Dandelions are everywhere, and they can certainly be an eyesore on your lawn. If you like a good beer every now and then, her’e a kill-two-birds-with-one-stone solution: Try brewing up some dandelion beer.

Now this brew might not be the next brewmaster champion, but it’s a great way to rid your yard of dandelions.

Leda Meredith explains how in her book, The Forager’s Feast.

Note that if you use the leaves of dandelion plants that are already flowering rather than those from plants that haven’t yet flowered, you’ll end up with a more bitter beer (not necessarily a bad thing).

Dandelion Beer

Makes about twelve 12-ounce/355 ml bottles of beer


5 quarts/4.75 liters water

1/2 pound/225 grams dandelion leaves, washed and chopped

1/2 ounce/15 grams roasted dandelion root (to roast fresh dandelion roots, clean them, chop into small pieces, and roast at 300F/150C until dark brown but not burnt)

1/2 ounce/15 grams fresh ginger, grated (no need to peel)

1/4 cup/60 ml warm water

1 tablespoon beer yeast (or you can get away with using granulated bread yeast)

1 pound/450 grams raw or Demerara sugar

1 ounce/30 cream of tartar… [continued]

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SOURCELeda Meredith
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Jason Houser is an avid traditional bowhunter from Central Illinois who killed his first deer when he was nine years old. A full-time freelance writer since 2008, he has written for numerous national hunting magazines. Jason has hunted big game in 12 states with his bow, but his love will always be white-tailed deer and turkeys. He considers himself lucky to have a job he loves and a family who shares his passion for the outdoors. Jason writes full time and is on the pro staff of two archery companies; in his free time, he fishes and traps as much as possible.