Spicy Homemade Ginger Beer: A Refreshing Twist on a Classic

Discover the zesty kick of homemade ginger beer – a bold, refreshing beverage that’s perfect for any occasion.

Ginger beer isn’t just a drink; it’s an experience. This homemade version packs a punch with its intense ginger flavor, balanced sweetness, and invigorating fizz. Whether you’re looking for a non-alcoholic alternative for game day, a midday pick-me-up, or a digestive aid after a hearty meal, this ginger beer has got you covered.

What sets ginger beer apart from its milder cousin, ginger ale? It’s all in the intensity. While ginger ale offers a subtle hint of ginger, our homemade ginger beer delivers a bold, spicy kick that’ll wake up your taste buds. It’s perfect on its own, but it also shines as a key ingredient in classic cocktails like the Dark and Stormy.

The best part? You can easily craft this ginger beer in your own kitchen. With just a few simple ingredients and a bit of patience, you’ll be sipping on a refreshing, homemade beverage that rivals any store-bought version. Let’s dive into the world of DIY ginger beer!

Homemade Spicy Ginger Beer

Ingredients

• 3/4 cup (5 1/2 ounces; 157g) packed brown sugar (adjust to taste)
• 1 1/2 cups (9 3/8 ounces; 266g) peeled and minced fresh ginger (about 6 to 7 3-inch pieces)
• 2/3 cup (158ml) freshly squeezed lime juice (about 8-9 limes)
• 1/4 teaspoon dried champagne yeast

Directions

1. Start by combining the brown sugar, minced ginger, and 1 quart (945ml) of cold water in a medium saucepan. Bring this mixture to a boil over high heat, stirring constantly to ensure the sugar dissolves completely. Once boiling, remove from heat, cover the pan, and let it steep for 1 hour. This steeping process allows the ginger to infuse its spicy goodness into the syrup.
2. After steeping, strain the syrup through a fine-mesh strainer into a clean 2-liter soda bottle using a funnel. Add the freshly squeezed lime juice to the bottle, then fill it with cold water, leaving about 2 inches of space at the top. Cap the bottle and cool it in the refrigerator or an ice bath until it reaches approximately 65°F (18°C).
3. Now comes the magic of carbonation. Add the champagne yeast to the cooled mixture, cap the bottle tightly, and let it stand at room temperature for about 2 days. During this time, check the bottle pressure regularly by gently squeezing it or carefully releasing the cap for a moment.
4. Once your ginger beer has reached your desired level of fizziness, transfer it to the refrigerator to halt fermentation. When you’re ready to enjoy, simply strain the ginger beer into a glass and savor your homemade creation!