Title: Dandelion and Burdock Beer
Categories: Beverages Alcohol
Yield: 8 Pints

1	lb	Young nettles
4	oz	Dandelion leaves
4	oz	Burdock root, fresh, sliced or-
2	oz	Dried burdock root, sliced
1/2	oz	Ginger root, bruised
2		Lemons
1	g	Water
1	lb	+4 t. soft brown sugar
1	oz	Cream of tartar
		Brewing yeast ( see the manufacturer's instructions for amou

Put the nettles, dandelion leaves, burdock, ginger and thinly pared rinds of the lemons into a large pan. Add the water. Bring to a boil and simmer for 30 mins. Put the lemon juice from the lemons,1 lb. sugar and cream of tartar into a large container and pour in the liquid thru a strainer, pressing down well on the nettles and other ingredients. Stir to dissolve the sugar. Cool to room temperature. Sprinkle in the yeast. Cover the beer and leave it to ferment in a warm place for 3 days. Pour off the beer and bottle it, adding 1/2 t. sugar per pint. Leave the bottles undisturbed until the beer is clear-about 1 week.

Source: The New Age Herbalist by Richard Mabey

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