How to make yarrow beer
Authors
Ingredients
- 12g Yarrow flowers, heads and leaves
- 3.8l Water
- 340g Brown sugar
- 180ml Molasses
- Yeast, beer yeast or wild yeast
Method
- STEP 1
Mix the water, yarrow, brown sugar, and molasses in a large pot and bring the solution to a boil for 30 minutes. For more flavor, you can add extra yarrow 5 minutes before the end of the boiling time.
- STEP 2
Remove the pot from the heat and place it in cold water. Cool to 21°C, then add the yeast (wild or commercial). One packet of commercial yeast is usually enough for 5 gallons (18.9 L), so you don’t need to use the whole packet.
If I’m using a wild yeast starter, I usually use a bit more than 1⁄2 cup (120 ml) of liquid.
- STEP 3
Strain the brew into the fermenter. Position the air-lock or cover your fermenter with a paper towel or cheesecloth.
- STEP 4
Let the brew ferment for 10 days. Start counting when the fermentation is active (this may take 2 to 3 days with a wild yeast starter).
- STEP 5
Siphon into 16-ounce (500 ml) swing-top beer bottles (you’ll need seven bottles) and prime each one with 1⁄2 teaspoon (2 g) white or brown sugar for car-bonation. Close the bottles and store in a place that’s not too hot. The beer will be ready to drink in 3 to 4 weeks.
