Lexi Webster
Ginger beer is a refreshing drink with a spicy kick, perfect for any time of the year. Making alcoholic ginger beer at home is a fun and simple process, and a great way to experiment with ingredients. It's also a cheap alternative to store-bought ginger beer, and a good starting point for those new to brewing. In Australia, there are several ginger beer kits available, such as the Morgans, Magrove Jacks, Hoppy Days, and Mad Millie kits, but it's also possible to make ginger beer from scratch using raw ingredients.
How to make alcoholic ginger beer in Australia
| Characteristics | Values |
|---|---|
| Ingredients | Ginger, sugar, water, lemon, yeast |
| Recipe | Wash and grate ginger root, add to a pot with water, simmer for 10-20 minutes, add sugar, cool mixture, add yeast, stir, bottle |
| Fermentation | Leave to ferment for 1-3 months, transfer to pressure-resistant bottles, store in a dark place for at least 1 month |
| ABV | 4-5% or higher |
| Sweetness | Dry, with the option to add a simple syrup for sweetness |
| Carbonation | Naturally carbonated, with the option to add carbonation drops |
| Flavour | Spicy, with the option to add lemon, cinnamon, or other spices |
| Time | Approximately 2 weeks to make, will keep for several weeks unrefrigerated |
| Kits | Morgans, Magrove Jacks, Hoppy Days, Mad Millie, VINKA Blunderburg (no-ferment) |
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What You'll Learn
Sanitise equipment and prepare ingredients
Sanitising your equipment and preparing your ingredients properly is crucial to ensuring your ginger beer does not spoil. Begin by washing your equipment in warm, soapy water to remove surface dirt, then rinse thoroughly in cold water. Mix up a sterilising solution and sterilise all equipment that will come into contact with your ingredients.
For the ingredients, you will need sugar, water, ginger, and yeast as a base. You can use white granulated sugar, or a combination of brown and white sugar for an interesting flavour. Wash the ginger root in cold water, scrubbing away any visible dirt and cutting away any bad bits. Finely grate the ginger, leaving the skin on for added wild yeasts, which will aid fermentation. You can also add lemon slices, lemon juice, or zest for additional flavour. If using lemon zest, be sure to use unwaxed, organic lemons.
For the yeast, you can use dry yeast, bread yeast, wine yeast, or beer yeast. If using dry yeast, you can simply add it to the mixture. If using active yeast, mix it with warm water in a clean glass jar and allow it to sit for 5 to 10 minutes until it begins to bubble and froth before adding it to the mixture.
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Mix sugar, water, ginger, and lemon
To make alcoholic ginger beer, you'll need to mix sugar, water, ginger, and lemon. Here's a step-by-step guide to help you through the process:
Preparing the Ingredients
Start by washing the ginger root thoroughly under cold water to remove any dirt. You can leave the skin on for extra flavour, but be sure to scrub away any visible dirt patches and cut away any bad parts. Once cleaned, grate the ginger root using a grater or food processor. Finely grate or blend the ginger to create small scrapings and release its juices. You can also add lemon zest for additional flavour and aroma. If using zest, be sure to wash and dry the lemons before grating their outer layer.
Mixing the Ingredients
In a large stockpot or pan, combine the grated ginger, water, and lemon juice. Squeeze the lemons to release their juice, and add it to the mixture. Bring the mixture to a simmer over medium heat and cook for at least 5 minutes. Most recipes recommend simmering for 10 to 15 minutes to fully extract the flavours and kill any bacteria. You can also add other ingredients like cassia bark or cinnamon sticks at this stage for additional flavour.
Adding the Sugar
Sugar is a crucial ingredient in ginger beer, as it feeds the yeast and contributes to the fermentation process. It's recommended to use raw sugar, brown sugar, or granulated white sugar. You can also experiment with other sweeteners like honey, agave syrup, or brown rice syrup. Add the sugar to the mixture and continue simmering for a few more minutes, stirring occasionally to dissolve the sugar. Taste the mixture and adjust the sweetness to your preference.
Cooling and Fermenting
Once you're happy with the flavour, turn off the heat and allow the mixture to cool down. Place a lid on the pot to prevent any contaminants from entering. While the mixture cools, you can start preparing the yeast. It's important that the mixture is not too hot when you add the yeast, as extreme temperatures can kill the yeast. Aim for a temperature that is no warmer than blood temperature.
Fermentation Tips
After adding the yeast, you can pour the mixture into a fermenting vessel, such as a demijohn or a clean glass jar. Allow the mixture to ferment for several days or weeks, depending on your desired strength. During fermentation, the yeast will feed on the sugars and produce alcohol, giving your ginger beer its alcoholic content. Make sure to use an airlock during fermentation to prevent infection and oxidation.
Remember, the measurements and specific ingredients can be adjusted to suit your taste preferences and the desired strength of your ginger beer. Always follow food safety guidelines and enjoy your homemade alcoholic ginger beer responsibly!
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Add yeast and ferment
Once the mixture has cooled, it's time to add the yeast. For a very low-alcohol version, add only 1/4 cup of sugar and limit fermentation to one week. However, be cautious as incomplete fermentation can cause excessive fizziness in the bottles. As soon as the desired level of fizziness is achieved, place the bottles in the fridge.
The type of yeast used will also determine the level of alcohol in your ginger beer. Beer yeast with low alcohol tolerance will result in a sweeter product but cannot produce a high-alcohol beverage. Conversely, wine or highly alcohol-tolerant beer yeast can yield a higher ABV.
When adding yeast, ensure the mixture is at the desired gravity, and the temperature is no warmer than blood temperature to avoid killing the yeast. Allow the yeast to sit for 5 to 10 minutes to activate and begin bubbling and frothing. You can then add the grated ginger, as the skin of the ginger contains wild yeasts that will aid fermentation.
Fermentation will typically take one to two weeks, or up to three months, depending on the recipe and desired alcohol content. During this time, the yeast will begin to drop out of suspension, and the beer will start to clear. You can use an airlock to monitor the fermentation process; once the airlock stops bubbling, the fermentation is complete.
After fermentation, transfer the beer through a filtering mesh into a clean jug to remove the ginger and most of the yeast before bottling.
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Bottle and store
When it comes to bottling and storing your homemade alcoholic ginger beer, there are a few important steps to ensure your beverage is safe and delicious. Here's a guide on how to do it right:
Sanitize Your Bottles and Equipment: Before bottling, it's crucial to sanitize all your equipment, including bottles, caps, and any tools you'll be using. This helps prevent contamination and ensures your beer stays safe and free from unwanted bacteria. You can use a no-rinse sanitizer or boiling water to sanitize your equipment.
Bottle Filling: Fill your sanitized bottles with the ginger beer, leaving about an inch of headspace at the top of each bottle. You can use a funnel to avoid messy spills. Ensure that the beer is at room temperature when bottling to avoid any thermal shock to your bottles.
Capping and Sealing: After filling the bottles, cap them securely. Use new bottle caps to ensure a tight seal. Gently tap the caps with a mallet or the palm of your hand to seal them tightly. Once capped, store the bottles in a cool, dark place, preferably at a consistent temperature.
Storing and Conditioning: Store your bottled ginger beer for at least two weeks to allow it to condition and carbonate. During this time, the yeast will continue to ferment, creating natural carbonation and enhancing the flavor. Store the bottles upright and check them occasionally to ensure that the carbonation is building up nicely.
Long-Term Storage: Your alcoholic ginger beer can be stored for several months if desired. It's best to store it in a cool, dark place with consistent temperatures, away from direct sunlight or heat sources. Fluctuating temperatures can affect the quality and stability of your beer.
Refrigeration and Serving: Once your ginger beer has conditioned and reached the desired level of carbonation, it's ready to be chilled and served. Refrigerate the bottles for at least 24 hours before serving. When serving, pour the beer into glasses carefully, as the carbonation can be lively and may overflow. Enjoy your homemade creation responsibly!
Remember, always handle fermented beverages with care, as they contain alcohol and natural carbonation, which can be volatile if not treated with respect. Enjoy your delicious, spicy, and slightly boozy ginger beer!
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Serve with syrup
Ginger beer is naturally very dry, and adding sugar during bottling will result in more carbonation rather than added sweetness. To sweeten your brew, it is recommended to mix a bottle of simple syrup and add a dash to your ginger beer when serving.
To make the syrup, simply boil sugar and water to the desired gravity, then cool and store. You can also add lemon slices or juice to make a lemon syrup. If you want to experiment with different flavours, cinnamon and lemon zest work well, as do crushed cardamom and coriander seeds. For those who like it hot, you can even add some chilli!
If you are bottling your ginger beer, make sure you add the right amount of sugar and let it sit for another 1-2 weeks at room temperature. This will make your brew fizzy. If you want to limit fizziness, put the bottles in the fridge as soon as the desired level is reached.
When serving, simply add a dash of syrup to your glass of ginger beer. You can also add a slice of lemon or orange, or a cinnamon stick, to garnish.
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Frequently asked questions
You will need sugar, water, ginger, lemon, and yeast. You can also add cinnamon, lemon zest, cardamom, coriander seed, or chilli for extra flavour.
First, wash and grate the ginger root. Then, boil the sugar, water, and ginger, and add lemon slices or juice if desired. Once the mixture has cooled, add the yeast. Finally, bottle the mixture and leave it to ferment for at least one week.
The fermentation process can take up to two weeks. However, the longer you leave it to ferment, the more alcoholic it will become.
