Making Ginger Beer

Consider making ginger beer, a spicy beverage from "down under," for a novel way of celebrating the arrival of spring.


| March/April 1981



068 making ginger beer

Here are all the ingredients you need for making ginger beer.


PHOTO: MOTHER EARTH NEWS STAFF

Folks who prefer a self-sufficient lifestyle are always looking for ways to "do it themselves" and avoid expensive store-bought items. That rule applies to Australian back-to-the-landers as well as to those of us in North America! In fact, when I lived "down under" for a time, I learned the secrets of making ginger beer from a neighbor who used to share the fruits of such efforts on warm afternoons.

I was quite impressed by his method of beermaking: the superior quality of ingredients used, the loving care he lavished on the starter (or "plant", as it's usually called by Aussies),  and the surprising ease of the beverage's preparation. The hazy, pungent drink — which has only a small alcohol content — is also an effective thirst quencher, so I made sure to memorize my friend's techniques before I left the southern continent.

Ginger beer — as it's made down under — has its simple beginnings in the plant, which combines Sultana (or golden) raisins, fresh lemons, raw sugar, spring water, and freshly ground ginger. (The spice is available in most any food store, or you may, if you live in the eastern portions of the U.S. or Canada, be able to forage for wild ginger — Asarum canadense — on your own acres. Just dig up the long horizontal roots, which lie right below the surface, and chop them fine.) The starter for ginger beer is allowed to ferment for a week before the brewing process can begin. And — as is done in the American method of making sourdough — a portion of that plant is always set aside to initiate future batches.

Start the Starter

In a quart jar, stir together 8 raisins (in a pinch, you can always substitute darker varieties for the golden Sultanas I've specified), the juice of 2 lemons, 1 teaspoon of grated lemon rind or pulp, 4 teaspoons of raw sugar (I prefer to use turbinado), 2 teaspoons of ground ginger root, and 2 cups of spring water. Allow the mixture to stand in a warm place — where the temperature will stay between 70 and 80°F — for two or three days, until it starts to ferment. (The process may take a bit longer in cool weather.)

After the plant has begun to "work", you'll need to feed it once a day, for a week, with a mixture of 2 teaspoons of ground ginger and 4 teaspoons of turbinado sugar. At the end of seven days, the starter will be ready for use in the brew.

To make a batch of ginger beer, you'll need a large mixing bowl (or a blue enamel canner) and one case of clean, sterilized beer — or soda — bottles. Pour 4 cups of boiling water over 4 cups of sugar, and stir the mix until the granules are dissolved. Then add 3 quarts of cold spring water, the juice of 4 lemons, and the starter. Strain the resulting liquid through a muslin square placed in the bottom of a colander ... then squeeze the cloth dry, into a separate container, and save the "salvaged" moisture to begin the "plant" for your next batch of ginger beer.

jimlongisland
3/29/2016 7:53:28 AM

A few comments from an experienced brewer. This is obviously being fermented by wild yeast and hence the variation of taste from batch to batch. Also bottling with large amounts of unfermented sugar is leading to the bottle bombs mentioned. I would do the following. 1)Buy some ale or cider yeast to use in your starter (plant) and keep the starter covered ( a brewers airlock is preferable)while you are "growing" it. 2)When you make the full batch of liquid - cool it and put it in carboy before pitching in the starter ("plant"). Then put on an airlock and let that mix ferment for 3-5 days. At this point you have reduced the sugar in the mix and upped the alcohol. Now when you bottle added 1 ounce of corn sugar ( brewing supply store has this) for each gallon of liquid. This should give more consistent results and also stop bottle bombs. Finally,substituting corn sugar ( dextrose) for all the "table" sugar (sucrose)in this recipe will probably give a smoother flavor profile


fran22
11/12/2014 7:22:23 PM

I've been making this recipe practically all my life (it was originally from my aunt; we lived way out in the bush in Australia). Of recent years I've found it impossible to get the plant started from commercially available sultanas. The reason for this, I think, is that they are usually treated with oil. I've been using biodynamic sultanas after checking that they weren't treated with oil, and they work just fine. My ginger beer plants are all called Cyril, by the way. I also now use the plastic bottles you can purchase for making beer (ooh ahhh). Simply because I'm sick of coming home on a hot night and finding the floor covered in broken glass and sticky ginger beer from exploding bottles.


deb_3
1/25/2009 5:18:09 PM

Ginger beer (ale) should be made from the species Zingiber officinale, not the American ginger named in this article. The powdered ginger mentioned is Zingiber officinale so that is OK. Ginger beer (ale) is good for nausea caused from many things including the terrible nausea from chemo, food poisoning, stomach flu. It is also good for inflammatory conditions of any kind as proven in scientific studies. My own suggestion is to use about a six inch piece of fresh ginger from the produce section and slice into thin slices, boil in 1 qt. of water then allow to sit over-night before proceeding in making your ginger beer (ale)






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