Ginger Beer

Ginger Beer

Fiery, naturally fizzy ginger beer brewed from a simple fermented ginger bug.

Make ahead Makes 16 servings Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This naturally fermented ginger beer gets its deep spice and fine carbonation from a homemade ginger bug, no commercial yeast required. It takes a bit of patience over several days, but the payoff is a tangy, sharply gingery soda perfect for sipping solo or mixing into cocktails like a Dark 'n' Stormy.

Ingredients

  • 1/2 cup fresh ginger, grated (for the ginger bug)
  • 1/2 cup granulated sugar (for the ginger bug)
  • 2 cups water, room temperature (for the ginger bug)
  • 1 cup fresh ginger, peeled and grated
  • 1 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 8 cups water, divided
  • 1/2 cup active ginger bug liquid, strained
  • 1/8 teaspoon fine sea salt

Method

  1. Start the ginger bug: in a clean quart jar, combine the grated ginger, sugar, and room-temperature water. Stir well with a non-metallic spoon.

  2. Cover the jar loosely with a cloth secured by a rubber band and let it sit at room temperature, stirring vigorously once or twice a day.

  3. Each day for 4 to 5 days, feed the bug with 1 tablespoon each of grated ginger and sugar, stirring well, until it bubbles actively and smells yeasty and sour.

  4. Once the ginger bug is active and bubbly, make the ginger syrup: combine the grated ginger, sugar, and 2 cups of water in a 6-quart saucepan.

  5. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves, then simmer gently.

  6. Remove the syrup from the heat and let it steep as it cools to room temperature.

  7. Strain the cooled syrup through a fine-mesh sieve into a large bowl or pitcher, pressing the ginger pulp to extract all the liquid; discard the solids.

  8. Stir the lemon juice, salt, and remaining 6 cups of water into the strained syrup.

  9. Strain 1/2 cup of liquid from the ginger bug jar and stir it into the ginger syrup mixture, leaving the ginger solids behind in the jar to continue the culture.

  10. Pour the mixture into clean swing-top bottles, leaving about 1 inch of headspace in each, and seal tightly.

  11. Let the bottles ferment at room temperature out of direct sunlight, checking daily and 'burping' them to release excess pressure and prevent over-carbonation.

  12. Once the bottles feel firm and pressurized, transfer them to the refrigerator to chill and slow fermentation.

  13. Open carefully over a sink in case of overflow, then pour over ice and serve.

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    Ginger Beer

    This naturally fermented ginger beer gets its deep spice and fine carbonation from a homemade ginger bug, no commercial yeast required. It takes a bit of patience over several days, but the payoff is a tangy, sharply gingery soda perfect for sipping solo or mixing into cocktails like a Dark 'n' Stormy.

    Make ahead 16 servings 65 cal

    Ingredients

    • 1/2 cup fresh ginger, grated (for the ginger bug)
    • 1/2 cup granulated sugar (for the ginger bug)
    • 2 cups water, room temperature (for the ginger bug)
    • 1 cup fresh ginger, peeled and grated
    • 1 cup granulated sugar
    • 1/4 cup fresh lemon juice
    • 8 cups water, divided
    • 1/2 cup active ginger bug liquid, strained
    • 1/8 teaspoon fine sea salt

    Method

    1. 1

      Start the ginger bug: in a clean quart jar, combine the grated ginger, sugar, and room-temperature water. Stir well with a non-metallic spoon.

    2. 2

      Cover the jar loosely with a cloth secured by a rubber band and let it sit at room temperature, stirring vigorously once or twice a day.

    3. 3

      Each day for 4 to 5 days, feed the bug with 1 tablespoon each of grated ginger and sugar, stirring well, until it bubbles actively and smells yeasty and sour.

    4. 4

      Once the ginger bug is active and bubbly, make the ginger syrup: combine the grated ginger, sugar, and 2 cups of water in a 6-quart saucepan.

    5. 5

      Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves, then simmer gently.

    6. 6

      Remove the syrup from the heat and let it steep as it cools to room temperature.

    7. 7

      Strain the cooled syrup through a fine-mesh sieve into a large bowl or pitcher, pressing the ginger pulp to extract all the liquid; discard the solids.

    8. 8

      Stir the lemon juice, salt, and remaining 6 cups of water into the strained syrup.

    9. 9

      Strain 1/2 cup of liquid from the ginger bug jar and stir it into the ginger syrup mixture, leaving the ginger solids behind in the jar to continue the culture.

    10. 10

      Pour the mixture into clean swing-top bottles, leaving about 1 inch of headspace in each, and seal tightly.

    11. 11

      Let the bottles ferment at room temperature out of direct sunlight, checking daily and 'burping' them to release excess pressure and prevent over-carbonation.

    12. 12

      Once the bottles feel firm and pressurized, transfer them to the refrigerator to chill and slow fermentation.

    13. 13

      Open carefully over a sink in case of overflow, then pour over ice and serve.