I'm brewing a smoked imperial porter this weekend. I have access to some freshly harvested spruce tips (rare in Florida - thanks to my brother in PA!). What's the homebrewing BA consensus on smoke and spruce - great combo, or likely to clash? If I use the spruce, I hope to keep it fairly subtle. TIA!
I have no idea, but I'll do you a favor and vote "Not." I've had the Alaskan winter ale, which uses spruce tips. It's pretty good, and doesn't taste like pine-tar or anything. They say the tips taste citrusy, which is more or less what I got in the beer. Somehow, in the best case scenario that your spruce tips taste like the ones from Juneau, I don't think you want to add anything citrusy to a smoked imperial porter. Also, how are these tips "fresh"? Aren't they harvested in the spring? You should try chewing on one to see what it tastes like to decide if you want to put it in a beer.
Throw some gin and your beer in a glass and see how it tastes. I personally think it might work if you keep it light. Sort of on that same level that I wouldn't want to drink a thin mint beer, but something with more of a gentle undertone.
For what it's worth, here's my review of a beer brewed with fresh spruce tips that really featured their flavor profile: http://beeradvocate.com/beer/profile/10607/82776/?ba=fmccormi If they're used the right way, they can have a very easy-going, sweet citrus character. I think Sixpoint described it as being kind of like Juicy Fruit, which surprisingly is pretty accurate. So, maybe take that into consideration.
Not sure how spruce tips would go with a porter, but my gut tells me 'no'. An IPA, maybe. I've had a couple of brews made with spruce tips, and I have been underwhelmed.
