Ginger Beer Recipe
Make 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 Syrup
Fermentation / Bottle
Garnish (optional)
Method
Ginger Syrup
- 1
Make the ginger syrup
In a small saucepan combine 1 cup water, the grated ginger and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes to extract ginger flavor, stirring occasionally.
- 2
Steep and strain
Remove from heat, stir in 2 tablespoons fresh lemon juice and optional lemon zest. Let the mixture steep for 10–15 minutes to deepen flavor. Strain through a fine-mesh sieve or cheesecloth into a bowl, pressing on solids to extract as much syrup as possible. Discard solids. Cool the syrup to lukewarm (about 25–35°C / 77–95°F).
Fermentation / Bottle
- 3
Prepare yeast starter
In a small cup, dissolve 1/4 teaspoon sugar in 2 tablespoons of warm water (about 35–38°C / 95–100°F). Sprinkle 1 teaspoon active dry yeast over the surface and let sit 5–10 minutes until foamy. If it does not foam, use fresh yeast.
- 4
Combine syrup and water
In a clean 1-liter (or larger) heatproof pitcher or bowl, combine the cooled ginger syrup with 6 cups cold filtered water. Stir to mix thoroughly. Taste: the mixture should be noticeably sweet and gingery but not overpowering—adjust by adding up to 1/4 cup water or a tablespoon of syrup if needed.
- 5
Add yeast
When the yeast starter is foamy and the ginger-water mixture is at room temperature (below 30°C / 86°F), stir the foamy yeast and its liquid into the ginger-water mixture until evenly distributed.
- 6
- 7
Primary carbonation
Leave bottles at room temperature (20–25°C / 68–77°F) for 24–48 hours to carbonate. Check carbonation by gently opening one bottle after 24 hours — if pressure is low, reseal and allow more time. For stronger carbonation, allow up to 48 hours, but do not exceed 72 hours to avoid over-pressurization.
- 8
Chill and stop fermentation
Once desired carbonation is reached, transfer bottles to the refrigerator for at least 12 hours. Chilling slows and largely stops yeast activity and stabilizes carbonation.
- 9