Beer from Sugar is a traditional Victorian recipe, derived from Robert Kemp Philp's recipe of 1859, for a classic beer made from fermentd sugar syrup flavoured with hops. The full recipe is presented here and I hope you enjoy this classic British version of: Beer from Sugar.
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This is a classic recipe for a Victorian version of Beer from Sugar that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEER FROM SUGAR.—Put six pounds of coarse brown sugar, and four ounces of hops, into fourteen gallons of water; let the whole boil for three quarters of an hour, and work it as usual. It should be kept for ten days or a fortnight before it is broached.
Modern Redaction:
Ingredients:
775g coarse brown sugar
35g hops
20l water
7g fresh yeast
small piece of toast
Method:
Combine the sugar, hops and water in a large steel pan. Bring to a boil and cook for 45 minutes then strain the liquid into a sterile container (a brewer's bucket is good), cover and allow to cool to lukewarm.
When the mixture has cooled to about 40°C spread the yeast on the toast and float this on the top of the nettle liquid. Cover the bucket with a cloth and place in a warm draft-free spot for seven days to top ferment. Strain the liquid after 3 days then pour the mixture into clean bottles to about 1.5 cm of the top. Cap the bottles and place these on their sides in a warm and draft-free spot.
The sugar beer will be ready to drink in about 5 days, but will keep quite well for an entire summer.
