Ginger Beer

Peter Reed, Serious Eats

Ingredients

serves makes 2 quarts, active time about 45 minutes, total time 2 days

• • 3/4 cup packed brown sugar (you can adjust to taste)

  • 1 1/2 cups peeled and minced fresh ginger

  • 2 quarts cold water, divided

  • 2/3 cup freshly squeezed lime juice

  • 1/4 teaspoon dried champagne yeast

Procedures

• 1. Mix sugar, ginger, and 4 cups water in saucepan. Bring to boil, stirring to dissolve sugar.

  2. Remove from heat, cover, and let stand 1 hour to steep.

  3. Strain syrup through strainer and funnel into 2-liter soda bottle.

  4. Add lime juice.

  5. Fill with cold water to within 2 inches of top.

  6. Cap and cool in refrigerator or ice bath until about 65°F.

  7. Add 1/4 teaspoon champagne yeast. (Reserve remaining yeast for next batch.)

  8. Cap bottle and let stand at room temperature for about 2 days, checking bottle pressure intermittently by squeezing it or releasing the cap slightly and briefly.

  9. When ginger beer has achieved desired carbonation level, refrigerate. Serve and enjoy!

Chris Dudley, America's Test Kitchen

Makes 1 (22-ounce) bottle

Note: It’s crucial to use a bottle that can be sealed tightly. If the seal is loose, the final product will be flat. Also, make sure to fill the bottle to the top with liquid; if there is too much air in the bottle, the ginger beer will not be sufficiently carbonated.

• • 4 tablespoons grated fresh ginger

  • ½ cup sugar

  • ½ cup water

  • ¼ cup lemon juice form 2 lemons

  • Pinch champagne yeast

Method:

• 1. Place ginger in fine mesh strainer set over medium bowl, and press with wooden spoon to extract 2 tablespoons juice; discard ginger pulp.

  2. Heat sugar and water in small saucepan over medium-high heat until sugar completely dissolves, about 5 minutes. Let cool to room temperature.

  3. Pour ginger juice, sugar syrup, and lemon juice into 22-ounce bottle.

  4. Add 1 pinch (about 25 crystals) yeast to bottle.

  5. Fill bottle to top with lukewarm water.

  6. Cork or cap bottle tightly. Shake well to combine ingredients.

  7. Store bottle in warm, dark place for 48 hours then refrigerate immediately. Serve when cold.

http://www2.parc.com/emdl/members/apte/GingerBeer.pdf