SPRUCE BEER

Ingredients

• three pounds of loaf sugar
• four gallons water
• an ounce of ginger
• one teacup of yeast

Method

1. 1

   Combine ingredients and let ferment, then bottle tightly.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 390. The excerpt below is the record exactly as published.

SPRUCE BEER. Hops two ounces, sassafras, in chips, two ounces, water ten gallons. Boil half an hour, strain, and add brown sugar seven pounds, essence •of spruce one ounce, essence of ginger one ounce, pimento, ground, one- half ounce. Put the whole in a cask and let cool, then add one-half pint of yeast, let stand twenty-four hours, fine and bottle it. LEMON GINGER BEER. Ingredients : Two and a half pounds loaf sugar, one and a half ounces of bruised ginger, one ounce of cream of tartar, the rind and juice of two lemons, three gallons of boiling water, two large tablespoonfuls of thick and fresh brewer's yeast. Mode : Peel the lemons, squeeze the juice, strain it, and put the peel and juice in a large earthen pan with the bruised ginger, cream of tartar and loaf sugar. Pour over these ingredients three gallons of boiling water, let it stand until just warm, when add the yeast, which should be perfectly fresh. Stir the contents •of the pan well and let them remain near the fire all night, covering the pan with a cloth. The next day skim off the yeast and pour the liquor 464 SUMMER DRINKS. carefully into another vessel, leaving the sediment : then bottle imme* diately and tie the corks down, and in three days the ginger beer will be fit for use. For some tastes the above proportion of sugar may be found rather too large, when it may be diminished, but the beer will not keep so long good. To Make a Small Quantity Quickly — Over three-quarters of a pound of loaf sugar, one and a quarter ounces of sliced ginger, and the pee] of a lemon, pour a gallon of boiling water; when lukewarm, add a spoonful of yeast and the juice of a lemon. This last is a most conve- nient receipt, when only a small quantity for some particular occasion is required, and is as quickly made and not much trouble to prepare. The yeast should be in one night. ENGLISH GINGER BEER. Pour four quarts of boiling water on one and a half ounces of ginger, one ounce cream of tartar, one pound brown sugar, and two lemons sliced thin ; put in two gills yeast, and let ferment twenty-four hours, then bottle. It improves to keep a few weeks unless very hot weather, and it is a very nice beverage. SPRUCE BEER. Three pounds of loaf sugar, four gallons water, an ounce of ginger, a little lemon peel and a little essence of spruce to give it flavor ; add one teacup of yeast

Cook this with the app: pantry check, scaling, and the assistant.