A bubbling pan of Brewer's Gold and Cascade hops with warming winter spices of cinnamon, cloves and ginger, sultanas and orange peel.
Mixing brown sugar and barley malt extract in the fermenting bin.
Straining off the hops into the sugar and malt.
Stirring to dissolve the sugar in the hot hoppy brew.
We added enough cold water to cool the brew and sprinkled on the yeast.
We leave the yeast on top.
Then the lid gets fixed on tightly...
And topped off with a snazzy blanket to let it work it's magic for around 10 days.
It's Day 23 of World Vegan Month...we're not being very disciplined with our blog posts, but hopefully we'll manage to share some foodie posts over the next few days.
Bye for now!
Love Kay and Sime xx