Dandelion BeerOrigin: Ancient Period: Traditional |
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Though generally called a 'beer', this is actually a hedgerow mead flavoured with dandelion plants. This is a traditional recipe and was the drink of choice for the iron workers of the Black Country. Ingredients:
250g young dandelion plants pulled up by the roots 
Method:PreparationAs with most of the other mead recipes presented on this site, this recipe has been gauged to make 5l of mead. Only a basic listing of ingredients is given, and for a brewing method please see this page for a step-by-step guide. Also see this page for a list of the equipment you'll need. Wash the dandelion plants and place in a large pot along with the bruised ginger and the lemon rind (ensure there's no pith). Bring the mixture to the boil and allow to simmer for 10 minutes. Add the honey and sugar a little at a time until it dissolves then turn off the heat, add the yeast nutrient and allow to cool slightly before straining. Add the lemon juice and when the mixture reaches about 37°C add the yeast. At this point you can return to following the instructions given in the basic extract brewing page to make your mead. This is a relatively 'short' mead which will be ready to drink in about a week. As a result it will not keep long, but it makes an excellently refreshing and thirst-quenching drink. |
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Other recipes with honey and dandelion as primary ingredients: Gwîn Dail Derw Gwîn Eirin Duon Wildflower Mead Midsummer Mead Short Mead Orange Melomel Mead Nutmeg Mead Nettle Ale Heather Mead English Sack Elderflower 'Champagne' Gwîn Eirin Duon Clove Mead Christmas Melomel Mead Ale Mead (Braggot) Basic Mead Brewing Ancient Nettle Beer Coltsfoot Wine Red Clover Wine Gorse Flower Wine Yarrow Flower Wine Hawthorn Blossom Wine Dandelion Flower Wine Dandelion Beer Yarrow Beer Elderflower Wine The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: |
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