A piping hot, strong cup of Black Birch tea (made of the tree's twigs) in a UVM mug. (Lewis-Slammon, 2014)

In pioneer days, come spring the Black Birches would be tapped, much like Sugar Maples. The collected sap would then be boiled into a syrup and fermented to make Birch Beer. This is an extensive process as ten gallons of sap is equal to 1 pint of Birch Syrup. A comment on Birch Beer from Martha Washington's Booke of Cookery:

“this drink is very pleasant and also physical, first for procuring appetite, and also it is an antidote against gravel and stone.” 

link to Birch Beer recipe: http://www.lvhb.org/ex0003.html 

There is also a separate beverage, a soda, called Birch Beer that is popular in areas where the Black Birch is prevalent, but today it is largely made with synthetic flavorings.

Another popular beverage derived from the Black Birch is Birch Leaf Tea, which is good for dissolving kidney stones and curing dropsy. The Cherokee drank Birch Tea to treat colds. 

To make tea:

1. cut one or two small branches and remove the leaves.

2. Chop branches into small pieces. Fill a jar with the twigs. (Recommended that you fill jar to capacity and use fresh twigs as they lose their aromatic quality after a few days).

3. Boil water and add it to the jar. Seal and let sit overnight. Heat or enjoy cold!