Ginger Beer

Ginger Beer

Ingredients

1. 1 cup cane sugar (brown or white)

2. 1 cup grated ginger (washed, but not peeled)

3. 3L filtered or distilled water

4. ¼ tsp baking yeast

5. Juice of 2 lemons (1 cup or 200ml) - Optional

Equipment

1. Measuring cups & spoons

2. Pitcher or mixing container that can handle more than 3L of liquid.

3. Small pot for boiling water.

4. Grater / Food Processor

5. Fine-mesh strainer

6. Funnel

7. Ladle for mixing

8. Pressure safe bottles with caps.

Note: All equipment must be washed and sanitized before using.

Procedure.

1. Grate enough ginger to fill 1 cup. Pack it down. A food processor can speed up this step.

2. In a small pot, boil 500ml of water and add the ginger and sugar as soon as it boils. Reduce heat to low and simmer for 10 minutes. This will make a ginger tea concentrate.

3. Remove from heat and let it cool to room temp.

4. Strain the ginger tea into the pitcher. Throw away the strained pulp.

5. Stir in the lemon juice.

6. Add ¼ tsp baker's yeast and the rest of the water to make 3 liters of liquid. Mix thoroughly with the ladle.

7. Using a funnel, pour the mix into pressure safe bottles. Leave 2-4 inches of head room for carbonation.

8. Set the bottles in a dark place to ferment for 2-3 days.

9. After 2-3 days, refrigerate the drinks to slow down the fermentation.

Before drinking, burp the bottle carefully by slightly opening the cap. Once pressure is relieved, you can completely open the bottle.

Pour into a glass of ice and enjoy!

**For the bottles, you can re-use old beer bottles, but you will have to purchase your own bottle capper and bottle crowns. Wash and sterilize the crowns and bottles before using.