Ginger beer is ginger ale's sinister cousin: much more ginger and a little less sweet, but still (mostly) non-alcoholic. It can be made easily at home with simple ingredients and materials.
- 3/4 cup packed brown sugar (you can adjust to taste)
- 1 1/2 cups peeled and minced fresh ginger
- 2 quarts cold water, divided
- 2/3 cup freshly squeezed lime juice
- 1/4 teaspoon dried champagne yeast
Mix sugar, ginger, and 4 cups water in saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat, cover, and let stand 1 hour to steep.
Strain syrup through strainer and funnel into 2-liter soda bottle. Add lime juice. Fill with cold water to within 2 inches of top. Cap and cool in refrigerator or ice bath until about 65°F.
Add 1/4 teaspoon champagne yeast. (Reserve remaining yeast for next batch.) Cap bottle and let stand at room temperature for about 2 days, checking bottle pressure intermittently by squeezing it or releasing the cap slightly and briefly.
When ginger beer has achieved desired carbonation level, refrigerate. Serve and enjoy!
knife and cutting board, large sauce pan, spoon, strainer, funnel, clean 2-liter soda bottle