Ginger Beer

I am not advocating anything illegal here. I merely want to point out that unless authorities ban ginger, sugar and water, anyone under the age of 21 or living in a dry state such as Tennessee can make alcoholic ginger beer pretty easily.

Ginger beer tastes like grown up ginger-ale with a spicy kick that burns the back of your throat in a pleasant sort of way. I haven’t actually measured the alcohol content (apparently I need a hydrometer) but I would guess by my ginger beer’s effects that it comes in around the low to mid single digits.

Ginger Bug

To make ginger beer, you first need to make a ginger bug, a starter that will ferment your drink and transform ordinary ingredients into delicious bubbly goodness. I have read ginger beer recipes that call for commercial yeast and they probably taste good but I prefer to ferment everything in sight via the microbes present on food, in the air, and on my hands. Have you watched the Portlandia clip “We Can Pickle That”? My younger daughter says I’ve crossed that line.

You’ll find my instructions for ginger bug here. Basically, you grate up a tablespoon of ginger, combine it with a tablespoon of sugar and 1 cup or so of water and feed your bug more ginger and sugar daily for about five days until it bubbles vigorously, smells yeasty and the ginger floats (notice the floating ginger in my bug in the pic below). At that point, you can start your ginger beer (or other fermented drinks like this lemonade).

ginger beer ingredients

Ginger Beer Ingredients

  • Water. I don’t have a problem with chlorine in my water but if you do, fill a large vessel with water half a day or so before you’ll brew your drink and the chlorine will dissipate. You want to do this because chlorine kills microbes. Without microbes, your drink will not ferment.
  • Sugar. I usually use evaporated cane sugar for my ginger beer. Any type of plain sugar will work.
  • Ginger. I have messed up ferments by adding too much salt, by fermenting them too long (mushy dill pickles anyone?) or by just neglecting them and failing to notice problems like a mushy top layer (at least you can scrape that off and fix it). But only once did a ferment refuse to bubble to life—my attempt at pickled ginger. I later read in The Art of Fermentation that non-organic ginger may be irradiated, which kills the microbes. I must not have used organic.
  • Lemon (optional). Occasionally I toss in some lemon if I have it on hand. Add a few tablespoons or to taste.
  • Measurements. I roughly follow a ratio of 1/2 cup sugar : 4 cups diluted ginger-water : 1/4 to 1/2 cup ginger bug liquid

Directions

1. Cut up five or six inches of organic ginger into 1/8-inch pieces. You may want your ginger beer less or more spicy than mine. You don’t have to peel the ginger but I do so I can then make candied ginger out of the ginger pieces. I follow this Alton Brown recipe and flavor kombucha with my candied ginger. So good!

sliced ginger

2. Place the ginger and three cups or so of water in a pot. Bring to a boil, turn down heat and simmer for about 20 minutes.

simmering ginger

3. While your ginger simmers, stir your ginger bug up. Be sure to incorporate all the white yeasty residue at the bottom of your ginger bug container into the liquid. This is microbe gold. Strain out about 1/2 to 3/4 cup liquid from your ginger bug.

strained bug

4. When the ginger has finished simmering, strain out the ginger pieces. My liquid reduced by half.

ginger water

5. In a large vessel, combine sugar and ginger water. I added 1 cup of sugar. After the sugar dissolved, I added about 7 cups of room temperature water to dilute and cool off my very strong ginger water. You can make a big vat of ginger water in a large pot but it will take a while to cool down. YOU MUST LET IT COOL BEFORE PROCEEDING TO THE NEXT STEP. Heat will kill your microbes and your ginger beer won’t ferment. No booze for you!

6. Once your mixture has cooled to room temperature, add any lemon juice and the liquid you strained off your bug.

7. Pour into clean, flip-top bottles. Set them aside for a few days before transferring to the refrigerator. Drink them within a week or so.

If you let your ginger beer ferment longer, it will contain more alcohol. But be careful! The carbon dioxide building up in the bottles can cause them to explode. I have never had this happen (and hope I never do) but to be safe, I usually put my bottles in a cupboard to contain any possible disasters. I usually “burp” my bottles every couple of days—open them by rocking the lids back and forth gently and slowly to let out carbon dioxide.

bottled ginger beer

After you brew ginger beer a few times, you’ll get a feel for how much ginger and sugar to use and how long to ferment your drink. I suggest you take notes to help figure out what works best in your kitchen.

Happy brewing!

20 Comment

  1. […] Source: Ginger Beer | The Zero-Waste Chef […]

    1. Hi-
      Thank you so much for posting this recipe. I’ve been using it and love it! I wanted to note for any other brewers who are living at altitude, like me, you’ll need to burp your bottles much more frequently. 🙂 I’m at 6,600ft and find I have to burp the bottles in the morning and evening to avoid explosions- even during cooler temperatures.

      Thank you again! You’re blog is the best!!!

      1. Your blog not you’re blog. Yikes.

      2. The Zero-Waste Chef says:

        Hi Elvira. I’m glad you like the ginger beer and thank you so much for sharing that important information. Exploding bottles are no joke! Thanks also for the kind words about my blog . ~ Anne Marie

  2. I HAVE to make this! We love ginger beer.

    1. It’s my favorite drink Colleen. So delicious and easy to make. And inexpensive too! I forgot to mention that in the post.

  3. This is a great recipe. I once made ginger beer myself, and it was even simpler than that. I mixed up ginger, water, sugar and yeast and just let it brew away. Probably not as good as yours, but it got pretty strong after forgetting about it for a week!

    1. That sounds delicious too. My daughter once made lemonade that way. She added yeast, bottled it and let sit for several days. It was very bubbly and tasty. I like simple 😉

  4. It looks so beautiful and delicious!! What a fun project!!

    1. Thank you! It is so much fun to make. And incredibly delicious!

  5. I am so going to do this in January!!! 😀

    1. It’s SO good Malu! And easy to make too once you get the bug going (which is also easy to do). Let me know how it turns out 🙂

      1. Will do, Anne-Marie! 😀

  6. Can you use honey or maple syrup instead of sugar?

    1. I haven’t tried that, Jenn. I would experiment with some of your bug and see how it works. I have read about people using honey or maple syrup for kombucha and it can either work or kill the mother. It’s just trial and error. If you do try this with honey or maple syrup, will you please let me know how it goes? Also, if you use raw honey, you’ll have all the good microbes from that in there too. I think that might taste really good (but I’m just guessing). So, now you have a few experiments to try: pasteurized honey, raw honey and maple syrup 😉

  7. There’s no way anyone could get sick from
    This is there? I made some and I’m kind of nervous to drink it😁

    1. Fermentation is very safe. Fermented foods are full of good bacteria that crowd out any bad guys. It should be fine. I think the only think to watch out for is mold growing on top of the surface (not under as mold needs air to grow). So if you don’t see that, you should be okay.

  8. I Will try this for sure !
    Do you think I can add a bit of my levain to ferment this ? ?

    1. The Zero-Waste Chef says: Reply

      Hi Isabela,

      It’s really good if I don’t say so myself. Have you had bread kvass? That has sourdough starter in it. I’ve made it only a couple of times and it didn’t turn out that well (although it was WAY MORE alcoholic than anything else I’ve made, so if that’s a bonus for some). I need to try again I think…

      ~ Anne Marie

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