Beetroot Beer





Introduction: Beetroot Beer

About: Short Produtions Director, Blacksmith,PC Hardware professional, Otaku and Headbanger. I was Searching for Tesla coils when i bumped on this site, sice then, i search for everything here, from Recipes and Br...

Everythig start when a friend of mine tell me about how Russians Made their sugar. they use Beetroot! so that means beetroot have sugar, then it can be used as source for fermentation.

This instructable will show you how to make your own Beetroot beer.

This one i made only for test, let see if it works

Step 1: Ingredients & Utensils


400ml (13.5Oz) of Water
1 Beetroot
10g (0.35Oz) of Yeast

500ml PET Bottle
a Knife
a Shredder

Step 2: Let's Peel It

First Peel the Beetroot, it's not much Dificult, but a bit Frustrating if you don't know how (My Situation)

Step 3: Shred the Beetroot

Take your Shredder and... well... Shred the beetroot. i used only Half of the beetroot but, you may use a whole betroot if you want a stronger beetroot taste.

Step 4: Put It All Together

Now add all the ingredients on the Bottle
The beetroot the water and the yeast
Then Cap it and Shake it

Step 5: Let It Sit

Let it sit somewhere where it will not be disturbed. After one hour the foam will start to grow, thats a signal that the yeast is working.

I will post the results on the next week, with the alcool % and other results.

Step 6: Results

OK it wasn't a total failure, My objective of making Alchool from Beetroot was reached, Although the smell was horrible and the taste well... you know what it taste don't you? based on the scent of alcohol i can say it was about 6% or less

I will Made some modifications On the plans and Edit this instructables with the new steps
May be... just a C02 Trap... May be.



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Probably you made one mistake about beetroot. Most common sugar in Poland is made from beetroot too, I think that is a same technology as in Russia. Root that you used is called "red burak", sugar is made from "sugar burak". Google translator translates "sugar burak" to "white beet". It look like this:

I'm going to have a go and this but use loads of ginger and hops - will report back soon.

Have you checked this link about making a beet beer?

1 reply

Thanks, this one was just a experiment to find out if it's possible to ferment plain beet and water. I'll be taking a look at this link.

My grandparents used to make beet wine. When they moved closer to town 10 years ago and we were remodeling their farmhouse we found a bottle of beet wine from 1975! I didn't have any, but they drank the whole bottle. It's something I've wanted to make. My grandma is gone now so hopefully I can find her recipe.

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Thnaks for the coment, see my blood wine too, it's beet wine with something extra, ow and i need to update that 'ible too

Oh, and don't forget to boil it before putting in the east!

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Why Boil? it doesn't have Malt or other ingredients for beer, just beetroot and water.

Xmm, did you sanitize before proceeding and did you use a bubbler? maybe thats why it smelled so bad ;)

You should give it another go :) and if you do, try adding a little sugar. Lets say a spoon or so and a little less yeast ... that should do the trick! :P

I made onion-beer once: It stank, but didn't taste much. Please let me know how this turns out for you.


Make sure you post pictures after this thing explodes.  Seriously, I highly suggest you keep a close eye on that.  There needs to be a way for the carbon dioxide to escape without letting air back in.  Essentially what you made there is a time bomb.  I speak from personal experience.  I've been home brewing my own beer for about 10 years, and I've seen glass bottles make quite a big hole in the wall due to trapped C02.

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I'm keeping an eye out for this one, even that PET bottles can hold about 100PSI. After One day passed the bottle gets more solid, but i think it will not explode for now. If it's starts to get bigger then i will be sure it will blow a hole on the ground.

Er, the root vegetable used in the processing of sugar is sugarbeet.

Still, there should be sugars available for fermentation, although I predict vileness in the outcome...

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Definitely an acquired taste to be expected.