This is a refreshing non-alcoholic drink - don't let the word "beer" fool you. Please follow the directions carefully. I can still remember one hot summer when all the bottles exploded and the pantry was covered in a sticky mess!
Materials needed
A large bowl
Clean bottles (wine or champagne)
Corks for sealing
A traditional recipe (serves 4)
Ingredients
450g (1lb) sugar
4½ ltrs (8 pints) water
1 lemon
40g (1½oz) root ginger
25g (1 oz) cream of tartar
25g (1 oz) brewers or wine yeast
Method
- Bruise the ginger to release the flavour.
- Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
- Place the ginger, lemon rind and cream of tartar into a bucket or large bowl.
- Pour over the boiling water, add the lemon juice and stir well.
- Allow to cool to about 21°C (70°F), remove a little of the liquid and mix with the yeast, stir the yeast mixture into the liquid.
- Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.
- Leave in a warm place 21°C (70°F) for 24 hours.
- Strain the liquid through a fine cloth or skim off the froth and use a jug to bale out the liquid (being careful not to disturb the sediment).
- Pour the ginger beer into strong bottles and cork.
- Secure the corks with wire, leaving a little play (for possible expansion).
- Store the bottle in a cool dark place.
- If the corks begin to rise, release the wire slightly and re-secure.
- The beer should be ready to drink after 2 - 3 days.
Definitions
To bruise: To apply pressure to an ingredient to help release its flavour, eg pound the lemon grass with a rolling pin to bruise it.
To peel: To remove the outer layer of a food.
To pour: To transfer a liquid from one container to another.
To strain: To pass wet ingredients through a sieve to remove lumps or pieces of food, eg strain the stock to remove any small pieces of meat or flavourings.