Easy Homemade Ginger Beer

Easy Homemade Ginger Beer


This healthier homemade ginger beer is perfectly fizzy, has an awesome kick of ginger, and is packed with probiotics.

To make the ginger bug, start with pouring 500ml filtered water (2 cups of water) into a clean glass jar.

Add to it 3cm of freshly grated or chopped ginger (about two tablespoons) and two tablespoons of sugar. Stir it well. 

Cover the jar with a cloth and keep it at room temperature but out of direct sunlight.

Every 24 hours, for the next 2-6 days, feed the jar another tablespoon of ginger and tablespoon of sugar and give it a good stir. 

Once your ginger starter is bubbling and active, it is ready to use. This may take just over 3 days. 

Over high heat, heat the water, ginger, salt, and sugar until a simmer and the sugar has dissolved. Leave to cool to room temperature and let the ginger infuse in the water.

Strain the solids out of the liquid by pouring them through a fine mesh strainer.

Add in the juice of the lemon or lime and the strained active ginger bug liquid. 

Pour into clean bottles, leaving at least 5cm (2 inches) of space between the ginger beer and the top of the bottle. Seal the bottles.

Check for carbonation after 3 days, especially in glass bottles to avoid them bursting. It might not be carbonated yet at this point though, it can take up to a week.

Once it is carbonated, store the bottles in the fridge to slow down further carbonation, but burp them daily.