A refreshing and traditional drink
Origin: Fort Beauséjour-Fort Cumberland National Historic Site
Region: Atlantic (New Brunswick)
Course: Beverages and Other
Photo of French cider mug
© Parks Canada
The brewing of spruce and other types of beer has a long history in Canada. It was a common beverage in both British and French forts across the country as early as the 18th century, and was certainly enjoyed by the Acadians who settled near Fort Beausejour – Fort Cumberland National Historic Site. Acadians used rye, wheat, fir tree shoots, dandelions and hops as a base for their beer, and added water, yeast and sugar. The mixture was set aside to ferment for several days. Similar to a root or ginger beer, the amount of sugar or molasses used in the recipe will help to determine the drink’s alcohol content.
- 7 oz | 200 g cleaned and washed spruce tree shoots
- 2 quarts | 2 litres water
- 1.5 oz | 40 g yeast
- 1.5 oz | 40 g sugar
- Acadians used rye, wheat, fir tree shoots, dandelions and hops as a base for beer. Water, yeast and sugar was added and the mixture was set aside to ferment for several days.
Recipe tested by Chef David Fairbanks, Algonquin College School of Hospitality and Tourism
Recipe adapted from : Marielle Boudreau and Melvin Gallant, Le guide de la cuisine traditionnelle acadienne, Montréal/Moncton, Les Éditions Stanké et Les Éditions d’Acadie, 1980.