Ginger Beer Recipe Remix

| 10/28/2020 8:49:00 AM

Who knew that making a soda so delicious was so darn easy?! This office experiment is our most rewarding yet. I mean, Marlin is cool with his aquaponic system and all, but I definitely don’t want to drink fish water. (See "Office Trials: Aquaponic System.") Our ginger beer is so refreshing, surprisingly effervescent and just plain awesome! So you’d like to know how to make it yourself, right? Well, I will gladly share the steps and recipe with you.

It all started with a little ginger bug. I wanted to make the ginger beer from scratch which means I had to make the yeast or “live” part of the soda. In researching the ginger bug I came across an article from 1981 by none other than MOTHER EARTH NEWS about how to create your own! Always a trusty source.

The following recipe and instructions were loosely based around the article, but I made a few changes to make it my own. You can do the same!

Start a Ginger Bug


  • 1-1/2 cups filtered water
  • 3 teaspoons finely chopped ginger root
  • 3 teaspoons organic raw sugar
  • 1 wide-mouth quart jar
  • Cheesecloth or coffee filter
  • Rubberband


Starting your ginger bug is ridiculously easy. Combine filtered water, finely chopped ginger root and organic sugar together in the quart jar. Stir until sugar has dissolved. Place cheesecloth or coffee filter over top of jar and secure with rubber band around mouth of jar. This allows the ginger bug to breathe, but keeps out any unwanted debris or creatures!

Daily, for about 7 to 8 days, add 2 teaspoons sugar and 2 teaspoons finely chopped ginger root and stir. You’ll want to agitate the ginger bug twice a day by stirring to be sure it stays activated. I made the mistake of letting it sit for a day or two without any stirring and it went dormant. It can easily be brought back to life with the sugar, ginger and a little agitation.

1/30/2014 10:31:56 AM

you do not need to release pressure once in the fridge. The tea strainer didn't do a good enough job with the yeast sediment. Cheesecloth in the strainer worked much better but still isn't quite good enough.

1/30/2014 10:27:35 AM

I have tried this a few different times now. The first time I made it exactly as written. I got a nice strong ginger beer, close to a Jamaican ginger pretty strong on the ginger flavor. That means I liked it and my husband did not.The next time I did a couple things. First I cut the ginger in half, which got a flavor closer to a commercial ginger ale, so hubby liked that one better.Also instead of adding ginger and sugar a little at a time every day I dumped all 8 days worth of ginger in at once and added the sugar a little at a time. it worked fine. This last and third time I dumped all 8 days worth of ginger and sugar in at a time and just waited. That also worked fine. So....the story here is that the care and feeding of the ginger bug need not be nearly the daily care made out to be here. I did use the ferment from the first batch to keep it going. my only remaining problem is that being a one ferment process (even trying to pour off carefully to keep the sediment in the bottom) once I got to the bottling stage I get a lot of yeast ferment that ends up in the bottom of the bottles at the end. this next batch I am going to try racking it off like a wine or cider with a second "sitting" to try and get the cloudy yeast to settle out of it.

1/9/2014 11:36:02 AM

Do you have to keep releasing the pressure after you put them in the fridge? I can see this as something I would forget to do.

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