Probiotic Beer? Yep, our Brew Master (aka Mr. Imbibe!) has given us his secret recipe to Beer Booch for all the Dads out there.
Yep, kombucha infused with hops to make it Beer Booch!
Whether it’s you, your man, your Dad, your step-son, father-in-law or father figure, let’s give him something he’ll remember forever!
A change for good; for better!
How about giving Dad everything he needs to get his guts in order?
Grab my home-fermentation book (which has everything you need to get started) and your kombucha culture.
Here’s your recipe:
1 litre water
4 black tea bags or 1 tablespoon loose-leaf black tea
3 tablespoons raw or white sugar
1 kombucha SCOBY
2 grams Cascade hops, which you can get online or from your local home-brew shop
Heat 500ml water.
Pour into a teapot add the tea and leave to steep for 5 minutes.
Strain the tea into a heatproof 1.5 litre wide-mouth glass jar and discard the tea bags or tea leaves.
Add the sugar to the jar and stir to dissolve.
Pour in the remaining filtered water.
When the liquid has cooled to room temperature, add the kombucha SCOBY
Cover the jar with a piece of muslin (cheesecloth) and secure with an elastic band.
Place the jar out of direct sunlight in a cool spot where it won’t be disturbed.
Add ½ teaspoon Cascade Hops in a nut milk bag to the brew to allow the flavour to infuse.
Leave the liquid to ferment for around 7 days in hot weather and 14–20 days in cooler weather.
Gently remove the SCOBY and keep aside for your next brew.
Remove the nut milk bag and discard the hops from the nut milk bag.
Retain 3 tablespoons of the kombucha liquid as the starter culture liquid for your next brew.
Put a funnel in the opening of a 1 litre glass bottle with a tight-fitting lid and put a strainer on top of the funnel.
Pour the kombucha into the bottle through the strainer and discard any solids.
Tightly seal the bottle lid and leave the bottle on the bench to build carbonation. This could take anywhere from 2–14 days, depending on the temperature.
‘Burp’ the kombucha daily to release some pressure by opening the lid slightly and then tightening it again.
When the kombucha is as fizzy and beer-ish as you like, pop it in the fridge and drink cold!
This blog is based purely on my personal experience. It is not intended to be a substitute for medical advice or treatment. I am neither a medical nor health professional and I cannot guarantee that the information in this blog post is accurate, reliable or complete. If you use this information, you do so at your own risk and should consult a qualified medical or health practitioner before relying on any information contained in this blog.