. . . not just for beer or gin anymore

Using evergreens in beer (or even gin) is nothing new—whether Grimm's spruce tips gose made with Chinook hops, or Dogfish Head's "Pennsylvania Tuxedo" tribute to sprucey brews.

But the application in other beverage categories is relatively recent. More and more ciders and seltzers are experimenting with spruce tips as an add-in. (Taking a break from alcohol? Don't worry: HopTea offers sparkling water made with spruce tips and hops.)

So what's the buzz about alcohol made with this specialty ingredient?

The main benefit: spruce tips impart a similar bitterness as hops, but with a seasonal (and often local) flair. The end effect on flavor in a beverage might surprise you, ranging from cherry or cinnamon undertones to licorice or anise.

In the brewing world, common spruce species have included:

  • Red Spruce

  • Norway Spruce

  • Black Spruce

  • Sitka Spruce

  • Engelmann Spruce

  • Colorado Blue Spruce

If you decide to ask around for species growing native to your area, keep in mind that most fresh spruce tips are gathered in the spring during a brief harvest window. (Props to Rhinegeist for documenting the journey for the rest of us.)

CIDER

As far as non-beer craft beverage categories go, hard cider seems to be at the forefront of the spruce-steeping trend. You don't have to look far to find evergreen inspiration:

 

SELTZER

While harder to find than hopped seltzers (like this hazy hopped seltzer featuring tropical fruit), believe us: spruced seltzers are a thing.

 

FRUIT + SPRUCE PAIRINGS

Looking to make your sprucey experiment stand out from the rest? Consider pairing with fruit for an extra-festive profile. Chances are, if the fruit flavor pairs well with hops, it might be just the thing for equally-bitter pine needles:

 

NEXT STEPS

We'd love to hear about your forays into brewing with spruce tips. Feel free to contact us below or place an order for your spruce-pairing fruit ingredients.

 

Syrah "Sy" Linsley is the manager of Old Orchard's bulk supply program, which primarily serves the craft beverage industry with craft juice concentrates. Her passion for fruit-forward beverage evolved from the three years she spent as a fruitarian (only eating fruit) as well as the few years she worked in product development and fermentation. The highlight of Sy's day is to connect with craft beverage makers, so don't be shy: schedule a "Taproom Chat" or hear back from her through our contact form.

 

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