Traditional Ginger Beer (non-alcoholic)

Ginger beer can be produced at home using a symbiotic colony of yeast and a Lactobacillus (bacteria) known as a “ginger beer plant”. This traditional ginger beer recipe has its origins from the colonial spice trade with the Orient and the sugar producing islands of the Caribbean.

1/2 cup sugar
1 dessertspoon ground ginger
Juice of 1 lemon
500ml water
10 teaspoons ginger
10 teaspoons sugar
4 cups sugar
3 cups boiling water
Juice of 2 lemons
25 cups water

1. Combine 1/2 cup sugar, 1 dessertspoon ground ginger, juice of 1 lemon and 500ml water, mix. Let stand for three days.
2. On fourth day, pour off half the water and, over the next 10 days, “feed” the plant 1 teaspoon ginger and 1 teaspoon sugar.
3. After 10 days, you can use your bug to make ginger beer.
4. Dissolve 4 cups sugar in 3 cups boiling water.
5. Strain the bug through a muslin cloth and squeeze well.
6. Add the juice squeezed from the bug to the sugar mixture.
7. Add the juice of 2 lemons and 25 cups of cold water, mix, and bottle.
8. After you’ve squeezed it, renew the bug by putting it back into the jar and adding 1 cup warm water, 2 tsp sugar, and 2 tsp ginger.
9. As before, feed it with 1 tsp sugar and 1 tsp ginger each day for a week.

Keep in mind the plant will keep on growing so, every third time you strain off the liquid, give away or throw away half the plant.