Homemade ginger beer is a lightly fizzy drink made by simmering grated ginger with sugar in water, adding lemon juice and peel, straining, topping up with water, and fermenting with a pinch of dry yeast in a sealed bottle for 24 to 48 hours before chilling. It takes 15 minutes of preparation and 10 minutes of cooking, plus fermentation, and serves 8.
A spicy, refreshing, naturally fermented drink with less than 0.5% alcohol, and the base for cocktails such as the Moscow mule.
How to Make Ginger Beer?
A sweet ginger and lemon infusion is fermented briefly with yeast in a closed bottle, which carbonates it naturally. Refrigerating it stops the fermentation.
Nutritional Information
Each serving of ginger beer contains approximately 70 kcal, 17 g of carbohydrates, 0 g of fat, 0 g of protein, 0 g of fiber, 16 g of sugars, and 5 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Ginger Beer Recipe
Preparation: 15 minutes (plus 24 to 48 hours fermenting)
Cooking: 10 minutes
Servings: 8
Ingredients
- 2 liters (8½ cups) of filtered water
- 1 cup of grated ginger
- 1 cup of sugar
- 2 lemons
- ¼ teaspoon of dry yeast
Instructions
- Bring 1 liter of the water to a boil and add the grated ginger and sugar. Stir until the sugar dissolves completely and remove from the heat. Let cool to room temperature and add the lemon juice and peels.
- Strain to remove the ginger and peel. Pour the liquid into a clean glass bottle, add the dry yeast and the remaining liter of water, and seal the bottle tightly.
- Ferment at room temperature for 24 to 48 hours. Once it is lightly fizzy, refrigerate and serve cold. Drink within 2 weeks.
Additional Tips
Check the pressure
Squeeze the bottle gently every 12 hours. If it feels very hard, refrigerate it to stop fermentation and avoid excess pressure.
Leave the skin on
Grate the ginger unpeeled for a rounder, earthier flavor.
Use plastic to monitor
A plastic bottle makes it easier to feel the pressure building.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| White sugar | Brown sugar or honey | 1 cup | Deeper flavor |
| Lemon | Lime | 2 | More aromatic |
| Dry yeast | Saved sediment from a previous batch | 2 tablespoons | Natural starter |
| Plain | With mint | A few leaves | Fresher |
Frequently Asked Questions (FAQs)
1. How much alcohol does it develop?
The short 24 to 48 hour fermentation produces very little alcohol, usually under 0.5%, so it is considered non alcoholic.
2. Can I use brown sugar or honey?
Yes, or agave syrup, though they change the flavor and the fermentation.
3. How long does it keep in the fridge?
Up to 2 weeks. After that the flavor changes and it loses fizz.
4. Can I reuse the sediment?
Yes, keep some liquid with sediment as a starter for the next batch.
History of Ginger Beer
Ginger beer originated in 18th century England, first valued as a remedy for digestion and nausea thanks to ginger.
Did You Know?
Homemade ginger beer is essentially non alcoholic because it only ferments for a day or two, so it is a homemade alternative to commercial soft drinks.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Homemade Kombucha Recipe
- Turmeric and Ginger Shots Recipe
- Homemade Gingerbread Cookies Recipe
- Fresh Strawberry Juice Recipe
