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Brewing Ginger Beer


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38 replies to this topic

#31 slkinsey

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Posted 23 July 2008 - 01:06 PM

This is the recipe aonis appears to be using.
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#32 cdh

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Posted 23 July 2008 - 01:20 PM

If that's the recipe, then the "bug" is the starter. Either use it, or stick it in the fridge.
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#33 aonis

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Posted 23 July 2008 - 01:20 PM

This is the recipe aonis appears to be using.

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slkinsey.....that is my recipe.

CDH -

I want to make ginger beer as a beginning that will eventually lead to beer and other things. Have you done much fermenting yourself?

#34 cdh

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Posted 23 July 2008 - 01:23 PM

  I want to make ginger beer as a beginning that will eventually lead to beer and other things.  Have you done much fermenting yourself?

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Yup... click here.
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#35 Tom Gengo

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Posted 26 February 2009 - 10:59 AM

Good grief I hope this becomes a trend! I went all over stupid tinytown and the vicinity last week looking for ginger ale made with suagr- I had a craving and nausea and I would have paid dearly- I couldn't find ANY! I ended up with a coffee soda- definitely not the same animal.

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Hey Rebecca,

Looks like I am not the only insomniac around here. My repiratory system is excommunicating the rest of my body so I can not sleep at night. Regarding the ginger ale, just make your own :) It is not terribly difficult, but do follow the directions or you could create a "ginger ale bomb" and cleaning up would be tedious. Check out this link:

http://biology.clc.u...ger_Ale_Ag0.htm
Tom Gengo


#36 Rebecca263

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Posted 13 April 2009 - 07:50 AM

I made gignerale! Well, honestly, it was more of a gingerbeer- very heady, and slightly alcoholic, I think. It came out too strong in flavor by far for my taste, but it certainly worked on my nausea!
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#37 FrogPrincesse

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Posted 01 May 2012 - 08:24 PM

I made my first ginger beer this weekend at a cooking/mixology class. The recipe and process are quite similar to what Jeffrey Morgenthaler posted on his blog here. Some differences: we used lavender to infuse the simple syrup. The ginger juice was rendered using a Vitamix. We also added some spices: coriander, celery, and fennel.

The stained mixture was fermented for two days with Champagne yeast. It is now very midly bubbly. I wished we had done one version without the spices because they are a little strong and it would be good to try the ginger beer in its own.

I tried it in a Dark and Stormy tonight with black strap rum.

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The ginger recipe needs some tweaking but seems very promising. I would also like to try a non-fermented ginger beer for comparison purposes to see if it's worth going through all the trouble (it's quite a bit of work for the fermented version).

#38 CharlieHorse

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Posted 01 February 2013 - 12:55 PM

I made my first ginger beer this weekend at a cooking/mixology class. The recipe and process are quite similar to what Jeffrey Morgenthaler posted on his blog here. Some differences: we used lavender to infuse the simple syrup. The ginger juice was rendered using a Vitamix. We also added some spices: coriander, celery, and fennel.

The stained mixture was fermented for two days with Champagne yeast. It is now very midly bubbly. I wished we had done one version without the spices because they are a little strong and it would be good to try the ginger beer in its own.

I tried it in a Dark and Stormy tonight with black strap rum.



The ginger recipe needs some tweaking but seems very promising. I would also like to try a non-fermented ginger beer for comparison purposes to see if it's worth going through all the trouble (it's quite a bit of work for the fermented version).


Not revive an old thread, but this is exactly the recipe that I use. One of the advantages of the champagne yeast is that it's pretty cheap (I think that I paid $.99 a packet) and stores in the freezer. When I make up a batch, I make about 4 liters at a time and it stores quite well in the fridge. I generally use the PET bottles that are sold for the Mr. Beer kits (I don't think that I put actual beer in them) and they're flexible enough that I don't have to worry about bottle bombs.

#39 Jamie212

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Posted 02 June 2014 - 04:07 PM

You are talking my language! My best friend growing up was from Port Antonia, Jamaica. His mother would make ginger beer every year to drink throughout the summer holidays. I acquired a taste for it and have never looked back. If you want to give it a kick, a nice shot of Ray & Nephews Overproof White Rum will do you well.