Naturally Fermented Ginger Beer (Non-Alcoholic)
This gets so fizzy and is really elegant, it's one of Steve’s favourite drinks. It's surprisingly easy to make and the longer you leave it to ferment the more fizzy it becomes and also the less sweet it is.
Takes 6 days 20 minutes
Serves 10
Ingredients
For the Ginger Bug:
- 50 g fresh ginger finely grated (about 2 inches),
- 50 g granulated sugar about 1/4 cup
- 500 ml water 2 cups
For the Ginger Beer:
- 100 g fresh ginger finely grated (about 4 inches)
- 150 g brown sugar / coconut sugar 3/4 cup
- Juice of 2 lemons
- 2 litres water 8 cups
- 120 ml or 1/2 cup ginger bug liquid strained
- Additional water for topping up if needed
Instructions
Step 1: Prepare the Ginger Bug
- Day 1: In a clean jar, combine 50g of grated ginger and 50g of sugar with 500ml (2 cups) of water. Stir well to dissolve the sugar. Cover the jar with a cloth or paper towel secured with a rubber band to allow airflow while keeping out dust and insects.
- Days 2-5: Each day, add 1 tablespoon of grated ginger and 1 tablespoon of sugar to the jar, stirring well each time. After 3-5 days, you should notice bubbles forming, indicating that the ginger bug is active and ready to use.
Step 2: Make the Ginger Beer
- Brew a strong sweet ginger tea : In a large pot, combine 100g of grated ginger, 150g of sugar, and 500ml (2 cups) of water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to extract the ginger flavour.
- Cool the Mixture: Remove the pot from heat and add in the remaining 1.5 litres of water to allow the ginger mixture to cool to room temperature.
- Add the Ginger Bug: Add approx about 1/2 cup of your ginger beer, don’t worry if you include osme of the ginger pieces, this will just add to the ginger flavour.
- Ferment the Ginger Beer:
- Pour the cooled ginger tea mixture into a large, clean plastic or glass bottle (leaving some space at the top for expansion).
- Add the juice of 2 lemons and the ginger bug liquid.
- Seal the bottle with a tight lid and let it sit at room temperature for 2 to 3 days.
- 2nd fermentation to increase carbonation:
- Strain and using a funnel pour into smaller bottles, approx 250-500ml bottle with lids, close the lids and leave to ferment at room temperature for 2-3 days ensuring to burp each day to prevent them overflowing due to excess carbonation
- Monitor Fermentation: Check the bottle daily. When it feels firm to the touch (indicating carbonation), carefully open it to release some pressure, then reseal. If it’s very fizzy, move it to the refrigerator to slow down the fermentation.
Step 3: Serve and Enjoy
- Once chilled, your ginger beer is ready to drink! Serve it over ice and enjoy the refreshing, naturally fizzy ginger beer.
Tips:
- Ginger Bug Care: You can keep your ginger bug alive by continuing to feed it with ginger and sugar every few days. Store it in the refrigerator if you’re not using it regularly, and take it out to feed before using it again.
- Customise Flavour: Adjust the amount of ginger and sugar in the ginger beer according to your taste preferences.
