Ginger Beer

Since this is my first blog post, and I need a good place for these recipes, that’s what I’ll start out with. Here’s some delicious homemade ginger beer.


For this recipe, make sure you have one of those pop-top bottles to keep your ginger beer.

  • 1000 grams purified water
  • 100 grams ginger bug
  • 30-60 grams freshly grated ginger
  • 100 grams sugar
  • Juice and zest of half a lemon


First, we need to make some ginger tea. Put the water in a pot and bring to a boil. While it’s heating up, add the ginger and sugar along with the lemon juice and zest. Once it’s boiling, remove from heat. Wait for the tea to cool down to room temperature (<90 F). It’s important that we don’t kill the yeast and bacteria in the ginger bug.

Mix in the ginger bug, and strain through a cheesechoth (a strainer works fine, just don’t be suprised when you see mystery dust settled at the bottom of the bottle) Use a funnel to pour the mixure into the bottle, the cap it up. Put a label on it with the date, then wait 1 week. It can build up quite a lot of pressure, so make sure you open up the bottle regularly to prevent an explosion.

Once it’s finished, chill it in the fridge. This is important to keep it there to slow further fermentation.