In the summer this is a good non-alcoholic thirst quencher for young and old. It may stir a few memories for those of us who grew up in New Zealand with home-brewed ginger beer in the garden shed and got their kicks out of the excitement and danger of opening a bottle left a little too times have changed! It will get fizzier with age, so take care opening it.



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ginger Beer:


Instructions Checklist
  • Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.

  • "Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger.

  • Strain the bug through muslin cloth, pouring the liquid into a separate large container.

  • Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.

  • Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.

Cooks' Notes:

Brewer's yeast is available from home brewing stores. Don't use bread yeast with added dough enhancers.

If you want to keep the bug going for further brews, halve the solid, add 1 1/2 cups plus 2 1/2 tablespoons (400 ml) water and start again. Keep the bug loosely covered in a warm place.

Nutrition Facts

180.6 calories; protein 0.4g 1% DV; carbohydrates 47.1g 15% DV; fat 0.1g; cholesterolmg; sodium 9mg. Full Nutrition

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Rating: 5 stars
I may have read the recipe as 2 1/4 cups sugar but other than that it smells great and will be perfect as I love the drink and didn't want it to be alcoholic Read More