Hop Beer.
A common way of making hop beer is this: Water, five quarts; hops, six ounces. Boil three hours, then strain the liquor; add five quarts of water and four ounces of bruised ginger root. Boil one hour longer, strain, and add four pounds of sugar. Cool down to new-milk warmth, or ioo degrees, then stir in one pint of yeast, or its equivalent of artificial yeast, as used in bread-making. Let it ferment for twenty-four hours, and then bottle it. After a week it is ready for use. The corks should be tied down safely.
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https://paperspast.natlib.govt.nz/newspapers/KCC19080103.2.14.5
Bibliographic details
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King Country Chronicle, Volume II, Issue 63, 3 January 1908, Page 3
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97Hop Beer. King Country Chronicle, Volume II, Issue 63, 3 January 1908, Page 3
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