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Rosemary Ale ( a recipe dating from 1695)

Take a handful of Rosemary and Boyl(boil) in a Quart of fair water, skimming it very well, and add thereto half a pound of fine Loaf Sugar and a few Cloves, and when it is Milk warm put it thereto a spoonful of Barm (yeast), and when it begins to work, skim off the Barm, and put two spoonfuls of this to one Bottle, and fill the Bottle almost to the neck. then Cork it very well, your drink must neither be stale nor new.

(From Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation, by Stephen Harrod Buhner)

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