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Ginger... well, not really beer, more of an ale. Sorta.
I decided that I've had sufficient luck with root beer that I should take a stab at ginger beer. I hate the stuff on store shelves, as it always has some nasty cloying taste associated with it. I tried a commercial extract, and discovered that the only flavoring in it was ester of pine resin -- it tasted, as you might expect, exactly like a pine board. eww.
So, since I wanted something that tastes like ginger, I took a hand of fresh ginger, some sugar, a little yeast, and water. I worried a little bit that the yeast might take exception to very fresh ginger (it's a pretty good antimicrobial) but apparently I needn't have worried. At all.
What follows is a tentative recipe for my trial batches of ginger beer. It is not alcoholic at all, but it has some heat to it. Do this only if you like ginger (a lot). :)
Half a hand of fresh ginger (1/4 to 1/3 lb.)
1 C sugar
8 C water
1/4 tsp champagne yeast (brewing stores carry it; beer yeast adds more yeast flavor)
lemon juice or citric acid
vanilla (optional)
Take 1/4 cup of the water, a pinch of the sugar, and warm it to body temperature; toss the yeast in to proof. If it gets bubbles after ten minutes, it's good to go.
Slice the unpeeled ginger very thinly (I want a mandoline, but a knife or good food processor should do fine). Toss it into a 2-quart pot with 4 cups water, bring to a boil, and simmer until the slices are translucent, maybe 15 minutes depending on how thin the slices are. Strain the water into a bowl or pitcher and save it. Add the remaining water to the pot, add a few drops of lemon juice or a pinch of citric acid, and boil it again for 15 minutes. Discard the ginger slices. Combine the ginger water batches and stir in the sugar; allow it to cool to body temperature, adding ice if you're in a hurry. Add the dissolved yeast and a dash of vanilla if desired.
I bottle in two 750-ml bail-top lemonade bottles, but you can use four 12-ounce bottles or a two-liter if you like. Bring the volume up to 6 cups with cool water if needed, pour into bottles (with at least two inches of headspace on larger bottles), cap, and leave at room temperature for 36-48 hours in a place where an exploding bottle won't cause you grief. I'm finding that 42 hours puts some hefty fizz in it in the summer, but it can take longer in cold weather. Experiment to get a feel for it, but I advise chilling down a bottle to below 40 degrees before cracking it to test or drink; you lose a lot less fizz that way, and it's less prone to foaming over. The sediment is harmless, but some people find it unpleasantly yeasty.
Keep these refrigerated at all times, as the yeast hasn't been killed or filtered out -- a few hours at room temperature will set them to working again, so be aware of that. It also means the brew will get gradually less sweet the longer you leave it in the fridge, because they're slow, but still alive.
This makes a very clean, crisp ginger beer with enough heat to warm your belly afterward; it's a great way to settle an uneasy stomach. I may try![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
foogod's advice of adding a touch of cardamom to the brew, but I like it plain just fine. Yum. :)
There are alcoholic versions out there, brewed like beer... CHOW makes a very traditional non-alcoholic ginger beer using a "bug", or starter. I like dry yeast because it's reliable, quick, and needs no maintenance, but I imagine a bug gives it more character.
So, since I wanted something that tastes like ginger, I took a hand of fresh ginger, some sugar, a little yeast, and water. I worried a little bit that the yeast might take exception to very fresh ginger (it's a pretty good antimicrobial) but apparently I needn't have worried. At all.
What follows is a tentative recipe for my trial batches of ginger beer. It is not alcoholic at all, but it has some heat to it. Do this only if you like ginger (a lot). :)
Half a hand of fresh ginger (1/4 to 1/3 lb.)
1 C sugar
8 C water
1/4 tsp champagne yeast (brewing stores carry it; beer yeast adds more yeast flavor)
lemon juice or citric acid
vanilla (optional)
Take 1/4 cup of the water, a pinch of the sugar, and warm it to body temperature; toss the yeast in to proof. If it gets bubbles after ten minutes, it's good to go.
Slice the unpeeled ginger very thinly (I want a mandoline, but a knife or good food processor should do fine). Toss it into a 2-quart pot with 4 cups water, bring to a boil, and simmer until the slices are translucent, maybe 15 minutes depending on how thin the slices are. Strain the water into a bowl or pitcher and save it. Add the remaining water to the pot, add a few drops of lemon juice or a pinch of citric acid, and boil it again for 15 minutes. Discard the ginger slices. Combine the ginger water batches and stir in the sugar; allow it to cool to body temperature, adding ice if you're in a hurry. Add the dissolved yeast and a dash of vanilla if desired.
I bottle in two 750-ml bail-top lemonade bottles, but you can use four 12-ounce bottles or a two-liter if you like. Bring the volume up to 6 cups with cool water if needed, pour into bottles (with at least two inches of headspace on larger bottles), cap, and leave at room temperature for 36-48 hours in a place where an exploding bottle won't cause you grief. I'm finding that 42 hours puts some hefty fizz in it in the summer, but it can take longer in cold weather. Experiment to get a feel for it, but I advise chilling down a bottle to below 40 degrees before cracking it to test or drink; you lose a lot less fizz that way, and it's less prone to foaming over. The sediment is harmless, but some people find it unpleasantly yeasty.
Keep these refrigerated at all times, as the yeast hasn't been killed or filtered out -- a few hours at room temperature will set them to working again, so be aware of that. It also means the brew will get gradually less sweet the longer you leave it in the fridge, because they're slow, but still alive.
This makes a very clean, crisp ginger beer with enough heat to warm your belly afterward; it's a great way to settle an uneasy stomach. I may try
foogod's advice of adding a touch of cardamom to the brew, but I like it plain just fine. Yum. :)There are alcoholic versions out there, brewed like beer... CHOW makes a very traditional non-alcoholic ginger beer using a "bug", or starter. I like dry yeast because it's reliable, quick, and needs no maintenance, but I imagine a bug gives it more character.
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Is there any value to racking it before bottling to remove the yeast?
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As it is, I just pour it down to sediment level and discard the rest. It settles right down between uses, so that works pretty well.
* I finally remembered that word I was searching for!
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