Nettle Beer, Traditional

The Nettle Beer made by cottagers is often given to their old folk as a remedy for gouty and rheumatic pains, but apart from this purpose it forms a pleasant drink. It may be made as follows:

Ingredients:

• 2 gallons of cold water
• 1 pail of washed young Nettle tops
• 3 or 4 large handsful of  Dandelion,
• 3 or 4 large handsful of Clivers (Goosegrass)
• 2 oz. of bruised, whole ginger.
• 2 teacupsful of brown sugar.
• 1 slice toasted bread
• 1 oz. compressed brewers yeast
• 1 tspn of sugar.
• 1 tblspn of cream of tartar

Method:

1. Add Nettle Tops, Dandelion, Clivers, and Ginger to water and boil gently for 40 minutes
2. Strain out herbs and add brown sugar to liquid
3. Allow to return to room temperature (warm) and add toast with brewers yeast - stir in with teaspoon of sugar
4. Keep it fairly warm for 6 or 7 hours,
5. Remove scum and strain again
6. Stir in cream of tartar.
7. Bottle and tie the corks securely.

The result is a specially wholesome sort of ginger beer. The juice of 2 lemons may be substituted for the Dandelion and Clivers. Other herbs are often added to Nettles in the making of Herb Beer, such as Burdock, Meadowsweet, Avens Horehound, the combination making a refreshing summer drink.

Caution - Homemade mead, beer, coffees, wines, and liqueurs do not have the shelf life of commercial brands! In many instances the use of extracts is preffered instead of cooking and breaking down fruits - to expedite the ageing process and prevent acidity or fruit sedimentation (this also sometimes prevents the natural flavours to permeate the liqueur)! Sugars, coffee, chocolates, and fruits added with water can introduce contaminants to liqueurs so refrigerate upon opening, serve and enjoy as soon as possible!

 


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