Ginger Beer, Homemade

Name: Ginger Beer, Homemade
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Australian
Ingredients: 120 g Fresh ginger; 1 tbsp ground ginger; 200 g caster sugar; 0.5 tsp Cream of tartar; 80 ml Lemon juice; 2 strips lemon zest; 0.25 tsp active dried yeast; 6 pieces sultanas; 2 l filtered water

Crisp, zesty, and fiery homemade ginger beer with a natural fizz, steeped with fresh Queensland ginger and real lemon juice.

🇦🇺Australia· Queensland

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 8
Difficulty: Easy
Calories: 115 kcal

Ingredients

0 of 9 gathered

Servings

120 g Fresh ginger — finely grated with skin on
1 tbsp ground ginger — adds deeper warmth and bite
200 g caster sugar — or raw sugar
½ tsp Cream of tartar — stabilises brew and adds tartness
80 ml Lemon juice — freshly squeezed
2 strips lemon zest — pared thinly with no white pith
¼ tsp active dried yeast — or champagne yeast
6 pieces sultanas — traditional fermentation float indicator
2 l filtered water — divided into hot and cold

Equipment

•Large saucepan
•Fine mesh sieve
•Funnel
•Clean 2-litre plastic PET bottle
•Microplane or box grater

Nutrition

Per serving, approximate

Calories: 115 kcal
fat: 0 g
carbs: 28 g
fibre: 0 g
protein: 0 g
calories: 115 kcal

Instructions

1
Place grated fresh ginger, ground ginger, caster sugar, cream of tartar, and 500 ml water into a saucepan.
2
Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
3
Remove the saucepan from the heat and let the spiced syrup steep for 20 minutes.
4
Strain the syrup through a fine sieve into a large jug, pressing the solids firmly with a spoon.
5
Stir in the fresh lemon juice, lemon zest strips, and remaining 1.5 litres of cold filtered water.
6
Pour the liquid through a funnel into a clean, food-grade plastic bottle, leaving 5 cm headspace.
7
Drop the sultanas and active dried yeast directly into the bottle, then screw the cap on tightly.
8
Invert the bottle gently twice to disperse the yeast throughout the liquid.
9
Store the bottle at room temperature for 24 to 48 hours until the plastic feels rock hard.
10
Transfer the bottle to the fridge for at least 12 hours to chill thoroughly and stop fermentation.

Chef's tips

Always use plastic PET soda bottles rather than glass, as rising carbonation pressure can shatter glass. When the plastic bottle feels completely rigid and the sultanas float to the top, carbonation is ready. Chill thoroughly before opening, and unscrew the cap slowly over a sink to release pressure safely.

Ingredient substitutions

caster sugar → raw sugar or mild honey
active dried yeast → champagne yeast or brewer's yeast

Storage

Keep sealed in the refrigerator for up to 2 weeks, slowly venting the cap occasionally if pressure builds.

Reheating

Serve chilled over ice; do not reheat.

Common mistakes to avoid

•Using glass bottles which can explode under natural fermentation pressure.
•Leaving the brew in a hot room for too long, causing extreme over-carbonation.
•Opening the bottle quickly without chilling first, resulting in ginger beer spraying everywhere.

Serving suggestions

Pour over cracked ice with a sprig of fresh garden mint.Garnish with a fresh wedge of Queensland lime or lemon.Mix with dark rum for an authentic Queensland Dark and Stormy.