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”

  • Daniil says:

    Is it OK if this ‘beer’ is much more transparent than on your shots and there is smth like 0.5cm of ginger ‘mixture’ at the bottom?

  • Daniil says:

    What would be perfect if someone could make a visual representation of how much yeast is required to produce a decent beer, my bottles are around a second day and no carbonation is present 🙁

  • Eric says:

    What should we do if we know we added too much yeast?

  • Danill and Eric – If you didn’t add enough yeast, add more and wait another 48 hours. If you added too much, keep a close eye on it and release the pressure from time to time if you can. You’ll be fine either way.

  • William says:

    Wow, I’m excited. I just went out and got some flip top glass bottles today. Do you think that using a plastic bottle as a test would be a good idea? I guess it would give me a good idea of how much pressure is building up in the glass bottle. I got the cuvee yeast, as well as a white wine yeast that the guy in the brew store said a lot of people use. I’m gonna make two with each kind of yeast. I can’t wait!

  • William says:

    I forgot to put this in my previous question, but how much sediment occurs with the 25 granule method?

  • Benjamin says:

    Jeff, just started a 32oz batch today, I can’t wait till it’s done. I had a few questions though… First was on the yeast content, it seems to be the most mysterious question, main reason why I am concerned is because I don’t want my flip-top exploding on me. I counted out 50 granules the best I could and that is very little… I put the granules in 1/8 tsp. and it doesn’t even cover the bottom of the spoon. I would say that if I were to use a full 1/8 tsp. it would probably be more in the range of 1000 or more granules.

    Also you had mentioned that you would probably try to use cream of tartar in your next batch, have you tied it yet, and how much would you use? Thanks

  • Benjamin says:

    Oh yeah, and is there some kind of visual I will see to confirm it’s ready or that it’s carbonating? I’m fairly new at this but have heard of this happening with similar things like Kombucha tea…

  • My first attempt at this recipe is (hopefully) bubbling away beneath the sink. Having made it, I just have one question – to wit: how the f#^k do you get “approximately 25 granules” of the yeast. My standard kitchen equipment does not include tweezers and a giant light/magnifying glass combo, nor am I dextrous enough to use them if I had them. Do you eyeball it? Use some minuscule fraction of a teaspoon? Do you have a sensitive scale? What’s the deal? Thanks for the recipe, I’m looking forward to homemade gingery goodness.

  • Christine says:

    SUCH a good idea – my husband brought Goslings home from last years Newport-to-Bermuda race.

    … whipped up a batch on Tuesday (and was easy enough that my handy 6-year-old helped). Was shocked it actually fermented, as those bottles look REALLY inactive for 48 hours, but cracked on open and FIZZZZ.

    A bit lemony for my taste? Used lemon and lime juice (per recipe) so I’ll probably cut that down a bit for the next batch.

    Definitely going to try some thyme and vanilla (hoping the ginger doesn’t overpower?). Thanks for the recipe!

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