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Summer Drinks > Ginger Beer 9 June 2006

Posted by cath in drinks, easy, Recipes, summer.
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Glass of Ginger Beer

Glass of Fresh Ginger Beer

FreshGingerBeer-brewing and brewed

Ginger Beer – Brewing and Half Gone…

First, thanks to Tracy for pointing out this basic recipe for Ginger beer courtesy of Giles Paterson (see the original recipe here). In my usual way I made a few alterations – basically, the recipe was great, but I wanted it extra gingery and more lemony, so this year I’ve managed to perfect it (she says)! Well, my official taster said it was as good as the Black Isle Ginger Beer, so I’m pretty pleased.
Ingredients and Preparation

An empty, 1 litre bottle (i.e. a tonic or soda water bottle) with lid

1 large chunk of root ginger – peeled and grated to give you at least 2 heaped tablespoons grated ginger

1 lemon – juiced
1/2 cup caster sugar (easier to dissolve than granulated)

1/8th teaspoon dried yeast (the same as for breadmaking…)

Plastic funnel – for getting everything in the bottle (plus a chopstick to poke the ginger down the funnel!)

Preparation Time, 10 minutes. Brew for 24-48 hours, chill for a minimum of 4 hours.

Method

  1. Pour the sugar into the bottle using the funnel
  2. Then add the dried yeast on top of the sugar
  3. Mix the grated ginger into the lemon juice and add this to the bottle.
  4. Now add enough water (I use tap water but you could use bottled) fill about 2/3 or 3/4 of the bottle, put the lid on and shake well until the sugar is dissolved
  5. Now carefully fill the bottle up to about 1-2inches from the top – leaving room for expansion. It’s quite hard to open the ginger beer without it fizzing out of the bottle, so leave more rather than less here.
  6. Put the cap on the bottle tightly then put it somewhere warm – a warm room or airing cupboard/boiler room should suffice. Leave it in the warm for 24-48 hours to brew.
  7. The bottle will become hard after 1-2 days. I usually leave mine for 2 days to get the most flavour and fizz. Don’t leave your bottle in the warm place for too long – there have been stories of explosions, although I’ve not experienced that!
  8. Place the bottle in the fridge to cool, usually overnight or for several hours. This stops the yeast and holds the brewing process.
  9. Once chilled, open carefully over a sink. As we’ve brewed the beer in the bottle, it is quite fizzy and wants to explode out as soon as you open the top, even just a crack. It will begin to fizz as soon as you begin to open the lid, so watch it and go slowly. Be careful and patient. Once opened, it will be easy to open and close from then on.
  10. Pour your ginger beer through a tea strainer to remove the chunks of ginger and serve straight away.
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