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Although you can buy ginger beer from many different brands at the supermarket, homemade ginger beer will taste completely different and much better. With just the right ingredients, you can make your own delicious and attractive ginger beer from ginger.
Steps
Traditional method
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Prepare materials. Ingredients to prepare to make traditional ginger beer include:
- 1 cup (225 g) sugar
- 2 tablespoons (30 g) grated fresh ginger
- The juice of a lemon
- 1/4 teaspoon (1.6 g) fresh baker’s yeast
- Pure cold water
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Use a dry funnel to put 1 cup of sugar into the bottle. Leave the funnel in place until the sugar is completely filled and ready to cap the bottle.
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Measure out 1/4 teaspoon of fresh yeast. Use any branded product that you can buy in the store.
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Use a funnel to put the fresh yeast into the bottle. Shake the bottle well to mix the yeast and sugar together.
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Use a sharp tooth scraper to scrape 2 tablespoons of ginger root. Use the sharpest toothed side of the scraper.
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Place grated ginger in a measuring cup.
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Squeeze the juice of a lemon. Lemon is an important ingredient to lower the pH and fight unwanted microorganisms. If you don’t like lemon, you can use grapefruit juice.
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Pour lemon juice over grated ginger.
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Stir well to form a slightly thick mixture and then pour into the bottle. The mixture may stick to the funnel, but you don’t need to worry as the next step will be to wash the mixture back into the bottle.
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Wash the funnel with the mixture of grated ginger and lemon juice with clean water. Pour the rinse water into the bottle.
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Close the cap and shake the bottle. This step helps to activate the yeast and the carbonation (carbonation) process.
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Open the bottle and add clean, cool water up to the neck of the bottle. The water level should be about 2.5 cm from the mouth of the bottle. Then close the lid tightly. The space near the bottle cap is needed to hold the gas produced during fermentation. Invert the bottle continuously to dissolve the sugar.
- Check the bottom of the bottle to make sure the sugar doesn’t stick to lumps underneath. Of course, grated ginger will not melt.
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Place the ginger beer bottle in a warm place for 24-48 hours. Warmth is essential for yeast to work. However, you should be careful not to leave it in a warm place for too long because the alcohol content will increase and significantly change the taste of the beer.
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Squeeze the bottle firmly with your thumb to see if the carbonation is complete. If the bottle is dented as shown in the picture, the process is not finished; Fermentation produces CO2 (as in carbonated and sparkling water) which inflates the bottle and makes it difficult for the bottle to dent.
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When the bottle is so hard that it’s hard to squeeze, usually after 24-48 hours, you can put it in the fridge. Chill for at least one night before opening. Open the bottle of ginger beer a little to slowly reduce the pressure inside. Opening too quickly can cause the beer to spill out.
Use the stove
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Prepare materials. Ingredients to prepare to make ginger beer on the fire include:
- 45g grated fresh ginger
- 180 g sugar
- 7 1/2 (1.8 l) filtered water
- 1/8 teaspoon (0.5 g) dry yeast
- 2 tablespoons (30 g) freshly squeezed lemon juice
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Prepare a large pot with a capacity of 2 liters. Place grated ginger, sugar, and 1/2 cup (120 ml) of water in a saucepan and heat over medium heat. Stir until the sugar is completely dissolved. This step takes a few minutes, so be patient.
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After the sugar dissolves, remove the pot from the heat. Set the pot to one side, cover and incubate for about 1 hour. During this time you should not open the lid or stir the mixture.
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Strain the syrup. The easiest way to filter is to pour the syrup through a filter with a small hole placed directly over the bowl. Gently press down until the water drains out of the mixture. Once the water has filtered, you can either place the bowl in an ice bath or refrigerate until the mixture reaches room temperature of 20 to 22°C.
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Prepare the funnel. Place the funnel over a clean 2 liter plastic bottle and pour in the syrup. Next, put the yeast, lemon juice and the remaining 7 cups of water into the bottle. Close the lid tightly and shake gently to mix well. Leave the ginger ale in place at room temperature for 48 hours.
- Ginger beer should not be left out at room temperature for too long as it will cause the beer to have a bitter taste due to yeast fermentation.
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Open the bottle. Open the bottle of ginger beer and check if the carbonation is complete. If that’s not enough, you should wait a little longer. If the carbonation seems to be enough, you can put the ginger beer in the fridge to cool.
- Store ginger beer in the refrigerator for up to 2 weeks, opening the bottle at least once a day to expel excess gas. Failure to do so may result in a build-up of pressure.
Non-alcoholic ginger beer
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Prepare materials. Ingredients to prepare to make non-alcoholic ginger beer include:
- 1 cup (200 g) peeled ginger, minced
- 2 cups (450 ml) of water
- 1 cup (225 g) sugar
- 1 cup (225 ml) water
- 1/2 cup (125 ml) soda (carbonated water)
- A few drops of lemon juice
- Sliced lemon for garnish
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Boil 2 cups of water in a pot. Put the peeled and chopped ginger into the pot. Reduce heat to simmer for 5 minutes.
- Turn off the heat and leave the ginger in the pot for about 20 minutes. Leaving it for longer can make the beer taste too strong .
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Filter the solution with a small mesh filter. Discard the ginger pulp. The ginger juice is enough to give the beer a ginger flavor, so you don’t need the residue.
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Cook the syrup in a separate pot. Dissolve 1 teaspoon of granulated sugar in 1 cup of boiling water. When the sugar is completely dissolved, you can set the mixture aside.
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Mix 1/2 cup of ginger juice with 1/3 cup of syrup and 1/2 cup of soda. This is the amount of ingredients needed for 1 cup of beer. Add a few drops of fresh lemon juice and a slice of lemon to a beer glass. Enjoy when the beer is cold.
Advice
- You can of course adjust the amount of sugar and/or ginger juice to adjust the taste. You are not required to use lemon juice, but lemon juice is recommended to kill unwanted bacteria. You can increase the amount of grated ginger if you want the drink to have a spicier taste.
- For a little twist, you can boil a piece of grated ginger in water for about an hour as an alternative to preparing ginger juice. This helps the ginger juice to have a nice yellow/brownish color. Use about 20g of ginger root for 2 liters of water and can be increased/decreased to adjust the taste.
- Fermentation has been used by humans for years to make bread, ferment wine, and brew beer. CO2 causes bread to expand and foams for drinking water. This effect of yeast on sugars is used in carbonated beverages, as in the foaming of champagne.
- Make sure the bottle used for fermentation is cleaned before use. There are many powdered disinfectant products to choose from.
- You can use an artificial sweetener instead of sugar, but be sure to still use about 2-3 tablespoons (28-42 g) of real sugar; This amount of sugar is needed for the yeast to foam up the beer.
- Strain the ginger beer through a strainer if a piece of ginger emerges. If not, the piece of ginger will be poured into the first 1-2 cups and the last cup (since most of the ginger will sink to the bottom). Rinse the bottle immediately after drinking the entire batch of ginger beer.
- If you like, you can design your own label to stick on the ginger beer bottle and proudly place the bottle in the center of the dining table.
Warning
- When buying yeast, you should not buy “dry yeast” because they are usually inactive yeast left over from the brewing process. This is dead yeast and has no effect. It is best to buy yeast that is sold in stores for people who want to brew their own beer and wine.
- Do not place the finished ginger beer in a warm place for more than the time required for the bottle of ginger beer to harden. Do not leave ginger beer at room temperature for more than 2 days, especially on summer days when the temperature is too high because it can create pressure that can cause bottle explosion . Cooled ginger beer is less likely to explode.
- The first two recipes for the finished product are alcoholic ginger beer . The amount of alcohol in beer after 2-3 days of fermentation will be very little. However, if left for many days, the beer will continue to ferment until the sugar is gone and the alcohol content will increase significantly. At this point, the beer will no longer taste like ginger beer. In addition, you need to be aware of the laws related to the production and consumption of alcoholic beverages in Vietnam.
Things you need
Traditional method
- Clean plastic bottle, with cap, capacity 2 liters
- Hopper
- Planer (preferably one with “sharp” teeth)
- Measuring cup
- Measuring spoon
Use the stove
- Clean plastic bottle, with cap, capacity 2 liters
- Hopper
- Planer (preferably one with “sharp” teeth)
- Measuring cup
- Measuring spoon
- Filter tool
- Pot
Non-alcoholic ginger beer
- Measuring cup
- Spoon
- Pot
- Filter tool
X
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, 66 people, some of whom are anonymous, have edited and improved the article over time.
This article has been viewed 15,037 times.
Although you can find ginger beer from many different brands at the supermarket, homemade ginger beer will taste completely different and much better. With just the right ingredients, you can make your own delicious and attractive ginger beer from ginger.
Thank you for reading this post How to Make Ginger Beer at Lassho.edu.vn You can comment, see more related articles below and hope to help you with interesting information.
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