This
is a fermented
beverage traditionally made for children from the leftovers of making a
strong brew for the grown-ups. Mostly known as "near beer" in modern
times.Yeast-fermented brews that are fermented
for a short time are called soft drinks and considered non-alcoholic,
as there are only trace amounts necessary to make it carbonated.
In
addition, it contains B
and C
vitamins, complete protein (from the brewers' yeast) and the microbes
our digestive system needs to help us digest our food.
This
recipe is based on using the leftovers from making Roots Beer,
but can be adapted to the leftovers from any other fermented beverage.
It will make about a half gallon.
Pour
2 quarts of warm water
or cooled tea over the dregs from making real ale.
Cover with an airlock and let sit for 2
days. 
After
2 days,
strain
out
the broth from the plant material.
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