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Ginger beer

Yield

bottles of 5 dl

Scheduling

Preparation: approx. 20 minutes

Nutritional values (100 g or 100 ml)

energy: 110 kJ/26 kcal;

fat: 0.1 g, of which saturated 0.1 g;

carbohydrates: 6.2 g, of which sugars 6.1 g;

protein: 0.2 g; salt 0 g

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Recipe

Yield Recipe

Ginger beer

375 g

ginger bug

7'125 g

ginger liquid

Ginger bug

285 g

water

15 g

sugar (1)

15 g

sugar (2)

14 g

sugar (3)

15 g

ginger, finely grated, with peel (1)

15 g

ginger, finely grated, with peel (2)

15 g

ginger, finely grated, with peel (3)

Ginger liquid

5'355 g

water

1'350 g

orange juice, fresh

105 g

ginger, finely grated

145 g

maple syrup

180 g

sugar

Bring the water to a boil and add to the grated ginger, then leave to cool. Add the orange juice, sugar and maple syrup and continue processing.

Production

Ginger bug

Commercially produced ginger beer is available with or without alcohol. If you want to brew ginger beer yourself, that is, with alcohol, you need a starter culture. This is made with water and a proportion of ginger and sugar.

Leave the mixture to stand at 30°C for 24–48 hours until the first bubbles form. Then add another portion of ginger and sugar. Repeat this process until plenty of bubbles form.

It is important to use the ginger with the peel to include the necessary microorganisms.

Storage

If the ginger bug is not needed, it can be stored in the refrigerator, but must be fed with ginger and sugar once a week.

Filling

Pour about 20 g of the mixture into a half-liter bottle and fill with liquid. Store the bottle at room temperature for 12 hours, then place it in the refrigerator.

When refrigerated, the beer will keep for 3–4 days and should be aerated once a day, otherwise too much pressure can build up.