Fever Tree Ginger Beer Recipe
Make Fever Tree Ginger Beer Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ginger Beer (makes approx. 4 cups / 1 liter)
To Serve (optional)
Method
Ginger Beer (fermentation and bottling)
Prepare ginger
Wash the fresh ginger root thoroughly. Peel if desired (peel is optional but removes dirt and any tough skin). Grate or finely chop the ginger until you have about 100 g of packed grated ginger. Reserve.
Make ginger infusion
In a medium saucepan, combine 500 ml of the water and the grated ginger. Bring to a simmer over medium heat, then reduce heat and simmer gently for 10 minutes to extract ginger flavor.
Strain and dissolve sugar
Remove the pan from heat. Strain the ginger infusion through a fine-mesh sieve into a heatproof container, pressing on solids to extract liquid. Discard solids. While the liquid is still warm (but not boiling), add the granulated sugar and a pinch of salt and stir until fully dissolved.
Top up and cool
Add the remaining 500 ml of cold water to the sweetened ginger infusion to bring the mixture to about room temperature (aim for 25-30°C / 77-86°F). Cooling quickly is important so the yeast won't be killed by heat.
Add lime and yeast
Stir in the fresh lime juice. Sprinkle the active dry yeast over the surface, wait 1 minute, then stir gently to incorporate. The yeast will start working within 15–30 minutes at the right temperature.
Primary fermentation in bottles
Pour the mixture into clean, strong plastic soda bottles or flip-top glass bottles, leaving about 3–4 cm (1–1.5 in) headspace. Seal tightly. Store bottles at room temperature away from direct sunlight for 24–48 hours to carbonate. Check pressure regularly by gently squeezing plastic bottles or opening a glass bottle slightly — release pressure if bottles become firm to the touch. Timing depends on room temperature: warmer speeds carbonation.
Chill and stop fermentation
Once desired carbonation is reached (24–48 hours), transfer bottles to the refrigerator to chill thoroughly. Cold temperature slows yeast activity and stops further fermentation. Keep chilled until serving.
Strain before serving (optional)
If you want a clear ginger beer, open the chilled bottles carefully and strain the liquid through a fine mesh or cheesecloth into a clean pitcher to remove any sediment. Otherwise, decant gently, leaving sediment behind.
To Serve
Fill glasses with ice if desired. Pour chilled ginger beer over ice, garnish with a lime wedge and mint sprig. Serve immediately. Stir gently before serving if sediment is present at the bottom of the bottle.