Fresh-ground ginger root is at the core of ginger beer.
Brewing ginger beer at home requires fewer than a dozen supplies and little preparation. The primary flavoring ingredient in ginger beer is a fungal bacteria symbiote called the ginger beer plant, which becomes a symbiotic colony of bacteria and yeast. It forms a gelatinous substance that allows it to be easily transferred from one fermenting substrate to the next, much like kefir grains, kombucha and tibicos.[
Instructions
1. In a medium saucepan, combine 1 1/2 qts. water, 1 cup sugar, 4 tablespoons each of lemon juice and lime juice, and a half cup of finely ground ginger. Bring these ingredients to a boil and gently simmer for 30 min. Remove the saucepan from the heat for 10 minutes.
2. Mix three-quarter cup warm water with a quarter-tsp. bakers yeast (not brewers yeast) in a small bowl and set aside.
3. Pour 2 1/2 cups of cold water into the second large saucepan. Add the yeast water and stir. Use a strainer to add in the mixture from the first saucepan. Stir well.
4. Use a funnel to pour the mixture into a clean bottle, leaving at least 1 inch from the top. Seal tightly and let sit at room temperature for 24 hours to ferment, then transfer to the refrigerator. It's ready to serve when it's completely chilled.
Tags: ginger beer
