Recipe

Queens Ginger Beer Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 12 months ago The following recipe was transcribed ver batim from Peterson's Magazine Philadelphia, Pennsylvania April, 1861 Servings:0	Mystic_rive
	love these old recipes can really have a party making this one

Does this look good? Yeah! / Nope

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Ingredients

12 lbs sugar

8 ounces best ginger

4 spoons yeast

1 oz isenglas

1 1/2 oz hops

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IMPOSSIBLE TO PUT TIMES IN OR SERVINGS LOL

Directions

Put twelve pounds of loaf sugar and eight ounces of the best white ginger, well pounded, to ten gallons of water.

Boil together for half an hour, then put into a tub or large pan.

When cool, add three or four spoonfuls of good yeast, and let it work all night; on the following morning put it into a cask.

When it has done working, which will be in three or four days, add one ounce of isinglass, one ounce and a half of hops, and stop it up.

It will be fit for use in a month, and may be drunk without bottling.

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Comments

cabincrazyone 7 months, 1 week ago said:
Thanks for the entertaining post. I presume part of the reason you posted this interesting old recipe is for the humorous aspect of it. There's kind of a devil-may-care attitude, or chancy adventure in it.
I think there's a pretty good chance that before the month is up the cork would be blown off the cask followed by an eruption of stinky foam.
The isinglass would clarify the brew, settling the yeast to the bottom. I don't think it kills the yeast, and 3 or 4 days isn't enough time for the alcohol content to kill the yeast.

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