hist-brewing: Ginger and Spruce ale

[jibber at hushmail.com]

Hello all,

    I recently have been told that ginger was often used in historic brewing
but i have seen no specifics.  I hope that someone on the list can tell 
me how ginger was used in brewing and how to make a historically accurate 
ginger bier. 
 Were old ginger biers hopped or did they use a gruit?  
	Also,  i understand that in colonial America they made Spruce ale that 
used something called "bran" which i am unfamiliar with.  If anyone could 
describe this ingredient and where to get it i would 
be grateful.   Also, were colonial Spruce ales hopped or unhopped?  Does 
anyone have a 
decent recipe for such an ale?

Thanks in advance,

Finnbogi Kvamsdahl