How to make Ginger Beer

why we choose to use

Ginger Beer with Ginger Bug

A thumb-size knob of fresh ginger

2 liter water

Half a cup sugar

3 Tablespoons sieved Ginger Bug


  1. In a pot, boil the water and knob of ginger for half an hour. Strain and add the sugar. Allow to cool to room temperature.
  2. Add the ginger bug to the mixture.
  3. Cover the mouth of the bottle with a piece of muslin and a rubber band.
  4. Leave to ferment at room temperature till actively bubbling (1-3 days)
  5. Transfer to sterilized bottles and seal (we always drink ours fresh as it never lasts long in our house!) It’s optimal when stored for another 4 days at room temperature and then moved to the fridge. It keeps for several months in the fridge.


Ginger Beer with Yeast

A thumb-sized knob of fresh ginger

1 cup sugar

1.5 Tablespoons lemon juice

A quarter teaspoon dry yeast

2 liter water


  1. Grate the ginger and squeeze out the juice (put in a muslin cloth and squeeze). Add juice to a bottle.(A plastic bottle is preferable, as glass bottles could explode quite easily!)
  2. Add sugar, lemon juice, yeast and a pinch salt.
  3. Fill with water, leaving a little space on top. Close and shake till the sugar dissolves.
  4. Leave to stand at room temperature for 2 to 3 days.
  5. Chill and drink.(It keeps for 1 week in the fridge)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s