Sacred Herbal & Healing Beers by Stephen Harrod Buhner

Author:Stephen Harrod Buhner
Language: eng
Format: epub
Publisher: Brewers Publications
Published: 1998-03-01T05:00:00+00:00

Birch Beer—Two Recipes from 1978

Ingredients

4 gallons birch sap

1 gallon honey

4 quarts birch—budding twigs

yeast and nutrient

Boil the sap for ten minutes and remove from heat, add the honey. Put the four quarts of budding twigs into the birch/honey mixture, allow to cool to 70 degrees F. Strain into fermenting vessel, add the yeast. Allow to work until fermentation is complete (this will take longer than with malt or sugar—not quite as long as with honey only), add 1/2 tsp of sugar to each bottle, bottle and cap. Ready to drink in 10 days to two weeks.39

As birch sap and the necessary quantity of twigs are somewhat hard to come by, an alternative recipe that will taste very similar is:

Ingredients

4 1/2 gallons water

1 quart maple syrup

2 1/2 quarts (5 pounds) honey

2 ounces wintergreen extract

yeast

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