Beers

Country Stout Mulled Ale
Gale Beer Yorkshire Beer (Home Made)
Ginger Beer  
Mild Country Ale  

 

COUNTRY STOUT:


450g (1 lb) black malt
50g (2oz) hops
450g (1 lb) granulated sugar
25g (1oz) yeast
4-5 litres (1 gallon) water.
Put water, malt and hops (tied in a muslin bag) into a large saucepan, bring to the boil and boil for 20 minutes.
Remove from heat and lift out hops, then add sugar and stir until it dissolves.
Let it cool and when just tepid add the yeast.
Let it work overnight covered with a cloth and bottle next day.
It can be drunk 2 days later, but it is better left for a little longer (if you can!)
 
From Ann Bingley

 
 
GALE BEER

Gale is a type of Bog Myrtle which has aromatic leaves.
Plenty of gale leaves – a big handful
1 gallon boiling water
1 pound sugar
1-oz yeast or 1 tablespoon dried yeast
1 lemon sliced
1 slice of toast
put the leaves sugar and lemon in a bowl
pour on the boiling water
Allow to cool
When the mixture is tepid float a piece of toast on the surface and place the yeast on it
Leave for 24 hours remove the toast strain and bottle in corked bottles. Look out for
popping corks.
Our family drank it immediately but I think it should be left for a while to ferment a
little more.
From Anne Garrison

GINGER BEER:


Mix together 8.5 litres (2 gallons) boiling water with 50g (2oz) well-bruised ginger root, 2 sliced lemons, 2 teaspoons cream of tartar and 900g (2lb) sugar.
Stir well until all the sugar is dissolved and when cold add 25g (1oz) fresh yeast spread on a piece of toast.
Let it work (covered) for 24 hours, then strain and bottle.
 
Cheers!!
Don't drink it all at once!
Ann Bingley.UK

MILD COUNTRY ALE:
(Traditional recipe over 100 years old, from an early Halifax naturalist)

Ann Bingley UK

I have been inundated with requests for the Ale recipes.

So, I guess a lot of you would really like them!

25g (1oz) hops (available from health shops)
4-5 litres (1 gallon) water
225g (1/2lb) brown sugar

1 tablespoon yeast.
Boil the hops and water for 30 minutes.
Strain this liquor on to the sugar and when it is lukewarm add the yeast.
Let it work for 4 full days, then bottle and use in a week or a fortnight.

 

MULLED ALE:

1 UK qt. [2 UK pints] ale
1 tablesp. sugar
Pinch ground cloves
Pinch ground nutmeg
Good pinch geound ginger
1 glass rum or brandy
 
Put all ingredients except brandy into saucepan, bring nearly to
boil. Add brandy and more sugar and flavouring if necessary; serve at
once.

HOME MADE YORKSHIRE BEER:
From the legendary Mrs. Beeton's Cookery and Household Management.

For some tastes the above proportion of sugar may be found too large. It may be diminished, but the beer will not keep good as long. When in season a cupful of nettle tops and a few dandelion flowers may be boiled with other ingredients if liked.

sent in by Mrs.M.Mattock, Keighley. -No wonder my grandparents had a rosy glow!!!