Ben's kitchen / Artisan Ginger Beer

Artisan Ginger Beer

Name: Artisan Ginger Beer
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 servings
Cuisine: other
Ingredients: 8 ounces fresh ginger root, peeled and roughly chopped; 2 cups granulated cane sugar; 2 cups water; 1/4 cup fresh lime juice; 1/4 teaspoon active dry yeast; 6 cups filtered water, room temperature; 2 tablespoons fresh lemon juice

By Ben · cooked up in Sprig

⏱ 45 min🍽 Serves 12👨‍🍳 mediumother

VegetarianVeganPescatarianGluten-FreeDairy-Free

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Fresh ginger root and lime juice create this naturally fermented beverage with serious bite and effervescence. The spicy heat builds slowly as you sip, balanced by cane sugar sweetness and bright citrus notes. Each bottle develops its own personality over a few days of fermentation, making this the kind of craft drink that turns any gathering into something special.

Ingredients

Ginger Syrup

8 ounces fresh ginger root, peeled and roughly chopped
2 cups granulated cane sugar
2 cups water
1/4 cup fresh lime juice

For Assembly

1/4 teaspoon active dry yeast
6 cups filtered water, room temperature
2 tablespoons fresh lemon juice

Instructions

Make Ginger Syrup

Combine chopped ginger, sugar, and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves completely.
Reduce heat to low and simmer for 10 minutes, allowing the ginger to infuse. The mixture should be fragrant and slightly thickened.
Remove from heat and let steep for 20 minutes. Strain through fine-mesh sieve into a bowl, pressing solids to extract maximum flavor. Stir in lime juice and let cool to room temperature.

Fermentation Setup

In a large pitcher or fermenting vessel, dissolve the yeast in 1/4 cup of the room temperature water. Let sit for 5 minutes until foamy.
Add the cooled ginger syrup, remaining filtered water, and lemon juice to the yeast mixture. Stir gently to combine without creating too much foam.
Cover with cheesecloth or loose lid and let ferment at room temperature for 24-48 hours, until slightly bubbly and tangy. Taste daily to monitor fermentation progress.

Bottling and Final Fermentation

Strain the fermented ginger beer through fine-mesh sieve to remove any sediment or yeast particles.
Using a funnel, pour into clean glass bottles with tight-fitting caps, leaving 2 inches of headspace for carbonation.
Seal bottles and ferment at room temperature for 1-2 more days until properly carbonated. Test carbonation by gently opening one bottle. Refrigerate all bottles once desired fizz is achieved.

Chef's tips

Use young, thin-skinned ginger for the most intense flavor and easiest peeling - older ginger can be fibrous and harsh
Monitor fermentation temperature carefully - too hot (above 75°F) creates off flavors, while too cool (below 65°F) slows fermentation significantly
Always use glass bottles for final fermentation as plastic can't handle the pressure buildup and may affect flavor