North Carolina Stump Beer

North Carolina Stump Beer

Also known as “Pure Old Panther Piss”. This recipe is very simple and can be made without having to go out and purchase a lot of equipment. If you happen to have a fermentation lock and carboy, use it. But if you don’t, this method will work fine. This beer was popular in North Carolina during the Prohibition because the main ingredients, malt syrup and hops flavoring, plus sugar and yeast were sold in most food stores (still is in some places).

• 1 3-lbs can Blue Ribbon or other hops-flavored malt syrup
• 4 lbs cane sugar
• 1 packet beer yeast (bakers yeast works – but beer yeast is preferred because it settles better)
• 1-1/4 cup cane sugar (for priming)
• 5 gallons water

Boil malt, 4 lbs sugar and water for 30 minutes, and then pour into a sterilized food-grade plastic bucket, marked at the 5-gallon level. Add boiled water to the 5-gallon mark, cover with a plastic trash bag secured with rubber bands. When cooled to room temperature, add yeast and let it work until only a few bubbles are breaking the surface (about 5 days at room temperature).

Next, siphon your beer into another sterilized bucket, leaving the gunk (lees) that’s settled to the bottom behind. Cover and let settle for about 3 days until bubbling has ceased. Your beer is flat at this point. Dissolve 1-1/4 cup of sugar in about a quart of boiling water and pour into a sterilized bucket. Then siphon the beer into it carefully, being sure to leave the gunk (lees) behind again. Mix the beer and bottle. The beer will carbonate in the bottle.

For success and safety, bottles must be sterilized and strong. For sterility, clean them with a diluted bleach/water mixture, then rinse well. Be sure to rinse the bottles completely of bleach, as bleach kills yeast. Regarding strength, use only bottles that require a bottle opener to remove the cap. Bottles with twist-off caps are thinner and prone to explosion. Or use the 2-liter plastic and aluminum containers, which some beer comes in. You should buy new caps and a capper from a homebrew store. 5 Gallons = 640 fluid ounces, or 54 – 12 oz. Bottles.

This recipe is very simple and can be made without having to go out and purchase a lot of equipment. If you to have a fermentation lock and carboy, use it. But if you don't, this method will work just fine.

This beer was popular in North Carolina and during Prohibition because the main ingredients, malt syrup with hops flavoring, plus sugar and yeast were sold in food stores (still is in some places).

- Bob Gurkin