Ginger Beer

READY IN: 26hrs 15mins
Recipe by Chef Kate

From "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson. It's cold but it tingles! Plan to let it sit at room temperature for at least a day before chilling. Chilling time is not included in the prep time.

Top Review by realbirdlady

Rough and ready ginger beer. I did trim up the ginger a little, removing the knotty sections of peel, and then just sliced it. After a day I had very little alcohol, still much sugar, so I let it go a second day. I would double the yeast next time. It would probably be helpful for the directions to mention the importance of anaerobic fermentation - use a narrow container, don't shake or stir it, etc. to avoid producing bitter vinegar.

Ingredients Nutrition


  1. Wash and then grind or grate the ginger, peel and all and place in a large bowl or pitcher.
  2. Juice the limes and add the lime juice, the lime peels, the sugar and the cream of tartar to the ginger.
  3. Pour the boiling water over the ginger mixture and allow to sit for at least two hours, stirring occasionally, until the mixture has cooled to room temperature.
  4. Making sure the water is at room temperature (if it is too hot, it will kill the yeast), strain the mixture into a large pitcher or jar with a cover.
  5. Sprinkle the yeast over the top of the strained liquid and let it sit uncovered for about five minutes so the yeast softens.
  6. Now stir the mixture, cover it and leave it to sit at room temperature for 24 hours.
  7. Strain again, chill and serve cold.
  8. Note: This is not an overly sweet drink and not one in which you can substitute splenda for the sugar as the yeast feeds on the sugar.

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