Ginger Beer

The ginger bug recipe is from the blog "Homestead-Honey" and the Ginger Beer is from Joshua Weissman. I add a little more ginger bug than he does and use lime instead of lemon. The final result is spectacular! You've never tried really good soda until you've had this.


Ginger Bug

3 tbsp finely chopped unpeeled organic ginger root

1/2 cup sugar

2 cups filtered water

1) Place the ginger, sugar, and water in a quart-size wide-mouth mason jar and shake gently to dissolve the sugar.

2) Cover the jar with cheesecloth or a metal filter and a lid ring or rubber band and set the jar in a warm spot to ferment. You want good airflow. I don't recommend using a coffee filter.

3) Every day for the next week, add one tablespoon each of finely chopped (or grated) ginger and sugar to “feed” the ginger bug. Toward the end of the week you should notice some bubbly action in the jar and you may notice a faint yeast smell. These are all signs that fermentation is happening as it should!

If you do not notice any bubbly action after a week, or if mold forms on the surface, you may need to start again.

4) Once bubbles have formed at the top of the ginger bug, it is ready for use in your homemade soda recipe. Pour off the amount that you need for the soda recipe, and replenish the ginger bug for future use.

5) To keep the ginger bug alive, feed it daily as above. If you will not be using the ginger bug for a while, you can store it in a refrigerator and feed it once a week. When you are ready to use your ginger bug again, place it in a room temperature location and resume feeding it daily.

Full Batch Ginger Beer

2 quarts filtered water

1/2 cup sugar

1/4 cup (54g) unpeeled organic ginger, grated

3/4 cup (110g) strained ginger bug liquid

2 limes

1/2 Batch Ginger Beer

1 quart filtered water

1/4 cup sugar

2 tbsp unpeeled organic ginger, grater

1/4 cup + 1/8 cup strained ginger bug liquid

1 lime

Bring water to a near boil - I use an electric water kettle for this. Steep sugar and ginger in the water and let sit until it comes to room temperature. If it's too hot it will kill the yeast in the ginger bug so be patient. Add the ginger bug and lime.

Add everything to swing top bottles. If you make a half batch you just need one bottle. Leave at least 2 inches of head room in the bottle. Leave out on the counter for 3-5 days burping the bottles once daily. It can explode if you don't. Finally put it the fridge for a day or two. Enjoy!