Nettle BeerOrigin: American Period: Traditional |
Ingredients:
4l of unchlorinated water 
Method:PreparationAdd the nettle tips to the water and boil for a full half hour. Strain the liquid into a new pan, add the sugar and stir to dissolve before adding the ginger. Pour into a sterile container (a brewer's bucket is good), cover and allow to cool to lukewarm. When the mixture has cooled to about 40°C spread the yeast on the toast and float this on the top of the nettle liquid. Cover the bucket with a cloth and place in a warm draft-free spot for three days to top ferment. Strain the liquid after 3 days then pour the mixture into clean bottles to about 1.5 cm of the top. Cap the bottles and place these on their sides in a warm and draft-free spot. The nettle beer will be ready to drink in about 5 days, but will keep quite well for an entire summer. |
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