Nettle beer

30 minutes


Nettle beer

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


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
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
Stir in the sugar, lemon juice and cream of tartar until everything has dissolved, and leave to cool to room temperature
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
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
Siphon into clean brown bottles, cap them and then leave to chill in the fridge for another week before drinking