1 oz. hops

1 teaspoonful yeast granules

3/4 Ib, sugar (white or golden)

1/2 Ib. golden syrup

2 gallon water

Put the hops, sugar and golden syrup in a preserving pan together with one gallon of water and boil vigorously for twenty minutes. Strain into a plastic bucket or stone jar and stir in the malt. When cool, add the yeast and ferment right out, skimming off the scum that rises as necessary. After eight days siphon into screw-top bottles and add a small teaspoonful of sugar or one small sugar lump to each pint bottle. Mature for two to three weeks until the beer is star bright. Serve cool and drink with moderation since this is a very potent beer.