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Fermented Ginger Beer

Fermented ginger beer with an approximate 13–16 day planning window plus cooling and chilling. The listed liquids yield about 5 cups before straining losses. Alcohol content, final sugar and process safety have not been measured.
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Prep Time 15 minutes
Cook Time 25 minutes
Fermentation (Approximate Minimum) 13 days
Total Time 13 days 3 hours 25 minutes
Servings: 8 servings
Course: Drinks and Beverages
Cuisine: Global
Ingredients Equipment Method Notes

Ingredients
  

For the Ginger Bug Starter
  • 2 tablespoons minced fresh ginger root
  • 2 tablespoons organic cane sugar
  • 1/2 teaspoon fresh lemon juice
  • 1 cup filtered water room temperature
For the Fermented Ginger Beer
  • 1 cup active ginger bug starter
  • 1/4 cup peeled and thinly sliced fresh ginger root
  • 1/2 cup organic cane sugar
  • 2 tablespoons fresh lemon juice
  • 1 quart filtered water
  • 1/4 teaspoon ground turmeric optional
  • 3 to 4 whole cloves optional
  • Pinch of sea salt

Equipment

  • 1-quart glass jar
  • 2-quart glass jar
  • Cheesecloth
  • Rubber bands
  • Fine mesh strainer
  • Funnel
  • Glass bottles with tight-sealing lids
  • Wooden spoon
  • Kitchen thermometer

Method
 

  1. Combine 2 tablespoons minced fresh ginger root, 2 tablespoons organic cane sugar, 1/2 teaspoon lemon juice, and 1 cup filtered water in a clean 1-quart glass jar and stir until sugar dissolves.
  2. Cover the jar loosely with cheesecloth secured by a rubber band and leave at room temperature.
  3. For the next five days, each morning stir the mixture and add 1 tablespoon minced ginger, 1 tablespoon sugar, and 1/4 teaspoon lemon juice to feed the ginger bug.
  4. Allow about five days or longer until the starter is active. Discard a starter showing mold or other signs of spoilage; do not taste a suspect starter. Activity alone is not a safety measurement.
  5. Bring 1 quart of filtered water to a boil at 212°F in a pot, then add 1/4 cup sliced ginger, 1/2 cup sugar, 2 tablespoons lemon juice, optional turmeric and cloves, and a pinch of salt.
  6. Reduce heat and simmer the ginger mixture for 10 minutes to extract maximum flavor.
  7. Remove from heat and cool the mixture to room temperature (around 68°F), about 45 minutes.
  8. Strain out all solids through a fine mesh strainer into a clean 2-quart jar, pressing gently to extract liquid.
  9. Add 1 cup of the active ginger bug starter to the cooled ginger liquid and stir thoroughly.
  10. Cover the jar and allow approximately five to seven days of primary fermentation in the existing method. Fermentation varies with temperature and starter activity; the schedule is not a safety guarantee.
  11. Use clean bottles specifically rated for carbonation and fermentation pressure, following the manufacturer’s instructions. Strain into the bottles, leaving appropriate headspace; do not use ordinary still-drink glass.
  12. The existing method allows about three to four days for bottle fermentation, but do not leave an overpressurized bottle warm to complete a timetable. Follow pressure-rated bottle guidance and move carbonated bottles to cold storage.
  13. Refrigerate bottles for at least two hours before serving and open carefully to release pressure.

Notes

Fermentation produces carbon dioxide and may produce alcohol. Do not call this drink alcohol-free or infer ABV from taste. Use pressure-rated bottles; refrigeration slows fermentation but does not stop it. Open cold bottles slowly away from faces. This recipe does not establish a three-month safe storage life. Follow a qualified fermentation method and bottle-manufacturer guidance. Total time shown is an approximate minimum; starter, fermentation, cooling and chilling may take longer.