Imported from TikTok

Nettle Beer

Name: Nettle Beer
Prep time: 25 min
Cook time: 25 min
Total time: 120 min
Yield: 8 servings
Cuisine: European
Ingredients: 2 grandes poignées Fresh young nettle tops (Rinsed thoroughly while wearing gloves); 2 L Water (A little extra water is needed to dilute the yeast; quantity unspecified); 150 g Brown sugar (Adjust according to the desired alcohol content); 3 cm Fresh ginger (Grated); 1 tranche Sourdough bread (Toasted); 2 g Baker’s yeast or beer yeast (Mixed with a little water until a paste forms); 1 Lemon (Juice)

Recipe by @sarah__lenormand @sarah__lenormand · TikTok

Imported by roux julien on SeeMeCook

A homemade fermented drink made with young nettles, ginger, and lemon. It is described as lightly sparkling, herbaceous, dry, and refreshing, ideal for spring.

8 servings120 minEuropean

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Ingredients

2 grandes poignées Fresh young nettle tops (Rinsed thoroughly while wearing gloves)
2 L Water (A little extra water is needed to dilute the yeast; quantity unspecified)
150 g Brown sugar (Adjust according to the desired alcohol content)
3 cm Fresh ginger (Grated)
1 tranche Sourdough bread (Toasted)
2 g Baker’s yeast or beer yeast (Mixed with a little water until a paste forms)
1 Lemon (Juice)

Steps

1
Wearing gloves, rinse the young nettles thoroughly. Place them in a large pot and cover them with the 2 L of water.
2
Bring to a boil, then simmer for 15 minutes.
3
Turn off the heat and add the grated ginger. Cover the pot and let steep for 10 to 15 minutes.
4
Strain the liquid into a large container.
5
Add the brown sugar while the liquid is still hot and stir until completely dissolved.
6
Let cool until the liquid is lukewarm, around 25 °C.
7
Crumble the yeast into a small bowl with a little water and stir to form a paste. Let it foam for 5 to 10 minutes.
8
Spread the prepared yeast over the toasted slice of bread.
9
Add the lemon juice to the cooled infusion.
10
Add the bread carrying the yeast to the infusion.
11
Cover the container with a clean cloth and let ferment at room temperature for 24 hours. A longer fermentation will make the drink more sparkling and slightly more alcoholic.
12
Strain the fermented liquid again.
13
Pour it into sturdy bottles, such as bottles previously used for lemonade.
14
Leave the bottles at room temperature for 24 to 48 hours, until foam forms.
15
Once the foam has formed, place the bottles in the refrigerator.

Notes

The recipe does not specify the final volume or number of servings; the yield is estimated at approximately 2 L. It does not specify whether the bottles should be closed while resting at room temperature. The fermentation time can be extended to obtain more carbonation and slightly more alcohol.