Ginger Beer
Recipe updated May 12, 2025Spicy, sharp twist on lemonade — fizzy, lightly sweet, and with a grown-up kick of warm ginger that lingers. The flavor starts bright and zesty, then deepens into an earthy, peppery heat — like biting into fresh ginger, only softened by bubbles and sugar. It’s refreshing, bold, and just wild enough to feel homemade.
Fermentation depends on many factors — the health of your ginger bug, room temperature, humidity, and the sugars you use. Every batch can behave a little differently, so stay observant and adjust as needed. If you see fuzzy mold on the surface, or if the drink smells rotten, yeasty in a bad way, or otherwise unpleasant, discard it — do not taste it. Clean all tools thoroughly before starting a new batch.
Time required
30 min prep, 10 min brewing, 4 hours steeping and cooling, plus 4–6 days fermentation until it reaches your desired taste. This doesn’t include the time to make the ginger bug starter.
Measurement system
Expected yield 0.0 liters
Ingredients
- 200 ml ginger bug
- 2.6 liters filtered water
- 85 g ginger
- 300 g sugar
- 630 g lemon (about 3 lemon)
Equipment
- Blender
- Fine nylon mesh sieve (200+ micron)
- Flip-top bottles
- Glass jar with airlock
- Measurement cup
- Kitchen scale
- Stainless pot