Today is the official last day of Spring Break, and the other recipe that I mentioned in a previous post is done just in time.
I attempted to make my first batch of ginger beer while living in Washington, DC in 2012. The process involved making a starter (“bug”) out of ginger, sugar, and water, and feeding it with more ginger and sugar every day until it got nice and bubbly. Somewhere along the way something went wrong, and I ended up with an odd smelling/tasting slightly gingery liquid.
Given my past experience with ginger beer, I was happy to find a much easier recipe that used yeast and was ready for consumption in about two days.
- 3/4 cup packed brown sugar
- 1 1/2 cups peeled and minced ginger
- Roughly 2 quarts cold water, divided
- 2/3 cup lime juice
- 1/4 tsp champagne yeast
- In a large saucepan stir together the sugar, ginger, and 4 cups of cold water. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat, cover the pan, and let steep for about 1 hour.
- Strain the liquid through a sieve. You can line it with cheesecloth or a reusable substitute to make extra sure you’re separating out the solids.
- Using a funnel, pour the liquid into a clean 2-liter soda bottle. Add the lime juice, and fill with cold water to about 2 inches from the top. Cool in the refrigerator or in an ice bath.
- Once liquid has cooled a bit add the yeast, screw the cap on tight, shake it up, and let the ginger beer sit at room temperature for 1 or 2 days. My batch was pretty carbonated after a day and a half.
You’ll have plenty of yeast left over to make additional batches of ginger beer. Experiment with adding more/less ginger, sugar, and lime juice until you’ve got something you really like.
Source: Adapted from Serious Eats