Category: Drinks

Rooibos Beer

Makes: 7.25 Litres    Preparation Time: 20 Minutes – excluding fermentation time

Ingredients

5 ml Sugar
500 ml Lukewarm water
10 g Anchor Instant Yeast ( 15 ml – 1 packet )
600 g Castor sugar (750ml)
15 ml Tartaric acid
250 ml Lemon juice
20 ml Lemon rind
3 ℓ Strong Rooibos tea
3.5 ℓ Cold water

Method

  1. Dissolve the 5ml sugar in 500ml lukewarm water. Sprinkle the Anchor Instant Yeast over and set aside until frothy, about
    10 minutes.
  2. Mix the remaining dry ingredients with the correct liquid and juice together with the activated yeast mixture and stir until well mixed.
  3. Cover with a damp cloth or plastic wrapping and leave in a warm place for about 12 hours.
  4. Strain the mixtures through a muslin cloth and pour the beer into bottles with tops. Leave in a cool place for
    3 days. Chill before serving.

Hint

As the beer is very fizzy, ensure that the bottles are opened slowly and carefully, allowing the fizz to subside before totally removing the lid. It must be stored in a cool place or else the yeast will ferment too quickly and the bottles will explode (preferably use plastic bottles).

Pineapple Beer

Makes: 6.75 Litres
Preparation Time: 20 Minutes – excluding fermentation time

Ingredients

5 ml Sugar
500 ml Lukewarm water
10 g Anchor Instant Yeast ( 15 ml – 1 packet )
1 kg Castor sugar
10 ml Cream of tartar
250 ml Pineapple juice
3 ℓ Boiling water
3 ℓ Cold water

Method

  1. Dissolve the 5ml sugar in 500ml lukewarm water. Sprinkle the Anchor Instant Yeast over and set aside until frothy, about
    10 minutes.
  2. Mix the remaining dry ingredients with the correct liquid and juice together with the activated yeast mixture and stir until well mixed.
  3. Cover with a damp cloth or plastic wrapping and leave in a warm place for about 24 hours.
  4. Strain the mixtures through a muslin cloth and pour the beer into bottles with tops. Leave in a cool place for
    3 days. Chill before serving.

Hint

As the beer is very fizzy, ensure that the bottles are opened slowly and carefully, allowing the fizz to subside before totally removing the lid. It must be stored in a cool place or else the yeast will ferment too quickly and the bottles will explode (preferably use plastic bottles).

Mixed Fruit Beer

Makes: 9 litres Mixed Fruit Beer    Preparation Time: 2 hours and overnight stand

Ingredients

1 Tin Mixed Fruit ( 410 g )
660 g Brown sugar
8 ℓ Lukewarm water
3 x 10 g Anchor Instant Yeast ( 3 packets )

Method

  1. Mix fruit, sugar and lukewarm water together. Stir for the sugar to dissolve.
  2. Add the packets of Anchor Instant Yeast and leave overnight in a warm place.
  3. The following morning, sieve and leave for an hour.
  4. The Mixed Fruit Beer is ready to serve with ice.
    OR
  5. Bottle and keep in a cool place. Serve cold when required.

Lemon Beer

Makes: 6.75 Litres Lemon Beer
Preparation Time: 20 Minutes – excluding fermentation time

Ingredients

5 ml Sugar
500 ml Lukewarm water
10 g Anchor Instant Yeast ( 15 ml – 1 packet )
1 kg Castor sugar
10 ml Cream of tartar
250 ml Lemon juice
3 ℓ Boiling water
3 ℓ Cold water

Method

  1. Dissolve the 5ml sugar in 500ml lukewarm water. Sprinkle the Anchor Instant Yeast over and set aside until frothy, about 10 minutes.
  2. Mix the remaining dry ingredients with the correct liquid and juice together with the activated yeast mixture and stir until well mixed.
  3. Cover with a damp cloth or plastic wrapping and leave in a warm place for about 24 hours.
  4. Strain the mixtures through a muslin cloth and pour the beer into bottles with tops. Leave in a cool place for 3 days. Chill before serving.

Hint

As the beer is very fizzy, ensure that the bottles are opened slowly and carefully, allowing the fizz to subside before totally removing the lid. It must be stored in a cool place or else the yeast will ferment too quickly and the bottles will explode (preferably use plastic bottles)

Gluhwein

Makes: 1 litre Gluhwein  Preparation Time: 1 hour

Ingredients

1 Orange, cut in half, juice and keep the orange half skin
( 1 cup juice )
125 ml Brown sugar ( ½ cup )
60 ml Honey ( ¼ cup )
2 ml Allspice ( ¼ tsp )
3 Cardomons
3 Star anise
1 Stick cinnamon
10 Whole cloves
2×10 g Anchor Instant Yeast ( 2 packets )
1 Bottle red wine ( 1 x 750 ml ), not expensive
60 ml Brandy ( ¼ cup )

Method

      1. Mix orange juice, brown sugar, honey, allspice, cardomons, star anise, stick cinnamon together in a saucepan and bring to the boil, whilst stirring to dissolve the sugar.
      2. Stick the whole cloves into the orange peel halves and add to the simmering mixture.
      3. Simmer for a further 30 minutes, making sure the heat is not too high.
      4. Add the Anchor Instant Yeast, red wine and brandy and heat through.
      5. Remove the clove-studded orange halves.
      6. Preheat mugs or glasses in warm water
        to prevent glasses to crack or break.
      7. Serve the Gluhwein in warmed up
        glasses and enjoy!

    The Anchor Yeast adds to the
    flavour, with a
    full-rounded
    smooth experience.

Ginger Beer

Makes: 10 litres Ginger Beer  Preparation Time: 1 hour

How to make refreshing Ginger Beer, an old time favourite with a spicy ginger flavour. A family loved recipe for generations.

Ingredients

5 ml Sugar ( 1 tsp )
500 ml Lukewarm water ( 2 x 250 ml / 2 cups )
10 g Anchor Instant Yeast ( 1 packet )
700 g Brown or white sugar ( 875 ml )

Method

  1. Dissolve the 5 ml sugar in 500 ml lukewarm water.
    Pour the Anchor Instant Yeast into the water and set aside until frothy, about 10 minutes.
  2. Mix the remaining dry ingredients, brown/white sugar, tartaric acid, ground ginger and cream of tartar with the lukewarm water, together with the activated yeast mixture and stir until well mixed.
  3. Cover with a damp cloth or cling wrap and leave in a warm place for about 12 hours.
  4. Strain the mixture through a muslin cloth and pour the beer into bottles with tops. Leave in a cool place for
    3 days. Chill before serving.

Optional Method

  1. Mix sugar, ginger, tartaric acid and cream of tartar in
    1 litre of cold water and bring to boil.
  2. Add 8 litres of lukewarm water to the mixture.
  3. Add 10 g of Anchor Instant Yeast, leave to cool and put in the fridge, for about 12 hours. Strain and bottle.
    Serve chilled.

Hint

As the beer is very fizzy, ensure that the bottles are opened slowly and carefully, allowing the fizz to subside before totally removing the lid. It must be stored in a cool place or else the yeast will ferment too quickly and the bottles will explode
( preferably use plastic bottles ).

5 ml Tartaric acid (1 tsp )
30 ml Ground ginger ( 2 tbsp )
10 ml Cream of tartar ( 2 tsp )
8.5 ℓ Lukewarm water

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