HOMEMADE GINGER BEER
To get the full aromatic flush and fizzy burn of fresh ginger, you have to make your own ginger beer. It is amazingly simple. There's no sterilization needed, and this method is forgiving - you can actually play about with the levels and ingredients. Moreover, the resulting ginger beer blows anything else you've ever had straight out of contention. Take a pinch of packaged yeast and something acidic for the yeast to thrive in (like lemon or lime juice or cream of tartar) along with some sugar syrup and grated ginger, lob it all in a plastic bottle of distilled or spring water, shake it up and stash it somewhere dark and warm for two days. After two days you stop the fermentation by chilling it in the fridge. That's it. The result is a cloudy, dry mixer with pinprick carbonation and a straight-up goose of fresh ginger. That is thrilling come dark 'n' stormy hour, not just for its authenticity and superior flavor but also because you can now brag about your homemade ginger beer.
Provided by Toby Cecchini
Categories non-alcoholic drinks
Number Of Ingredients 6
Steps:
- Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved.
- In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it's looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be.
- After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 32 grams
MARCUS' GINGER BEER
Marcus Samuelsson's ginger beer recipe - it's really good. I love the orange juice with the cloves and cardamom! Cooking time is chilling time.
Provided by Cadillacgirl
Categories Beverages
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a large saucepan and bring to a boil. Pour into a bowl and let cool.
- Cover and refrigerate for at least 2 hours or up to 1 day. Strain before serving!
HOMEMADE GINGER BEER
Provided by Andrea Albin
Categories Ginger Cocktail Party Backyard BBQ Poker/Game Night Chill Lemon Juice Gourmet Drink
Yield Makes about 2 quarts
Number Of Ingredients 7
Steps:
- Grate enough ginger using Microplane to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding.
- Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any remaining for another use). Add sugar, lemon juice, yeast, and a pinch of salt.
- Fill bottle with water, leaving about 1 1/2 inches of space at top. Remove funnel and screw cap on tightly. Gently shake bottle to dissolve sugar.
- Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours.
- Chill ginger beer until very cold.
HOMEBREW GINGER BEER
I've developed this recipe over a long period of time, but it's all flexible... start with this recipe, and develop it on your own. Variations abound. NOTE: I always make this recipe in 2 Litre plastic water bottles. Some people say you shouldn't do this, but I have no idea why - always works perfectly for me.
Provided by FusionCat
Categories Beverages
Time P3DT1h
Yield 2 Litres, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Take about a half-cup of warm water, and mix with sugar. Then sprinkle yeast on top. Let sit.
- Boil about 2 litres of water.
- Peel the ginger root and cut into smaller pieces.
- When water has been brought to a boil, add the ginger root, cloves, and anise. I like to put the cloves in a small tea ball so i can remove them easily later.
- Boil for 30 minutes. Then remove ginger root and cloves.
- Dissolve 3/4 - 1 cup of sugar in the brew.
- Let the brew cool until it is tepid (ie won't kill the yeast). Then add they yeast mixture to it.
- Now pour the mixture into a 2 litre plastic bottle. Top up with water. Make sure you leave between 5-8cm of air in the top. Play with this amount -- you'll find you get more pressure if you leave the air inches.
- Now leave in a warmish place for about 1 day. Watch it carefully the first time - wait until the pressure has built up, then refrigerate.
- Leave in the fridge for at least 2 days. If you leave it in longer, you'll get more pressure -- I usually leave it at least 2 weeks, but it can stay in there for 2 months. Still, it will continue to gain pressure in the refrigerator.
- When you open the bottle, be very CAREFUL! The pressure should be very high by this time. It's best to do it over the sink or outside, and do NOT aim at anyone! If you cover the cap while you open it, it will muffle the "pop". Instead, don't cover the top of the cap, but only touch the sides of the cap while you open it. In this way, it will fire like a gun.
- If you've got good pressure, it will bubble out like champagne, so have glasses on hand ot pour right away!
GINGER BEER
Ginger beer is nature's champagne. this is the recipe my mother and grandmother used to make. It is a delicious refreshing drink on hot summer days. Caution: Bottles must be stored in a cool place and not shaken. Chill thoroughly before opening but be prepared for it to fizz over. While storing it is a good idea to cover with large piece of plastic in case a cap blows or a bottle
Provided by Carol Skilton
Categories Beverages
Time P13DT5m
Yield 6 large beer bottles per bug
Number Of Ingredients 7
Steps:
- -------TO GET BUG WORKING-------.
- Mix the yeast, ground ginger, 2 tspns of sugar and lukewarm water together in a large glass jar.
- Cover with a cloth (the sort of material that you would use to strain jelly through as the bug needs to breathe).
- Let stand for 24 hours.
- After this feed the bug every day for 10 days with 1 tspn of ground ginger and 1 tspn of sugar.
- ---------TO MAKE THE BEER----------.
- Put 1 litre of the water and the sugar in a saucpan.
- Heat gently while stirring until the sugar dissolves.
- Take off the heat and add the rest of the water and the lemon juice.
- Without disturbing the sediment, strain the ginger beer bug liquid through 2 layers of scalded muslin.
- Add this liquid to the sugared water.
- Pour the mixture into clean bottles, cap tightly and leave to stand for 2 days, or until it starts to fizz.
- After this, it must be kept in a cool place or the fridge to prevent the tops blowing.
- I use a sterilizing powder obtained from home brew shops to sterilize my bottles.
- After making the beer divide the sediment in the jar into two.
- You now have 2 bugs to feed and can double the beer recipe.
- As you double the bugs each time you increase the number of bottles you can produce.
- After all available surfaces are covered with bug jars and you are swamped with beer you can give the extra bugs away to get others on the treadmill.
Nutrition Facts : Calories 336.7, Fat 0.1, Sodium 22.2, Carbohydrate 86.7, Fiber 0.4, Sugar 85, Protein 0.5
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4.9/5 (16)Total Time 10 minsCategory Beverages
- Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Place somewhere warm and dark to ferment for 3 days and give it a good stir each day. Ginger bug needs exposure to air for fermentation so don’t ferment in a sealed jar.
- After 3 days you should have bubbles forming at the top of the jar. Strain the mixture and bottle it in a bottle that can handle the carbonation. See notes for more details.
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