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4.08 from 28 votes
Homemade ginger beer served over ice in a mason jar with lime slices and garnished with striped paper straws.
Homemade Ginger Beer
Prep Time
10 mins
Cook Time
6 hrs
Fermenting Time
2 d
Total Time
6 hrs 10 mins
 

Ginger beer is the key ingredient to Moscow Mules, Mexican Mules, and is straight up refreshingly delicious on its own! Check out my step-by-step guide, plus all the tips and tricks, for creating this spicy beverage at home!

Course: Cocktail/Drink
Cuisine: American
Keyword: ginger beer
Servings: 8 Servings
Calories: 127 kcal
Ingredients
  • 2 quarts water
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sugar
  • 8 oz fresh ginger, peeled and minced
  • pinch of kosher salt
  • 1/3 cup lemon juice
  • 1 tsp active dry yeast
Instructions
  1. In a large saucepan combine 1 qt water, sugars, ginger, and a pinch of salt.

  2. Bring to a boil and stir until sugars are dissolved. Remove from heat and pour in remaining 1 qt of water and lemon juice.

  3. Let stand, covered, at room for 2-3 hours. Place in refrigerator and cool to 70 degrees.

  4. Use a fine mesh strainer to strain and stir in yeast.

  5. Use a funnel to pour into a 2 liter bottle or into 2 - 1 liter bottles. Make sure you leave at least 2 inches of room at the top.

  6. Leave at room temperature for 2-3 days, loosening the cap occasionally (very slowly and carefully so it doesn't spray all over) to release the pressure.

  7. Store in the refrigerator for up to a week.

Recipe Notes

Recipe yields 2 quarts.

  • Choose ginger that has smooth, taut skin that isn't wrinkled or moldy.
  • Don't boil or simmer the ginger/water mixture for very long. You just want to cook it until the sugars are dissolved. Encourage this by whisking the mixture well.
  • Emptied and rinsed plastic soda bottles are a great way to store your ginger beer.
  • When you strain the ginger, press on the solids to really squeeze out all of that ginger flavor.
  • Store the strained ginger beer in plastic bottles at a cool room temperature out of direct sunlight. Be sure to leave space at the top so they don't bubble over when you release the pressure.
  • Release the pressure from the ginger beer about 4 times per day as they ferment. Loosen the top VERY VERY SLOWLY as the yeast will cause it to bubble and foam. Unscrew the tops as slow as possible and listen for the air being released.
  • Store the ginger beer in the refrigerator which will impede the fermentation process. You still need to be careful as you open the bottle. The ginger beer will keep for about a week.
Nutrition Facts
Homemade Ginger Beer
Amount Per Serving
Calories 127
% Daily Value*
Sodium 19mg1%
Potassium 151mg4%
Carbohydrates 31g10%
Sugar 26g29%
Vitamin C 5.4mg7%
Calcium 23mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.