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

FAQs

How to make a honey beer? ›

Mash-in grains with 2.5 gallons of 160° F water. Hold at 160° F for 30 minutes, strain and sparge with 0.5 gallon boiling water. Add extracts and honey, bring to boil. Boil 10 minutes before adding hops.

- 500ml. A member of our Standard beer range, find out more on our Nettle IPA page.

Dilute 1 part nettle tea to 10 parts water and apply liberally to your growing plants. if you continue to fill up bucket throughout the year and you will have free organic fertiliser available for all your garden plants.

Honey, the main ingredient in mead, has become a popular addition for many beer brewers. Brewing with honey provides a rich array of aromas and flavors that add complexity and character to your beer. This week we'll take a look at some of the ways to incorporate honey into your home brewed beer.

A Honey beer can be sweet, but not always. Honey's carbohydrates are more than 95% fermentable and adding honey early in the brewing process will yield a product with no residual sweetness.

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.

Sautéing – Sauté until they look fully cooked, usually about 5-8 minutes. Steaming – place nettles in a colander and steam for 5-10 minutes. The stinging substance in nettles (formic acid) is neutralized with heat and once it is dried.

1. “Snake Venom” by Brewmeister – ABV: 67.5% Brewmeister's “Snake Venom” takes the top spot in our list, boasting a staggering ABV of 67.5%. This Scottish brewery is renowned for pushing the limits, and “Snake Venom” is no exception.

Generally, the higher the sugar content of your wort, the more alcohol you get in the end. Depending on your brewing method, grains alone might not do the trick so you will probably have to add extract or sugars to the boil.

What is the strongest beer with the highest alcohol content? ›

At 67.5% ABV, Snake Venom is officially the world's strongest beer.

When preparing macerate, weigh 90g (3.15 oz) of cold distilled water in a small jar. Next, weigh 10g (0.35 oz) of nettle leaf powder and pour it into the water using a mini funnel. Close the jar and shake well. Allow the process of maceration to last 24h, protected from air (oxygen) and light.

Put the nettle leaf and alcohol in pint jar, stir and cover with the lid. Label the jar with contents. Place the jar in a cool, dark place, and shake it daily. After 2-3 weeks, strain into bowl and use wooden spoon to press down on herbs left in strainer to get all the goodness.

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.

A good place to start experimenting is with one to two pounds of honey per 5-gallon batch (~0.5–1 kg/19 L) of mid-gravity beer. One pound (0.45 kg) will tend to impart a fairly subtle flavor, while two pounds (0.91 kg) will yield a much more pronounced and noticeable contribution.

Mead (/miːd/), also called hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops.

By definition, beer is made by fermenting sugars taken from malted grains while wine is made by fermenting sugars taken from fruits. In contrast, mead is made by fermenting the sugars in honey. Since honey is neither a grain nor a fruit, mead does not fall into the categories of beer or wine.

The Story of Honey-Beer

Mead is argued as one of the oldest-known fermented beverages ever uncovered, and the history of braggot is not far behind. Honey has been used throughout history as a primary source of sugar in the diet and a fortifying agent in fermented beverages.