Every year, right around the beginning of May, Fort George goes out to the forest to pick spruce.
People have been making stuff out of spruce tips on this continent for hundreds of years. In the 16th Century, First Nations people taught sailors from Europe how to brew a tea from cedar that contained enough vitamin C to prevent them from dying of scurvy. Easy to make, likely to keep sailors alive and also alcohol. Win, win, win.
We don’t make Spruce Budd every year because we’re otherwise in danger of dying of scurvy. We just make it because it’s tasty.
Spruce Budd is comprised of pilsner malt, water and hundreds of pounds of hand-harvested spruce tips.
No hops, just the piney, fresh, forest-y sweetness of springtime in the PNW.
Appearance: Extra clear with fine Champagne bubbles.
Aroma: Bright berry, lemon lime, fruity sweet pine.
Flavor: Very light, slightly sweet, barely bitter, so crisp, cool and clean.
Brewer's Notes
Spruce Budd is made with nothing but Spruce Tips, Pilsner Malt, Yeast & Water.
Hops: None
Malts: Rahr Pilsner
Other: Spruce Tips
Yeast: ESB
