Best 20 Ginger Beer Recipes

JAMAICAN GINGER BEER

Steps:

• Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
• Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.
• Mix the 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until the yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover container and let sit for 3 days. Skim foam from top, strain liquid, and pour ginger beer into clean storage containers; chill.

GINGER BEER

Steps:

• Wash ginger root but do not peel. Chop roughly and process in food processor until reduced to a textured paste. Put ginger in a large non reactive container and pour boiling water over it. Stir in the lime juice, zest and cream of tartar. Cover and stir occasionally as mixture cools. When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container. Cover and let stand for 6 hours. Stir the sugar into the ginger beer until completely dissolved and immediately pour into sterilized bottles, making sure the stoppers are well sealed and airtight. The ginger beer will keep for 3 to 4 days in a cool place. To keep longer, add rum.
• To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime.

HOMEMADE GINGER BEER

Steps:

• Place ginger in the bowl of a food processor, and process until finely chopped. Transfer to a large pot or bowl, and add the boiling water. Allow to standfor 1 hour. Drain through a fine sieve lined with a double thickness of damp cheesecloth. Discard solids. Add lime juice and sugar, and stir to dissolve.

HOMEBREW GINGER BEER

Steps:

• Take about a half-cup of warm water, and mix with sugar. Then sprinkle yeast on top. Let sit.
• Boil about 2 litres of water.
• Peel the ginger root and cut into smaller pieces.
• When water has been brought to a boil, add the ginger root, cloves, and anise. I like to put the cloves in a small tea ball so i can remove them easily later.
• Boil for 30 minutes. Then remove ginger root and cloves.
• Dissolve 3/4 - 1 cup of sugar in the brew.
• Let the brew cool until it is tepid (ie won't kill the yeast). Then add they yeast mixture to it.
• Now pour the mixture into a 2 litre plastic bottle. Top up with water. Make sure you leave between 5-8cm of air in the top. Play with this amount -- you'll find you get more pressure if you leave the air inches.
• Now leave in a warmish place for about 1 day. Watch it carefully the first time - wait until the pressure has built up, then refrigerate.
• Leave in the fridge for at least 2 days. If you leave it in longer, you'll get more pressure -- I usually leave it at least 2 weeks, but it can stay in there for 2 months. Still, it will continue to gain pressure in the refrigerator.
• When you open the bottle, be very CAREFUL! The pressure should be very high by this time. It's best to do it over the sink or outside, and do NOT aim at anyone! If you cover the cap while you open it, it will muffle the "pop". Instead, don't cover the top of the cap, but only touch the sides of the cap while you open it. In this way, it will fire like a gun.
• If you've got good pressure, it will bubble out like champagne, so have glasses on hand ot pour right away!

TUDOR RECIPE FOR GINGER BEER

Steps:

• In a sterile 2 quart jar, blend together the yeast, 2 teaspoons of castor sugar, and 2 teaspoons of ground ginger. Stir in the cold water until well blended. Cover with a clean cheesecloth, and let sit in a convenient corner at room temperature where it will be out of the way for the next seven days.
• Every morning for the next seven days, feed the yeast mixture by stirring in 1 teaspoon of castor sugar, and 1 teaspoon of ground ginger.
• On the eighth day, give the mixture a good stir, then strain it through a clean tea towel into a large new plastic bucket, bin, or glass carbuoy. Wring all of the liquid out of the cloth, and set aside. You will be dealing with this later.
• Dissolve the white sugar in 5 cups of boiling water by stirring vigorously. Pour the cold water into the bucket with the ginger juice, then stir in the sugar syrup and lemon juice.
• Siphon the mixture into sterile screw top bottles, filling to within 2 inches of the top. Old cleaned out soda bottles will do. Screw on the tops tightly. Store the bottles of ginger beer in a cool dark place where they can remain undisturbed for 7 days. Be very careful upon opening as the beer is very fizzy.
• Go back to the cloth now. The residue looks disgusting! However, lay the towel out flat with the disgusting side up. Use a knife to scrape the stuff to the center, then divide in half, and place each half into a separate sterile jar. Top each jar with 2 cups of cold water, and you are ready to go again. Twice! Begin with step 2 for subsequent batches. Unless you are very thirsty, I suggest you give one of them away.

GRILLED GINGER-BEER CHICKEN

Steps:

• Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours.
• Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving.
• Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.
• Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.
• Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.

GINGER BEER PULLED PORK

Steps:

• Combine garlic salt and ginger; rub onto all sides of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides, 5-8 minutes. Add onion; cook until softened., Transfer pork, onion and drippings to a 4-qt. slow cooker. Stir in next seven ingredients., Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; cool slightly. Skim fat from cooking juices. Shred roast with two forks. Stir 1-1/2 cups cooking juices into shredded meat; mix well. Serve on buns with cheese.

GINGER BEER

Steps:

• Finely shred ginger into a bowl. Zest lemons and add zest to ginger. Mix sugar and juice from the lemons into ginger-lemon zest mixture.
• Combine ice and mint leaves in a large jug or pitcher. Strain ginger mixture through a sieve directly into the jug; stir in sparkling water.

GINGER-PEACH BEER COOLER

Steps:

• Combine the beer, peach nectar, peaches and syrup in a large pitcher; stir to blend. Serve immediately.
• Place 1/2 cup water, the sugar and ginger in a small saucepan. Bring the syrup to a boil over high heat. Reduce the heat and simmer until the sugar dissolves, about 5 minutes. Let the syrup cool completely, about 20 minutes. Strain before using.

CARIBBEAN GINGER BEER

Steps:

• Wash and scrape the skin off the ginger. Grate or blend the peeled ginger (grating brings out the flavor more, but to save time it can be blended).
• Put ginger, lime juice, cloves, cinnamon stick and 3/4 cup of the sugar into a wide mouthed gallon glass or ceramic jar.
• Add 10 cups boiling water to jar and stir until sugar dissolves.
• Set ginger mixture aside to steep and cool to room temperature.
• Cover jar tightly and refrigerate for 1 week.
• Line a large strainer with a double layer of cheesecloth.
• Strain ginger mixture through strainer into another wide mouthed gallon glass or ceramic jar, firmly pressing on solids with the back of a spoon to extract as much flavor as possible.
• Throw away the solids.
• Add the remaining sugar to ginger beer and stir until it dissolves.
• Serve in glasses over crushed ice, garnished with mint sprigs.

GINGER BEER

Steps:

• -------TO GET BUG WORKING-------.
• Mix the yeast, ground ginger, 2 tspns of sugar and lukewarm water together in a large glass jar.
• Cover with a cloth (the sort of material that you would use to strain jelly through as the bug needs to breathe).
• Let stand for 24 hours.
• After this feed the bug every day for 10 days with 1 tspn of ground ginger and 1 tspn of sugar.
• ---------TO MAKE THE BEER----------.
• Put 1 litre of the water and the sugar in a saucpan.
• Heat gently while stirring until the sugar dissolves.
• Take off the heat and add the rest of the water and the lemon juice.
• Without disturbing the sediment, strain the ginger beer bug liquid through 2 layers of scalded muslin.
• Add this liquid to the sugared water.
• Pour the mixture into clean bottles, cap tightly and leave to stand for 2 days, or until it starts to fizz.
• After this, it must be kept in a cool place or the fridge to prevent the tops blowing.
• I use a sterilizing powder obtained from home brew shops to sterilize my bottles.
• After making the beer divide the sediment in the jar into two.
• You now have 2 bugs to feed and can double the beer recipe.
• As you double the bugs each time you increase the number of bottles you can produce.
• After all available surfaces are covered with bug jars and you are swamped with beer you can give the extra bugs away to get others on the treadmill.

GINGER BEER SHANDY (NON-ALCOHOLIC)

Steps:

• Pour the lemonade into a frosted pint-size beer mug.
• Top with the ginger beer & serve immediately.

GINGER BEER

Steps:

• Prepare the ginger: Chop the ginger into small cubes, leaving the skin on but removing any impurities. Add half of the ginger to the blender, along with the water. Blend until smooth, and then strain into a bowl, pressing the ginger pulp to get all of the flavor. Return pressed pulp to the blender, along with half of the remaining ginger and the strained liquid. Strain and repeat, and then do it once more with the remaining ginger. This method will extract maximum ginger flavor and should be done a total of 3-4 times. Taste for flavor and "zing" and repeat the process again if desired.
• Finish the ginger beer: Make the ginger beer by adding lime juice and sugar to the ginger water. Stir and taste for sweetness. Add more sugar if desired. To serve, add ice cubes to a tall glass, follow with ginger beer, and top it off with soda water. Stir again and serve.

BRAISED PORK SHOULDER WITH APPLE CIDER AND GINGER BEER

Steps:

• Season pork shoulder with 2 tbsp salt and pepper. Using kitchen twine, tie pork at 1/2" intervals, forming a compact cylinder. Let stand at room temperature for 2 hours, or cover and chill overnight. If chilled, let pork stand at room temperature for 2 hours before continuing. Preheat over to 300°. Place pork in a large heavy ovenproof pot with a tight-fitting lid; arrange shallots, garlic, and apples around pork. Add broth, cider, and ginger beer. Bring to a boil over high heat, cover, and transfer to oven. Braise pork until a knife slides easily through meat, 4-5 hours. Let meat cool in braising liquid, then refrigerate until cold (the meat will slice more easily when cold). (Can be braised 3 days ahead. Cover and keep chilled.) Preheat oven to 350°. Using tongs, transfer pork to a cutting board. Strain braising liquid through a fine-mesh sieve into a large bowl; discard fat and solids. Slice pork between kitchen twine and place in a large roasting pan. Carefully remove twine, leaving slices intact. Pour enough braising liquid into pan to cover pork halfway (1 1/2 - 2 cups) and arrange rosemary over. Cover tightly with foil. Bake until pork is just heated through, 15-20 minutes. Meanwhile, pour remaining braising liquid from bowl into a large saucepan. Bring to a boil over high heat. Boil sauce until reduced to 2 cups, about 10 minutes. Season to taste with salt and pepper. Transfer sliced pork to a platter (discard any liquid in pan) an drizzle some of the sauce over. Service remaining sauce alongside.

RED WINE AND GINGER BEER FIZZ

Steps:

• Cut six slices off the orange and stack into two tall tumblers with plenty of ice.
• Pour over the red wine then top up with the ginger beer and serve immediately.

GINGER BEER BATTERED FISH

Steps:

• Heat deep fryer to 365 F.
• Whisk together flour, cornstarch, baking powder and salt and pepper.
• Add ginger beer (see notes) and stir just until combined. If batter is over mixed, it will be tough.
• Dredge halibut in cornstarch then dip in batter.
• Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil.
• Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.

GINGER BEER

Steps:

• Wash and then grind or grate the ginger, peel and all and place in a large bowl or pitcher.
• Juice the limes and add the lime juice, the lime peels, the sugar and the cream of tartar to the ginger.
• Pour the boiling water over the ginger mixture and allow to sit for at least two hours, stirring occasionally, until the mixture has cooled to room temperature.
• Making sure the water is at room temperature (if it is too hot, it will kill the yeast), strain the mixture into a large pitcher or jar with a cover.
• Sprinkle the yeast over the top of the strained liquid and let it sit uncovered for about five minutes so the yeast softens.
• Now stir the mixture, cover it and leave it to sit at room temperature for 24 hours.
• Strain again, chill and serve cold.
• Note: This is not an overly sweet drink and not one in which you can substitute splenda for the sugar as the yeast feeds on the sugar.

ENID BLYTON AND THE FAMOUS FIVE'S LASHINGS OF GINGER BEER!

Steps:

• Remove the yellow outer rinds of the lemons as thinly as possible. Discard all the white pith. Cut the fruit into thin slices, removing the pips.
• Put the sliced lemon and rind into a non-metallic bowl with the sugar, ginger and cream of tartar. Pour on the boiling water, and leave until it has cooled to blood heat.
• Cream the yeast with a little of the liquid, then stir it into the mixture. Cover it with a cloth and leave it in a fairly warm place for 24 hours.
• Skim the yeast off the top, then strain the liquid off the sediment.
• Bottle and leave for 4 days in cool place before use. Consume within a week, and store in a cool place.

BEER, GINGER, AND GARLIC BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F. Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate. Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Saute until they soften and turn golden, about 10 minutes. Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. Remove the lid in the last half hour of cooking to reduce the liquid. When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.

MARCUS' GINGER BEER

Steps:

• Combine all the ingredients in a large saucepan and bring to a boil. Pour into a bowl and let cool.
• Cover and refrigerate for at least 2 hours or up to 1 day. Strain before serving!