BeerBorg

And the other link.

Considering that I like Sahti (Juniper infused beer), and I brew with Juniper berries quite often even in other styles 3-4 times a year and I like piney hops quite much, I'm sure I would like spruce beer.

It's certainly better then Scurvy.

I think if one is going to make a spruce beer, one must take care to not use too much and to only use the new growth sprigs...

I had a local homebrewers spruce pale ale about two years ago...

Initial tasting was about 4 ounces and was pretty impressive...

Piney, woodsy... Overall, not too bad...

Unfortunately, the taste lingered... A long time... And took on the character of freshly cut 2x4!

I could not get the taste of pine sap laden 2x4 out of my mouth for about 24 hours!

Needless to say, I couldn't enjoy anything else during that time.

If I did it I'd certainly just use the fresh soft tips and not the hard old stuff.

I use juniper berries instead of fronds (which would be more traditional for Sathi) in my juniper beers for 2 reasons - one is they are easier to find - and 2, because the fronds are covered with all that sap/resin, which is great for flavor, except when it's not. IE like your experience above. You have a lot more control and consistency with the berries, and if you use them right they don't become cloying.

And don't pick the wrong plant.

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