Much maligned for centuries the common stinging nettle (Urtica dioica) was possibly first introduced to our hedgerows by the Romans. Used medicinally to help rheumatism, nettles were tied into bunches and used to thrash the skin in a practice known as urtification. Also used in ancient cultures including the Egyptians, North American Indians and Greeks for a great many ailments. This practise continued through the middle ages and even as recently as the Second World War when nettles were used for their high chlorophyll content to make green dye for use in camouflage.
More enjoyably here we are going to make nettle beer. 500 years ago, before the widespread use of hops, beer was often flavoured with a number of plants including nettles, mugwort and heather. Not just drunk in celebration, beer was brewed by Monk’s and given to patients in Hospitals such as St Bartholomews. The water was boiled prior to fermentation and the low alcohol content killed bacteria making beer safer than water in built up areas where cholera and dysentery were common.
Early spring is the best time for picking the tender young nettle leaves, well before flowering or seeding. The top 6 leaves are the best to pick. For this recipe you will need a carrier bag full and don’t forget to take your gloves. Here at Jordans Glamping you will not have to worry about road pollution but it is still good advice to pick leaves off beaten tracks and above dog leg height unless you want extra flavour!
Ingredients
- 1kg Nettle leaves
- 5 Litres tap water
- 8g / 1 sachet Young’s Super Wine Yeast
- 2 teaspoons Citric Acid (or the juice of 2-3 lemons)
- 450g caster sugar
Method
Carefully rinse the nettles to remove dirt, other foliage or small creatures
Bring the water to the boil and simmer the nettles for 15-20 minutes
Strain the nettles and set the ‘tea’ aside.
Stir in the caster sugar and citric acid / lemon juice until all dissolved and allow to cool
Meanwhile you can ‘start off’ the yeast by adding a tablespoon of sugar to 50mls warm water and adding the Yeast. It is very important that the water not be hot, just warm or the heat will kill the yeast.
Using brewing sterilising powder, carefully sterilise and fully rinse a fermentation vessel, funnel and air lock.
Once the ‘tea’ has cooled to just warm (again better to be too cool than too hot as heat will kill the yeast) add to the fermentation vessel and then add the yeast culture and cap with the airlock.
Leave to ferment for 2 weeks, during which time the yeast will turn the sugar to alcohol and give off carbon dioxide – bubbling.
After bubbling has stopped you can syphon the beer into sterilised bottles. Adding a teaspoon of sugar to each bottle at this stage will produce further carbon dioxide this time trapped by sealing the bottles, giving bubbles and an all important head to your beer.
After sealing the bottles store for a few days and your nettle beer is ready to drink.