Nettle beer

6
30 minutes

Ingredients

Nettle beer

  • 1kg nettle tops
  • 4l water
  • 1 lemon, juiced
  • 750g of sugar
  • 25g of cream of tartar
  • 1 sachet of ale yeast

Method

1
First, give the nettles tops a thorough wash in the sink and then drain. If you have a salad spinner, that is quite useful for ejecting any creepy crawlies that may be lurking in the leaves
2
Next, bring the water to the boil in a stock pot and throw the nettle tops in. Boil hard for 15 minutes, then carefully strain into another stock pot
3
Stir in the sugar, lemon juice and cream of tartar until everything has dissolved, and leave to cool to room temperature
4
Pitch (or sprinkle) the ale yeast over the surface of the nettle brew, then cover with muslin cloth or a tea towel and leave overnight
5
The next day, take a demijohn bottle and pour in the brew using a funnel. Top with a bung and a water airlock then leave to ferment and bubble for up to 6 days
6
Siphon into clean brown bottles, cap them and then leave to chill in the fridge for another week before drinking