🇬🇧 United Kingdom · Drinks
Traditional Home-Brewed Nettle Beer
By eatmundo · July 8, 2026
🇬🇧 UKA historic and refreshing British beverage, Nettle Beer offers a unique taste of the countryside. This gently sparkling, earthy brew is made from foraged young nettle leaves, providing a distinctly traditional flavour.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully gather about 450g of young nettle leaves and tender stems from a clean, unsprayed area, wearing gloves to avoid stings. Rinse them thoroughly under cold running water to remove any dirt or insects.
- 2
In a large, non-reactive pot (at least 5-litre capacity), combine the cleaned nettles with 4 litres of cold water. Bring the mixture to a rolling boil over high heat, then reduce the heat and simmer gently for 20 minutes. This extracts the nettle flavour and aroma.
- 3
Strain the nettle infusion through a fine-mesh sieve into another clean pot or a large heatproof bowl, discarding the spent nettles. You should have a strong, green liquid.
- 4
While the liquid is still hot, stir in 450g of granulated sugar until it completely dissolves. Add 15g of cream of tartar and the juice of one large lemon (about 50ml), mixing well to combine these crucial flavour and fermentation aids.
- 5
Allow the nettle mixture to cool completely to room temperature, around 20-25°C (68-77°F). This step is critical; if the liquid is too hot, it will kill the yeast. A good tip is to cool it in a cold water bath for speed.
- 6
Once cool, sprinkle 5g of dried active yeast onto the surface of the liquid and stir gently. Cover the pot loosely with a clean cloth and leave in a warm place for 24 hours to allow the yeast to activate and begin its work. You should see a frothy layer forming.
- 7
After 24 hours, carefully skim off any surface froth, then transfer the liquid into clean, strong, swing-top bottles, leaving about 2-3 cm (1 inch) of headspace. Do not use ordinary glass bottles as they may explode under pressure.
- 8
Store the bottled nettle beer in a cool, dark place for 1-2 weeks to allow for secondary fermentation and carbonation. "Burp" the bottles daily for the first few days by gently opening the tops for a second to release excess pressure, then reseal.
- 9
After 1-2 weeks, the nettle beer should be lightly carbonated and ready to enjoy. Chill well before serving and consume within a few days once opened for the best flavour and fizz, a unique taste of British heritage.
Frequently Asked Questions
How do I avoid getting stung by nettles when foraging?+
Always wear thick gardening gloves and long sleeves when handling nettles. Use scissors or shears to cut the stems, and remember that cooking or drying the nettles neutralizes their sting.
Why is cream of tartar used in Nettle Beer?+
Cream of tartar helps to stabilize the beer, provides acidity, and can act as a yeast nutrient, contributing to a cleaner fermentation and better flavour profile for your brew.
What's the best way to store homemade Nettle Beer?+
Store in strong, swing-top bottles in a cool, dark place. After carbonation, refrigerate to slow fermentation. It's best consumed within a few days of opening and within a few weeks of bottling.
Can I use a different type of sugar or yeast?+
Granulated sugar is standard, but you could experiment with light brown sugar for a slightly deeper flavour. For yeast, a standard bread yeast or a specific ale yeast would both work for this simple brew.
🇬🇧 UKMundo Match
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