It is very cheap to make and follows a traditionally English recipe. These days almost all beers are flavoured with hops, but you might be surprised to learn that it wasn’t always so. In fact, hopped beer has only been popular in the UK for the last five hundred years. Before hops took hold, beers were flavoured with herb mixes known as ‘gruit’ which could contain any number of things, including bog myrtle, mugwort, heather, ground ivy and henbane. The Celts may have used nettles for making nettle beer as far back as the Bronze Age.
Nettle beer
- 900g nettle tops (with leaves 4-6) (about 1 carrier bag full)
- 5 litres water
- 230g brown sugar
- 7.5g ground ginger
- packet of brewers or beer yeast (available from all homebrew shops)
- Once you have your nettles, give them a quick wash and place in a big pot with as much of the water as you can, bring to the boil and simmer for 30 minutes.
- Strain the mixture and add the sugar and ginger, stirring to dissolve.
- Pour into a sterile brewers bucket and top up to 5 litres
- Allow to cool to 18'C and sprinkle yeast onto the surface.
- Cover & add a airlock and leave to ferment for about 3 days (or until the airlock stops bubbling)
- Bottle into Strong beer bottles with 1/2 a tsp of sugar in each bottle ( 1/2 tsp per 500ml) and leave in a warm place for 3 days. Plastic PET bottles would be better as there is less likelihood of beer bottle bombs.
- If you can, leave the brew for 1-3 months, it IS ready to drink a week after bottling though! My brew came out at about 3.1%

Washing the recycled bottles.

Nettle beer in the bottle.. Well, my book says that this is drinkable after a few days in the bottle, but I'll wait till it clears quite a bit before having one because at the moment it looks a lot like MUD!! I did have a little taste while bottling up the Nettle beer and it smells and tastes not unpleasant but it's not really beer as we know it by todays standards.
