How To Make Ginger Beer

 

What you will need.


1. 1 x Jar capable of holding more than 2 Litres
2. An elastic band or string
3. Some kitchen paper/cloth for top of jar
4. Some kitchen cloth/ muslin for ginger
5. A fine stainless steel or plastic sieve

Ingredients.


1. about a tablespoon of ginger beer plant (the exact amount isn't vital)
2. 200 - 300 g of sugar
3. 2 litres of water
4. 1/2 teaspoon of cream of tartar
5. the juice of a fresh lemon.
6. 2-5 inches of fresh ginger (a teaspoon of dried ginger)

Method

Before you start make sure your kitchen has had a scrub down, you don't want any bad bacteria getting into your brew. In general the GBP is very good at keeping itself clean but if you have a sump of bacteria somewhere, for example on a kitchen sponge that is past its best, a pool of water under trivet, also make sure your jar has been washed in hot soapy water and rinsed clean. Normal kitchen hygiene is adequate, there's no need to sterilise everything. The GBP is very good at keeping away bad bacteria but GBP that is stressed, for example, after being stored, is not as active as normal and will need some help.

Prepare and measure out all ingredients ready to go. Add the lemon juice to the two litres of water before you use it. If you're using fresh ginger it's best to scald the root first, this washes the ginger root to help ensure a clean brew. If you have a blender chop the ginger and along with some of the water from the recipe add it to the blender and blend the ginger to fine mash. Pour the ginger pulp into the sieve and gently press the juice out of the ginger. I squeeze the ginger and then discard it. You can put it in a muslin bag (just a piece of muslin tied with a band or string) continue with this until you've added all the ginger. How much ginger is really up to you the more you add obviously the more fiery the brew. If you don't have a blender don't worry just grate the ginger onto a piece of muslin over a plate.

Take your jar with your GBP, add the water, the rest of the ingredients and stir until the sugar is dissolved, take a piece of kitchen paper, jay cloth or muslin big enough to go over the jar top and using an elastic band secure over the jar opening to keep out insects. Place the jar somewhere it can stay at around 18C / 65F. The temperature can vary quite a bit, it will alter the brew slightly but it isn't worth trying to control the temperature too much as long as it stays below 30C / 85F you'll still get nice ginger beer.

Taste your brew every day or so, don't double dip, it should take around 5 days depending how much culture you have in your jar. When it tastes just a little sweeter than you would like to drink then it its ready to bottle.

Bottling.

Make sure your bottle is thoroughly clean. Buy a fine stainless steel sieve and a funnel, put the funnel into the neck of the 2 litre bottle, and put the sieve on the funnel. Pour the ginger beer gently into the sieve. Take care not to Pour so quickly that you disturb the funnel and sieve. If the sieve becomes full with GBP just take a break and pop the GBP aside to put back later. Once the bottle is full put on the clean lid and you’re ready to start your next brew.

Let the bottle sit in a cool place for about five days or until the bottle becomes hard, if you're using a flip top beer bottle then if when you disturb the bottle you get some signs of bubbles rising then the bottle is ready for drinking, put it in the fridge to chill. Serve with ice and lemon or use it as a mixer for cocktails.

You don't have to use ginger at all, you can flavour your brews with fruit juices (not pineapple), tea, oak leaves, mint, rose water, the list is almost endless, be sure what you use to flavour your brew doesn't contain preservative or is in some way antibiotic, You can also make plane brew with no flavouring adding the flavouring at the bottling stage.

Always store ginger beer in a cupboard, it is rare but bottles, even plastic, can shatter or tear under pressure if left too long.

Rhubarb And Ginger Beer

 

Ingredients.

1kg rhubarb, roughly chopped
Sugar (see method)
Lemon juice (see method)

Method

Follow the Ginger beer Recipe up to bottling. Make the Rhubarb Cordial

1. Place the rhubarb in a pan with 75ml water over a low heat. Cook slowly until the juices start coming out of the rhubarb, then turn the heat up a bit. Carry on cooking until the rhubarb is completely soft.
2. Put a large piece of clean muslin over a mixing bowl and tip in the rhubarb. Gather the corners of the muslin and tie them together. Hang the bag over the bowl for several hours to drain.
3. Measure out the juice: for every 1 litre of juice add 750g sugar and 75ml/ 3 tablespoons of lemon juice. Pour the juice into a pan on a medium heat and dissolve the sugar stirring all the time. Turn off the heat before it boils. Pour the cordial into sterilised bottles and seal.
4.Add 1 part cordial to 3 parts ginger beer at the bottling stage.

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Thank you for the very fast dispatch Our GBP arrived quickly, it was a breeze to use and is bubbling away nicely. My kids love it. Thank you.

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