Well, since I was making Root Beer, I figured I might as well make Beer from other roots…
Flannestad Ginger Beer.
5 oz Young Ginger, peeled and roughly sliced.
3/4 cup Washed Raw Sugar.
1 quart Water.
1 teaspoon active dry yeast.*
METHOD: Bloom yeast in lukewarm water with 1 teaspoon sugar. Bring water, sugar and half of the ginger to simmer. Add remaining ginger and roughly puree in blender. Pour through cheesecloth to filter. (I use a ricer to press out as much liquid as possible.) Chill to lukewarm. Add to yeast, seal tightly, and place in a warm dark place overnight.
Refrigerate for 24 to 48 hours, allowing the yeast to settle.
Wow, is that good! Surprisingly dry, sharp, complex, and floral. Definitely the best ginger beer I’ve ever tried. Upon trying it, Mrs Flannestad immediately asked me to double the batch and make it again.
*Yeast plus sugar and water equals Carbon Dioxide and alcohol. In general, stopping the active fermentation at this early a point, the alcohol levels should be very low.