Nettle Beer
It's time to get your own back on those pesky stinging nettles and get tipsy in the process! Nettle beer is a great way to use what essentially is a prevalent weed. With any home brewing you need to have everything sterilised otherwise things can go very wrong! Use hot water and steriliseation liquid if you can.
Ingredients
- 1kg of nettle leaves
- 230 grams of brown sugar
- 1 large dandelion root
- 3.8 litres of water
- 10 grams of Cream of Tartar5 grams of Yeast
Equipment
- Brewing pot
- Brewing bin (large plastic bucket at worst/beer fermenter at best)
- Airlock
- Bottles and lids
- Gloves
- Scissors
- Funnel
When you pick your nettles use gloves and scissors. Only go for the tender and young leaves. The top 6 are usually the best. Try not to decimate the plant - they are plenty around for you to 'graze' on.
Wash the nettles with clean water. Slice your dandelion root thinly. Add nettles and root to boiling water and heat through for about half an hour. Leave to cool to about 35°C.
Strain your mixture through a sieve or use muslin cloth and a colander into your brewing bin. Stir in your sugar bit by bit. make sure it's all dissolved. Add the cream of tartar.
Once the temperature is 20°C add the yeast. Leave for 2-3 days in a warm place. It's important that the temperature remains constant otherwise it will affect the fermentation process.
Strain again. Using a funnel add half a teaspoon of sugar to each pint bottle and pour in the beer.
Your nettle beer will be ready in about 2 days.
