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On The Beer

mark wood

by Mark Wood

Rhubeerb

Hi, I’m Mark and I’m on the beer. I was even on the beer in Coaker’s meadow long before this fine store was built on it, but that’s another story.

I only have one original beer recipe but a voice of authority has informed me it is a species of sparkling wine!

We stumbled upon it a couple of years ago while my wife/alchemistress was making Rhubarb Jam. I figured that anything that calls for that much sugar can make 5 dozen beer. And it did.

Here’s the details.
Bring 16 cups of rhubarb to a slow boil for twenty minutes, stir in 1 1/2 cups of strawberries.

Using a fine mesh strainer, press mixture to yield about a beer can of juice or plasma as I call it.

The rest of this is familiar beer talk.

Throw 1 1/2 kilos of corn sugar in the 5 gallon bucket. Add plasma and 3 beer cans of hot tap water, stir one minute. Top up with cool water within 4 inches of lid, stir. Add pack of beer yeast. Sit 5 days in primary fermenter, siphon to secondary and sit for ten days. Siphon to bucket with 1 1/2 cups corn sugar, top up with lukewarm water, stir and bottle.

Wait about a month.

It’s called Rhubeerb! Let me know how you like it.

Mark is also a regular columnist with The Independent (.ca) newspaper.