Looking for a sparkling probiotic beverage that’s easy to make at home? Try homemade ginger beer! It’s sweet, spicy and refreshing; perfect for a hot sunny afternoon.
Ginger beer or ginger ale?
Ginger ale is a ginger flavoured pop that has not been fermented. My bet is that it’s a modern, shelf-stable version of the more traditional ginger beer.
Homemade ginger beer is made using the ginger bug. The ginger bug is a free-range yeast culture that made from sugar and ginger. It’s easy to catch the ginger bug at home so you can make your own, traditional and probiotic ginger beer!
Homemade ginger beer facts
- It needs to be fed sucrose, which means it needs sugar rather than alternative sweeteners like honey, agave or maple syrup.
- It may ferment up to 0.5% alcohol; however, traditional ginger beer is not an alcoholic beverage.
- This recipe is for ginger beer, but you could use your ginger bug to make other flavours of homemade soda or cranberry ginger ale.
- 3½ cups water (chlorine free)
- 1 tbsp fresh lemon juice
- 6 tbsp sugar (see notes for options)
- ¼ cup ginger bug starter
- 1 tbsp finely grated ginger
- 1-2 tbsp sugar after fermentation (to taste)
- Mix all the ingredients in a glass jar. Stir until the sugar is dissolved.
- Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Place somewhere warm and dark to ferment for 3 days. (Stir each day).
- Once you have bubbles forming at the top, strain the mixture and bottle it. Allow it to ferment for a further 3 to 5 days to build up the carbonation (make sure your bottle can handle the carbonation).
- Once it's fizzy, taste your ginger beer and decide whether you want to add more sweetener. Store in the refrigerator and consume within a few weeks.
-The ginger bug needs the sucrose (sugar) for the initial ferment. However, feel free to use an alternative sweetener if you want to sweeten it after it’s been bottled.
-Be sure to use plastic pop bottles or swing-top bottles that can handle the pressure of carbonation.
-Here’s my recipe for the ginger bug starter.