🇬🇧 United Kingdom · Drinks
Traditional Homemade Ginger Beer
By eatmundo · July 8, 2026
🇬🇧 UKCraft your own invigorating ginger beer, a beloved British classic, with a delightful fizzy kick. This homemade version offers a truly authentic, vibrant ginger flavour, perfectly refreshing on a warm day or as a delightful mixer.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare your ginger: grate 100g of fresh ginger directly into a large heatproof bowl. There's no need to peel it if it's organic and well-scrubbed.
- 2
Next, infuse the ginger: add 200g of granulated sugar and the freshly squeezed juice of one large lemon to the grated ginger. Pour in 500ml of boiling water and stir until the sugar completely dissolves. Let this aromatic mixture steep for 15-20 minutes to fully extract the ginger's essence.
- 3
Cool the mixture: after steeping, strain the ginger mixture through a fine-mesh sieve into a clean bowl, pressing firmly on the solids to extract every drop of liquid. Discard the ginger pulp. It’s crucial to let the liquid cool completely to a lukewarm temperature (around 25-30°C or 77-86°F) before proceeding, as hot liquid will kill the yeast.
- 4
Activate the yeast: in a small separate bowl, combine 1/4 teaspoon of active dry yeast with a tablespoon of the lukewarm ginger liquid. Let it sit for 5 minutes until a light froth appears on the surface, indicating the yeast is active and ready.
- 5
Combine and ferment: pour the activated yeast into the cooled ginger liquid. Stir in 1/4 teaspoon of cream of tartar and the remaining 500ml of cold water. Give everything a gentle stir to ensure all ingredients are well combined.
- 6
Bottle and ferment: carefully pour the mixture into clean, food-grade plastic bottles with tight-fitting caps, leaving about 2-3 inches of headspace at the top of each bottle. It’s very important not to use glass bottles for initial fermentation as the pressure build-up could cause them to explode. Store the bottles in a warm place (around 20-25°C or 68-77°F) for 2-3 days, checking their firmness daily. When the bottles feel firm to the touch, they are carbonated and ready.
- 7
Chill and serve: once carbonated, immediately transfer the bottles to the refrigerator. This slows down the fermentation process significantly and prevents over-carbonation, which is crucial for safety. Chill for at least 4 hours before serving over ice for a wonderfully crisp and refreshing drink.
Frequently Asked Questions
Can I use any type of yeast for ginger beer?+
For optimal results, use active dry yeast typically used for baking or brewing; specialized brewer's yeast for ginger beer can also be found. Avoid instant yeast as it tends to ferment too rapidly, which can lead to unpredictable carbonation.
How do I know when my homemade ginger beer is fully carbonated?+
The most reliable sign is when the plastic bottles feel firm to the touch when squeezed, indicating sufficient pressure has built up from the carbonation. You might also notice small bubbles visibly rising when holding a bottle to the light. Refrigerate it immediately once firm.
Why is it recommended to use plastic bottles for fermentation instead of glass?+
Plastic bottles are advised for the primary fermentation stage due to safety. They are more flexible and can expand slightly under pressure, significantly reducing the risk of a dangerous bottle explosion from excessive carbonation build-up, unlike rigid glass bottles.
How long can homemade ginger beer be stored?+
When stored in the refrigerator, homemade ginger beer typically lasts for 1-2 weeks. Fermentation continues slowly even when chilled, so it's a good idea to 'burp' the bottles every few days by slightly unscrewing the cap to release excess gas if not consumed quickly.
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