How to Make Homemade Ginger Beer. How to make homemade ginger beer, including photos! This simply recipe is lower in sugar than store- bought ginger beer, contains vitamins and probiotics, and is a healthier alternative to most carbonated drinks. Ginger beer is all the rage right now, and for a very good reason. The sweet and spicy bevvie is tasty by itself, plus adds pep to all sorts of cocktails and mocktails. Studies show that about 1 gram (0.04 oz) of ginger can effectively reduce nausea. Take up to one gram of ginger at a time, up to 4 grams per day. Fentimans have been making natural botanical drinks for over 100 years. Our artisanal drinks are brewed for. Mix this non-alcoholic homemade ginger beer concentrate with club soda for homemade ginger beer. Ginger beer cocktails suggestions included. Bermuda loves Barritt's Bermuda Stone Ginger Beer, a zesty ginger soft drink, that has been bottled continuously since 1874. Barritt's Ginger beer is distributed in. If you’re anything like me, you could add ginger beer to all of your cocktails from now until doomsday. And it’s going to be healthier than the store- bought version, because that’s the way we roll. With its high levels of Vitamin C, magnesium and other minerals, ginger root is. Meet the Ryan family. They're pleased as punch (or maybe root beer!) with their brand new T-Bird from the Stewart's Tops Off Sweeps! Traditional ginger beer is a naturally sweetened and carbonated, usually non-alcoholic beverage. It is produced by the natural fermentation of prepared ginger spice. Ginger beer is ginger ale's sinister cousin: much more ginger and a little less sweet, but still (mostly) non-alcoholic. It can be made easily at home with simple. There are about a zillion ways to make ginger beer. Most people make a simple syrup using ginger, sugar, and water, and then combine the simple syrup with soda water. While this is the least time consuming way of making ginger beer, and definitely comes out tasting great, we can take it a step farther by fermenting ginger beer into a healthful drink. All it takes is fresh grated ginger, cream of tartar, lemon juice, baker’s yeast, and water. The authentic version uses a “ginger bug” which is ginger that has fermented in sugar and water to the point that its natural enzymes and probiotics are released. Once a ginger bug is formed, it is then brewed into a batch of ginger brew, which results in a probiotic- rich effervescent drink. This method of making ginger beer takes between 4 and 6 weeks, and is the method I describe in my cookbook, Delicious Probiotic Drinks. But for those of us who want ginger beer like yesterday, this easy version only takes 3 days from start to finish. It still has health benefits from the yeast, but because it is not fermented for as long as the authentic version, it isn’t as probiotic- rich. HEALTH BENEFITS OF GINGER Root. Ginger is a root, and has been used as a natural remedy for upset stomach and nausea across many civilizations for hundreds of years. It is an anti- inflammatory, and studies show fresh ginger prevents and fights several types of cancer cells including breast, colon, ovarian, prostate, and lung cancer. Ginger is also known for cleansing the body of toxic chemicals, as it is full of antioxidants. When fermented, ginger releases enzymes and probiotics, which help maintain healthy gut microflora. How to Make Ginger Beer: Peel and grate the fresh ginger using a box grater. You want about 1/4 cup of grated ginger. Add the cream of tartar (1/2 teaspoon), lemon juice (1/4 cup), and ginger to a large pot. Add 4 cups of water, and bring the mixture to a full boil. Turn the heat down to medium, add the sugar and stir until all of the sugar is dissolved. Add the rest of the (cold) water to the pot (5 cups) and allow it to cool to around 7. Fahrenheit (2. 3 degrees Celsius). Add the yeast (1 teaspoon), stir well. Cover the pot with a kitchen towel and place in a warm, dark part of your house for 3 hours. The mixture should smell gingery and yeasty! Using a fine strainer, strain the liquid into a large pitcher to remove all the bits of ginger. Pour the brew into a clean 2- liter plastic bottle (empty soda water bottles work perfectly, and you can also use 2 one- liter bottles) but do not fill up the bottles all the way because the fermentation will yield carbon dioxide. Place the ginger beer in a dark, warm room for 2 to 3 days. One to three times a day, carefully loosen the caps to relieve some of the pressure (without opening the bottles all the way). The drink becomes very pressurized and fizzy, so skipping this step could result in a ginger beer bottle explosion < – true story. Be very careful in this process and do not point the bottles at anyone’s (or your own face). After your brew is finished fermenting, you can either add fruit, simple syrup, juice, or liquor to it to create a customized treat, or drink it as is. If you choose to bottle the ginger beer in glass bottles, allow the ginger beer to lose much of its fizz prior to bottling, as it will continue to carbonate in the bottles, which could result in them exploding if there is too much pressure. Important Notes: During fermentation,DO NOT use glass bottles, because the glass can explode under pressure (yes, it builds up that much pressure!), be sure to use plastic bottles with screw tops, as noted in the recipe, so that you can relieve pressure during fermentation. After 2. 4 hours, you will notice yeast colonies on top of the liquid and settled at the bottom. This is normal! Once the ginger beer has finished fermenting, glass bottles may be used for bottling and storing. You must be very careful when opening the bottles because the beverage will still be very carbonated. Always point glass bottles away from your face or anyone else’s face while opening. The longer you allow the ginger beer to ferment, the more sugar will be metabolized by the yeast, resulting in a less sweet, drier beverage. If you prefer a sweeter beverage, consider fermenting the ginger beer for one to two days only or simply start with more sugar (about 1- 1/4 cups instead of 1 cup) than you need. While I was writing my cookbook,Delicious Probiotic Drinks, I had a great deal of fun with the ginger beer section – for me the challenge of making authentic ginger beer was even more interesting than brewing the perfect batch of kombucha. Although ginger beer takes the longest to brew out of all the fermented drinks in the book, once it finishes fermenting, it is one of the tastiest and spunkiest probiotic drinks. To try out the super duper authentic version of homemade ginger beer, be sure to get your paws on my book! Now go forth and ferment you some ginger juice. Kitchen Tools. I used the following kitchen tools to prepare this recipe.
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