GINGER BEER SCORE!!!
Ginger Beer
Gingerroot for the ginger bug + 2-6 inches of ginger root for the beer
Approximately 2 cups sugar
Juice of 2 lemons
Water
First start the ‘ginger bug’ by adding 2 teaspoons each of grated ginger (skin and all) and sugar to 1 cup of water. Stir well and cover the mixture with cheesecloth to keep out the bugs and leave the mix in a warm place. Add the same amount of sugar and ginger each day or two until the mixture starts to bubble (mine took just three days) and then continue to ‘feed’ the bug until you are ready to make the beer
Boil 2 quarts of water and add the grated ginger (2″ will yield a mild ginger flavor, 5″ will be pretty intense, which is what I did!) and 1 1/2 cups of sugar. Boil for 15 minutes then allow to cool
Once the mix is cool, strain out the ginger and add the lemon juice and the strained ginger bug (if you are going to continue making ginger beer continuously you can keep a few tablespoons of the active bug as a starter and replenish it with more water, ginger and sugar). Add enough water to make 1 gallon.
Bottle in sealable bottles (even recycled soda bottles will do, but beer bottles with swing tops are great or get a bottle capper and use regular beer bottles). Leave the bottles to ferment in a warm spot for at least two weeks, then refridgerate before drinking.
Gingerroot for the ginger bug + 2-6 inches of ginger root for the beer
Approximately 2 cups sugar
Juice of 2 lemons
Water
First start the ‘ginger bug’ by adding 2 teaspoons each of grated ginger (skin and all) and sugar to 1 cup of water. Stir well and cover the mixture with cheesecloth to keep out the bugs and leave the mix in a warm place. Add the same amount of sugar and ginger each day or two until the mixture starts to bubble (mine took just three days) and then continue to ‘feed’ the bug until you are ready to make the beer
Boil 2 quarts of water and add the grated ginger (2″ will yield a mild ginger flavor, 5″ will be pretty intense, which is what I did!) and 1 1/2 cups of sugar. Boil for 15 minutes then allow to cool
Once the mix is cool, strain out the ginger and add the lemon juice and the strained ginger bug (if you are going to continue making ginger beer continuously you can keep a few tablespoons of the active bug as a starter and replenish it with more water, ginger and sugar). Add enough water to make 1 gallon.
Bottle in sealable bottles (even recycled soda bottles will do, but beer bottles with swing tops are great or get a bottle capper and use regular beer bottles). Leave the bottles to ferment in a warm spot for at least two weeks, then refridgerate before drinking.