming solution works fine. So I should have some VC in my brew? ;)
 
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