Or sometimes called ginger ale. It technically contains alcohol, but not enough to cautious of.
Made the old-fashioned way, with lots of fresh grated ginger, sugar, yeast, and water. As the yeast ferments over a day or so, it creates a natural carbonation.
YIELD: Makes about 2 quarts
ACTIVE TIME: 15 min
TOTAL TIME: 1 1/2 days to 2 days
About 1/4 pound ginger, peeled
1/2 cup white sugar
1/2 cup dark brown sugar
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon active dry yeast
About 2 quarts water
1 each, sliced: lemon and lime (optional)
1 clean 2-liter plastic bottle with cap
Grate enough ginger using Microplane to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding solids.
Place funnel in neck of bottle and pour in 3 1/2 tablespoons ginger juice (reserve any remaining for another use). Add sugars, lemon juice, yeast, and a pinch of salt.
Fill bottle with water, leaving about 1 1/2 inches of space at top.
Remove funnel and screw cap on tightly. Gently shake bottle to dissolve sugar.
Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours.
Chill ginger beer until very cold.
Garnish your glass with a slice each of lemon and lime. Enjoy.
Discard after 1 week of chilling.
Use PLASTIC BOTTLES. The nature of fermentation can be regulated and allow for expansion of the bottle.
The typical GLASS bottle/jar is not safe, you need the Vintage Style Bottle that will allow the to give way.