It’s a good week for kitchen projects, and Ginger Beer is one of our favorites these days. Drinks are often overlooked in favor of food around Thanksgiving, but days by the oven should require a refreshing beverage in hand. This spicy drink is as pure as it gets, taking all the natural heat from fresh ginger and very little sugar. It’s the perfect afternoon energy boost, or, as we like to do, mix it with Gosling’s Rum (or your favorite dark rum) and top it with a lime for a game-changing take on the classic Dark & Stormy. How to Make Ginger Beer: recipe makes one gallon 9.25 cups warm water 10 oz. ginger juice, freshly juiced from 1 pound ginger 16 oz. fresh lemon juice, strained 28 oz. 1:1 simple syrup 1 packet Champagne yeast Combine the ginger juice, lemon juice and simple syrup in a large container and add 9.25 cups warm water. Mix very well. Divide the yeast between each bottle you plan to use. Flip top glass bottles work well, or bottle as you would beer if you prefer. Using a funnel, fill each bottle with the ginger beer mixture and top or cap it. Give a good shake, at least 10 seconds to ensure homogeneity and incorporation of the yeast. Let the bottles sit for exactly 48 hours in a warm, dark space. Stop the fermentation after this time period by putting the bottles in a cold refrigerator. Enjoy cold for up to one week. Recipe from The Bar Book

It’s a good week for kitchen projects, and Ginger Beer is one of our favorites these days. Drinks are often overlooked in favor of food around Thanksgiving, but days by the oven should require a refreshing beverage in hand.

This spicy drink is as pure as it gets, taking all the natural heat from fresh ginger and very little sugar. It’s the perfect afternoon energy boost, or, as we like to do, mix it with Gosling’s Rum (or your favorite dark rum) and top it with a lime for a game-changing take on the classic Dark & Stormy.

How to Make Ginger Beer:
recipe makes one gallon

9.25 cups warm water
10 oz. ginger juice, freshly juiced from 1 pound ginger
16 oz. fresh lemon juice, strained
28 oz. 1:1 simple syrup
1 packet Champagne yeast

Combine the ginger juice, lemon juice and simple syrup in a large container and add 9.25 cups warm water. Mix very well.

Divide the yeast between each bottle you plan to use. Flip top glass bottles work well, or bottle as you would beer if you prefer.

Using a funnel, fill each bottle with the ginger beer mixture and top or cap it. Give a good shake, at least 10 seconds to ensure homogeneity and incorporation of the yeast.

Let the bottles sit for exactly 48 hours in a warm, dark space.

Stop the fermentation after this time period by putting the bottles in a cold refrigerator. Enjoy cold for up to one week.

Recipe from The Bar Book