Herb Beer Recipes

Formerly every farmhouse inn had a brewing plant and brew house attached to the buildings, and all brewed their own beer till the large breweries were established and supplanted home-brewed beers. Many of these farmhouses then began to brew their own 'stingo' from wayside herbs, employing old rustic recipes that had been carried down from generation to generation. The true value of vegetable bitters and of herb beers have yet to be recognized by all sections of the community. Workmen in puddling furnaces and potteries in the Midland and Northern counties find, however, that a tea made of tonic herbs is cheaper and less intoxicating than ordinary beer and patronize the herb beers freely, Dandelion Stout ranking as one of the favorites. It is also made in Canada.

 Dandelion is a good ingredient in many digestive or diet drinks. A dinner drink may be made as follows:


A good, pleasant-tasting botanic beer is also made of the Nettle alone. Quantities of the young fresh tops are boiled in a gallon of water, with the juice of two lemons, a teaspoonful of crushed ginger and 1 Lb. of brown sugar. Fresh yeast is floated on toast in the liquor, when cold, to ferment it, and when it is bottled the result is especially wholesome sort of ginger beer.

 Meadow Sweet was also formerly much in favor. The mash when worked with barm made a pleasant drink, either in the harvest field or at the table. It required little sugar, some even made it without any sugar at all.

Another favorite brew was that of armsful of Meadowsweet, Yarrow, Dandelion and Nettles, and the mash when 'sweetened with old honey' and well worked with barm, and then bottled in big stoneware bottles, made a drink strong enough to turn even an old toper's head.

Old honeycomb from the thatch of an ancient cottage, filled with rich and nearly black honey, when boiled into syrup and then strained, was used in the making of herb beer, while the wax was put at the mouths of the hives for the bees.

Dandelion, Meadowsweet and Agrimony, equal quantities of each, would also be boiled together for 20 minutes (about 2 OZ. each of the dried herbs to 2 gallons of water), then strained and 2 lb. of sugar and 1/2 pint of barm or yeast added. This was bottled after standing in a warm place for 12 hours. This recipe is still in use.

A Herb Beer that needs no yeast - is made from equal quantities of meadowsweet, Betony, Agrimony and Raspberry leaves (2 OZ. of each) boiled in 2 gallons of water for 15 minutes, strained, then 2 lb. of white sugar added and bottled when nearly cool. In some outlying islands of the Hebrides there is still brewed a drinkable beer by making two-thirds Heath tops with one-third of malt.

HOP BITTERS, as an appetiser, to be taken in tablespoonful doses three times in the day before eating, may be made as follows: Take 2 OZ. of Buchu leaves and 1/2 lb. of Hops. Boil these in 5 quarts of water in an iron vessel for an hour. When lukewarm add essence of winter green (Pyrola) 2 OZ. and 1 pint alcohol.

 Another way of making Hop Bitters is to take 1/2 oz. Hops, 1 OZ. Angelica Herb and 1 OZ. Holy Thistle. Pour 3 pints of boiling water on them and strain when cold. A wineglassful may be taken four times a day.

 To make a good HOP BEER, put 2 OZ. Hops in 2 quarts of water for 15 minutes. Then strain and dissolve 1 lb. of sugar in the liquor. To this add 4 quarts of cold water and 2 tablespoonsful of fresh barm. Allow to stand for 12 hours in a warm place and it will then be ready for bottling.

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