Recipes - Nettle Beer
Before the introduction of using hops, most beers were made using nettles to flavour the brew. This beer is best drunk young and is ready in a few weeks. Use young nettles and only the top part of the plant. As with all hedgerow brew avoid picking near to roads or where dogs are likely to have passed by (for obvious reasons).
You will also need a large pan (big enough to boil 6 litres of water).
To Make 8 Pints:
A small carrier bag of nettle tops (washed)
450g of Caster sugar
Juice of 1 lemon
Juice of 1 Orange
Approx 4.5 Litres of bottled water.
You can multiply these ingredients if you want to make a larger batch.
Sanitise and rinse all equipment.
1. Bring the water to the boil.
2. Add the nettles and leave to infuse for about an hour
3. Strain through the sieve.
4. Dissolve the sugar and add the juice and cream of tartar.
5. When cooled to tepid, add the yeast and stir.
6. Cover with a tea towel and Leave to ferment in a warm place for 3 days.
7. Syphon into sterilised bottles and seal. If using glass capped bottles, handle with care as there is a small chance they could explode. Alternatively use PET or strong glass (ideally recycled champagne bottles) with corks/cages to minimise risk.
Ready to drink within a week. Serve chilled.
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