Buzz
While you can easily find ginger beer from various brands at the supermarket, homemade ginger beer offers a completely different and far superior taste. With the right ingredients, you can create a fresh and enticing bottle of ginger beer using ginger.
Steps
Traditional Method
Prepare the ingredients. The ingredients needed for making traditional ginger beer include:
- 1 cup (225 g) sugar
- 2 tablespoons (30 g) finely grated fresh ginger
- Juice of one lemon
- 1/4 teaspoon (1.6 g) fresh baker's yeast
- Pure cold water
Use a dry funnel to pour 1 cup of sugar into the bottle. Keep the funnel in place until all the sugar is added and you're ready to seal the bottle.
Measure 1/4 teaspoon of fresh yeast. Use any brand product available at your local store.
Use the funnel to add fresh yeast into the bottle. Shake the bottle well to mix the yeast granules with the sugar.
Use a sharp grater to grate enough ginger for 2 tablespoons. Use the side with the finest teeth on the grater.
Transfer the grated ginger into a measuring cup.
Squeeze the juice from one lemon. Lemon is essential for lowering the pH level and combating unwanted microorganisms. If you prefer not to use lemon, grapefruit juice can be a suitable alternative.
Pour the lemon juice into the grated ginger.
Stir thoroughly to form a slightly thick mixture, then pour it into the bottle. The mixture may stick to the funnel, but there's no need to worry as the next step will wash it into the bottle.
Rinse the funnel to remove any remaining ginger and lemon juice mixture with clean water. Pour the rinse water into the bottle.
Seal the bottle and shake it. This step activates the yeast and initiates the carbonation process.
Open the bottle and fill it with clean, cool water up to the neck. The water level should be about 2.5 cm below the bottle's opening. Then, tightly seal the cap. The space near the cap is necessary to contain the gas produced during fermentation. Invert the bottle repeatedly to dissolve the sugar.
- Check the bottom of the bottle to ensure the sugar isn't clumped. Of course, the grated ginger won't dissolve.
Place the ginger beer bottle in a warm spot for 24-48 hours. Warmth is essential for the yeast to activate. However, avoid leaving it in a warm place for too long, as the alcohol content may rise and significantly alter the beer's flavor.
Press firmly on the bottle with your thumb to check if carbonation is complete. If the bottle dents easily, as shown in the image, the process isn't finished; fermentation produces CO2 (like in carbonated water), which inflates the bottle and makes it harder to dent.
When the bottle becomes firm and hard to squeeze, typically after 24-48 hours, you can refrigerate it. Chill for at least one night before opening. Open the ginger beer bottle slightly to release internal pressure gradually. Opening it too quickly may cause the beer to overflow.
Using a Stove
Prepare the ingredients. The ingredients needed for making ginger beer on the stove include:
- 45 g finely grated fresh ginger
- 180 g sugar
- 7 1/2 cups (1.8 l) filtered water
- 1/8 teaspoon (0.5 g) dry yeast
- 2 tablespoons (30 g) freshly squeezed lemon juice
Prepare a large 2-liter pot. Add the grated ginger, sugar, and 1/2 cup (120 ml) water to the pot, then heat over medium flame. Stir continuously until the sugar completely dissolves. This step takes a few minutes, so patience is key.
Once the sugar dissolves, remove the pot from the stove. Set the pot aside, cover it, and let it steep for about an hour. Avoid opening the lid or stirring the mixture during this time.
Strain the syrup. The easiest way is to pour the syrup through a fine-mesh strainer placed directly over a bowl. Gently press down to extract all the liquid. Once strained, place the bowl in an ice bath or refrigerate until the mixture reaches room temperature, around 20 to 22°C.
Prepare the funnel. Place the funnel over a clean 2-liter plastic bottle and pour in the syrup. Next, add the yeast, lemon juice, and the remaining 7 cups of water. Secure the cap and shake gently to mix everything evenly. Let the ginger beer bottle sit at room temperature for 48 hours.
- Avoid leaving the ginger beer at room temperature for too long, as it may develop a bitter taste due to over-fermentation.
Open the bottle. Unscrew the cap of the ginger beer bottle and check if the carbonation process is complete. If not, wait a bit longer. If the carbonation seems sufficient, refrigerate the ginger beer to chill it.
- Store the ginger beer in the fridge for up to 2 weeks, opening the bottle at least once a day to release excess gas. Failing to do so may cause pressure buildup and lead to overflow.
Non-Alcoholic Ginger Beer
Prepare the ingredients. The ingredients needed for making non-alcoholic ginger beer include:
- 1 cup (200 g) peeled and finely chopped ginger
- 2 cups (450 ml) water
- 1 cup (225 g) sugar
- 1 cup (225 ml) water
- 1/2 cup (125 ml) soda (carbonated water)
- A few drops of lemon juice
- Lemon slices for garnish
Boil 2 cups of water in a pot. Add the peeled and chopped ginger to the pot. Reduce the heat and simmer the ginger gently for 5 minutes.
- Turn off the heat and let the ginger steep in the pot for about 20 minutes. Steeping longer may result in an overly strong ginger flavor.
Strain the mixture using a fine-mesh strainer. Discard the ginger pulp. The ginger-infused water is sufficient to flavor the beer, so the pulp isn't needed.
Cook the syrup in a separate pot. Dissolve 1 tablespoon of granulated sugar in 1 cup of boiling water. Once the sugar is fully dissolved, set the mixture aside.
Mix 1/2 cup of ginger water with 1/3 cup of syrup and 1/2 cup of soda. This is the amount needed for one glass of beer. Add a few drops of fresh lemon juice and a lemon slice to the glass. Enjoy the beer chilled.
Tips
- You can adjust the amount of sugar and/or ginger water to tailor the flavor. Lemon juice isn't mandatory but is recommended to eliminate unwanted bacteria. Increase the amount of grated ginger if you prefer a spicier drink.
- For a twist, simmer a crushed piece of ginger in water for about an hour as an alternative method to prepare ginger water. This gives the water an attractive yellow/brown hue. Use about 20 g of ginger for 2 liters of water, adjusting to taste.
- Fermentation has been used for centuries to leaven bread, ferment wine, and brew beer. CO2 causes bread to rise and adds fizz to drinks. This effect of yeast on sugar is used in carbonated beverages, like sparkling champagne.
- Ensure the fermentation bottle is thoroughly cleaned before use. Various powdered sterilizing products are available for this purpose.
- Artificial sweeteners can replace sugar, but ensure you still use 2-3 tablespoons (28-42 g) of real sugar; this amount is necessary for the yeast to carbonate the beer.
- Strain the ginger beer if you notice floating ginger pieces. Otherwise, they may end up in the first or last glasses (as most ginger settles at the bottom). Rinse the bottle immediately after finishing the batch.
- If desired, design your own label to stick on the ginger beer bottle and proudly display it on the dining table.
Warnings
- When purchasing yeast, avoid "dry yeast" as it is often inactive residue left after fermentation. This is dead yeast and won't work. It's best to buy yeast from stores catering to homebrewers of beer and wine.
- Do not leave finished ginger beer in a warm place longer than necessary for the bottle to harden. Avoid storing ginger beer at room temperature for more than 2 days, especially in summer when high temperatures can create pressure that may cause the bottle to explode. Chilled ginger beer is less likely to explode.
- The first two recipes produce alcoholic ginger beer. The alcohol content after 2-3 days of fermentation is minimal. However, if left for several days, the beer will continue fermenting until the sugar is depleted, significantly increasing the alcohol content. At this point, it will no longer taste like ginger beer. Additionally, be mindful of laws regarding the production and consumption of alcoholic beverages in Vietnam.
What You'll Need
Traditional Method
- Clean 2-liter plastic bottle with a cap
- Funnel
- Grater (preferably one with sharp teeth)
- Measuring cup
- Measuring spoon
Using a Stove
- Clean 2-liter plastic bottle with a cap
- Funnel
- Grater (preferably one with sharp teeth)
- Measuring cup
- Measuring spoon
- Strainer
- Pot
Non-Alcoholic Ginger Beer
- Measuring cup
- Spoon
- Pot
- Strainer
