How To Make Your Own Ginger Beer

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Ginger Beer

As far as I’m concerned, springtime is Dark and Stormy season. As the rain pummels the ground here in the Pacific Northwest, a little window of blue sky nestled between two dark clouds in the neighboring distance makes me wish I were watching the rain fall from across a dark ocean, my little Caribbean fishing boat safe and sound under that warm patch of sunlight.

I’d fill a tall glass with ice and a generous dose of Gosling’s Black Seal rum from Bermuda, then reach into a wooden crate and withdraw a chilly little bottle of homemade ginger beer. I’d sip the cloudy mixture of liquid sunshine and sweet, dark nectar while I mindlessly squeezed a fresh lime into the glass. Feet: Up.

The problem with living in Oregon when this mood strikes is the absence of little wooden shacks that sell cases of fresh ginger beer stacked on back porches. But with some readily-available ingredients, a recipe I’ve been revising for several years – and a few free minutes – I can easily transport myself to that little fishing boat on the sea.

You’re going to need a little bit of equipment to make ginger beer. It’s nothing too tricky (save for one tool) and most of it will last you a lifetime. So follow along, and remember: I promise you that this will be easy.


You have two options for carbonating your ginger beer: you can ferment it in the bottle, or you can carbonate on-the-fly with an iSi soda siphon. While the soda siphon is easier to use, for the sake of authenticity you might want your ginger beer fermented in the bottle.

If you’re going to go the iSi route, pick up a soda siphon and meet me at the next step. The rest of you, follow me.


The first thing on your list if you’re going to be brewing in the bottle is any number of 16-ounce “EZ” flip-top bottles. You can find these on the internet, at a craft store, or at any homebrewing supply place. Pick up a few to start.

Next, find some wine yeast. I use Red Star Premier Cuvee champagne yeast. It’s sturdy, it hasn’t failed me yet, and it’s inexpensive. I pay about a buck for a packet that will make five gallons of this stuff.


Okay, on to making the actual ginger beer.

The only tricky piece of equipment I’m going to suggest is a juice extractor. Pick up the Juiceman Juice Extractor if you’re just going to be making this stuff at home, or the Breville Juicer if you plan on making a lot of it. Sure, you can use a grater, but you’re going to need to fine-strain your grated ginger to avoid any chunks in the final product. For the occasional home user, a Microplaner and some cheesecloth will be fine. But when making this by the case at work, I always turn to my juice extractor. The money is worth it if you want to make a lot of this stuff.

Raw ginger

Peel and juice your ginger. I find that 1½ ounces of fresh ginger tends to work out to roughly an ounce of ginger juice.


This base recipe will make one 16-ounce bottle of ginger beer, so multiply the proportions by the number of bottles you will be using. If you’re going the siphon route, note that the canister will hold 32 ounces of ginger beer. So double the batch, duh.

1 ounce ginger juice
2 ounces fresh lemon juice, finely strained
2 ounces simple syrup
11 ounces warm water (cold if using the soda siphon)

Mix ingredients together. If using a soda siphon, pour ingredients into canister, screw on lid, charge with CO2, shake once, and refrigerate. You’re done.

If you’re using bottles, fill each bottle with 16 ounces of your mixture and add roughly 25 granules of champagne yeast. Seal the cap securely, shake well, and store for 48 hours – no more, no less – in a warm, dark place. After 48 hours have passed, refrigerate immediately to halt the process.

After your bottled ginger beer is well chilled, mix up a Dark and Stormy, sit back, and imagine you’re drifting along with me on that creaky little boat.

UPDATE: An easier and more consistent method for carbonating your ginger beer can be found here.

Cheers, friends. Have a beautiful weekend.

336 Replies to “How To Make Your Own Ginger Beer”

  • Matthew says:

    Do you have any tips on creating a beverage of such simplicity but with a significant amount of ABV?

  • Matt – Thanks, brother!

    Matthew – I don’t have any tips on making an alcoholic ginger brew, I’m sorry. However, if you head to your local homebrew shop, I’m sure they can help you out.

  • DG says:

    Matthew – I’m about to try my first batch of alcoholic ginger beer. I am planning on making my ginger syrup and allowing it to ferment in a one gallon carboy with an airlock until it reaches the desired ABV, probably around 5-5.5% (about 1 week). After it reaches that point, refrigerate until the yeast has fallen out of suspension, siphon into another container, innoculate with more sugar, bottle, and let sit at room temp for another week to carbonize. If you’re interested for more info, let me know and I’ll try to pass on specifics. You just don’t want to try to get a higher ABV in sealed containers unless you want a gingery mess in your house and a trip to the emergency room.
    -David

  • joanne says:

    Thanks for the great recipe.

    My boyfriend just got back from a boat delivery from Boston to Bermuda. It was rough going, but they all made it safe and sound. For treats on thier arrival, sitting back in the yacht club were numerous rounds of dark and stormies.

    The Gosling Black Seal rum made it back to Canada, but there is a definite scarcity of gingerbeer to be found around here. As a kid, it was popular and we had it all the time, but times and tastes change. I still love the stuff so I will be making many batches of your recipe.

    Thanks once again.

  • Lindsey says:

    hola,
    we’re in the process of making our first batch ~

    1.) 25 granules? seriously? like, 25 of those tiny little yeast granules? Then in another reply you say to use 1/8 tsp. yeast for 32 ounces. 25 granules does not equal 1/16 tsp. by my measurements. help?

    2.) temp of the “warm” water seems to be important. 100 degrees for the Red Star Premier Cuvee? or 85? Which is it?

    Hopefully this first batch comes out right, but if anyone can help me here I would definitely appreciate it!

    Thanks.

  • Roger says:

    I really liked the recipe (used the siphon for the first try but will try brewing in the future).

    One even easier option: omit the 10 ounces of plain water and then add carbonated water when you are ready to drink it. this carbonated water can come from a soda siphon or just from store bought soda water (if you don’t have a siphon). This provides instant gratification. It is better than putting the ingredients in the siphon since you don’t have to pore the ingredients into the soda siphon which was a hassle and you don’t have to clean the soda siphon after each use.

  • You inspired me to give this a shot with the ginger syrup I’ve been making for awhile. I just made ginger syrup, added some lime juice, a bit of water to make it less, well, syrupy and some other odds and ends (each batch has been a little different) and some plain old bread yeast. After two days in the cupboard (the bottle, not me) I was rewarded with a very satisfying POP and some hot n spicy ginger beer, followed closely by several Moscow Mules.

    Thanks man, Cheers

  • Alan says:

    Jeff, do you know how much alcohol is in one of these? I am going to assume around 4%, as most ginger beers seem to have that much in them.

  • Alan – I can’t truly tell you the alcohol content but I’m going to assume it’s far, far less than 4% as I don’t think there’s time to build up to that percentage in 48 hours. Just a guess, though.

  • Alan says:

    I did some research and it seems you are right. Do you think I could leave it in there for longer, so it builds up a higher percentage?

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