APRIL 1, 2000
With the advent of warmer weather cool, refreshing beverages are more in demand; and what is more enjoyable than a homemade potent potable. The following "recipies" are made possible by longtime Beartown resident Boozer Bob.
SAP BEER..... This seasonal brew is made from our maple sap. The remaining, partially boiled sap in the pans at the end of the sugaring season works best due to its higher sugar content. Take one pound of good hops and put them in a clean barrel. Fill the barrel with sap and put away for about two weeks until ready to drink. This delicious brew will be fit to drink until June.
INSTANTANEOUS BEER..... Put a pint and a half of water, four teaspoonsful of ginger, a tablespoonful of lemon juice together with enough syrup or sugar to sweeten to one's taste and pour into a bottle. Have ready a cork to fit the bottle, a piece of wire to tie it down, and a mallet to drive in the cork. Then put a heaping teaspoonful of super-carbonate of soda in the bottle and cork immediately and tie it down. Next shake the whole up well, cut the wire and the cork will fly out; drink immediately.
SPRING BEER..... Take a small bunch of all or part of the following: sweet fern, sarsaprilla, winter-green, sassafras, prince's pine, and spice wood. Boil them with 2 or 3 ounces of hops to 3 or 4 gallons of water, and 2 or 3 raw potatoes pared and cut into slices. The strength of the roots and hops is obtained more thoroughly by boiling them in two waters; for when the liquor is strongly saturated with the hops, it will rather bind up the roots than extract their juices. The roots should be boiled 5 or 6 hours and the liquor strained. Put a quart of molasses with three gallons of the beer. If you wish to have the beer very rich, brown half a pound of bread, and put it into the licquor. If the liquor is too thick, dilute it with cold water. When just lukewarm, put in a pint of fresh lively yeast that has no salt in it. The salt has a tendency to keep it from fermenting. Keep it in a temperate situation, covered over, but not so tight so as to exclude the air entirely, or it will not work. When fermented, keep in a tight keg or bottle and cork it up.
BEER OF ESSENTIAL OILS..... Mix a couple quarts of boiling water with a pint and a half of molasses. Stir in 5 quarts of cold water, then add 10 drops of the oil of sassafras, 10 of spruce, 15 of winter-green, and a teaspoon of essence of ginger. When just lukewarm, put in half a pint of fresh lively yeast. When fermented, bottle and cork it up and keep it in a cool place. It will be fit to drink in 2 or 3 days.
Copyright 2000 Claude Dern, All Rights Reserved
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