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.
- Yield:makes 2 quarts
- Active time: about 45 minutes
- Total time:2 days
- 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!