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.
addition, it contains B
vitamins, complete protein (from the brewers' yeast) and the microbes
our digestive system needs to help us digest our food.
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.
2 quarts of warm water
or cooled tea over the dregs from making real ale.
Cover with an airlock and let sit for 2
the broth from the plant material.
with screw on caps and screw caps on tightly.
in plastic soda pop bottles. The advantages to this
are that plastic doesn't risk accidentally exploding, sending long
pieces of sharp, pointy glass into your flesh, and it's easier to
check on carbonation by squeezing a plastic bottle.)
firm to the touch and cannot be squeezed, brew is carbonated.
bottle is not ready to drink yet.
within a few days for the most nutritional benefit.
spice? It's fun brewing with spice, but if you
to add some ground spice to your brew, you can get just as much taste
and aroma by putting a pinch of ground spice into the glass before
pouring the ale in it to serve.
Taste, Health and Community With Naturally Fermented Foods
and Herbal Healing Beers by Stephen