Nettle Beer

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 2lb young nettles
  • 1 gallon water
  • 2 lemons, rind and juice
  • 1lb Demerara sugar
  • 1oz cream of tartar
  • 1oz yeast

    Method

    Cut off the nettle roots and discard them. Rinse the tops, drain and boil in the water for fifteen minutes. Strain into a bowl containing the lemon peel (remove all white pith) and juice, sugar and cream of tartar. Stir vigorously and cool. Add the yeast and keep the bowl covered with a thick cloth in a warm room for three days. Strain, bottle and cork, and keep a week before drinking. This is supposed to be a good drink for cleansing the system in spring and early summer.