Folks - I was surprised that I could not directly find a Ginger Beer recipe on my site. I also added there far too much citric acid and far too less sugar. With time comes wisdom I guess. I was inspired by Liz the Chef - I have checked the traffic sources of my blog - and just found out, a lot of traffic came from her website. Thank you. Anyways - she posted a Meyer Lemon Dark and Stormy (and yes, the post is several years old). But what did I needed to see? Store-bought Ginger Beer. This isn't great! The problem with store-bought ginger beer is, that it is a) pasteurized and b) it is made with ginger extract (which I guess comes from dried ginger). Hygiene-wise it makes perfectly sense. Ginger has a lot of microorganisms (a lot of good ones)... yeast and lactobacteria. The best way to get 100% rid of it (because you don't want to have a commercial ginger beer bottles, which are exploding due to rogue fermentation) is to use dehydrated ginger. No water - no (live) microorgan