If you’re a fan of ginger ale or ginger beer, then you need to try making this homemade version! It is much healthier and actually contains ginger, not the elusive “natural flavours” found in commercial beverages. Homemade ginger beer also does not contain added preservatives, colouring and you can control the sugar content to your taste preference.
Ginger beer originated as a popular alcoholic beverage in England in the 1700’s. It is still enjoyed today in a non-alcoholic version. Ginger beer has also become popular again as it is a key ingredient in the trendy cocktail, Moscow Mule.
HOW TO MAKE HOMEMADE GINGER BEER (ALE)
The below recipe is adapted from Sandor Katz’s recipe for Ginger Beer from his book Wild Fermentation (2016) .
Fermentation Time: 1-2 weeks
- Fresh Ginger Root (4″/10 cm for mild flavour), (12″/30cm for strong flavour)
- 1.5 cups sugar
- Juice of 2 lemons (optional)
- 4 quarts/4 litres water
- 1 cup Strained Ginger Bug starter (using liquid only)
- fermentation container (glass jar is best)
- Grate ginger.
- Bring 2 quarts of water to a boil. Add grated ginger and simmer for 30 minutes.
- Strain ginger, add sugar and stir to dissolve.
- Add remaining 2 quarts cold water. Let mixture cool to room temperature.
- Add ginger bug starter and lemon juice.
- Transfer mixture to fermentation container. Cover container with lid. You can also transfer the mixture to individual bottles if you prefer.
- Let ferment at room temperature for 1 to 2 weeks. The mixture should become bubbly and tart. Taste periodically and when you are satisfied with the taste, transfer to bottles and refrigerate.