Ginger Beer Receita

Craft your own naturally fizzy ginger beer! This time-honored family recipe yields a delightfully refreshing and spicy beverage, perfect for hot summer days. Learn how to cultivate your own 'ginger beer bug' and double your batch with each fermentation. Warning: This recipe produces a naturally carbonated drink. Store bottles in a cool place, avoid shaking, and chill thoroughly before opening to prevent fizzing over.

Preparo 60 min

Cozimento 18725 min

Calorias 336.7 kcal

Proteína 1g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Ginger Beer

Dried Yeast
1 tablespoon ground ginger (plus 1 teaspoon daily for 10 days)
2 teaspoons sugar (plus 1 teaspoon daily for 10 days, plus 1 cup for the beer)
Water
Lemons, Juice Of

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Como fazer Ginger Beer

**Prepare the Ginger Beer Bug:** In a large glass jar, combine 1/4 cup lukewarm water, 1 teaspoon active dry yeast, 2 teaspoons sugar, and 1 tablespoon ground ginger.
Cover the jar loosely with a clean cloth and let it stand at room temperature for 24 hours.
**Feed the Bug:** For the next 10 days, feed the bug daily with 1 teaspoon ground ginger and 1 teaspoon sugar. Stir gently.
**Make the Ginger Beer:** In a saucepan, combine 1 liter (4 cups) of water and 1 cup of sugar. Heat gently, stirring until the sugar dissolves completely.
Remove from heat and stir in 1/2 cup lemon juice and 1 liter (4 cups) cold water.
Carefully strain the ginger beer bug liquid through two layers of cheesecloth or a fine-mesh sieve into a large bowl, leaving the sediment behind.
Add the strained bug liquid to the sugared water in the saucepan. Stir gently.
**Bottle the Beer:** Sterilize your bottles (using a sterilizing solution from a homebrew shop is recommended). Carefully pour the ginger beer mixture into the bottles, leaving about an inch of headspace.
Cap the bottles tightly and let them stand at room temperature for 2 days, or until carbonation begins (significant fizzing).
**Chill and Enjoy:** Once fizzy, refrigerate the bottles to slow down fermentation. Chill thoroughly before opening. Be prepared for some fizz when opening!
**Propagate the Bug:** Divide the remaining ginger beer bug sediment in the jar into two. You now have two bugs to feed and can double your ginger beer recipe next time!
Note: Always store bottles upright in a cool place to prevent bottle breakage. Cover the storage area with plastic sheeting, in case of bottle failure.