Call for a free 15-minute consultation to customize your needs | (720)712-0851

Blog Layout

Homemade Ginger Beer

The Dough Mamma • Mar 21, 2016


We were lucky enough to visit Denver this past week, one last trip before relocating there in June.  Every time I return to this wonderful city, I am introduced to some hip neighborhood (most recently the Highland area), great restaurants, art galleries and unique boutiques.

After our family took turns with the flu, I figured I was on the upswing and took full advantage of Denver cuisine.  From cafe-con-leches at Buchi’s Cafe , to whitefish on everything bagels at Rosenbergs , it didn’t stop there.  We ate cricket tacos, falafel, masala dosa and honey-Sriracha duck wings with house brewed ginger beer at Linger , followed by “space-junkie” ice cream at Little Man Ice Cream.  Avanti , with its magnificent view of the city, offered food fare for even the pickiest eaters.  The hubby and I indulged in arepas stuffed with fresh avocado, black beans, cheese and fried plantains.  Last but not least, we took the kids to the Invention Room where we all, grandma included, ate a whole lot of liquid nitrogen.  Though not my favorite ingredient, the showmanship behind the counter was great entertainment.

Needless to say, I quickly gained back the weight I had lost from the flu as well as an aching belly.  If my stomach could have talked, it would have slapped me on both cheeks and said, “what the hell were you thinking woman?  Cricket tacos was your “go-to” after ten days of chicken soup?.”  Inspired by the house-made ginger beer at Linger, I decided to make my own as my mother insisted, “ginger is the best remedy for an angry tummy.”

This lovely dry ginger beer is best for ginger lovers as the ginger is potent.  Great as a healthy tonic or add some rum and lime to make a dark and stormy, this beverage can be enjoyed in a variety of ways.  My hubby did not care for it and said it reminded him of drinking Zima.  To anyone out there who is my age, Zima may have been your first introduction to beer in High School and it’s pretty awful.  If there is a beer G-d, Zima certainly isn’t getting into Heaven.  I disagree with hubby, but for those of you who prefer a more mild ginger beer, check out the notes section for some tips.  One last note, do not use glass to store your ginger beer as plastic is required for the expansion that will take place during fermentation.

Cheers!

Homemade Ginger Beer
Author: 
Prep time: 
Cook time: 
Total time: 
Serves:  8
 
If you like ginger, but don't love it, feel free to reduce the ginger from ½ cup to ¼ cup. Also, I couldn't taste the yeast, but if you are sensitive to the taste, you can also reduce your yeast to ½ tsp or even ¼ tsp. There is an optional ginger simple syrup recipe included for those that prefer their ginger beer more sweet. If you prefer your ginger beer sweet, go ahead and refrigerate it after 24 hours. The longer you allow it to ferment, the drier it will be. Every day you allow your ginger beer to ferment, you are going to have to allow some air to escape or your bottle will explode. This can be done by slowly untwisting the cap, you will see a surge of bubbles rushing to the top, close lid to prevent explosion and then slowly loosen lid to allow more air to escape. Keep loosening and tightening until there is no more pressure. Do this twice a day during fermentation and once a day when refrigerated. Ginger beer will have some "blooms", this is natural and should last up to 2 weeks refrigerated.
Ingredients
  • Ginger Beer
  • 9 Cups of filtered water
  • ½ cup of peeled and grated ginger
  • ¾ cup of cane sugar
  • juice of two lemons (I used Myer as they are sweeter)
  • ¼ tsp of Cream of Tartar
  • 1 tsp of active dry yeast
  • ⅛ tsp salt
  • * you will need one 2-liter plastic bottle with a cap
  • Ginger Simple Syrup
  • ½ cup sugar
  • ½ cup of water
  • 1 Tbsp of peeled and grated ginger.
Instructions
  1. In a large pot, add 4 cups of water, ginger, sugar, lemon juice and cream of tartar. Bring to a full boil. Make sure the sugar has dissolved and remove from heat.
  2. Add 5 cups of cold water and allow the pot to cool to about 100 F. Add the yeast, stir and cover with a clean kitchen towel. Store in a dark room for about three hours.
  3. Using a fine mesh strainer, strain the liquid into a measuring cup or pitcher. Using a funnel or pouring carefully, pour the ginger beer into the 2-liter bottle, screw on cap and place in a dark room for 1-3 days, depending on how dry you want your ginger beer. The longer it ferments, the drier it will become.
  4. Twice a day carefully loosen the cap to release pressure. See notes for more details. Do not point the bottle at your face as the pressure that builds up is quite impressive
  5. Once you are happy with the flavor, store in the refrigerator and loosen the cap at least once per day.
  6. Ginger Simple Syrup
  7. In a small pot, add your sugar, water and ginger and heat over medium until sugar dissolves, while stirring occasionally. Remove from heat and allow to cool. Once cool, add to your ginger beer to your taste.

Spring Citrus Elixir

By The Dough Mamma • 07 Mar, 2017
Delicious and refreshing

Mamma’s Loving Lemon-Zest Pancakes

By The Dough Mamma • 13 Feb, 2017
Watching “Leave it to Beaver” reruns on Nickelodeon was an all time favorite of mine as a kid. Like a window into Norman Rockwell’s soul, Americana could not have looked any sweeter. How simple life seemed back then, kids could play in the streets, dad went to work and mom stayed home. Family roles were clearly defined and though most likely confining for women, I’m guessing there was also some comfort in the concrete expectations of motherhood.

Vadouvan Onions – Spice of Life

By The Dough Mamma • 29 Jan, 2017
The beauty of marriage lies in the history that the two have created and weaved together, a history no one else can share. The day you walked down the aisle, the day your children were born, the nights you laughed so hard you cried, the moments you knew, this was your partner, you have been truly seen. The growth and evolution from sharing your life with someone is both beautiful and challenging but like most things in life, nothing worth while ever comes easy.

Snow Day Cake

By The Dough Mamma • 22 Jan, 2017
Despite the fact I spent my college years in Vermont, neither school nor work had ever been cancelled due to snow. Vermonters are tough as nails, if you can’t drive to work, then you better strap your snow shoes on and huff it. They’re used to massive snowfall and handle business like a boss, clearing roads quickly. Colorado on the other hand, mmm not so much. It appears Colorodans simply wait three days until it warms up and the snow melts. Why use snow plows if you don’t have to?

Thanksgiving Biscuits

By The Dough Mamma • 22 Nov, 2016
By now you may be knee-deep in “de-friending” folks over the election, or quite possibly planning your relocation to Canada, eh? Considering that off-grid home in the middle of the woods yet? If so, I know a guy…

Homemade Hot Chocolate

By The Dough Mamma • 06 Nov, 2016
As you can tell from the picture above, this post was originally intended for Halloween and Dia de los Muertos, clearly we are a day late and a dollar short, but hey it’s chocolate and can be enjoyed any time of year.

Cast Iron Cornbread

By The Dough Mamma • 24 Oct, 2016
I remember first becoming a mother and questioning what my new position should look like. Should I still play the Beasty Boys in carpool, or should I be more responsible and play children’s music. Similarly now I question, what does it mean to be 40? Will I be buying my New Year’s Eve dress at Chico’s? Should I start buying Werther’s and clutch my pearls in dismay? Can I still watch the Housewives’ franchise or should I really buckle down and watch CNN nightly? What does it mean to be 40?

Cherry Tomato and Caramelized Onion Tart

By The Dough Mamma • 09 Oct, 2016
I’m embarrassed to admit I don’t particularly care for tomatoes. I’m rather picky about them in fact. I’ve always requested tomato-free sandwiches and hamburgers. If my meal happens to arrive with one of those little culprits, it’s like an affront to my soul. Here I am waiting for a bacon cheeseburger with crispy lettuce and they want to throw a wet slice of tomato in the bun, no thank you! The texture simply doesn’t appeal to me. Though I can appreciate their earthy sunburst flavors, I generally prefer my tomatoes in other forms such as: ketchup, marinara and soup. I will however make an exception for cherry tomatoes. Their size, the way they pop in your mouth and their savory-citrus flavor, make them far more appealing.

Cinnamon Apple Raisin Cake

By The Dough Mamma • 02 Oct, 2016
Filled with tart cinnamon apples, plump raisins and a delicate crumb similar to a coffee cake, this lovely dessert is perfect for the New Year or any celebration. Best served warm with a sprinkle of powdered sugar, it’s a delightful ending to any meal. Alternatively, you can allow this cake to cool completely and top with whipped cream or vanilla bean ice cream.

Maple Chicken and Goat Cheese Salad

By The Dough Mamma • 28 Sep, 2016
This salad is easy to make, and has a lovely variety of flavors which marry well and leave you satisfied. Crispy maple chicken, tangy goat cheese, crunchy hazelnuts and roasted red peppers, this salad is a big crowd-pleaser. Dress with your favorite vinaigrette and dinner is served.
More Posts
Share by: