Dandelion and Burdock BeerOrigin: British Period: Traditional |
Ingredients:
4 large burdock roots 
Method:Only collect burdock roots just as the leaves begin to emerge. Clean the roots thoroughly then chop into small pieces. (Note that dandelion roots are very bitter, always add more burdock root that dandelion root). Add to 4l of water, bring to the boil and allow to boil rapidly for 20 minutes. Add the sugar and fruit and continue boiling for 10 minutes then take off the heat. Pour through a sieve into a fermenting bucket and allow to cool to blood temperature. Spread a piece of toast with 15g yeast and float this on the surface of the liquid. Allow to ferment for 3 days then rack into bottles (flip-top bottles are best). Stopper the bottles securely then lay down in a cool place. The beer will be ready to drink in 2 months. |
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