Homemade Ginger Beer

You guys might be wondering what motivated me to make my own ginger beer. I have Lindsay to thank for that. Do you guys know Lindsay? She’s the superstar behind the design of many many food blogs out there (mine included) thanks to her company Purr Design, she has written not one, but two cookbooks, and she posts regularly on her own food blog, Love and Olive Oil. For the past few months, she has been challenging herself in the kitchen and asking her readers to join in her challenges. For the month of May, she decided to tackle Homemade Ginger Beer. Since the Dark and Stormy is one of my favorite cocktails out there (I’ve even made Dark and Stormy cupcakes!), I decided I’d join in the party.

Homemade Ginger Beer

After reading Lindsay’s post, I decided to go with Jeffrey Morgenthaler’s recipe for homemade ginger beer. Since I have my beloved Zeus, I knew I’d have no issue procuring the fresh ginger juice. The only things I needed to purchase was a bottle to brew the ginger beer in and the champagne yeast used in the recipe. I decided to go with this 32 oz bottle with a flip top lid. I decided it would be perfect for the ginger beer and later for serving water out of when we have guests over.

Zeus the Juicer

Once the bottle and yeast arrived from Amazon, I set out to start my first batch of ginger beer. Since Jeff’s recipe was for 16 oz, I simply doubled it. However, I had underestimated how much ginger I would need for the 2 oz of ginger juice… I also realized at that point how difficult it was to count out 50 granules of yeast. And how SMALL of an amount of yeast that was. Deflated, I decided to try again in a few days.

Homemade Ginger Beer

While the days were passing, I started reading more of the comments on Jeff’s post with the recipe. Multiple people had commented that counting yeast granules was absurd and even if you did, it didn’t usually give the fizziness expected from ginger beer. Somewhere deep down in the comments, Jeff mentioned that he uses ~1/16 tsp of yeast per 16 oz bottle instead of counting out granules of yeast.

Ginger beer ingredients

So I set out again to make homemade ginger beer. This time, I made sure I had plenty of ginger on hand for juicing. I topped my mixture with the 1/8 tsp of yeast for my 32 ounces of ginger beer, shook it, put a lid on it and took it to the basement. Jeff mentioned that you can have bottles explode, so I wanted to store my ginger beer in a safe place while it fermented.

Homemade Ginger Beer

Exactly 48 hours later, I moved the ginger beer to the fridge and we tried it the next day. The verdict? Definitely worth making at home. Hands down, amazing. 32 ounces only made a couple Dark and Stormys so I look forward to making this again and playing around with the amount of lemon juice in the recipe. Some of the commenters on Jeff’s page even had ideas of adding honey or herbs like thyme.

kitchenchallenge-may

Thanks Lindsay for challenging me to make something at home that I never would have thought to make on my own! Be sure to check Lindsay’s blog to see how everyone else did.

One Year Ago: Raspberry Rhubarb Muffins and American Potato Salad
Two Years Ago: Chipotle Pork Stew
Three Years Ago: Chocolate and Peanut Butter Pops and Homemade Ding Dongs
Four Years Ago: Rhubarb Rolls
Five Years Ago: Chocolate Cupcakes with Cream Cheese Frosting

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Homemade Ginger Beer

Ingredients:

2 ounces ginger juice
4 ounces fresh lemon juice, finely strained
6 ounces simple syrup
20 ounces warm water
1/8 tsp champagne yeast

1 32 oz bottle

Directions:

In your bottle, combine ginger juice, lemon juice, simple syrup, and water. Shake to combine.

Top mixture with yeast. Seal the cap securely, shake well, and store for 48 hours – no more, no less – in a warm, dark place.

After 48 hours have passed, refrigerate immediately to halt the process.

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10 Responses to “Homemade Ginger Beer”

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    1
    Shannon — May 23, 2013 at 8:00 pm

    honey and thyme sound like amazing additions! and i had to laugh at 50 granules of yeast :) will definitely have to try this!

    • beantownbaker — May 23rd, 2013 @ 9:03 pm

      Yea, it’s definitely comical. I feel bad for the people who didn’t read the comments to find out that you really shouldn’t try to count out 50 granules of yeast!

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    2
    Nutmeg Nanny — May 27, 2013 at 2:14 pm

    This sounds awesome :) I’ll have to pass this recipe on to my husband!

    • beantownbaker — June 10th, 2013 @ 1:08 pm

      It’s seriously so spicy and awesome. I can’t wait to try more flavor combinations.

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    Susan — September 14, 2013 at 10:31 am

    Hi, I hope I’m not too late to receive a response. I read just about every post on Jeffrey’s blog and I’m a bit confused. Are the given quantities weight or volume (i.e. fluid ounces). I’m used to ml and grams… :-S
    Thanks Susan

    • beantownbaker — September 14th, 2013 @ 1:32 pm

      I can’t comment on what is in Jeffrey’s blog. The recipe in this post is referring to liquid ounces.

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    Brian — April 30, 2014 at 8:47 pm

    CAUTION!!! I made my first two bottles this past Monday and followed the instructions exactly. I even purchased the flip top bottles recommended on this site from Amazon. Tonight, after exactly 48 hours, I pulled them out of my kitchen cabinet and placed them in the fridge. Not 10 seconds after I shut the door, I heard a loud pop. Both bottles had exploded in the fridge! There was glass and ginger beer everywhere. My fridge walls are dented from the explosion. If those bottles had been in my hand when they exploded, I would be in the ER right now. I STRONGLY RECOMMEND THAT ANYONE MAKING THIS RECIPE USE PLASTIC BOTTLES. DO NOT TAKE A CHANCE WITH GLASS.

    • beantownbaker — May 12th, 2014 @ 4:52 pm

      Oh wow. Sorry to hear that. I have only made this ginger beer twice and both times I used glass bottles with no issue.

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    angela — May 25, 2014 at 11:16 am

    Hey friends!

    So how much raw ginger did you end up needing to extract 2 oz of juice?

    Also in relation to the glass bottles, you could do this in a glass wine making carboy container with a valve on the top to allow the fermentation a little release. Then transfer to glass bottles and refrigerate to avoid explosion. Check at the wine shops, these materials aren’t too pricey, but can save some disasters!

    Thanks!

    • beantownbaker — September 2nd, 2014 @ 7:01 pm

      I really can’t remember how much ginger I needed. It was quite a bit though.

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