Small Batch Ginger Beer

Difficulty: Moderate

Time: 20 mins

Serves: 4

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Fresh ginger root enough to make 4 oz. juice

4 cups water

1/2 cup raw sugar or more to taste - beer becomes less sweet as it ferments

1 tablespoon raw honey or molasses

1/4 cup lemon juice

1/4 teaspoon yeast either regular active dry or rapid rise

1 container with enough space for fermentation covered

  • Cut ginger into pieces to fit shoot.

  • Place ginger juice, water, sugar and honey in a saucepan.

  • Bring to a simmer until sugar dissolves.

  • Remove from heat and stir in lemon juice.

  • Let cool to between 105 and 115 and then stir in yeast.

  • Cover but position lid so a tiny bit of air can come in.

  • Let ferment at room temperature for 12 hours or up to a day.

  • Pour into bottles, leaving air space at the top, seal and store in refrigerator to stop fermentation.

  • Drink within 1 week. Delicious as is or used as a cocktail base.