Ginger Beer Recipe Olive Oil

Ever since Rachel’s ruined me for ginger beer forever, I’ve been trying to recreate it at home, since I don’t exactly make it to Seattle very often (and the shipping… well, it burns more than the ginger). In my experimentation I’ve discovered that not all ginger is created equal. The same recipe using ginger from different stores will taste different, and nothing I tried really tasted exactly

Granted, it is still pretty dang spicy (just how I like it), but you can easily adjust the quantities of sugar, lime juice, and other ingredients to mellow out the burn if you choose.

I used the brilliant method outlined in Ashley’s book, Date Night In, which calls for you to blend the ginger with sugar and water (no peeling necessary), and then strain out the solids. I run it through the blender again to eek out every last bit of ginger flavor.

Gemmer (ginger Beer)

The ginger beer concentrate is incredibly versatile, and while it serves as the base for these fancy mules, you can also mix it with plain club soda for a hot and refreshing homemade ginger beer. I like to make a big batch of the concentrate and freeze it in ice cube trays so I can easily make a ginger soda anytime I please.

Funny story: I love ginger beer (that’s nothing new), and I know if a restaurant has a Moscow Mule on their menu that I can usually just get a plain ginger beer. Well, one night I tried to be clever and order “a Moscow Mule please, hold the mule”. The waiter gave me a strange look because, well, I basically just ordered a straight up vodka. Oops.

(Side thought: Who decided to call it a mule anyway? There’s nothing ass-inine about ginger beer. Maybe because it has a bit of a kick? Who knows.)

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I call these “Fancy Mules” because they have an extra splash of Domaine de Canton, a French ginger liqueur that makes these mules extra special. I guess you could call them French Mules if you’d like (despite the fact that the Moscow part is still there). But the variations are really endless… Kentucky Mules made with bourbon, Gin Gin Mules with gin, Mexican Mules with tequila, Mezcal Mules with (duh) mezcal… I mean really, ginger beer with just about any liquor is going to be good. Especially this homemade ginger stuff.

Well, it turns out copper is an amazing heat conductor, and so your mules will stay frosty cold far longer than if you were to serve them in glass. Don’t believe me? Fill a copper mug with ice and give it a few minutes until you start to see condensation form on the outside of the mug. Then touch it and see just how cold the copper gets.

I used these hammered copper mugs, which have a nice vintage-looking patina (as opposed to the super shiny finish most mugs have).

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Sure, you could use ginger beer here, but a refreshing moscow mule made with homemade ginger concentrate is a revelation. The addition of ginger liqueur makes it extra special.

If you want to skip the homemade ginger concentrate and just use store bought ginger beer, use about 4 ounces of your favorite ginger beer in place of the ginger concentrate and club soda, and add a generous squeeze of lime juice.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.How to make homemade ginger beer, including photos and a video! This simply recipe is lower in sugar than store-bought ginger beer, contains vitamins and probiotics, and is a healthier alternative to most carbonated drinks because it contains less sugar and no carbonated water.

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The sweet and spicy beverage is tasty by itself and adds pep to all sorts of cocktails and mocktails. If you’re anything like me, you could add ginger beer to all of your cocktails from now until doomsday.

Most of us think of ginger beer in the context of the Dark n’ Stormy or Moscow Mule and other cocktails that involve the brew.Butdid you know

You can make a stellar homemade ginger ale at home, and not only is it easy, but it’s also great for you?

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Because we like to do things in the legit-est of ways, we’re going to put on our DIY cap and learn how to make fermented ginger beer at home.

Method #1: Most people make a simple syrup using ginger, sugar, and water, and then combine the simple syrup with soda water or seltzer water.

While this is the least time consuming way of making ginger beer, and definitely comes out tasting great, we can take it a step farther by fermenting ginger beer into a healthful drink so that it contains less sugar but still tastes sweet.

Homemade Ginger Beer

Method #2: The old fashioned wayuses a “ginger bug” or “ginger starter, ” which is ginger that has fermented in sugar and water to the point that its natural enzymes and probiotics are released.

Once a ginger bug is formed, it is then brewed into a batch of ginger brew, which results in a probiotic-rich effervescent drink.

This method of making ginger beer takes between 4 and 6 weeks, and is the method I describe in my cookbook, Delicious Probiotic Drinks.

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I have also posted a tutorial onHow to Make Probiotic Ginger Beeron this site for real ginger beer. Check it out if you’re looking for a beverage with a higher concentration of probiotics.

It is also an alcoholic ginger beer that has a tiny amount of alcohol but can be fermented in such a way that increases the alcohol content.

The yeast consumes the sugar as it reproduces, which means that while the finished product tastes sweet, it is actually very low in sugar. Plus, it contains so much delicious ginger flavor!

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Whether you choose to make this easy ginger beer recipe laid out in this post or my probiotic ginger beer is a matter of personal preference (and time).

It still has health benefits from the yeast, but because it is not fermented for as long as the authentic version, it isn’t as probiotic-rich.

You can replace the lemon juice with lime juice if you’d like. I always go with organic fresh ginger root because it contains plenty of natural bacteria and natural yeasts for the best ginger beer.

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I don’t personally have experience with either one so can’t offer advice on how much to use or how to employ it, but if you’re interested in stepping up your brew, they are worth looking into!

Ginger is a root and has been used as a natural remedy for upset stomach and nausea across many civilizations for hundreds of years.

Based on its ability to lower inflammation, aid with digestion, and boost your body’s immune system, yes, ginger beer is good for you.

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One to three times a day, carefully loosen the caps to relieve some of the pressure without opening the bottles all the way.

After your brew has finished fermenting, you can either add fruit, simple syrup, juice, or liquor to it to create a customized treat, or drink it as is.

If you choose to bottle the ginger beer in glass bottles, allow the ginger beer to lose much of its fizz prior to bottling, as it will continue to carbonate in the bottles.

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Duringfermentation, DO NOT use glass bottles, because the glass can explode under pressure (yes, it builds up that much pressure!), be sure to use plastic bottles with screw tops, as noted in the recipe, so that you can relieve pressure during fermentation.

You must be very careful when opening the bottles because the beverage will still be very carbonated. Always point glass bottles away from your face or anyone else’s face while opening.

The longer you allow the brew to ferment, the more sugar will be metabolized by the yeast, resulting in a less sweet, drier beverage.

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Depending on the time of year and the room temperature, the brew may take more or less time to ferment. If the room is particularly cool, it could take an extra day or two to finish fermenting, whereas if it very warm, it could take less than 48 hours.

If you prefer a sweeter beverage, consider fermenting the ginger beer for one to two days only or simply start with more sugar (about 1 1/4 to 1 1/2 cups instead of 1 cup) than you need.

For spicy ginger beer, start out with double the amount of ginger for a kick. Make your own ginger beer based on your personal taste!

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Once the ginger beer has finished its few-day brewing process, store it in the refrigerator for 10 days, or up to 1 month when left untouched.

You can either store it in the same plastic bottle you used to brew it, or transfer it into glass flip cap bottles. I play it safe and store it in the same plastic bottle I use for fermentation.

Enjoy the ginger beer as is or use it for cocktails or mocktails! I

Fermented Ginger Beer