Ginger Beer (Ingwerbier)
Unveil the fiery essence of ginger in your kitchen with Joshua Weissman's Homemade Ginger Beer. This naturally flavored and fermented concoction offers a nuanced depth, sans high fructose corn syrup. Home fermentation enthusiasts and soda adventurers will relish this spicy, sweet, and refreshing beverage, perfect for a standalone refreshment or a key ingredient in a Moscow Mule. Let's embark on a bubbly journey and make ginger beer from scratch.
Ingredients:
- 2 cups (500 ml) filtered water
- 1/4 cup (56 grams) granulated sugar for ginger bug (plus extra for feeding)
- 1/4 cup (50 grams) finely chopped ginger for ginger bug (plus extra for feeding)
- For the ginger beer:
- 2 quarts (1.9 liters) water
- 1 1/4 cups plus 2 tablespoons (275 grams) granulated sugar
- 1/4 cup (54 grams) fresh grated ginger
- 1/2 cup (110 grams) active ginger bug
- Juice of 3 lemons
- Cheesecloth
- Flip-top glass bottles
Prep Time: 30 minutes + fermenting days
Cook Time: 8 minutes
Total Time: Varies (3-9 days depending on fermentation)
Equipment:
- 1 one-quart glass or plastic container (not metal)
- Large pot
- Fine mesh strainer
- Flip-top glass bottles
Instructions:
1. Begin with the ginger bug. In a non-metallic one-quart container, combine 2 cups filtered water, 2 tablespoons granulated sugar, and 2 tablespoons finely chopped ginger.
2. Stir until sugar dissolves, then cover the container with cheesecloth. Let the mixture sit for 24 hours at room temperature.
3. Feed the ginger bug by adding 2 tablespoons each of sugar and finely chopped ginger every 24 hours, stirring until dissolved. Continue this process for 2-3 days, or until the mixture becomes fizzy.
4. Prepare the ginger beer base. In a large pot, add 2 quarts of water, 1 1/4 cups plus 2 tablespoons granulated sugar, and 1/4 cup grated ginger.
5. Bring to a boil, then reduce heat and simmer for 5-8 minutes. Remove from the heat and allow it to cool to room temperature, leaving the ginger to steep.
6. Once cool, strain the mixture through a fine mesh strainer, pressing to extract all the ginger essence.
7. Stir half a cup of active ginger bug and lemon juice into the strained mixture until combined.
8. Transfer the ginger beer into flip-top bottles, leaving at least 2 inches of headroom. Close the bottles and allow them to ferment at room temperature for 3-6 days, burping daily to release pressure.
9. Once the ginger beer achieves the desired fizziness, refrigerate to halt fermentation. Remember to label your bottles with the start date!
Cooking Tips:
- When opening the fermented bottles for the first time, do it over the sink to prevent any mess from possible overflow.
- Ensure your ginger bug is active with visible bubbles before using it to make your ginger beer.
Servings: This recipe yields approximately 2 quarts of ginger beer (about 8 glasses)
This recipe was created by Joshua Weissman. Dive deeper into the culinary world of Joshua by visiting his YouTube channel: [Joshua Weissman](https://www.youtube.com/@JoshuaWeissman).
#homemade #gingerbeer #fermentation
YouTube channel - Joshua Weissman: https://www.youtube.com/@JoshuaWeissman
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