More ginger may also be added. When finished, this concentrated mix is strained, diluted with water and lemon juice, and bottled. Non-alcoholic ginger beer is a type of carbonated soft drink flavoured with ginger. The ginger beer soft drink may be mixed with beer usually a British ale of some sort to make one type of shandy , or with dark rum to make a drink, originally from Bermuda , called a Dark 'N' Stormy. It is the main ingredient in the Moscow Mule cocktail although in some cases ginger ale is used as an alternative, where ginger beer is not available.
From Wikipedia, the free encyclopedia. Not to be confused with Ginger ale. Drink portal. Retrieved 21 May Tori Avey. Archived from the original on Retrieved All About Beer Magazine. Retrieved 24 November Kebler to the American Pharmaceutical Association".
Journal of the American Pharmaceutical Association. National Collection of Yeast Cultures. Archived from the original on 17 May Plant Cultures. In a large pitcher, combine the pineapple juice, orange juice, rum, and lime juice. Stir until blended. Just before serving, add the ginger beer and stir until just combined. Pour into individual glasses and serve. Serve immediately. Place chopped pineapple in a large food processor. Puree until completely smooth. Strain through a large fine-meshed sieve, using a spatula to press down the pulp to release the juice, into a large measuring cup or bowl.
Fresh pineapple juice can be stored in an airtight container in the fridge for 4 to 5 days. Enjoy this post? Then you'll love these: Kombucharita Punch. Pomegranate Moscow Mule. Laura — May 24, am Reply. Elle — May 25, am Reply. Felice — May 25, pm Reply. Laura — May 25, pm Reply. Cindy Rodriguez — June 16, am Reply. I love ginger beer so this is going to be my new summer drink staple. DianeO — June 23, pm Reply. Laura — June 24, am Reply. I love Moscow Mules!! Thanks for the tip Diane. Alex — July 7, pm Reply. Laura — July 7, pm Reply. Manoj Joshi — May 6, am Reply.
Thanks Laura! This leads me to conclude that non-ejecting centrifugal juicers are the way to go if you can get one. The MP50 is long off the market, but Omega and Acme have machines that work on the same principle. It may be that there are ejecting juicers around that are more efficient than the Juiceman II that I have, so if anyone can get 1. One is big, thick, and broad while the other is thinner and more densely branched.
I prefer the latter. It has so far been more potent and the juice has a lovely golden color, origin unknown. Freezing the root is another useful thing. Thanks, Jeff! This page has been just as useful to me as your tonic water article, which is saying something! Adding 25 granules of yeast is rather difficult so the results are bound to be different.
Has anyone tried mixing the yeast in water first and then adding it to the entire batch before bottling? Any thoughts would be much appreciated. Some bottles have been over carbonated and others have been completely flat. I did it today and hopefully will report back in a few days. For all of you with inconsistent carbonation, it is not due to the amount of yeast you are adding to the bottles.
The important variable for carbonation is sugar, not really the amount of yeast at least for this small volume of fermentable sugars. Yeast eats the sugar and poops alcohol and farts co2. The amount of carbonation you have is based on the amount of sugar available for the yeast to eat. You can add as much yeast as you want, but it only has 3 oz of sugar to eat. After it runs out of food the yeast goes to sleep. If you add too much yeast, the result will just be yeasty tasting ginger beer with the same amount of carbonation and tons of sediment.
The reason you are most likely having inconsistent carbonation is because a sealed bottle can only handle so much carbonation before it gushes when you open it or it explodes. Sugar is highly fermentable and if you let the yeast eat it, it will eat all the sugar leaving you with zero sweetness and too much carbonation. In 48 hours time, the yeast can eat enough of the sugar to carbonate the bottles to the correct level.
Adding it to the fridge makes the yeast go to sleep and fall to the bottom of the bottles leaving residual sweetness and also not overcarbonating your ginger beer. Also also, a bunch of fermented cane sugar will just taste like hot booze. Go to your local homebrew store and learn how to make beer and then add ginger to it.
The starter homebrew kit also has a bottling bucket which will help you make regular ginger beer in one big batch that you can then split into bottles. Just make the full volume for every bottle, add a packet of dry yeast, one dose of sugar and then bottle it all off. All bottles will have equal amounts of sugar and yeast. I mixed the batch ginger juice, lime juice, agave nectar, warm F water, and yeast in a large pot before bottling. I stirred it all and let it sit in the pot for 15 or 20 minutes so that the yeast was distributed throughout and could start doing its thing before bottling.
This has provided much more consistent results though one out of five bottles did spew when it opened. Brandon, thanks for the post. Perhaps, as you suggest, my sugar levels were inconsistent in each bottle. I shed a tear as I sipped from the last bottle. First of all Great Recipe.
I just made my first batch using the siphon method and it is delicious. I made one modification since I do not have a juicer, I simply blended all the ingredients whole, peeled ginger in the blender and strained. It worded and seemed way easier the microplaning or grating it. My bottles were larger than 16 oz. Did it still work, or did something go very wrong? Also, even if after 48 hours my brew is not fizzy and very separated, should I still refrigerate it?
I had the pleasure of visiting Clyde Common and meeting Jeffrey on my last visit to Portland. He even presented a sample of his own brew to me straight up — fantastic all around, and the drinks were a treat. The Autumn Leaves was a favorite. I get a quad batch in each bottle and more consistent carbonation.
It keeps the bottle toasty and the yeast working hard. Bad luck with 1 liter growlers as it seems to get them too hot. Lastly I did a batch a couple weeks ago substituting half the lemon juice with fresh blood orange juice. Wonderful berry-citrus notes in that bottle; best with a Moscow Mule. Thanks again to Jeffrey for posting this great recipe. Thanks for the ideas. I agree with Mr. Morgenthaler that you should just make ginger beer and then pour rum into it.
You should not have to add yeast to carbonate, as there should be enough yeast cells left in the mash to get the job done. I just wanted to say this article has been incredibly helpful. Simmer for 30 minutes, let cool slightly and strain. Makes a much more complex ginger beer in the end.
Just personal preference, but I cut the amount of citrus in half now. My first couple of tries came out way too frothy— the bottles were explosive. I have a question about brewing with the intent of children. We would love to create one similiar as they are hard to find in our area.
My main question is how do you create without the worry about alcohol? Is that the soda siphon thing? Pete — How did the Soda Stream work out? The company warns against using anything but plain water adding your flavorings afterward and using anything but water voids the warranty. I have followed the recipe precisely, and when all ingredients except for yeast were mixed together, it turned pink.
I thought it was because my juice was in a red bowl, but I see Kristy had the experience. I wonder why that is. I think figured it out! It must have turned pink because I mixed the ginger and lemon juice and left it sitting while the syrup was cooling down. Thanks for the recipe, I made the original and 2 variations one was sweetened with a lavender honey syrup and a crystalized ginger, lime zest, and clove syrup. The second variation was sweetened with a vanilla and cinnamon syrup and lavender honey syrup.
I have had several friends and patrons say it the best dark and stormy they have ever had. Thanks again Jeffery for the great recipe. Killer ginger beer. It has a really nice bite to it. Lana, my ginger beer turned pink as well, but after I siphoned and cooled it, the color corrected.
I asked for her recipe and hope to try it soon at home. My usual bottled brew is Bundaberg Ginger Beer from Australia. After boiling my water ginger and spices all is well, then a few hours after my yeast has been added, the batch has a plastic chemical smell to it. At first I thought it was the plastic pitcher I used hold the brew after boiling, or the plastic bottles I was using for botteling.
I ended up replacing both the pitcher and bottles with glass just in case, but to no avail. My current thought is that I began putting a cinnamon stick into my brew a few batches ago and that may be reacting poorly with the yeast. Jim, I just made a batch of ginger beer at my house this last week and i boiled my ginger as well.
However all of the containers I used were either stainless steel or glass. The reason for boiling the ginger is to pasteurize it and thus prevent wild yeast or fungus to enter the mix. If you can find some glass pop-top bottles those will work best, and make sure you use a good sterilizer. You can find that in a place that sells home brewing equipment. Finally got around to making this a couple of weeks ago. Was way, way, WAY too lemony for my taste. Carbonation was just right, and the ginger burn in my throat was absolutely magnificent. I made this tonight, and it is amazing! I used an iSi twist and sparkle to carbonate.
The first batch was a little too lemony, so I added a few more oz of simple syrup to the second batch — perfect! Started making ginger beer here in Costa Rica a couple weeks ago when I realized I had ginger growing on my property. I found a recipe very similar to this one on a different site. My fist batch I just peeled and cut the ginger into slices and put it in a blender with the lemon and sugar and filled with water and blended till the sugar dissolved filled this along with bakers yeast into cleaned 2.
After that refrigerated and strained the ginger out, added another Tsp of sugar to keep the yeast fed and left the bottles out another day til they firmed up and refrigerated again, turned out great. Brewing a batch now with some cloves thrown in and added the sediment from the last batch instead of yeast. Couple questions if you have a minute… First, I got tons of carbonation, so much that it takes several minutes of just cracking the seal and letting some out, then letting it settle, then repeat until I can open it without losing most of it. Is there some technique to get around this?
Is filtering a good idea and if so is there a better way? I like this recipe. I used to make Ginger Beer 5 gallons at a time for a restaurant I ran. This recipe is very close to how I made it. A cheaper way to do it without the bottles is to use Mason Jars. The only real difference when I made it was we added a little citric acid.
Pineapple Punch with Ginger Beer
When I make it at home, I like to add a little brown sugar sometimes. Give it a neat, warm kind of flavor. Limes are better than lemons. Crushed allspice is interesting but weak flavored. Adding a few teaspoons of sediment from a recent batch instead of yeast seems to work better; Less yeasty flavor, quicker fermentation and you can still get fermentation with large amounts of ginger added. I think a sort of natural selection that favors strains that are tolerant of ginger takes place. After a few batches using sediment from the previous batch instead of yeast I found I can use a lot of ginger and still have fermentation.
I like it spicier than most though. The recipe I follow or screw with call for steeping the liquid and such and putting in activated yeast. Is that whole process nessary? Any tips on how to filter? And use a better bottle! Just did a gallon in 8 flip-cap bottles. Tried the lavender ginger beer yesterday and today. One of them exploded, blowing the bottom off the bottle just minutes before I was going to refridgerate them.
Once cold, they still foamed well over when opened but were delicious, although not as much ginger bite as I wanted. It still foamed over, but not as much. The glass ones were soda bottles and had re-sealable threaded metal caps, and just to be sure, we placed a layer of saran wrap over the lip of the bottles before capping them. We covered them in towels and left them in a laundry room at a temperature between 73 and 77 degrees, laying down. Followed the instructions, but used turbinado sugar, and 25 granules of active dry yeast. Any ideas? Late to the party as always, I tried this out today during a slow lunch shift.
Ended up cutting back on the lemon juice by more than half and using carbonated soda water from a bottle instead of carbonating my own water. Seemed to work out just fine. I used the 3 ounces SS, but made it I found the recipe approximates Regatta Ginger Beer pretty nicely. All of the links pertaining to ginger beer plant, etc, are super informative.
Very rarely do they begin the way we think they do. Grating ginger by hand proved quite difficult, so I started using the Breville juicer recommended here. Entirely reasonable. The upgrade a juicer provides cannot be overestimated. The juicer cut through the ginger like a hot knife through butter.
This was like a punch to the face. Way too much gingerol, but still really tasty. Using the same proportions in the ferment version, which will be ready today. Has anyone else found that the ginger juice comes out remarkably green? This was a surprise, however the addition of a shot of lemon juice quickly turns the juice into proper ginger beer color. Was my ginger not ripe enough? Sure looked it from the outside.
Or is this always the case? I followed this recipe and it worked great! I used flip top bottles, and not one explosion. I was happy with the level of fizz. For my next batch I was thinking of mixing it all together in a larger container, letting it ferment, and then putting it into bottles later. This way avoiding measuring a tiny amount of yeast for each bottle. If I do it this way, how long should I leave it in the first container? And should I let it ferment again in the bottles before I refrigerate them? If so, for how long?
I even used the red star champagne yeast and it worked really well. Just wanted to thank you as I sit enjoying my first batch! I have made ginger beer once before and used champagne yeast which was suggested by my local brewing shop , worked beautifully.
Thanks for this post. The thin water bottles are accidents waiting to happen. The yeast can only build so much pressure and bottles made for carbonated beverages can handle that. Putting them in the fridge only drastically slows down the yeast. But the do continue to work at a very slow rate. Finally got around to this one. The grater we thought we had was MIA.
Fortunately we did just a small batch and used…. It was just a tetch too gingery may be the strain of ginger from the Indian market? I find it easier to just throw it in the blender with the sugar and some water. When I was at my brew supply store, they recommend that I rehydrate the yeast first. What are your thoughts and experience for that? I have a sodastream so I made the base and added carbonated water to it. Came out perfect. Thanks again for the recipie!
I love this recipe and have been trying variations. I did a batch that used grapefruit and apples and it has turned out great so far. Thinking about cardamom and coriander. It was still good, but the flavor changes. Note: the 48hr carbonation time will vary based on the temperature they are stored at during this period. If they are stored very warm, there is the possibility of bottle bombs. This is why most people recommend using emptied 2L plastic soda bottles so you can feel the carbonation level, and they would be less dangerous if they would explode.
Jeff, thanks for providing this recipe. The ginger juice sediment seems to sink to the bottom, so without constant agitation the taste varies greatly depending on when its pulled from the keg. Such a great taste fresh id love to be able to use it in my bar, any advice?? They make they syrup and use soda water when serving. The variations all seem interesting with the spices because I am working on a sparkling mulled cider non-alcoholic for kegging.
That stuff is heavenly in small batches. Ginger, especially young ginger, contains anthocyanins, which turn pink in acid solutions and bluish in alkaline ones. Red cabbage juice has the same stuff in it, and using different foods and household chemicals to make it change colors is a popular science experiment. I finally got the proper yeast to make this. And the herbs to make the tonic recipe you have. I know this may seem like a silly question, but is this ginger beer alcoholic?
Hey Jeff, Quick question, I think I may have added the yeast to my bottles too early while it was still a bit warm. I wont know for certain til tomorrow night but in the event I did and there is no carbonation, and in turn alcohol, would it be safe to simply add the yeast granules again at that time and let them sit in a warm dark place for another two days?
Or is the batch a total loss? I tried the ginger beer recipe with much excitement. After 48 hours, I put bottles in refridgerator and the next night opened the first bottle. Tasted great but absolutely no carbonation. I think my water was too hot when I added it to the bottles. Also, your recipe calls for 25 granules of yeast per 16 oz. What amount of yeast should I use and what temp should the warm water be?
My first stab at ginger beer went into a keg last night. I used Redstar champagne yeast and its working away after 24 hrs. Aiming for. I would add that you may be surprised how much sugar is converted to alcohol in 2 days. Enough sugar, and even a very small amount of yeast, or contamination in the bottle and you could literally blow a steel mail box to bits if the bottle lets go.
Well, 4, oz Coke bottles mixed and pitched today. The base was delicious, even unfermented. First batch follow-up: Excellent flavor and carbonation! Made 2 batches already but 2nd was too dry and had alc, so made a black and tan. Mixed ginger beer with root beer! Result is a biting, very carbonated ginger drink that can be as strong or light as you want depending on the amount of ginger and as sweet as you want depending on the sugar content. Never had any problem with light, bottles are rock hard in hours and I refrigerate them and they keep up to 10 days.
After that the taste gets bitter. Sometimes I throw half a sliced up lemon in the boil which is nice, but again I think the boiling is sometimes giving me a bitter taste. Other than that, no problems. Couple sprayed bystanders when the bottles were opened too fast. Oh yeah baby! Delicious ginger beer! I think I read almost all of the reviews and I made this last week. The end result was delicious, no explosions, carbonation and great taste so I say it was a win, win, win. I juiced with an electric juicer, followed the recipe exactly, and counted out every single yeast granule to make sure I had no more or less than the 25 granules of yeast.
By the way 25 granules is such a small amount that it can not be measured by a teaspoon measurement no matter how small. I basically used two thin paper plates for measuring. On the first plate I dumped out some yeast from the package, way too much. I then took a knife and separated the 25 granules. Next I gently scraped off the granules onto a new clean paper plate and then folded the paper plate to tip into the mouth of the bottle funneled the granules carefully into the bottle.
It really did not take that long to count out the granules but it is a pain, but no explosion was worth it! But I like it. A great drink. Available in CA at Bevmo but filthy expensive. Came looking for a recipe for beer-brewing buddies and found your great site. Passing around your recipes and the site. Thanks for this. Have put Clyde Common on must-visit list. After years of experimenting, we came up with this recipe.
It is very easy and only takes an overnight to be ready. The nice thing is that it is flexible, since we like to use honey or natural sweeteners. Mix and let sit at room temp for a day in glass or ceramic jar or bowl covered tightly with lid or plastic wrap. After a day, strain and store in frig. You can store in a plastic jar but should use glass or ceramic for the brewing. If you prefer, you can use brown sugar or agave syrup instead of honey.
While you need to use a real sugar initially for the fermentation, we have had luck using Stevia for additional sweetening after brewing. You may find you may need to add more sweetener or lime juice as your taste buds dictate. Same with the ginger, play with the amount the first few times you make it until you get the flavor to your liking. We use more than two thirds but less than three quarters of a cup.
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Can be stored in the frig for up to a week. In theory anyway, here on our boat it is usually consumed well before that.
Ginger Beer Concentrate Recipe
Ok, I am about to start making ginger beer on tap for my bar but I need a couple of questions answered first. Should I use yeast or not? How long should I let the ingredients sit before they will be ready? Caleb, If you want to talk ginger beer on tap shoot me an email. Halhuli gmail. If you have kegs, I dont suggest using yeast! No problem using yeast in a keg.
I use 5 gallon ball locks and the ginger beer will carbonate nicely just like in a smaller vessel. Your fist pour will likely have some sediment unless you keep it stirred a shake of the keg occasionally. I was wondering if anyone could tell me what the purpose of the lemon is? Just to weaken the ginger taste or is it to help it last longer or something? Lemon juice, or citric acid in mass production, is an important flavor component in a lot of drinks, especially carbonated ones. But besides that it can influence the color of the ginger. Young ginger will get a pinkish color when put in an acidic solution, not that it matters much in the case of ginger beer.
Hey guys I am currently using iSi soda siphons with 11oz. I am using one charger and shaking once before placing the ginger beer in the fridge. When I go to use G. What am I doing wrong? Is the extra 5 oz. Seth — Make sure your Soda Siphon is well chilled before using it. Then, shake it well after charging it. When the canister is de-gassed, slowly open it up and pour out perfectly carbonated, non-foamy ginger beer. On my second batch of ginger beer. I am using Red Star Cote des Blancs yeast.
Worked great in my last batch! Jeff — I really appreciate you publishing this recipe and procedure. It has got me started in brewing my own. I have to say, though, that my result was really different than what I was going for. My result, at least, was closer to, very sweet, fizzy ginger lemonade. In retrospect, that makes sense too. Thanks again for getting me started!
Just tasted our inaugural batch! Thank you and thank you Jeffrey for sharing! Any good news on Ginger futures?
- Ginger Beer Concentrate?
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- 5-Ingredient Ginger Beer Margaritas.
Mine was very pink, Pres Roberts. I think adding lemon juice to ginger before mixing it with the rest of the ingredients pickled it, which makes it turn pink. Pres, what I found caused my ginger beer to not have the fizz I was after was when I got too impatient to let it sit in the fridge at least overnight. I was brewing mine in 2-liter bottles instead of in the individual bottles, but what was happening was that the first time it was opened, there was a ton of CO2 released, and everything after that was flat.
5-Ingredient Ginger Beer Margaritas
On my next batch, I let it sit in the fridge for the better part of 24 hours before opening it, and it stayed fizzy to the end. Succeeded in making 32 oz. Fortunately the glass was contained and no one was hurt. You may want to try this in a plastic bottle. Started a batch of an alcoholic version over the weekend. My recipe uses the same ratios for lemon and ginger, while adding juice from 2 navel oranges, the skin from the oranges no pith , lemon skin, lime skin, a cinnamon stick, whole dried thyme, a vanilla bean, cloves, juiced cherries, and simple syrup made from light brown sugar.
Tasted a sample today after 5 days and I can already tell that it is going to be amazing. Also I will point out that if you decide to go with the alcoholic version you need to have a refrigerated fermentation chamber of some sort so that you can keep the juices from spoiling.
I will give you all an update when primary fermentation completes. Daniel, Just so you know, refrigeration is not necessary at all, with a good yeast pitch the fruit will not spoil. That could be good, or bad in the finished product. The chill was strictly for a super clean, crisp lager type fermentation character.
John Papas, You make a really good point. Using glass bottles is at best unpredictable as to when the carbonation is right, and at worst downright DANGEROUS to anyone nearby when the bottle explodes… read that the possibility of glass shrapnel, and blood everywhere, serious injury or worse! Tim, Because I live in Florida and the temperature in the house never goes below 75 degrees, even in the cooler months, the refrigerated fermentation chamber is rather necessary for myself. I should have added that bit. Anyway, I am super excited to try to make our own Ginger Beer. You are the best!!!
One question: if we were to add flavors, would we add them to the recipe before bottling it, or would be add them after fermentation?
I found your blog after reading your recipe to make ginger beer. I love the format and has been a huge help. I think my next step will be to buy the corny keg system to get more consistent carbonation results with. Thanks for all the great info. Use your water amount blend the ginger amt. Any recommendations on the sugar amout if you are carbonating it in a syphon?
Jeff, your initial recipe got me started several years ago. The one below is for the first time maker. Here it is for about five liters:. Scrap skin off ginger root. Cut into small pieces and place in blender with 2 cups water. Blend until smooth. Empty blender into 10 quart container.
Add the sugar water. Rinse out blender and sugar container with additional water. All water should be used. Add cream of tarter, yeast and squeeze the juice from the lemon. The lemon rind can be put in the container. Stir, cover and let set overnight in a warm place room temperature. Next day, strain through couple layers of cloth. Fill bottles to half inch from top or equal amount in each bottle. Squeeze air out of bottle and tighten cap.
Breckland Orchard Ginger Beer with chilli: £19.20 for 12 x 275ml, BigBarn.co.uk
Just wanted to mention there is a new brewery in Portland called Portland Ginger Brew that is making handmade, fresh, authentic ginger beer. Hi- I am about to try my first batch, and I am wondering about altitude- I live at nearly feet. Do you think I need to make any adjustments to the recipe? I generally do when baking.
I do make sure the ginger taste is where I want it.