Hugh Fearnley-Whittingstall
Hugh from River Cottage says: "This produces a fizzy but rather muddy-looking brew, with a flavour that can best be described as unusual. The molasses gives it quite a strong, caramelly note."
Watch the video of the River Cottage team making this carrot beer
Makes about 16 pints
1. Put the spruce tips in a large pan with the water, bring to the boil and boil for about 15 minutes. Add the carrot peelings, along with the molasses and brown sugar. Bring to the boil, stirring to dissolve the sugar, then boil for another 15 minutes. Turn off the heat and add the mint. Leave to infuse for a few minutes then strain into a large bucket.
2. Wait for the liquid to cool to blood temperature then add brewer’s yeast, according to the packet instructions. Cover with clean muslin and leave for 7-10 days or until you can see that fermentation has ceased (i.e. it's stopped bubbling). Siphon into bottles, putting ½ tsp sugar in each first to help the brew ferment further in the bottles and so develop some fizz. Cap them and leave for at least a week – more if you can - at a constant cool temperature, before opening.
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