I started another batch of fresh ginger beer this evening. I've been enjoying making it again lately, it's been a tasty beverage to have around over the holidays.
I first made it back when Allie was pregnant. I'd seen some people mention making some themselves and looked up a recipe to try out.
It's extremely simple to make and tastes fantastic. While the beer is carbonated by fermentation with yeast, it's only fermented for a short time (around 48 hours) and so there's no real alcohol content.
- 2 large hands of Ginger (about 3/4 cup of juice)
- 1 1/2 cups water
- 1 1/4 cups sugar
- 1/2 tsp cream of tartar
- 1/8 tsp yeast
I use a masticating juicer to juice the ginger, producing around 3/4 - 1 cup of juice. If you don't have a masticating juicer you can purée the ginger with a little of the water in a food processor or blender.
Put the ginger, sugar and water in a sauce pan and bring to a boil, stiring till the sugar dissolves. Cover and let cool.
If you're using 750ml bottles, divide the mixture equally between two bottles. Otherwise a 2 liter soda bottle works just fine. Add the cream of tarter and top the bottles off with filtered water leaving some room at the top. Add the yeast.
Stash in a warm dark place for 48 hours. Release some of the pressure and place in fridge till chilled. If using a plastic soda bottle, squeeze every 8 hours to check the pressure and refrigerate when the bottle becomes rigid.
While storing, be sure to crack the bottles every day or so to release any built up pressure.
Enjoy over ice, or in a rocks glass with a splash of your favorite liquor. Rye bourbon is particularly nice.