Flannestad Ginger Beer

Well, since I was making Root Beer, I figured I might as well make Beer from other roots…

Ginger Root.

Ginger Root.

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.

Ginger Beer.

Ginger Beer.

*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.

10 thoughts on “Flannestad Ginger Beer

  1. Iam trying to make ginger beer too,after having done some research on the web,I’ve been convinced that genuine ginger beer is not made with yeast,but with GBP, Ginger Beer Plant, which is a combination of micros also called “emoos”( if memory serves me right). Apparently the culture was very common 40-50 years ago, then almost died out,with most known samples of it now coming from a German seed bank.
    I started mine Friday,still waiting for fermentation to finish. I got my sample from an American supplier in Utah. $25.00. Although yeast gives a decent product,supposely not nearly as good as made with the “real thing”. Good Luck, & I love your bog.

  2. Pingback: Ginger Beer, Take 2 | Savoy Stomp

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