Dandelion and Burdock Beer

Origin: British      Period: Traditional

Though generally called a 'beer', this is actually a hedgerow mead flavoured with burdock root. This is a traditional mead made burdock root.

Ingredients:

2 large burdock roots
1.5 large dandelion roots
5l of unchlorinated water
500kg honey (needs to be reasonable but doesn't have to be too good)
2 heaped tbsp black treacle
juice of 1 lemon
2 tsp yeast nutrient
Yeast (Epernay II is good but champagne yeast would also work)

Method:

Preparation

As 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.

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 2.5l of water, bring to the boil and allow to boil rapidly for 20 minutes. Add the honey and black treacle and allow to dissolve. Take off the heat, add the lemon juice and yeast starter then strain to remove the solids. Add the remaining water and the yeast. At this point you can return to following the instructions given in the basic extract brewing page to make your mead. What you get here is a very 'short' mead that needs to be drunk quickly and this is why it is often termed a 'beer'.

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