Ginger Beer

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By Darren Purchese

We love the flavour of ginger here at Studio Kitchen and it is such a versatile ingredient. You can use it in sweet, savoury and even drinks like this one. Dating back to 500 BC, ginger has had a fascinating journey from ancient China and India to becoming a staple in Western beverages. The zingy and warming taste really sets it apart and the fermentation process adds a special twist.

As this recipe uses yeast to aid fermentation there can be some volatility in making homemade ferments. Be sure to open the bottles once a day to release the gas ensuring your bottlers don’t explode making a mess. If you did not want to add the yeast or are hesitant to try fermenting at home you could add some of the ginger syrup to taste, to soda water and ice for a refreshing fizzy ginger drink.

You will need 4 X 1litre glass or plastic bottles to make the recipe below.

This drink can be enjoyed on its own over ice or you can whip up an awesome Moscow Mule for something a bit stronger.

Time

3

hour

0

minutes

Degree of Difficulty

Easy

Save

1

Portions

24
servings

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Ingredients

Servings

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GINGER SYRUP

400g white/granulated sugar
240g water
67g ginger, peeled and freshly grated

GINGER BEER

1g yeast, dried active
700g ginger syrup (see above)
90g lemon juice, freshly squeezed
2800g water
1

For the ginger syrup… after peeling the ginger with the tip of a teaspoon, grate it, using the fine side of a microplane or similar. 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 solution to infuse for two hours covered in the fridge. Strain the mixture, discarding the ginger solids and set aside in the fridge until you are ready to brew. and allow to cool. This syrup can be stored in a bottle in the refrigerator for up to two weeks.

 

2

For the ginger beer… pour around 100 g of ginger syrup into a clean and dry small glass jar with a lid (an old jam jar will do). Add the yeast and lemon juice into the jar and put a lid on it. Secure the lid tightly and shake it vigorously for 30 seconds to start to dissolve the yeast. Set aside for five minutes and then shake again for another 30 seconds. Open the jar and pour it into the remaining ginger syrup and stir well to incorporate.

 

3

To bottle the beer… use a funnel to pour all the syrup equally into the four 1 litre bottles. This will equate to around 190g - 195 g of ginger syrup into each of the bottles, use digital scales to weigh this out accurately. Top each bottle up with 700 g of water. Put the lid on each of the bottles and shake each one again for ten seconds to mix well. Store the bottles with the lid on in your pantry out of sunlight for 2-3 days or until you have fizz. At this point it is ready to drink and must be stored in the refrigerator to prevent further fermentation.

 

4

Burp your beverage… be sure to open your bottles every day to release the extra gas, the bottles might explode otherwise. Please keep in mind that home brew is extremely volatile in nature. If you think you might not remember to fizz your drinks daily, then think about making this with plastic bottles which are less likely to explode. Note that as the beverage ferments, sediment will settle at the bottom of the bottle. You can consume this or strain it out if you wish. Serve over ice and enjoy the warm spicy taste of your very own homemade ginger beer!

 

1
0 hours 0 minutes

For the ginger syrup… after peeling the ginger with the tip of a teaspoon, grate it, using the fine side of a microplane or similar. 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 solution to infuse for two hours covered in the fridge. Strain the mixture, discarding the ginger solids and set aside in the fridge until you are ready to brew. and allow to cool. This syrup can be stored in a bottle in the refrigerator for up to two weeks.

2
0 hours 0 minutes

For the ginger beer… pour around 100 g of ginger syrup into a clean and dry small glass jar with a lid (an old jam jar will do). Add the yeast and lemon juice into the jar and put a lid on it. Secure the lid tightly and shake it vigorously for 30 seconds to start to dissolve the yeast. Set aside for five minutes and then shake again for another 30 seconds. Open the jar and pour it into the remaining ginger syrup and stir well to incorporate.

3
0 hours 0 minutes

To bottle the beer… use a funnel to pour all the syrup equally into the four 1 litre bottles. This will equate to around 190g - 195 g of ginger syrup into each of the bottles, use digital scales to weigh this out accurately. Top each bottle up with 700 g of water. Put the lid on each of the bottles and shake each one again for ten seconds to mix well. Store the bottles with the lid on in your pantry out of sunlight for 2-3 days or until you have fizz. At this point it is ready to drink and must be stored in the refrigerator to prevent further fermentation.

4
0 hours 0 minutes

Burp your beverage… be sure to open your bottles every day to release the extra gas, the bottles might explode otherwise. Please keep in mind that home brew is extremely volatile in nature. If you think you might not remember to fizz your drinks daily, then think about making this with plastic bottles which are less likely to explode. Note that as the beverage ferments, sediment will settle at the bottom of the bottle. You can consume this or strain it out if you wish. Serve over ice and enjoy the warm spicy taste of your very own homemade ginger beer!

Recipe Tags cocktail, drink, ferment, ginger