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Nettle, Dandelion and Burdock Beer

Ingredients

  • Foraged nettles (large handful)
  • Dandelion (roots or leaves, cleaned)
  • Burdock root (cleaned, sliced)
  • 2 lemons (zest peeled thinly, then juiced)
  • 4.5 L water
  • 450 g demerara sugar (plus ½ tsp per 500 ml bottle for priming)
  • 30 g cream of tartar
  • Brewer's yeast (pinch or ¼ tsp rehydrated)

Instructions

  1. Put herbs/roots and thinly pared lemon rinds in large pot with water; bring to boil; simmer 30 minutes.
  2. Strain, pressing herbs. Add lemon juice, sugar, and cream of tartar; stir to dissolve. Cool to blood temperature.
  3. Pitch yeast; cover and ferment 3 days warm.
  4. Rack and bottle, adding ½ tsp sugar per 500 ml bottle. Cap and condition 1 week until clear and carbonated. Chill before opening.