Ginger Beer

Ginger beer is quite easy to make and requires not special equipment. Just ginger, lemon, sugar, water, good yeast and time. This is the recipe I have worked from the last two times.

Because this is a brewed ginger beer, it is important that the beer sits somewhere warm while brewing otherwise it will take quite a long time to work though the sugar. Make sure to use plastic bottles – glass bottles are quite likely to shatter because if the pressure build up under the carbonation process.

This is quite a large portion, so if you want less ginger beer, just adjust using the recipe size adjuster.

Print Recipe
Ginger Beer
Real brewed ginger beer with a kick of ginger. Tangy, spicy and delicious
Ginger Beer
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 week
Servings
liter
Ingredients
  • 8 liter water
  • 1 kilogram sugar white sugar can be mixed with brown sugar for a deeper taste
  • 30 gram ground ginger
  • 100 gram fresh ginger grated or sliced
  • 2 lemon peel & juice
  • 1 pinch champagne yeast or dry yeast, but champagne yeast gives a cleaner taste. You can order the champagne yeast online - it is not expensive
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 week
Servings
liter
Ingredients
  • 8 liter water
  • 1 kilogram sugar white sugar can be mixed with brown sugar for a deeper taste
  • 30 gram ground ginger
  • 100 gram fresh ginger grated or sliced
  • 2 lemon peel & juice
  • 1 pinch champagne yeast or dry yeast, but champagne yeast gives a cleaner taste. You can order the champagne yeast online - it is not expensive
Ginger Beer
Instructions
  1. Mix water, ginger, lemon and sugar
  2. Bring the mix to a boil. Take it off the stove and let it cool to body temperature (max 40 C)
  3. Mix the yeast with a bit of water and let it sit while the beer cools
  4. Stain the mixture through a sive.
  5. Put it in the container you are going to use for the fermentation process.
  6. Add the yeast water to the beer. Add some kind of lid to the container, but don't let it be air tight (use a yeast lock if you can). We do not want to create a oxygen starved environment
  7. Fermentation: Let it ferment for a few days in a warm place (room temperature - circa 20C). Taste the beer every day to see if it still taste unpleasantly of sugar. Mine have taken anywhere from two days to a week - it really depends on the yeast and on the room temperature, how long this will take. If the ginger taste is a bit week, just add in more ginger.
  8. Once it tastes good bottle the mixture in plastic bottles. Leave off the milky dredges at the bottom - this is dead yeast and will just make things taste yeasty.
  9. Carbonation: Leave the bottles on the counter until they feel as hard as store brought soda - this means that the carbonation is done. Make sure your bottles are very clean.
  10. Put the bottles in the fridge to slow the carbonation down. They keep for about a month. If a bottle goes a bit stale after you have opened it, just pop it back on the counter again for a few hours - it will re-carbonate on it's own - super handy.
Recipe Notes

Because this is a brewed ginger beer, it is important that the beer sits somewhere warm while brewing otherwise it will take quite a long time to work though the sugar. Make sure to use plastic bottles - glass bottles are quite likely to shatter because if the pressure build up under the carbonation process.


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