This year we have developed a new recipe and it beats all the other Nettle Beer recipes we have tried. It is important to pick good quality Stinging Nettles Urtica Dioca just 5cm tips and none with flowers (look like little catkins). They are starting to flower now in June, so look for those in shady places where they are a little behind.
- 225g fresh nettle tops
- 2L plastic bottle of spring water
- 100g dark muscovado sugar
- Juice of 1 lemon – strained
- 5g white wine yeast
Day 1 Put the water and nettle tops in a large pan and bring to the boil, cover and simmer for 20 minutes. Save the bottle for later. Put the sugar in to a large bowl or fermenting bucket, then strain the nettle liquid, through a sieve lined with muslin, in to the bowl. When the nettles are cool enough gather up the corners of the muslin and squeeze to extract as much liquid as possible. Stir to dissolve the sugar and leave to cool. When the liquid is at room temperature (approx. 17-21 degrees C) add the lemon juice and stir, then sprinkle the yeast on to the surface. Cover the bowl or bucket with a clean tea towel and keep it out of direct sunlight but at room temperature for 3 days.
Day 4 Now using a funnel lined with clean muslin transfer the nettle beer in to the 2litre plastic bottle that had the water in, leave 3cm of space in the top of the bottle before screwing the cap on tightly. Store in a dark cupboard for 1 week burping the bottle daily,
Day 11 Transfer the bottle to the fridge and store for a week.
Day 18 Woo Hoo it’s ready. You can drink it straight away or save it for up to 6 months. We like it with a splash of lemonade. Don’t worry if the beer is a bit cloudy but pour carefully so that any sediment remains at the bottom of the bottle.