1914 Chilli Beer

Honorable mention in the 22 Feb 1914 Sunday Times (reference)

stephen boisvert / CC BY 2.0 / Flickr: srboisvert

Ingredients:

  • 11 quarts (12 .5 litres) of water

  • 24 Chillies

  • 2 ¼ lb (1 kg) of Sugar

  • 2 oz (56 g) Cream of Tartar

  • 2 tablespoonfuls yeast

  • 2 teaspoons of lemon essence

Method:

  1. Put the chillies in 4 quarts (4.5 l) of cold water and boil for 20 minutes

  2. Put the sugar and Cream of Tartar in a large vessel and pour the chilis and water on top

  3. Add 7 quarts (8 l) cold water plus yeast and lemon essence

  4. Bottle and leave for a week or ten days before using.

Prize awarded to Miss Moynahan, 53 Canning-road, East Fremantle