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Welcome to the Celtnet Brewing Recipes Page for Herb Beer

Herb Beer

Origin: British      Period: Traditional

This is an excellent springtime fermented drink, made when the nettles and dandelion flowers are young and tender.

Ingredients:

1 handful young nettle tops
1 hndful dandelion flowers
675g sugar
2 tbsp freshly-grated ginger
2 lemons, sliced
15g yeast


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Method:

Preparation

Add the nettles to a pan. Cover with 4.5l water, bring to a boil and cook for 10 minutes. Strain into a bowl and set aside.

Meanwhile, add the dandelion flowers to a pan, cover with 4.5l water and boil for 10 minutes before straining into the bowl with the nettle liquid. Stir-in the sugar and ginger and mix well to combine.

Transfer to a fermenting bucket, arrange the lemon slices on top and scatter the yeast over everything. Cover and allow to stand over night then strain the liquid, bottle and store in a cool, dark, place for at least 3 weeks before consuming.

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