Lemon Beer

Classification: historical, 1880s

Source: Steve Stroud (stroud%gaia@leia.polaroid.com) Issue #839, 3/9/92

According to Reliable Receipts, an 1889 compilation of recipes from the Ladies of the Central Congregational Church in Newtonville, MA, when it comes to beverages, the lemon "surpasses all other fruits." This fizzy concoction is "reminiscent of a light beer (to keep the gentlemen happy) without containing any demon alcohol."

Good luck (maybe this could be turned into a real beer by replacing the sugar with malt).

Ingredients: (for 1 gallon)

2 large lemons (about 12 ounces total)
1 gallon, water
2 cups, sugar
1 cake, fresh yeast

Procedure:

Slice the lemons thinly. Heat the water to 110 degrees F. in a large stockpot. Remove from the heat, add the lemon slices and remaining ingredients and stir to dissolve the sugar and yeast. Cover and set aside at room temperature overnight. Serve over ice.