Heather Beer

[Arlen]

So where does one find a good heather beer recipe, and what part of the heather do you use?

It's packed away somewhere (like everything else from our move) but I have an 18th century colonial American recipe for spruce ale.

Here's the recipe I used to use from this site.


(To make two pints: Multiply as required)

* 4 ounces Potter's Malt Extract
* 1 ounce honey
* 3/4 pint heather blossoms
* Water to 2 pints
* Allinson's baking yeast.

In this quantity, you can do the first fermentation in a 2 litre plastic bottle. Boil the heather blossoms in some water. Add the malt extract and honey. Add enough water to make up 2 pints. Reboil. Wait for it to cool down to about blood temperature, activate yeast and add it to the wort. Add to 2 litre plastic bottle. Screw on top but not tight: you must allow the CO2 to escape. After about 4-5 days, transfer to bottles, taking care not to transfer the sediment. Cork bottles and store in a cool place until it clears (about 4-5 days). It is then ready for drinking. Pour carefully to avoid disturbing the sediment (it doesn't taste as good as Chimay sediment).


You could also go here.