Beer from Pea Shells is a traditional Victorian recipe, derived from Robert Kemp Philp's recipe of 1859, for a classic beer made from empty pea shells and flavoured with hops. The full recipe is presented here and I hope you enjoy this classic British version of: Beer from Pea Shells.
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This is a classic recipe for a Victorian version of Beer from Pea Shells 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 PEA-SHELLS.—The shells of green peas contain a considerable portion of saccharine matter; and a strong decoction may be made from them, very nearly resembling in odour and taste the infusion of malt known as wort. This decoction is capable of yielding an excellent beverage as follows:
—Fill a boiler with the green shells of peas, pour on water till it rises half an inch above the shells, and simmer for three hours. Strain off the liquor, and add a strong decoction of wood-sage, or hop, so as to render it pleasantly bitter; then ferment in the usual manner.
Modern Redaction:
Ingredients:
4l of unchlorinated water
5l pea shells
7.g fresh yeast
small piece of toast
50g bittering hops mixed with 50g finishing hops
500ml water
Method:
Add the pea shells to the water, bring to a boil, cover and simmer for 3 hours. Strain the liquid into a sterile container (a brewer's bucket is good), cover and allow to cool to lukewarm.
In the meantime, combine the hops and water in a pan, boil and simmer for 10 minutes then strain and add to the pea shell liquid.
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 three 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 pea shell beer will be ready to drink in about 5 days, but will keep quite well for an entire summer.
