Skip to main content

Updated recipe for Ginger Beer


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) microorganisms.
The problem is, that dried ginger taste completely different than fresh ginger beer - and while it is great in some recipes (think pumpkin spice) it is not. the aroma you like in ginger beer.

At home we don't have to care so much - because our couple of bottles of ginger beer will anyway not last longer than a couple of days (except our bottle of rum or vodka finished before and due to the pandemic we don't have an immediate replacement).

The recipe: Ginger Beer

We make here a simple ginger soda. No fermentation (to be honest, I don't really appreciate fermented ginger beer - it taste a bit "of": too fermented) - and this time no beer... (but hey you can mix it afterwards with beer).

120g sugar (use white or organic light)
1l  water
2.4g citric acid
50g fresh ginger 

The amount of ginger as aroma (as in all sodas) is not significant here. Use more and it will be much spicier - use less and it will be lighter. The important ratio is though sugar to citric acid; and sugar to water. 

Peel (optional - but it makes the ginger beer look better) and grate ginger and squeeze the grated ginger to get the juice (discard the grated solids or add them to your stir-fry). Dissolve the sugar and the citric acid in the water (the blender works great - don't heat it up - you will just invert the sugar and end up with an inconsistent result) add the ginger juice.

Carbonate the resulting liquid (I use my Soda plus, but you can use your iSi Twist & Sparkle) and BAM! you have got your amazing tasting (far better than Fevertree or any other "artisan") ginger beer. 

Obviously you like to keep your ginger beer refrigerated, keep it in a pressure-save bottle and consume it via 2-3 days. I am not kidding - ginger is in my experience the most active breeding source of yeast and lactobacteria. And while these "bugs" are not bad for your health, an exploding bottle (due to rogue-fermentation) cannot be so good for your health either.


Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re