Small  or Near Beer
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.

https://sites.google.com/site/windintheroses/wine_pourwater.jpgPour 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.


https://sites.google.com/site/windintheroses/wine_filter.GIFAfter 2 days, strain out the broth from the plant material.

To this liquid, add 1 cup of sugar syrup https://sites.google.com/site/windintheroses/sugarsyrup_bottle.jpg

Bottle in plastic bottles with screw on caps and screw caps on tightly.https://sites.google.com/site/windintheroses/ale_captight.jpg

(I carbonate everything 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.)

When plastic bottles are firm to the touch and cannot be squeezed, brew is carbonated.
This bottle is not ready to drink yet.

Refrigerate and drink within a few days for the most nutritional benefit.


Want to add some spice? It's fun brewing with spice, but if you want 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.

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Wild Fermentation
by Sandor Katz. 
Truly Cultured Rejuvenating Taste, Health and Community With Naturally Fermented Foods
Sacred and Herbal Healing Beers by Stephen Harr Buhner

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