Marcus Ginger Beer Recipes

Steps:

• -------TO GET BUG WORKING-------.
• Mix the yeast, ground ginger, 2 tspns of sugar and lukewarm water together in a large glass jar.
• Cover with a cloth (the sort of material that you would use to strain jelly through as the bug needs to breathe).
• Let stand for 24 hours.
• After this feed the bug every day for 10 days with 1 tspn of ground ginger and 1 tspn of sugar.
• ---------TO MAKE THE BEER----------.
• Put 1 litre of the water and the sugar in a saucpan.
• Heat gently while stirring until the sugar dissolves.
• Take off the heat and add the rest of the water and the lemon juice.
• Without disturbing the sediment, strain the ginger beer bug liquid through 2 layers of scalded muslin.
• Add this liquid to the sugared water.
• Pour the mixture into clean bottles, cap tightly and leave to stand for 2 days, or until it starts to fizz.
• After this, it must be kept in a cool place or the fridge to prevent the tops blowing.
• I use a sterilizing powder obtained from home brew shops to sterilize my bottles.
• After making the beer divide the sediment in the jar into two.
• You now have 2 bugs to feed and can double the beer recipe.
• As you double the bugs each time you increase the number of bottles you can produce.
• After all available surfaces are covered with bug jars and you are swamped with beer you can give the extra bugs away to get others on the treadmill.

Steps:

• Combine all the ingredients in a large saucepan and bring to a boil. Pour into a bowl and let cool.
• Cover and refrigerate for at least 2 hours or up to 1 day. Strain before serving!

Steps:

• Wash and scrape the skin off the ginger. Grate or blend the peeled ginger (grating brings out the flavor more, but to save time it can be blended).
• Put ginger, lime juice, cloves, cinnamon stick and 3/4 cup of the sugar into a wide mouthed gallon glass or ceramic jar.
• Add 10 cups boiling water to jar and stir until sugar dissolves.
• Set ginger mixture aside to steep and cool to room temperature.
• Cover jar tightly and refrigerate for 1 week.
• Line a large strainer with a double layer of cheesecloth.
• Strain ginger mixture through strainer into another wide mouthed gallon glass or ceramic jar, firmly pressing on solids with the back of a spoon to extract as much flavor as possible.
• Throw away the solids.
• Add the remaining sugar to ginger beer and stir until it dissolves.
• Serve in glasses over crushed ice, garnished with mint sprigs.

Steps:

• Puree ginger and water in blender.
• Let it sit for a day.
• Add sugar & mix (add more or less sugar based on your taste).
• Best served with crushed ice.

Steps:

• Bring the water to a boil and add ginger, sugar and cream of tartar, if using.
• Allow to cool to body temperature then add the yeast and raisins.
• Place in a container with lid and leave undisturbed for 36 hours.
• Strain through sieve or cheesecloth and bottle.