Spring is the perfect time to gather nettles, not just for soups or teas, but for a much-loved traditional drink: Nettle Beer. This naturally fizzy, slightly tangy beverage is a refreshing way to celebrate the turning of the seasons. It’s rich in minerals, supports detoxification, and is surprisingly simple to make at home.

Here’s our go-to recipe for homemade nettle beer, passed down through generations of herbalists:

You’ll need:

• A full shopping bag of fresh young nettles (wear gloves when picking!)
• 600g sugar
• 1 lemon (zest and juice)
• 20g cream of tartar
• 10g fresh ginger root, finely chopped
• 1 packet of bread yeast
• 4 litres of water, with extra to top up

How to Make It:

1. In a large pot, add your nettles, chopped ginger, and the zest of your lemon.
2. Pour over the 4 litres of water, bring it to a boil, then reduce to a simmer for 20 minutes.
3. Remove from heat and let it cool slightly. Strain the liquid into a clean container.
4. Stir in the cream of tartar and sugar until dissolved.
5. Once the liquid has cooled to body temperature, add the lemon juice and yeast.
6. Top up with additional water to make 1 gallon (approx. 4.5 litres), cover loosely, and leave it in a warm place for 4 days.
7. Check daily and skim off any scum that forms on the surface.

After 7 days, your nettle beer is ready to enjoy! You can drink it fresh or bottle it up—just be sure to refrigerate and use within a couple of weeks, as this is a naturally fermented drink without preservatives.

Nettle beer is a beautiful way to reconnect with the land, work with the seasons, and enjoy a little herbal alchemy in your kitchen. Have you tried brewing your own herbal drinks? Let us know!