Spring has sprung here in Zürich, and it’s time for a nice, refreshing cocktail… My husband has recently got a taste for Moscow Mules (more on that later), so last week we went in search of a spicy, little bottle of ginger beer mixer. We hit the jackpot, but needed to win a jackpot to pay for it! 5.50CHF (€5.00) for a 275ml bottle. So, that got me exploring how to make our own ginger beer, and here it is… It’s easy to make, only takes up to 2 days to ferment, and it’s delicious. You can drink it on its own (it has a lovely, refreshing, spicy flavour), or use it in cocktails, such as Moscow Mules or our invention… the ‘Ginger Beer Mojito’. Although it contains a lot of sugar, most of it is”eaten” by the yeast in the fermentation process, so you shouldn’t feel too guilty…
P.S: This is non-alcoholic beer…
UPDATE: I am sitting here covered in sticky ginger beer and have just spent 2 hours scrubbing it’s gooey mess off every inch in my kitchen (I still haven’t found the lid). Be very, very careful when opening the bottle after fermentation. It’s probably best to just do it outside, and try and move the bottle around as little as possible before opening!
To fill a 1.5 litre plastic bottle
- 2 tbsp. fresh ginger juice*
- 130g sugar (I used organic, half white and half raw, brown)
- 1 tbsp. fresh lemon juice
- a small pinch of dry yeast
- 1.3 litre water
- Take a 1.5litre plastic bottle (it must be plastic. The beer produces gas as it ferments, and a glass bottle could shatter)
- Use a funnel to pour the ingredients into the bottle. Make sure there’s at least 4cm space in the top of the bottle for expansion
- Put the lid on, and gently rotate, until all of the sugar has dissolved
- Leave at room temperature to ferment for between 24 and 36 hours. You will know it’s ready when the grooves in the bottle are pushed out. Be careful, the bottom of the bottle also becomes distended, which can send it flying, so don’t leave it on a high shelf.
- Once fermented it can be stored in the fridge for up to a week
*Take a big piece of organic ginger. Grate it finely. Put it in muslin and squeeze until the juice comes out.