Marcusgingerbeer Recipes

Steps:

• Wash ginger root but do not peel. Chop roughly and process in food processor until reduced to a textured paste. Put ginger in a large non reactive container and pour boiling water over it. Stir in the lime juice, zest and cream of tartar. Cover and stir occasionally as mixture cools. When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container. Cover and let stand for 6 hours. Stir the sugar into the ginger beer until completely dissolved and immediately pour into sterilized bottles, making sure the stoppers are well sealed and airtight. The ginger beer will keep for 3 to 4 days in a cool place. To keep longer, add rum.
• To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime.

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:

• 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:

• 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.