How to Make Homemade Ginger Beer
Servings: 8 cups
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!
