Dandelion – Nettle – Beer
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 g dandelions
- 6 g nettles
- 0.5 liter ½ water
- 1 liter water
- 14 g iner root
- some lemon peel, grated
- some orange peel, grated
- 56 g brown cane suar
- 0.5 teaspoon ½ yeast (beer)
- 222 g suar
Print Recipe
Pin Recipe Instructions
- Chop the ginger and pound it lightly in a mortar. Wash the dandelion and nettle leaves, put them in a very large saucepan and add 500 ml of water. Add ginger and grated lemon and orange peel. Heat to boiling point and cook for about 30 minutes.
- Put the sugar in a second large saucepan and pour the boiling liquid through a sieve. Stir until the sugar is dissolved. Add 1 liter of cold water, let the liquid cool down until it is just lukewarm. Add the yeast. Cover the pot with a kitchen towel and leave in a warm place overnight. The next day, skim off the foam from the surface and fill the beer into bottles. Close the bottles and let the beer rest for 7 days until it is consumed.
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