Ginger Beer: A DIY guide

This weeks b3ta.com newsletter had an interesting link to a site detailing how to make your own Ginger Beer. I love ginger beer. I could drink it till I melted. (Probably down to all the Enid Blyton books I read as a kid). Anyway. As I no longer have the link I thought I would record the recipe here so that all may share in its loveliness (that is of course as long as you are not ginger intolerant).

Ginner Beer
You will need:

2 litre bottle of mineral water (I used sparkling but the recipe said use still)
1 cup of sugar
Large lump of root ginger (grated)
A lemon
some yeast (2 tsps)
A donkey
A jug
A funnel
An airing cupboard or warm place
A fridge

1. Take donkey back to Blackpool/Scarborough beach
2. Empty bottle of water into jug. Discard about 3/4s of a pint
3. Poke ginger into empty bottle
4. Using the funnel put 1 cup of sugar into the bottle (I put about 6oz in and that was still a bit sweet but ok)
5. Using the funnel add your yeast
6. Squeeze your lemon and add the juice to the bottle
7. Return the water that you’ve put into the jug using the funnel making sure to leave at least 3 inches gap between the neck and the level of the liquid. (this is why you chucked away 3/4s of a pint you see)
8. Put cap back on bottle and shake well so sugar is dissolved. (Careful if its fizzy as this may make it explode)
9. Put bottle in a warm place like an airing cupboard or a shady bit in a green house. NOT AN OVEN. (cos the plastic will melt) and leave for approximately 24 hours
10. Next day or when its ready (you can tell if its ready by the bottle. If you can squeeze the bottle its probably not ready so leave it till the bottles rock hard like) bung the bottle into the freezer to chill for three quarters of an hour. Then bung in the fridge for 15 mins. Decant into a glass with ice. Drink.

Yum 🙂