We hope you love ginger beer as much as we do because, in this post, we will teach you how to master the art of making ginger beer at home. For this ginger beer recipe, you won’t be needing a brewery kit or a soda machine; you will learn how to make ginger beer the traditional way.
The result will be a refreshing and fizzy drink that’s perfect for warm days or any day you feel like drinking a ginger beer.
We are big fermentation fans so making ginger beer the traditional way is always an exciting process for us, especially since the homemade ginger beer is so much better than any store-bought brand.
Homemade ginger beer or ginger ale is made with fresh ginger, lemon juice, and active yeast, which make the drink fizzy and flavorful. Also, since fermentation is involved in the process of making ginger beer, the drink will be alcoholic.
The alcohol content is very low and not even noticeable but if you don’t drink alcohol at all, you can skip the fermentation process and just mix the ginger syrup with seltzer water to make a fizzy but alcohol-free beverage.
WHAT YOU NEED
- Fermenter Lids (recommended) or soda bottle
- Vegetable peeler
- Measuring spoon
- Measuring cup
- Multi-purpose jar lid for drinkable storage
TIPS FOR MAKING GINGER BEER AT HOME
The fermentation process for ginger beer is very quick and easy. It usually takes two or three days for the beer to be ready. It’s important to remember that when you make drinks with active yeast the fermentation process continues until you stop it.
That’s why it’s mandatory to refrigerate the drink once it’s fermented to your taste. However, in the case of ginger beer refrigeration will only slow down the process of fermentation but it won’t stop it completely therefore you have to treat ginger beer as you would any perishable drink.
That means you have to enjoy it as soon as possible. Homemade ginger beer keeps for only a week or two in the fridge.
We recommended using glass bottles for the fermentation process since they are eco-friendly and they also preserve the taste better. That being said, you have to be cautious and open the bottle daily during the fermentation process to release extra gas. If you don’t, the bottle can explode, leaving you with a lot of mess to clean up.
If it’s your first time making a fermented drink with active yeast, it is probably better to use plastic soda bottles. The bottle will still be under a great deal of pressure and there’s still a risk of explosion but it will cause less damage if it explodes.
Store the bottle at room temperature in a dark and cool place, such as your pantry.
When you open the bottle to release gas, do it over the sink and slowly loosen the lid. Once the drink is done fermenting, open the lid only after you chill the ginger beer completely, preferably overnight.
While the beverage ferments, sediment will settle at the bottom of the glass bottle. This is normal and you don’t have to do anything about it. Although, you can strain the sediment once the fermentation process is complete.
GINGER BEER RECIPE
Follow the recipe below and make yourself a delicious ginger beer with freshly grated ginger and active yeast. The recipe makes approximately 4 pints of ginger beer. You can double the recipe if you want to make more.
INGREDIENTS
FOR GINGER SYRUP:
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons fresh ginger (grated)
FOR GINGER BEER:
- 1/8 tablespoon active dry yeast*
- Ginger syrup
- 3 tablespoons freshly squeezed lemon juice
- 7 cups water (filtered)
*You can also use brewer’s yeast.
TOOLS:
- Fermenter Lids(recommended) or soda bottle
- Vegetable peeler
- Measuring spoon
- Measuring cup
- Multi-purpose jar lid for drinkable storage
INSTRUCTIONS
FOR GINGER SYRUP:
- Peel the ginger with a vegetable peeler and grate it using the fine side of the grater.
- Combine the 2 tablespoons of ginger with the sugar and water in a saucepan over medium heat.
- Stir until the sugar is dissolved and turn off the heat.
- Let the ginger syrup steep for an hour.
- After 2-3 days, you have to refrigerate the ginger beer to prevent further fermentation.
FOR GINGER BEER:
- Place a funnel on top of the jar/bottle (we recommend mason jars).
- Sprinkle the dry yeast inside, pour the ginger syrup over the yeast followed by lemon juice and filtered water.
- Put the lid on the bottle and shake it vigorously until the yeast is fully dissolved.
- Store for 2-3 days at room temperature away from sunlight.
- Open the jar/bottle daily to release extra gas.
And that’s it! If you want to make fermenting anything easier, we definitely recommend investing in good fermenting tools.
