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Carrot peeling and spruce beer

added by River Cottage summers here 9th June 2009
at 11:52

This produces a fizzy but rather muddy-looking brew, with a flavour that can best be described as unusual. The molasses gives it quite a strong, caramelly note.

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Servings

Makes about 16 pints

Ingredients

about 40 young spruce tips (just the bright green new growth that appears at the end of the branches)
8 litres water
approximately 1 large ice-cream tub full of clean carrot peelings
680g molasses
1.82kg brown sugar, plus a little extra for bottling
several large sprigs of mint
brewer’s yeast, according to the packet instructions.

brewer's yeast, carrot, molasses

Directions

1.Put the spruce tips in a large pan with the water, bring to the boil and boil for about 15 minutes. Add the carrot peelings, along with the molasses and brown sugar. Bring to the boil, stirring to dissolve the sugar, then boil for another 15 minutes. Turn off the heat and add the mint. Leave to infuse for a few minutes then strain into a large bucket. 2.Wait for the liquid to cool to blood temperature then add brewer’s yeast, according to the packet instructions. Cover with clean muslin and leave for 7-10 days or until you can see that fermentation has ceased (i.e. it’s stopped bubbling). Siphon into bottles, putting 1/2 tsp sugar in each first to help the brew ferment further in the bottles and so develop some fizz. Cap them and leave for at least a week – more if you can - at a constant cool temperature, before opening.

2 replies

veszprem...

Replied on 4th March 2012 10.26

What kind of pine should we use for that? :)

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