Cock & Bull Ginger Beer Recipe

1. Prepare the ginger

Peel and finely grate enough fresh ginger to measure 1/2 cup packed. You can also finely chop if you prefer a slightly coarser texture; finely grated yields more intense ginger flavor.

2. Make ginger syrup

In a medium saucepan combine 1 cup granulated sugar, 1 cup water (for syrup), the grated ginger, and 1/8 tsp salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 5 minutes to extract ginger flavor. Remove from heat and let steep 30 minutes for stronger flavor.

3. Strain and cool

After steeping, strain the syrup through a fine-mesh sieve or cheesecloth into a bowl or pitcher, pressing on the solids to extract as much liquid as possible. Discard solids. Cool the ginger syrup to lukewarm (about 95–105°F / 35–40°C) before adding yeast — it should feel warm, not hot.

4. Activate yeast and mix

In a small bowl, stir 1/4 tsp active dry yeast into 1/4 cup warm (95–105°F / 35–40°C) fresh lemon juice and let sit 2 minutes to bloom. Add the bloomed yeast and lemon mixture to the cooled ginger syrup. Add 3 cups cold water to the syrup-yeast mixture and stir until fully combined. Taste and adjust: if too sweet, add up to 1/4 cup more lemon juice; if too strong, add up to 1 cup additional cold water.

5. Bottle for carbonation

Immediately funnel the mixture into clean 1-liter plastic bottles (leave ~2 inches headspace) or swing-top glass bottles rated for pressure. Seal bottles tightly. Leave bottles at room temperature (65–75°F / 18–24°C) for 24 to 48 hours to allow yeast to carbonate the beer. Check pressure by gently squeezing plastic bottles after 24 hours — they should feel firm. Do not exceed 48 hours to avoid over-carbonation and bottle rupture.

6. Chill and condition

Once bottles are firm, transfer to the refrigerator to chill for at least 12 hours; chilling slows fermentation and stabilizes carbonation. Keep refrigerated and consume within 2–3 weeks for best flavor. Open bottles carefully over a sink to relieve pressure slowly.

7. To serve, pour ginger beer over ice if desired. Add a slice of lime or lemon and a mint sprig for garnish. Stir gently before serving. Optional: Use as a mixer for cocktails (e.g., Moscow Mule) — 4–6 oz ginger beer per cocktail is typical.