How to Make Homemade Ginger Beer
Looking for an easy homemade ginger beer recipe that’s naturally fizzy, refreshing, and packed with bold flavor? This step-by-step guide will show you how to make fermented ginger beer at home using simple ingredients, creating a delicious probiotic drink that’s perfect for summer sipping or craft cocktails.
Is homemade ginger beer alcoholic?
It can be slightly alcoholic if fermented for several days, but most homemade ginger beer contains less than 0.5–2% alcohol when fermented briefly. Longer fermentation increases alcohol content.
How long does ginger beer take to ferment?
Typically 2–5 days at room temperature. Warmer environments speed up fermentation, while cooler temperatures slow it down.
Why isn’t my ginger beer fizzy?
Common reasons include:
- Not enough sugar (yeast need sugar to create carbonation)
- Inactive or dead yeast
- Fermenting in a cold room
- Lid not sealed tightly during secondary fermentation
Why did my bottle explode?
Over-fermentation creates too much pressure. Always:
- Use strong swing-top bottles or plastic soda bottles
- “Burp” bottles daily to release excess gas
- Refrigerate once desired carbonation is reached
Can I reduce the sugar?
You can reduce it slightly, but sugar is essential for fermentation and carbonation. Too little sugar may result in flat ginger beer.
What is a ginger bug?
A ginger bug is a natural starter culture made from fresh ginger, sugar, and water. It captures wild yeast and bacteria to naturally ferment ginger beer.
How do I know when it’s ready?
It should smell fresh and slightly yeasty, taste mildly sweet with a tangy bite, and feel carbonated when opened.
Cook with me!
How to Make Homemade Ginger Beer
Ingredients
For the Ginger Bug:
- 2 cups Spring Water
- 2 tbsp. Light Brown Sugar
- 2 tbsp. Fresh Ginger grated
For the Ginger Beer:
- 8 cups Water
- 3/4 cup Granulated Cane Sugar
- 50 grams Fresh Ginger thinly sliced with skin on
- Juice of 2 Lemons
Instructions
To Make the Ginger Bug:
- This process takes a total of 6-7 days to be active. Think sourdough starter!
- In a larger glass jar, add in the water, brown sugar, and fresh ginger. Stir to combine. Add the lid and let sit on the counter for 6-7 days, until bubbly and carbonated.
- Every day over the next 6-7 days, you will feed it with 1 tbsp fresh ginger (thinly sliced with skin on) and 1 tbsp. brown sugar. Stir to combine, then add the lid back on to set aside until the next.
- After the first week, you can treat it similarly to sourdough starter, by either (1) storing on the counter and feeding daily or (2) storing in the fridge and feeding weekly. I recommend feeding for 2-3 days on the counter prior to making the ginger beer so it is strong.
To Make the Ginger Beer:
- In a large saucepan, combine the water, sugar, and ginger. Bring to a boil then simmer for 10 minutes.
- Remove from heat to cool to room temperature. (You don’t want to add the ginger bug while it’s still warm.)
- Stir in 3/4 cup of the active ginger bug and the juice of 2 lemons.
- Replace the 3/4 cup removed ginger bug with 3/4 cup more water into the ginger bug jar.
- Distribute between glass jars with an airtight top. Store in a dark place or on the counter for 3-4 days, until bubbly and carbonated.
- Burp the bottles every day to help release gas and keep the glass from exploding (not as scary as it sounds!).
- Transfer to the fridge for 2-3 days to help build flavor and slow down fermentation. Enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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I enjoyed the process of making this recipe! We got ginger to fight off sickness and stumbled upon this recipe to try so I could use the ginger. I will admit I was a bit concerned when I was burping the jars at step 5. I wasn’t seeing any carbonation until day 4. I used mason jars which I don’t know if that had any effect. The instructions did not mention removing the old ginger slices from the Ginger BUG every time I fed weekly so I just went ahead and did that. The recipe turned out good. I don’t have the extreme overflowing fizz as seen in the reel. However, I do have carbonation. I already experimented with making a cream soda syrup for this which turned out great! You can’t even taste the ginger. Thank you for this recipe!
I will be making this for my family and my kids one day when I have them! This will definitely be a family tradition for thanksgiving, Christmas, and Easter! Lauren, you are a gift from God.
My family loved this!