An old-timey beer. Ay-up.
Of course, there's a revival. Whether it's "authentic" or not--well, that's a pit trap I'll nimbly side-step tonight.
Dodge said that leafy-tasting sap would be boiled down, about halfway to syrup. Farmers added hops, yeast, a little sugar or maybe some raisins and put it up in a barrel in the cellar.
"I don't think the man ever lived that could drink two 8-ounce glasses and walk 10 minutes later. I don't believe so. So, that was sap beer. I doubt if there's a barrel of sap beer in the state of Vermont today," he said back in 1992.