Treacle Ale

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb golden syrup
  • ½lb black treacle
  • 1 gallon water
  • 1oz yeast
  • ½oz ground ginger (optional)
  • Rind of one lemon (optional)


    Melt the syrup and treacle in the boiling water. Cool and add yeast. Cover the bowl with a thick cloth and keep in a warm room for three days. Syphon off the liquid without disturbing the yeast deposit, bottle and cork. Keep several days before drinking. If ginger and lemon rind are used, add with the boiling water.