How to Make Ginger Beer Recipe

A simple recipe for making your own ginger beer that is fizzy and tastes great with tang and spice. An option that is better for you than pop!

– 9 cups spring or well water – ½ teaspoon cream of tartar* – 1/3 cup fresh ginger peeled and grated – 1/3 cup fresh lemon juice** – 1 cup granulated cane sugar*** – 1 teaspoon active dry yeast**** You Also Need: – 1 2-liter plastic bottle with screw top (a soda water bottle that has been carefully cleaned works great) – A medium to large sized pot for heating water



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In a big pot, combine 4 cups of water, cream of tartar, lemon juice, and fresh grated ginger. Boil thoroughly.

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Drop the heat to medium and add the sugar. Stir the sugar in until it's all mixed in.

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Pour in the remaining cold water and let the pot cool to 75 degrees F (23 degrees C). Stir in yeast and cover pot with a kitchen towel. Leave pot in darkness for 3 hours.

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Put the juice through a fine strainer into a pitcher to get rid of all the ginger pieces.

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Pour the brew into a clean 2-liter plastic bottle (or two 1-liter bottles) but leave room for gases to build up because the fermentation will produce carbon dioxide.

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Place the bottles in a dark, warm area for 2–3 days (two for sweeter ginger beer, three for drier).

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To relieve pressure without opening bottles, slowly unscrew the caps one to three times a day. Remember not to point bottles towards people or your face. 

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Brew ginger beer and chill. Fermentation slows.You can drink it plain or make a Dark n' Stormy with rum and lime. Airtight ginger beer bottles last 10 days in the fridge.

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