Easy Homemade Ginger Beer

This is not a wimpy ginger ale.  This is in-your-face spicy ginger beer.  Perfect for making a Dark’n’Stormy cocktail, or just drinking on its own.  My favorite part about this recipe is that there are no special ingredients – it’s all easy to find in any grocery store.  And by “all,” I mean the four things you need to make ginger beer: fresh ginger, brown sugar, lime juice and bread yeast.

homemade ginger beer 2This recipe does require a massive amount of ginger – 1.5 cups (believe me, I tried using less).  So while it can be peeled and minced by hand, I’m grateful to have a good food processor to handle the chopping for me.
ginger beerGinger and brown sugar get added to water then brought to a boil. Stirring occasionally.
ginger beer 2As soon as it starts to boil, remove from the stove top and let steep for an hour.
ginger beer 3Strain the ginger pieces out of the syrup, then pour the syrup into a 2-liter bottle.  Add in the lime juice then top up with cold water (ideally putting the temp of the whole thing somewhere around room temperature).  Add the yeast.
ginger beer 4Screw on the top of the bottle.  Let the bottle sit on the counter for 1 to 2 days.  Give the bottle a squeeze occasionally – when it gets rock-hard, put the bottle in the fridge to stop fermentation.  The “beer” is fully fermented at that point, which means it has carbonated.  There will be very minimal alcohol content – I tried to measure it with a hydrometer but it was a negligible difference.
ginger beer 5It will remain cloudy. We’ve been putting it through a clean coffee filter, which helps remove any yeast solids.
ginger beer 6
Ginger has many health benefits, plus this ginger beer is made without any high fructose corn syrup.  It is the perfect amount of spicy and sweet, and since discovering this recipe we just can’t stop making it.
Easy Homemade Ginger Beer

Easy Homemade Ginger Beer

This spicy, flavorful ginger beer is a refreshing non-alcoholic drink, and is also perfect for mixed drinks.


  • 1 1/2 cups fresh ginger, peeled and minced
  • 3/4 cup brown sugar
  • 1/2 cup lime juice
  • 1/4 tsp yeast
  • water


  1. Mix the ginger and brown sugar with 4 cups of water. Bring to a boil, stirring occasionally. When it starts to boil, remove it from the burner and let it steep for an hour.
  2. Strain the ginger out of the syrup. Pour the syrup into a 2L bottle. Add in the lime juice, then top up with cold water. You want the mixture to be at or near room temperature before the next step.
  3. Add the yeast. Screw the lid onto the bottle.
  4. Let bottle stand for a day or two, giving it an occasional squeeze. When the ginger beer is carbonated, the bottle will no longer give when it is squeezed. Put the bottle in the fridge to stop carbonation.
  5. This non-alcholic beer can be served as-is, or with a shot of dark rum to make a Dark'n'Stormy.

Adapted from serious eats


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