Of course not, it’s spuce 
+2
I actually have had spruce beers I thought were decent enough, just none I ever thought were good enough to go back for a second glass, which is the hallmark od a great beer in my book. The key with spruce is to keep it just at its taste threshold and then maybe a quarter turn, but not much further from there.
I made one that was a rave for those bold enough to try it. I used only 4 ounces in the boil at knockout. The key was using a pound of Special B in the grist for a 5 gallon batch. It was real raisiny and the spruce tips added a nice piney aroma without too much stickiness.
We had my spruce ale described earlier in this thread on tap for the annual Christmas party along with a winter warmer, pumpkin saison, and a holiday IPA. All of the beers were really good. The IPA was my favorite, but the most popular of the four was the spruce ale. Everybody loved it. It was very light with a strong citrous flavor. That is currently the lightest keg. I’ll be harvested more spruce tips in the spring and brewing it again for next holiday season.
It’s fine when the spruce tips are used with restraint. I like Alaskan Winter but I’ve had a few homebrews with a heavy-handed addition of spruce tips. One beer was more than enough.
So if you’re looking to make a Christmas beer with multiple spices you want to go really light on the spruce tips in the beginning and adjust up (like any other spice/herb).