Photography by Mark Battista

A traditional fermented nettle beer with a bright seasonal twist from sea buckthorn. Fresh nettles bring a wonderfully green, earthy flavour, while sea buckthorn adds a subtle citrusy tang and golden colour. Naturally fermented using wild yeast, this lightly sparkling brew is a fantastic introduction to homemade wild drinks and the age-old tradition of transforming foraged ingredients into something truly special. 🌿🍺✨

Ingredients

3 litres filtered or spring water

500g fresh nettle leaves

350g brown sugar or molasses

3 tbsp sea buckthorn juice 

50 g dandelion leaves (optional)

wild yeast starter

Method

1. Bring the water to a boil and add the cleaned nettles. Boil for 20 to 30 minutes, then add the brown sugar, sea buckthorn and dandelion leaves (if using). Boil for another 5 minutes
2. Remove the pot from the heat and place it (with the lid on) in your sink filled with cold water. Change the cold water in the sink two or three times until your beer is lukewarm (around 21°C)
3. Strain into your fermenter (bottle, pot, or whatever you’re using), add the wild yeast (around 1/2 cup), and place a muslin or clean tea towel on top
4. Ferment for 3 to 4 days, counting from when the fermentation is active, (usually 8 to 12 hours after adding the yeast) then bottle.
5. The fermentation can be quite active after bottling so keep an eye on it and burp regularly to avoid explosions. Most people drink nettle beer young, after a week or so; it’s not meant to be aged, as the flavours will be altered, and not in a good way.