By eatmundo · July 8, 2026
🇬🇧A 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
tick what you already have - the rest goes on your shopping listHow 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 (18-22°C) for 5 days, stirring once a day. Fermentation is ready for bottling when the vigorous frothing has died down and only a few small bubbles still rise.
- 7
After 5 days, carefully skim off any surface froth. Ladle or siphon the liquid into clean, strong swing-top bottles, leaving the yeast sediment behind and about 3 cm of headspace. Also fill one plastic fizzy-drink bottle as a pressure test bottle. Do not use ordinary glass bottles, as they may explode under pressure.
- 8
Leave the bottles at room temperature for 2 days to carbonate. Burp each glass bottle once a day by opening the top briefly to release excess pressure, then reseal. As soon as the plastic test bottle feels hard and no longer gives when squeezed, move all the bottles into the fridge to stop fermentation. Never leave the bottles sealed at room temperature beyond this point.
- 9
Keep the nettle beer refrigerated at all times and drink it within 1 week of bottling. Serve well chilled. Open each bottle slowly over a sink, as it may foam. It is a unique taste of British heritage.
Frequently Asked Questions
What is Nettle Beer?
Nettle beer is a traditional British fermented drink made from young nettle leaves, sugar, lemon, cream of tartar, and yeast. Historically consumed as a refreshing tonic or seasonal beverage, it is known for its mild, earthy flavor profile.
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. Once the plastic test bottle is firm, after about 2 days at room temperature, keep all bottles in the fridge to slow fermentation and stop pressure building. Drink within 1 week of bottling and open bottles carefully over a sink.
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.
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