Chilli Beer recipe from Hobart Cookery Book, 1908

20 chillies, 2 oz ginger (bruised), tie up in a bit of muslin, let come to a boil slowly, then add two pounds of the best white sugar, boil 20 mins then take out the muslin bag. Add 7 quarts of cold water, 2 teaspoonsful of essence of lemon, 2 teaspoonsful of cream of tartar, 3 tablespoonfuls of yeast, well stir up, then bottle, cork and tie down. It will be fit for use in 3 or 4 days. Have the bottles washed and drained before you put your beer down to boil.

Our huge thanks go to Mrs H Turner for that recipe! Let us know if you make it Susannah, and what it tasted like.