Beer from Treacle is a traditional Victorian recipe, derived from Robert Kemp Philp's recipe of 1859, for a classic beer made from fermentd treacle flavoured with bayleaves and ginger. The full recipe is presented here and I hope you enjoy this classic British version of: Beer from Treacle.
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This is a classic recipe for a Victorian version of Beer from Treacle 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 TREACLE.—Put two pounds of treacle to four gallons of boiling water, add half a dozen bay-leaves and half an ounce of ground ginger. Boil the whole for half an hour, and ferment with yeast.
Modern Redaction:
Ingredients:
1.2kg treacle
20l boiling water
6 bayleaves
7g ground ginger
7g fresh yeast
small piece of toast
Method:
Combine the treacle, bayleaves, ginger 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 treacle beer will be ready to drink in about 5 days, but will keep quite well for an entire summer.
