How to Make Nettle Beer Recipe | Homestead Honey (2024)

FAQs

Does nettle beer contain alcohol? ›

Light, refreshing an slightly herbal, nettle beer is slightly alcoholic and great served over ice. It's also super easy to make. You won't need any specialist equipment, just a clean bucket and a few weeks to let your brew ferment and fizz.

Brewed nettle tea will last up to 6 months, enough to get you through the growing season (spring). It works best on leafy plants and heavy feeders. How To Make Nettle Tea Fertiliser: Collect young nettles during your daily exercise past the local fields or from your garden [with gloves on please!].

Quickly blanching them in a pot of boiling water will deaden the sting. But leave them for too long and - like spinach - the leaves will wilt too far, and start to lose flavour, texture and goodness. Treat the cooked nettle leaves as you would treat cooked spinach leaves.

With fresh leaves, experiment with the ratio of nettle to water you prefer, but a general reference is two cups of water for every cup of leaves. Here's how: Add water to the leaves. Bring the water just to a boil.

Not only is nettle beer inexpensive to make, it is believed to help alleviate rheumatic pain, gout and asthma. Making the wort: Boil nettle leaves (and dandelion root (or) ginger root) in 4 litres of water for 30 minutes.

The more sugar and yeast you add, the stronger the alcoholic content will be. You must add this during the fermentation process though. Just tipping it into a bottle of beer bought in a supermarket won't work. It'll just make the beer taste awful.

A dry, light, crisp wine with the summery character of nettle and hints of melon and grapefruit. Traditional and delicious, Nettle Wine is great served chilled as an aperitif or with seafood, chicken and summer salads.

Whether you forage for your own leaves or buy it in a more convenient teabag form, having a cup of nettle tea every day offers a range of health and nutritional benefits, from reducing blood pressure to offering protective anti-inflammatories and antioxidants.

Nettle tea is a beverage that does not generally have any side effects if taken in moderate doses. However, occasional side effects may include mild stomach upset, diarrhea, nausea, fluid retention, rash and sweating.

However, it is important to start slowly, as drinking too much nettle tea can cause stomach upset. Those who are new to drinking nettle tea should start with one cup per day and increase their intake gradually. While nettle tea is safe to drink daily, it is best to limit yourself to two or three cups per day.

Who should not drink nettle tea? ›

Avoid if you're pregnant or breastfeeding because there isn't enough information on its safety. Use with caution if you're elderly because of the potential of causing low blood pressure. And use stinging nettle with caution if you have diabetes because of the potential that it may lower or raise blood sugar levels.

However, be careful when handling fresh stinging nettle leaves, as their hair-like barbs can harm your skin. These compounds can cause rashes, bumps, hives and itchiness. It might seem a bit scary, but fresh nettles can be eaten raw. But be cautious and be sure to neutralize the formic acid that can sting you.

Nettle tea benefits the kidneys by increasing urine output and uric acid removal. Because of its anti-inflammatory properties, it improves kidney function and urinary flow. Nettle tea is a natural diuretic that promotes proper fluid flow in the kidneys and bladder, preventing kidney stones from forming.

Cook nettles by steaming or boiling for 2–4 minutes. Plunge in ice water for same amount of time. Dry nettles and pack into Freezer Zipper bag. Remove as much air as possible if using bags, then seal.

Gather enough nettles to fill a 10litre bucket with herb, pack it in. Boil a pot of water and pour it over the herb, then top the bucket up with unchlorinated water. Leave it in a warm, sunny spot – I use the greenhouse during cooler weather. Sit a lid loosely on it.

Wash the nettles and place inside a fermentation bin with the sugar, tea, nutrient and the juice and rind of the citrus fruits. Allow to cool to room temperature then add the white wine yeast. Stand the bin for five days in an area that is consistently warm (no more than 21°c).

There are several ways to prepare the leaves once you've taken them home. You can wash and dry them by leaving them in the open air, or you can freeze-dry them for long-term storage. If you freeze the leaves, blanch them first. Boil them in water for 2 minutes, then soak them in ice water for 2 more minutes.