Marcus Ginger Beer Recipes

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:

• For spiced rum:
• Coarsely grind allspice and peppercorns in spice mill or with mortar and pestle; add spices and orange zest to rum and let infuse at least 2 days. Strain into a clean bottle or a glass jar.
• DO AHEAD: Rum can be infused 3 weeks ahead. Store in a dark, dry place.
• For cocktail:
• Combine lime juice and 4 ounces spiced rum in a cocktail shaker; fill with ice. Shake until outside is frosty, about 30 seconds. Strain into highball glasses filled with ice, top off with ginger beer, and garnish with lime wedges.

Steps:

• Grate 2 tablespoons each of lemon and orange zest.
• Squeeze 1/3 cup lemon juice from 3 of the lemons. Set aside.
• In a food processor, pulse the ginger, honey, and sugar until just combined. Add the orange and lemon juices and process.
• Transfer to a large lidded container. Add the orange and lemon zests and 2 cups of boiling water and stir until the sugar dissolves.
• Cool to room temperature. Cover and refrigerate for at least 24 hours and up to 5 days.
• To serve, strain the ginger-beer base into a pitcher. Thinly slice the remaining lemon and orange to form circles. Add the slices and mineral water to the pitcher and stir. Serve over 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.

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:

• 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.