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.
This 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.
Strain 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.
Screw 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.
It will remain cloudy. We’ve been putting it through a clean coffee filter, which helps remove any yeast solids.
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.