How to make nettle beer
- 454g - 860g Nettles, fresh
- 3.78l Water
- 340g - 567g Brown sugar, or molasses
- 14g Ginger root, finely cut or grated
- 3 Lemons
- 56g Dandelion leaves, optional
- 28g Cream of tartar
- Yeast, beer yeast or wild yeast
- STEP 1
Bring the water to a boil and add the cleaned nettles. Boil for 20 to 30 minutes, then add the brown sugar, ginger, lemons (juice them first, then throw them in the brew as well), dandelion leaves (if using), and cream of tartar. Boil for another 5 minutes.
- STEP 2
Remove the pot from the heat and place it (with the lid on) in your sink filled with cold water. Change the cold water in the sink two or three times until your beer is lukewarm (around 21°C).
- STEP 3
Strain into your fermenter (bottle, pot, or whatever you’re using), add the yeast (wild or commercial), and place an airlock (or clean towel) on top.
- STEP 4
Ferment for 3 to 4 days for 340g sugar or 7 to 8 days for 567g sugar (counting from when the fermentation is active, usually 8 to 12 hours after adding the yeast), then bottle. I don’t use any priming sugar.
The fermentation is quite active after bottling so I like to use a recycled plastic soda bottle to monitor for any excess carbonation and release it if necessary by opening the top slowly.
Most people drink nettle beer young, after a week or so; it’s not meant to be aged, as the flavors will be altered, and not in a good way.