How to Make Ginger Beer
User Reviews
4.4
How to Make Ginger Beer
Description
The process involves boiling water with cream of tartar, fresh grated ginger, and lemon juice to extract flavors and create an acidic environment. Cane sugar is dissolved into this hot mixture, which is then cooled to a yeast-friendly temperature. Active dry yeast is added to initiate fermentation, converting some sugar into carbon dioxide and alcohol slowly to produce carbonation.
After straining out ginger bits, the brew is bottled with headspace left to accommodate gas expansion. The closed bottles are kept in a warm, dark place for 2–3 days to ferment to desired sweetness and dryness levels. This produces naturally carbonated ginger beer with a spicy bite and fresh citrus notes.
Ginger beer can be consumed as is, or used as a mixer with juice, syrup, fruit, or liquor for custom beverages. Care is needed if bottling in glass to avoid pressure buildup. Alternate sugars or lemon types can be used, influencing flavor subtly.
Ingredients
- 9 cups (48oz) spring water or well water
- ½ tsp (1.3g) cream of tartar
- 1/3 cup (35g) ginger peeled and grated, fresh
- 1/3 cup (79ml) lemon juice fresh
- 1 cup (150g) granulated cane sugar
- 1 tsp (3g) active dry yeast
You Also Need:
- 1 2-liter plastic bottle with screw top (a large soda water bottle that has been carefully cleaned works great)
- A medium to large sized pot for heating water
Instructions
- Add the cream of tartar, lemon juice and fresh grated ginger to a large pot along with 4 cups of the water. Bring to a full boil.
- Turn the heat down to medium, add the sugar and stir until all of the sugar is dissolved.
- Add the rest of the (cold) water to the pot and allow it to cool to around 75 degrees F (23 degrees C). Stir in the yeast, stir and cover the pot with a kitchen towel. Place pot in a dark place for 3 hours.
- Using a fine strainer, strain the liquid into a pitcher to remove all the bits of ginger.
- Pour the brew into one clean 2-liter plastic bottle (or two 1-liter bottles) but do not fill up the bottle all the way because the fermentation will yield carbon dioxide, causing gases to build in the bottle - you will need to give the liquid some room to build the gas. Place the bottles in a dark, warm room for 2 to 3 days (two days if you want a sweeter ginger beer, and 3 days if you prefer a drier ginger beer).
- Once to three times a day, carefully loosen the caps to relieve some of the pressure (without opening the bottles all the way). Be very careful in this process and do not point the bottles at anyone’s (or your own face). After the ginger beer has finished brewing, store it in the refrigerator to chill. This will also slow the fermentation process.
- Pour in a glass and enjoy as is, or add a splash of rum and lime juice for a Dark n' Stormy. Ginger beer keeps for 10 days - be sure to store in air-tight bottles in your refrigerator.
Notes
- Substitute cream of tartar with 1 teaspoon baking powder if needed.
- Use Meyer lemon for a milder citrus flavor in place of regular lemons.
- Cane sugar can be replaced with coconut sugar but may alter sweetness and flavor.
- Use common bread yeast for fermentation; it produces carbonation naturally.
- After fermentation, ginger beer can be flavored with fruit juices, syrups, or liquor as desired.
- If using glass bottles, release pressure frequently to prevent explosions due to carbonation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Liters
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Serving | 12ounces | |
| Calories | 40kcal | 2% |
| Carbohydrates | 10g | 3% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
