The recent explosion of ginger beers means there are plenty of great ones readily available (Gosling’s, Barritts, Blenheim). But I make ginger beer myself. It’s actually easy to do, you just need time: a couple of hours and an overnight fermentation.– Edgar Flores
1 pound fresh ginger
1 gallon water
1½ cups sugar
Pinch fermenting yeast such as a Champagne, burgundy, or lager yeast*
*Fermenting yeasts can be purchased from a homebrew shop for less than two dollars.
- Juice ginger in food processor, blender, or juicer.
- Heat water, sugar, and ginger juice over medium-high heat until sugar and ginger are dissolved. Cool mixture and transfer to a sanitized container that can be tightly sealed.
- Add a pinch of yeast to mixture and let it ferment overnight at room temperature. The overnight fermentation will produce less than 1 percent alcohol content, about as much as your average fruit juice, but enough carbonation to give this spicy ginger beer some fizz.
- from Edgar Flores of Nose Dive Gatropub in Greenville, South Carolina