When it comes to choosing the right kind of spruce for spruce beer, there are a few factors to consider. While Sitka spruce is commonly used and favored, there are other species of spruce that can also be used to create unique flavors.
In my experience as a brewer, I have found that using the bright green fresh spring growth of spruce before the new needles and twigs harden and become woody produces lighter and more citrus-like flavors in the beer. This young growth is packed with vibrant aromas and flavors that can add a refreshing and invigorating element to the beer.
Sitka spruce, native to the northwest coast of North America, has become the go-to choice for many brewers. Its resinous and pine-like characteristics blend well with the malt and hops, creating a harmonious balance of flavors. The use of Sitka spruce in spruce beer can add a distinct earthiness and a subtle hint of sweetness.
However, don't limit yourself to just Sitka spruce. There are other species of spruce that can bring their own unique qualities to spruce beer. For example, black spruce has a stronger and more resinous flavor, while blue spruce imparts a more floral and fruity note. Experimenting with different species of spruce can lead to exciting and unexpected flavor profiles in spruce beer.
When selecting spruce for brewing, it is important to consider the quality and freshness of the spruce. Ideally, you want to use spruce that has been recently harvested and is still vibrant and full of life. This will ensure that the flavors and aromas are at their peak.
In my own brewing journey, I have had the opportunity to work with different types of spruce. One memorable experience was when I used Sitka spruce that I personally foraged from a forest in the Pacific Northwest. The process of selecting the spruce, carefully harvesting it, and incorporating it into the beer added a sense of connection to the land and a deeper appreciation for the ingredients I was using.
To summarize, when it comes to the kind of spruce for spruce beer, Sitka spruce is a popular choice due to its resinous and pine-like characteristics. However, other species of spruce such as black spruce and blue spruce can also be used to create unique flavors. The key is to use fresh, young growth of the spruce for a lighter and more citrus-like profile. Ultimately, the choice of spruce depends on the desired flavor profile and the brewer's personal preference for experimentation and exploration.