Homemade Ginger Beer

    3 days 30 minutes

    This is a traditional recipe for making your own ginger beer. You can increase or reduce the ginger taste by varying the quantities of ginger used.

    17 people made this

    Serves: 16 

    • 45g fresh ginger
    • 1 lemon
    • 2 cups (500g) sugar
    • 4 1/2 litres water
    • 30g cream of tartar
    • 30g brewers or wine yeast

    Preparation:30min  ›  Extra time:3days resting  ›  Ready in:3days30min 

    1. Bruise the ginger by wrapping in a clean cloth and hitting with a rolling pin to release flavour.
    2. Finely peel the lemon removing only the outer waxy layer and squeeze the juice.
    3. Place the ginger, lemon rind, sugar and cream of tartar into a very clean bucket or large bowl.
    4. Pour over the boiling water and lemon juice then stir well.
    5. Allow to cool to room temperature then remove a little of the liquid and mix in the yeast. Stir the mix into the bucket.
    6. Cover the container with a clean cloth ensuring that the cloth cannot come into contact with the liquid and secure with string or elastic.
    7. Leave in a warm place 21°C for 24 hours.
    8. Skim off the froth then siphon off the liquid from the sediment or use a jug to bale out the liquid. Be careful not to disturb the sediment.
    9. Pour the ginger beer into strong bottles; old plastic soft drink bottles are ideal. Clean and sanitise before using. Stopper tightly.
    10. Store the bottles in a cool dark place for 3 days. It is then ready to drink.

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    The sugar is added in step 3. This recipe has been updated.  -  29 Apr 2013


    Ginger beer recipe. There is no mention of the sugar in the instructions. when is it added  -  24 Apr 2013


    Altered ingredient amounts. certainly needs more ginger root than recipe suggests otherwise more like lemonade.  -  20 Aug 2010  (Review from Allrecipes UK & Ireland)