This small batch of birch beer uses just birch syrup, water and yeast to create a wild foraged ale with a lot of birch flavor.
Add the birch syrup to the bottom of a quart mason jar. Bring the water to a boil and pour it over the birch syrup. Stir to dissolve.
Pitch 1/4 packet of wine yeast into a few tablespoons of water and allow the yeast to dissolve.
Allow the birch syrup mixture to come to room temperature, and then pitch the yeast (add it in).
Cap with a mason jar fermentation kit, and allow the mixture to ferment at room temperature for a few weeks, until visible fermentation has stopped. If you're using white sugar and birch sap, it may be done in less than a week.
Carefully pour the birch beer off into another container, leaving any yeasty sediment behind in the mason jar. Bottle in a simple flip top Grolsch bottle and allow it to age for at least a few days, but preferably 2 weeks, before drinking.