Dandelion and Burdock Beer
1.00 lb Young nettles
4.00 oz Dandelion leaves
4.00 oz Burdock root, fresh, sliced
2.00 oz Dried burdock root, sliced
0.50 oz Ginger root, bruised
2.00 ea Lemons
1.00 g Water
1.00 lb +4 t. soft brown sugar
1.00 oz Cream of tartar
Brewing yeast ( see the
Put the nettles, dandelion leaves, burdock, ginger and thinly pared
rinds of the lemons into a large pan. Add the water. Bring to a boil
and simmer for 30 mins. Put the lemon juice from the lemons,1 lb.
sugar and cream of tartar into a large container and pour in the
liquid thru a strainer, pressing down well on the nettles and other
ingredients. Stir to dissolve the sugar. Cool to room temperature.
Sprinkle in the yeast. Cover the beer and leave it to ferment in a
warm place for 3 days. Pour off the beer and bottle it, adding 1/2 t.
sugar per pint. Leave the bottles undisturbed until the beer is
clear-about 1 week.
Source: The New Age Herbalist by Richard Mabey