She Strengthens

Craft Your Own Natural Ginger Beer

Getting Started

Before we dive into the recipe, keep in mind that working with natural yeast can be unpredictable. With patience and persistence, you’ll increase your chances of success. We’ve had great results with this recipe, and we’re confident you will too.

Essential Equipment

For this recipe, you’ll need a few special tools:

• A zester or ginger grater (Microplane’s affordable option is a great choice)
• Cheesecloth (available at most grocery stores and kitchen supply shops)
• A fine-mesh strainer
• An instant-read digital thermometer
• Bottling equipment (available at craft-brewing supply stores or online)

Gather Your Ingredients

You’ll need the following ingredients to make your natural ginger beer:

• 1 piece of fresh ginger (about 6 inches long)
• 1 cup of turbinado sugar
• 12 cups of distilled water
• 2 medium lemons

Creating the Bug

To create the natural yeast culture, combine 1 teaspoon of grated ginger, 1 teaspoon of turbinado sugar, and 1 cup of distilled water in a small bowl. Cover with cheesecloth and let it sit in a room-temperature area (around 70°F to 75°F). Every other day, add another teaspoon of ginger and sugar until the bug becomes active (this should take around 6 to 8 days). You’ll know it’s active when you see bubbles on the surface and a white residue forms on the bottom of the bowl.

Brewing the Ginger Beer

Halve the lemons and juice them, reserving both the juice and the rinds. In a large pot, combine 1 quart of distilled water with 2 teaspoons of grated ginger, the remaining turbinado sugar, the lemon juice, and the lemon rinds. Bring to a boil over high heat, then let it simmer for 15 minutes. Remove from heat, discard the lemon rinds, and add the remaining 7 cups of distilled water. Let the mixture cool to room temperature.

Strain and Combine

Pour the mixture through a fine-mesh strainer into a large, clean pot. Then, strain the bug into the pot, making sure to include the white residue. Mix well to combine.

Bottling and Fermentation

Pour the ginger beer mixture into 4 large, dark glass bottles, leaving about an inch of headspace. Seal the bottles tightly and let them ferment at room temperature (around 70°F to 75°F) for 7 to 10 days. Be sure to store the bottles in a safe area, such as a bathtub, in case they explode.

Tasting and Storage

Around day 7, test the flavor and carbonation of the ginger beer by sampling the test bottle. When the soda is ready, place the labels on the bottles and refrigerate to halt the fermentation process. Make sure the bottles are completely cold before opening.

Tips and Variations

Try experimenting with different spices and flavor combinations to create unique variations of your natural ginger beer. And don’t forget to check out our easy dark and stormy recipe for a delicious twist on this classic brew!