Ginger Beer (Ale)
This fermented drink is non-alcoholic unless you leave it too long! Make it as spicy or sweet as you want.
As the good bugs (probiotics) consume the sugar, they create gas, giving it the fizzy effect. The longer it ferments, the more fizzy it will be, but the less sweet — unless you leave it too long, in which case it will go flat.
There is some trial and error in finding the right balance for your personal tastes.
INGREDIENTS
250 mL (1 cup) Ginger bug starter
150 — 200 grams of grated/chopped ginger (see NOTE *)
4 L of filtered, unchlorinated water
750 mL (cups) unrefined sugar (see NOTE **)
Juice of one lemon (opt.)
INSTRUCTIONS
Add fresh ginger and water to a large pot and simmer for 30 minutes.
Turn element off and add the sugar, stirring until dissolved.
Let it sit until it has reached room temperature.
Strain the ginger out of the water, a spider sieve works well here.
Strain the ginger out of the ginger bug starter and set the fermented ginger aside. pout the liquid from the ginger bug into the cooled pot of ginger water. Add lemon juice if using. Stir thoroughly.
Using a funnel, fill the sanitized bottles or chosen vessel with the liquid and put the cap on. (see NOTE ***)
Leave the bottles at room temperature with the caps on for 3 — 5 days until they have reached the desired level of effervescence and sweetness. The sweetness will decrease as time goes on, but should not become flat and dry. If it does, it has been left out too long.
You will need to check the bottles twice daily. If you are going to err on the side of caution, you can open and de-gas the bottles once a day, but this will also cause them to be less fizzy.
Once they are done, store them in the refrigerator, which will slow the fermentation.
NOTES
Safety Note: As with all ferments, everything you use in the process of making the ginger beer should be sanitized. This is most easily done with a bleach rinse, but a home brewing store can help you find different sanitizing options. Vinegar does not sanitize effectively.
* Ginger can be grated to release the most juice, but chopping works too. Peel the ginger if you are not using organic ginger in case it's sprayed with a sprouting suppressant.
** Any sugar works as long as it is sugar and not artificial sweetener, honey, or maple syrup. White sugar and raw sugar both work.
*** Flip top bottles are commonly used for fermented drinks. Not all flip top bottles are equal. They need to be able to withstand the pressure of fermentation or they will explode. You can use other bottles. If you've ever purchase kombucha or other ferments, those bottles are sturdy and can be re-used, but do open them daily to release gas. It's also a beneficial precaution to store the bottles in some sort of tray to catch any mess if it does happen.
