Homemade Hops Beer
For three gallons of beer, take nine quarts of water, six ounces of hops. Boil the hops in half the water three hours, strain it, then boil the hops again in the remainder of the water, three hours longer, with a tea cup of ginger. Strain and put it with the rest of the liquor, and two quarts of molasses, and when lukewarm, put in a pint of new yeast, without any salt in it. Keep it in a temperate place, till it has ceased fermenting, which is ascertained by the froth subsiding. Turn it off carefully into a cask, or bottle it; it should not be corked very tight, or it will burst the bottles. Keep the bottles in a cool place.
Spruce Beer
Take five gallons of water, and boil with a couple of ounces of hops, when it has boiled four or five hours, strain it, put to it two quarts of molasses, when lukewarm, put in a pint of fresh yeast, without any salt in it, (brewer’s is the best,) put in three table spoonsful of the essence of spruce. A decoction made of the leaves of white or black spruce, is equally as good as the essence; boil the hops with the leaves. Let the beer stand in a temperate situation, several days exposed to the air, then put it in a cask, or bottle it, it will be fit to drink in the course of a few days. This is a nice summer drink, and a powerful antiscorbutic.
Spring Beer
Take a small bunch each of sarsaparilla, sweet fern, wintergreen, sassafras, and spice wood, boil them with three ounces of hops, to six gallons of water, pare two or three raw potatoes, and throw them into the beer while it is boiling. When it has boiled five or six hours, strain it, and put to it three pints of molasses, when cool stir in a pint of fresh yeast, if the beer is too thick, dilute it with a little cold water. When fermented, bottle and keep it in a cool place.
Ginger Beer
Take three table spoonsful of ginger, one of cream of tartar, and boil them gently in a gallon of water, with a lemon cut in slices; sweeten it to your taste, with loaf or Havana sugar, boil it three quarters of an hour. Strain it, and when cool, put in a tea cup of yeast; as soon as it has ceased fermenting, bottle it.
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About Deborah Smith
Deborah Smith is the author of more than thirty-five novels in romance and women’s fiction, including the New York Times bestseller, A PLACE TO CALL HOME, and the Wall Street Journal bestseller, THE CROSSROADS CAFÉ. She is also a founding partner and editor in chief of Bell Bridge Books, a Memphis-based publishing company known for quality fiction by new and established authors. THE YARN SPINNER is a lead-in to THE KITCHEN CHARMER, Book 3 of THE CROSSROADS CAFÉ NOVELLAS, coming in late Fall 2014. Book 1 is THE BISCUIT WITCH and Book 2 is THE PICKLE QUEEN. All are available in print and ebook at all online bookstores.
Learn more about Deborah’s books at bellbridgebooks.com.
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