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Ginger Beer (Quick Fermented)

Ingredients

  • 3.8 L (1 US gal) water
  • 1 lemon, thinly sliced
  • 85 g (3 oz) fresh ginger root, shredded
  • 900 g (2 lb) cane sugar
  • 1 packet (7 g) dried bread yeast (or brewing yeast)

Instructions

  1. Sanitize equipment. Hydrate yeast in 120 ml (½ cup) lukewarm water.
  2. Boil water. Add ginger, lemon slices, and sugar; simmer 15–30 minutes.
  3. Cool wort to below 30°C (86°F). Strain solids if desired.
  4. Pitch yeast; ferment loosely covered 24 hours at room temperature.
  5. Strain and bottle in pressure-safe bottles, leaving headspace.
  6. Condition cool 2–3 days, checking carbonation. Refrigerate to halt fermentation. Open carefully.