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 long...how times have changed! It will get fizzier with age, so take care opening it.

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Ingredients

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

Directions

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.

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  • "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

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
12/09/2018
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