Summary

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

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Instructions

1. 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.
2. 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.