Also brewing about the same time was brucedenney
There are many recipes which use nettles, but as far as I've looked they recommend young nettle tops, i.e. the tips of new growth.
I am working from this recipe
Nettles: ~2Lb (1Kg)
Dandelion root: 1x large-ish
Sugar (refined cane, white): ~1Lb (0.5Kg)
Ginger (dried, powdered): a large spoonful
Citric acid: ~1/2 tsp
Wine yeast compound: a sachet.
Fermentation bucket with lid.
Ex Newcastle Brown beer-bottles
Strictly speaking this may not be "beer":
OED: n. 1 a an alcoholic drink made from yeast-fermented malt etc., flavoured with hops.
Although it goes on to say:
2 any of several other fermented drinks, e.g. ginger beer.
Step 1: Collecting nettles
Choose fresh, young and clean plants and only take the tops of (like picking tea). I used a pair of scissors and a glove because these plants are covered with irritant-filled hypodermic needles.
It's fairly obvious but - avoid plants which are harbouring insects or spider-nurseries, look diseased or eaten, are contaminated with soil, slug-slime or bird-turds etc.
You will need a lot, I collected two bags which was about the 2Lb the recipe requires. While I was at it I dug up a dandelion root to add in as well for bitterness.