Homemade Ginger Beer
Homemade Ginger Beer starts with a ginger syrup made by simmering grated fresh ginger, sugar, and water, then steeping to extract flavor. Active dry yeast, lemon juice, and water are combined with the syrup in a bottle to ferment lightly, producing natural carbonation and a slightly yeasty fizz. This fermented ginger beer balances spicy ginger notes with citrus brightness and natural sweetness, making it a refreshing, bubbly beverage. The recipe also offers a non-fermented ginger ale shortcut using syrup mixed with club soda.
Ingredients
Ginger Syrup Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons ginger grated fresh
Ginger Beer Ingredients
- 1/8 teaspoon active dry yeast or brewer's yeast
- ginger syrup (ingredients above)
- 3 tablespoons lemon juice freshly squeezed
- 7 cups water filtered
Instructions
- Peel a chunk of the ginger with the tip of a teaspoon—the papery skin scrapes right off—and grate it, using the fine side of your grater. Place the ginger, sugar, and water in a saucepan over medium heat and stir until the sugar is dissolved. Turn off the heat and allow the mixture to steep for an hour.
- Strain the mixture (discard the ginger solids) and allow to cool.
- You’ve now made ginger syrup (or gingerette, as the Brits call it). Stop right here if you’re looking for a short-cut to ginger ale and you don’t want to mess around with the fermentation process. Pour three or four tablespoons (more or less depending upon how gingery you like it) of your syrup over ice and add 8 ounces of seltzer water or club soda. Bottle the rest of the syrup and store it in the refrigerator.
- For the full ginger beer experience, place a funnel in the top of the bottle. Sprinkle the yeast in, followed by the syrup, lemon juice, and water.
- Put the lid on the bottle and shake the concoction until the yeast is dissolved. Stow it on a shady shelf or in your pantry out of direct sunlight for 2-3 days, or until fizz is achieved. At this point it is ready to drink, and must be stored in the refrigerator to prevent further fermentation. Don't forget about the bottle, or the pressure will build up so much that it may explode!As with any yeast-powered beverage, the fermentation process continues unless you prevent it from happening. Refrigerating will slow the process down but not stop it completely, that's why it’s best to treat ginger beer as a perishable beverage. Consume within 1-2 weeks.
- Serve over ice and savor the spicy taste of your very own homemade ginger beer!
Notes
- Use a clean 2-liter plastic soda bottle to safely contain the fermenting ginger beer and prevent the risk of explosion.
- Open the bottle daily to release built-up gas and avoid pressure accumulation during fermentation.
- Sediment may form at the bottom as the drink ferments; strain it out before serving if desired.
- If you prefer a quick drink, dilute the ginger syrup with club soda for ginger ale without fermentation.
Nutrition Information
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 132
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 34g | 11% |
| Sodium | 16mg | 1% |
| Potassium | 17mg | 0% |
| Sugar | 33g | 66% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 9mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.