Nettle beer
At least 70 nettle tops (the top 6-8 leaves of the stinging nettle)
6 litres water
500g sugar
10g brewer’s yeast (you can use a beer or wine yeast)
Juice of 2 lemons
Thumb-sized piece of fresh ginger, grated (optional) You will need
Sterilised bucket
1 muslin cloth
Swing-top bottles (or large plastic bottles, washed)
Syphon tube or funnel
● For the first fermentation, put the nettle tops in a large pan (you may need two). Pour on the water and bring to a boil. Allow to boil for about 30 minutes until you have a strong nettle tea.
● Scoop out the nettles and save them for cooking. Try making nettle pesto or samosas.
● Remove the tea from the heat and stir in the sugar until it has dissolved. Allow your mixture to cool until it reaches just above room temperature.
● Put the brewer’s yeast into a small jug and stir up with a little warm water.
Pour this into your nettle tea, add the lemon juice and stir. If you want a slightly spicy beer, add the grated ginger to the mixture, too.
● Now pour this into the sterilised bucket, which you will need to cover with the muslin cloth.
● Leave the bucket in a warm place for 5-7 days. Keep an eye on the activity. The beer is ready for bottling when the bubbling has slowed right down.
● The second fermentation is all about making your nettle beer fizzy. Syphon the beer into plastic bottles and tightly seal the lids. (You can try to pour it into a funnel, but it will be easier to use a syphon tube, which will only set you back a few pounds.)
● Store your bottles out of the way.
● The beer will be ready to drink in about 7 days. Pop open a bottle and taste it. If it’s too sweet for you, leave it a few more days. Chill it when it’s ready.
● Serve the nettle beer over ice cubes with lemon slices and a couple of mint leaves. The beer will keep for at least a few months.