Holiday Ginger Beer

Another idea for a DIY Holiday Gift with a relatively short turnaround time.

Why not spice up your Ginger Beer with some holiday zest?

Holiday Ginger Beer

Holiday Ginger Beer

Holiday Ginger Beer

10 oz Ginger, roughly chopped
Zest of 1 Orange
4 Allspice Berries, crushed
5 Cloves, crushed
1 small stick Ceylon Cinnamon, crushed

1 1/2 Cup Washed Raw Sugar

32 oz Water
1 tsp Active Dry Yeast


METHOD: Bloom yeast in lukewarm water with 1 teaspoon sugar. Over low heat, dissolve sugar in 24oz water with spices and orange zest. Add ginger to blender bowl with 16 oz water and puree. (Blender works well for me in these amounts, but if you have a juicer that can juice ginger root, go for it.) Pour through cheesecloth to filter. Press as much liquid out of ginger solids as possible, I use a sturdy potato ricer. Add ginger juice and water to hot sugar solution and cool to lukewarm. Add yeast and bottle in clean sanitized containers, leaving some headroom. Seal tightly and place in a warm dark place for 5-8 hours, depending on temperature and how feisty your yeast is. Move to refrigeration when the bottles are firm to the touch. Yeast (tan) and Ginger starch (white) will fall out of solution. When serving, open carefully over bowl to catch potential over-foam. Makes a half gallon and a bit more.

2 thoughts on “Holiday Ginger Beer

  1. There are several additional ingredients in this one, but they’re not mentioned in the instructions. Should they be added to the water/sugar mixture before fermentation?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>