This is my grandfather’s recipe for ginger beer, finely tuned over the years.
For a batch of 1.2 litres
- 100gm Sugar
- 16gm ginger (washed, peeled, coarsely chopped)
- 1/2 teaspoon yeast
- Use a hand blender to blend the ginger pieces with some water.
- Put the sugar and 300ml water in a pan along with the blended ginger and stir to dissolve the sugar. Bring to a boil and turn off the heat.
- Add another 200ml of room temp water to bring down the temperature, and let the mixture cool.
- Pass the mixture through a strainer and add the 1/2 tbsp yeast.
- Put the mixture into a plastic bottle, and top up with water till it’s about 600ml. Don’t fully tighten the cap because gas will be produced, and it should be able to escape.
- Leave outside for about 5-6 days.
- Check after 5-6 days, test for desired sweetness. If it’s about right, move to next step. Otherwise let rest for a day and check again.
- Split the mixture into 2 bottles and top up with water so they’re both about 600ml. Tighten the bottle cap and let it rest in the fridge.
- When you want to drink, pour out the top, clear layer into a separate container. The slurry at the bottom can be reused to make more beer.