Non-Alcoholic Ginger Beer
Scott enjoys making all manner of fermented beverages and hopes to inspire others to try making their own wines, beers and ciders.
Non-Alcoholic Ginger Beer
it’s so easy to make your own Non-Alcoholic Ginger Beer. Besides, it’s healthier when you make it yourself, because you can add as much ginger as you like, and the live yeast you’ll use to carbonate it has probiotic properties.
Ginger is an extremely healthful spice, causing the heart to beat more strongly and slowly and removing cholesterol from the blood. It has antiviral, anti-inflammatory, and antibiotic properties; it helps alleviate nausea, and it can reduce migraines. And most importantly, it’s delicious!
Ingredients
- 227 grams (8 ounces) ginger, peeled and sliced
- ½ jalapeño, sliced (optional)
- Juice of 1 lemon
- One 11.5 grams packet ale yeast
- 7 teaspoons sugar
Preparation
1. Place the ginger and jalapeño in a large pot with 3.8 liters (1 gallon) of water and simmer gently for 30 minutes. If you smell the ginger, turn down the heat, because the more you smell now, the less you’ll taste in the final product.
2. Turn off the heat, and strain the ginger and jalapeño from the water.
3. Add the lemon juice, and let the liquid cool to room temperature.
4. Stir in the yeast, cover, and let stand overnight.
5. To bottle, stir in the sugar, then pour into Champagne-style bottles, beer bottles, or soda bottles and cork or cap the bottles.
6. Store bottles in a dark, cool place for a minimum of 2 weeks to allow the sugar to carbonate the beer, the yeast to settle to the bottom, and the flavors to mix.
7. Chill and serve.
Scott Mansfield
A longtime writer, gardener, cook, brewer, and award winning winemaker, Scott has made wine, beer, cider, and all manner of fermented beverages for the last 15 years. He is currently hosting classes and events related to his book as well as writing beer and wine-related articles. He likes to inspire people to make their own fermented beverages.
Courtesy photo
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