How To Make Ginger Beer At Home || Glen & Friends Cooking

How To Make Ginger Beer At Home || Glen & Friends Cooking


welcome friends today we are going to
make ginger beer and we’re gonna make a naturally carbonated or naturally
fermented ginger beer using our homemade ginger bug and this really is just a
yeast starter culture of wild yeast starter culture using the wild yeast
that naturally occur on the outside of ginger and if you take a look you can
see that video which leads into this video now I don’t normally do it this
way I will make this down in the brewery and then I’ll ferment it and I will end
up forced carbonating it rather than carbonating it in the bottle so a little
bit different but the steps are the same now just because I like filling without
a safety net I’m gonna try something different I
don’t normally put this in the blender I will usually use a food processor and
grate the ginger but I thought you know what let’s put it in a blender and see
if we can blend it fairly smooth and extract as much flavor as we possibly
can well that worked really well I think that worked really well so we’ll put
this into a pot into this pot really gingery I’ll just use a little bit of
the rest of the water to rinse out the jug yeah you’re right I spilled it’s
just water into the pot now last little bit of water and like with all of our
recipes everything is below the video in the show notes you can catch everything
down there so next in is sugar and this is an unrefined cane sugar I’ve done it
with white sugar I’ve done it with this sugar I got to tell you there’s really
not a whole lot of difference maybe just a little bit of depth of flavor with
this type of sugar but it’s not so much that it’s gonna throw you next in is the
spicing now I really like my ginger beer to have a little bit more of a complex
flavor than just ginger but if you want just ginger you don’t have to put these
in so first in our some allspice berries then some cloves and if you hate cloves
don’t use them peppercorns star anis and cardamom pods so we want to bring this
pot up to sort of a low simmer we want to stir everything together get it warm
dissolve the sugar and start bringing all of those flavors out of the ginger
and the spice into the water so a low simmer for about ten minutes and we’re
gonna turn the pot off we’re gonna leave it and let it come down to room
temperature on its own before we move on to the next step so it’s actually
tomorrow by the time this cooled down to room temperature and I did a couple of
other things I couldn’t get back to it so I put a lid on it left it overnight
and that will actually probably work to our benefit it’ll give all of the
flavors time to steep together now I’ve got a fine mesh strainer and we’re going
to strain out all of the solids without spilling everywhere great now straining
at once is probably enough and you’ve got this pulp left over alright let’s
give that a taste let’s get let’s get a couple of tasting spoons this pulp
you’ve got most of the flavor out of it it should be in there but there’s still
a lot of ginger flavor in there I’m going to turn that into a cake and that
link will show up somewhere around us now for this liquid you could strain it
a second time through some cheesecloth if you wanted to totally up to you I
don’t know I think I might do it great so time to taste it very important to
taste it at this point this is your last chance to make any changes with the
flavor and there’s no sense going through the rest of the process if you
don’t like what it tastes like so let’s see it’s got that it’s got that
ginger heat it’s a little bit too sweet but as soon as it’s fermented it’s going
to the sweetness is going to subside and a lot of those other flavors are coming
through so you get a little bit of the peppercorn you get a little bit of the
star nice I think this is going to be really great next up is pitching the
east but before I picture the east in this video I’m going to direct you to
another video where I’m going to test this and we’re going to figure out how
much alcohol is actually produced so if you’re just in that video click on it
and if you’re not what’s putting the ginger bug okay well just strain this
out now for this amount of liquid if you brew beer I know that you’re all down
with doing the calculations to figure out how much yeast is probably in this
amount of liquid now it’s yeast you need in here to get the whole thing going and
if you do those calculations because you’re a brewer do them this is for me
this is a kitchen sink project and I’m looking at this I give it a smell it’s
pretty strong I think I’ve got a really good amount of yeast going on in here I
don’t think I need that much somewhere between half and three quarters of a cup
is all I need to get this going so I just strain out the ginger bits and
these ones i discard now the ginger bug needs a refresh in a top-up and we’ll
deal with that in the ginger bug video but essentially you just add a little
bit more water you put in some more ginger and you throw in some more sugar
and everything’s fine so take the bug that I’ve strained out
and we just pour that into the rest of our mixture and give it a good stir now
I’ve put a baking tray down because I know I’m gonna spill I’ve got a funnel
and I’ve got beer bottles so I’ve got flip-top beer bottles
that are self-sealing and I’ve got stubbies which take a crown cap and you
seal them any way you bottle it is fine but make sure you actually get bottles
that can take the pressure if you get decorative bottles that have these flip
tops you could end up in a bit of trouble down the road and that’s not a
good thing to have so we fill up the bottles and of course everything has
been cleaned and sanitized I think that should be a given whenever we do
anything in the kitchen it’s been cleaned it’s sanitized you’re ready to
go you’re not using dirty bottles I’m gonna give you more credit than probably
most people will you know that so we don’t fill it all the way the top leave
a bit of headroom so that the gas can expand and for these
ones you just seal it like that and you’re done the studies are essentially
the same just a smaller amount I like to have a smaller size if I’m having one on
my own I’m not sharing with somebody it’s nice just to open a small bottle
rather than a larger one so I do two sizes but of course it doesn’t really
matter you could do this in any size bottle you could do this in a two-liter
pop bottle if you wanted to do you do it in a much larger jug it really is up to
you I just like these studies because it reminds me of the 1980s all beer in
Canada up until I don’t know the mid 1980s was sold in this style of bottle
didn’t matter what brand it was they all came at least in Ontario where I lived
they all came in this stubby bottle so these bottles take a crown cap closure
and I’ve got them in a little bit of water with some sanitizer just to keep
them clean and I’ve got a couple different mechanisms to close the bottle
but this is probably the cheapest one and it’s got a magnet so you put the cap
on the magnet put the cap on top of the bottle and squeeze and press and sealed
onto the rest okay i’ll bottled-up I’ll see you in a bit a week right here and
we’re gonna do a taste right okay do I need to start an order
um so that’s one day on the counter and then into the fridge two days three days
four days okay so crack em open I’ve got a just in case
oh yeah something different I didn’t expect as much carbonation in that one
so if you won’t go for that one and I will start with number two so are you
just I’m what are you expecting for flavor differences I’m expecting
differences in carbonation mostly okay and there will be a difference in the
amount of alcohol so two days on the counter that’s some good carbonation so
oh I didn’t pour my to it but hey that’s a completely different color um
interesting three days of carbonation yeah cuz
clearly right that’s good yeah so in terms of carbonation I think two days on
the counter is gonna get you where you need to be and 44 days might be too many
and it might be just right depending upon what you like out of it but yeah
you can see okay so that’s four days four days is too
many complete disaster well not a disaster but you can see there’s a very
distinct color change to the here between these two but not so much the
last three so that’s the yeast eating through everything changing the color
okay so let’s flavor-wise let’s give it a go yeah that’s very
gingery very gingery see now is there gonna be a different alcohol content is
there alcohol at all in this it’s ginger beer there will be a difference in
alcohol content and I’ve got a separate video link we’ll come out here somewhere
where I’m testing the amount of alcohol so that’s the number one that’s it’s
here I’m gonna have you taste it first completely different yeah there’s a
complete change complete change like that it’s a lighter much lighter for as
much as this one’s injury that was injury this one it’s a lighter somehow
the heat is gone almost don’t the bite so just saying you’d like this one
better no no no I like the bite yes I like the bite of that one better oh wait
a second the heats coming on now yeah yeah
so the heats coming on now so I haven’t tried that one yet but there’s number
three give that a try interesting it I can’t put my I can’t
think of how the flavors change but I feel like it’s changed again it has
changed it has changed now here’s the thing if it if you so yeah if you put
this in after one day you take out a bottle and you taste it you go that’s
not quite right you can pull all of them back out of the fridge and leave them on
the counter for another day at room temperature and then put them back in
because putting them in the fridge doesn’t kill the yeast it just puts it
to sleep slows it down it’s still fermenting in the fridge at fridge
temperature this one even has a different smell
wow that’s even different again yeah I’m amazed I was not expecting such a flavor
change between the for the you know carbonation yeah that makes perfect
sense active yeast wobbles that one is
completely different so these two are probably the most alike but like the
difference being this and this is completely different so this has gone
over some cliff yeah I think these are too these are the two I would go so I
would me personally I would stick with two or three days in each case the the
yeast and whatever else is in there because we don’t know what’s in the
ginger bug unless you take it somewhere and have it tell did you don’t know
what’s in the ginger bug but definitely yeast is full-on working in these and
this one has a yeastier smell to it I think it is definitely more beer like except
done definitely more beer like but lower on the ginger flavor yeah that’s I think
that’s what that’s the bat’s dissident yeah
lower on the ginger flavor but you know I would agree with you two or three days
on the counter for us is our preference but I would you might like something
different in a pinch one day on the counter I would drink that and really
enjoy it I think four days on the counter has too many too many that’s
over the edge for me so check out the other video where we make the ginger bug
from scratch in order to carbonate these and also check out the other video where
we are testing the alcohol content because just based on this testing I
know that this is probably fairly high in alcohol content so give this a try
it’s a lot of fun and if you like ginger ale or ginger beer it’s a super ginger
it’s lovely it is really nice cool thanks for stopping by see you again
soon you

100 thoughts on “How To Make Ginger Beer At Home || Glen & Friends Cooking”

  1. Processing ginger that fine is make getting ginger strained out a chore, it will also make the ginger flavor overpowering. Its very strong.

  2. Great video again (newbie), but after making my first time from a different recipe, I added lemon juice, and then more to taste. I used some old champagne yeast, but have since used natural ginger bug yeasts. Best ginger ale that I have ever had, hands down. I found the citrus flavor essential. Curious that you omitted it completely.

  3. A lot of comments here, so apologies if I missed it.
    How do you halt the fermentation/carbonation? I.e. I have a whole batch, so I'm probably not going to drink it all at day 3. How do I halt the process so I can drink it in a month, but still have it at that day-3 state?

  4. Amazing the video. Any idea if I can just Gum arabic
    to it? My favorite brand of ginger Beer does list it as ingredient but I have honestly no idea if it has any impact on the yeast.

  5. Great video Glen, just one question my kids want me.to.make this foe them, is there a way of getting it to be totally non alcoholic?

  6. Thanks for this great inspiration. I did it and it seems to work. 1-2 days on the counter are still to go, but the plastic bottles I used seem to pressurize already. Here is my brew log (in German, but with many pictures) https://hobbybrauer.de/forum/viewtopic.php?f=24&t=21949&p=342582&hilit=Ingwer#p342582

  7. great video but I think one week is not enough for the beer to finish the fermentation, correct me if I'm wrong. thanks

  8. I ruined mine by using cardamom seeds instead of cardamom pods in the same volume as it was supposed to be with pods (I wonder How could I be so naive). Also by using 30 black peppercorns it tasted spicy for some reason :'(

    1st try was an absolute mess, I'll keep trying, but it seems spices in LatinAmerica are a bit different

  9. I really enjoyed your video, thank you. I love ginger beer and have always wanted to try my hand on making them at home. Right now, my favorite is commercially made by Fever Tree which you can get at Costco and some grocery stores. I like my ginger beer with a strong biting ginger flavor. How does one make a batch to store without having the flavors change by the day as you tasted in your video?

  10. I've been working on some when I came across this and thanks so much on the advice about 4 days. I was coming up on my 4th day! New subscriber now ❤

  11. I love your Videos and your work behind. I Just started to get in the brewing-thing and your channel is the best for that. You got the knowledge, experience and a good way to teach all that.
    Thank you very much.

  12. If I had a large kitchen full of equipment, I’d love to do a proper experiment of making sima (sometimes called Finnish spring mead) with different lemons, sugars, and yeasts.

  13. I'm in the process of making this recipe. If I'm leaving the beer to ferment for 3 days on the counter, should I open up the bottle once a day to let some of the gas escape or leave it to build up?

  14. South Africa: We also add raisins, but we don't drink them. We also do not add spices and will give it a try !

  15. ’How to drink’ directed me here.. Not a bad job. Greg showed me to Glenn.
    Interesting channel. I like how you tutor.

  16. Thank you 🙂 awesome Video! But i have a Question.. do you make a new starter if its empty or do you feed it and fill it up again if you take a portion out 😀 i hope i did not miss the answer.. greetings from germany!

  17. A few years back,maybe closer to ten,I put fresh ginger,ale yeast,sugar,a little lime or lemon juice in a 2 liter bottle for ginger pop. The NEXT morning or evening that bottle was tight as a drum! Must had a lot of yeast,I think I even peeled the rhizome. And it was regular supermarket fresh ginger. Either a lot of yeast,or those suckers were FAMISHED,lol!

  18. I'm growing some Galangal "spicy" Thai ginger I need to try this. Thanks for the video great info and breakdown.

  19. I created a similar drink a couple of years ago but used honey instead of sugar. Tried with both dry bakers yeast and with some kind of winemakers yeast.

  20. Absolutely the clearest, most straightforward instructional video I have ever had the pleasure of watching. Not too much chatter, not too little….just right. No filler. Glen, this was simply outstanding. It's icing on the cake that we share a name (but mine is spelled right with two "N"s) 🙂

  21. I am watching this video while ia m drininingt so dont try inte at otiur home kif tou lilke commetn like the tke coment

  22. In the UK, what you call a Ginger Bug, we tend to call a Ginger Plant, but the method of production is much the same. But one thing we also do is use the solids filtered from the brewing liquid to feed the Ginger Plant. It is always a pleasure to split a Ginger Plant in two and offering half to a neighbour of friend.

  23. مكونات
    4L المياه
    400 غرام من الزنجبيل
    500 جرام سكر
    الينسون 3 نجوم
    30 حبة فلفل أسود
    12 نكهة التوت
    12 قرون الهيل
    3 فصوص
    200 مل علة الزنجبيل

  24. Having made this several times all I can say is awesome. Works a treat every time, tastes great. Would like to see a lemonade(soft and hard) demo. Maybe you have done one already but I don't seem to be able to find in your uploads.

  25. How long can the finally fermented ginger beer be kept up in the fridge without further fermentation/ gas production/ explosion danger? Is it pretty safe and interrupted in fermentation once cooled?

  26. Do you need to use organic ginger for this step of the process? Or can you opt for normal ginger? I understand the reasoning for the organic in the ginger bug.

  27. I am buying Ginger Beer – trying to give up beer – the ginger beer gives a kick that I like but oh god the Sugar! It's even more than in a coke – that much sugar will kill you – alcoholic beer is better health wise
    I need to find Ginger Beer with less Sugar in it – any suggestions?

  28. Tried this recipe and I got to say this is a great drink! Never tried gingery drinks before, and I love the taste! In my case it seems to be a little too sweet, but I used white sugar instead of brown.
    Glen, thank you so much for the recipe, your channel is amazing!

  29. Thanks Glen. Great video. I am eagerly waiting to try this recipe. Can you please post a link to the bottles you have here ? I am looking for them on amazon. Would prefer to get the tried and tested ones rather than experiment with the type of bottle.

  30. Making this over the weekend with some old Brador bottles. Will try to add some additional Lemon juice for bottles I'll ferment 5-6 days on the counter to make a shandy of sorts.

  31. Hi, after i finish making the beer and the process. do i will keep it on the counter only for 3 – 4 days or put it first in the refrigerator ? Can any one help ?!

  32. I made a fourth of the recipe, sort of, but I kept the ginger raw. So what I did was simmer the proper ratio of the spices, sugar, and water for about 10 minutes. I poured that hot into s 1.5 liter apothecary bottle. After that cooled down to just warm, I added in the proportionate amount of extra finely gound ginger (I put that into a NUTRIbullet, and for the liquid I used the strained ginger bug). Well, of course I had a non-homogenous concoction of all the ingredients in the bottle, but soon it all settled into distinct layers: the white starch from the ginger sank to the very bottom; the pulpy ginger settled in a 2" layer over the starch; above it was a 5" layer of pale chiffon yellow liquid; and atop of this liquid floated the whole spices; and being lightest of all, the ground up skin (ginger bran?) floated uppermost. It was this layer of peel particles that grew in volume as the carbon dioxide collected and tried to escape, causing the peel particles to look like a honeycomb band. Well, I left it ferment 3 days and finally I just had to try it. I simply strained it into 3 other drinking bottles with secure screw tops. Very tasty stuff, even raw!
    P.S. The starch layer stayed intact in a solid layer in the original bottle, and funny enough, the 3 peppercorns I used were embedded into the muck of white starch. But even the silty muck was easy to dislodge from the bottle with my hand, since it has a wide mouth.)
    Since even this was very good, I'm sure the recipe is really good if you boil the ginger and let the mixture cool overnight, as Glen suggested!

  33. I've been making mead and fruit wines for years now, but have never tried a ginger beer. I was with you right up to the point where you bottled right after pitching your yeast. That kinda freaked me out a bit, since everything I do goes into a fermenter with an airlock to do its thing. Have you tried fermenting it out, clarifying and then pitching a priming sugar before bottling? You'll have a higher alcohol content, but I'd be interested in how the flavors turn out, too. Thanks for posting this! You've inspired me to mess around with something new!

  34. Once you have reached your preferred alcohol level, how do you stop the process of sugar turning into alcohol? I figure you put it into the fridge, but does the process startup again once you take them out of the fridge? How long do you need to store them in the fridge?

  35. Hi, I made this recipe and had the same results, I think day 3 is the best. But the after flavour was a little spicey. So im going to try again with a different ginger and try keep the flavour and lose some bite.

  36. I’m still waiting on my first batch to finish, but I’m really excited and having a great time learning about the process. I really do appreciate it all, even if my product ends up in the bin!

  37. Hi Glen, I’m just started my ginger bug today and I’m looking forward to the final product. Just one question though, how long does the ginger beer last in the fridge before going bad? Is there an expiration date for something like this?
    Thanks!

  38. I've tried this recipve 4 or 5 times now, and it keeps on failing… I boil the lids and flip tops of my bottles and throw the glass in the oven to disinfect it. The ginger I use is organic and I use a regular granulated suger. I've used bottled water and I ended up with some weird slimey ginger beer after like 5 or 6 days. Now I've used tapwater (where I live it is filtered and free of chlorine) and the bug got nice and bubbly, but now the ginger beer has got something that looks like kham yeast… My house isn't particularly warm, could that be the problem? Please help me out…

  39. Glen, I've attempted making this 3 times.. – I still have the original BUG and also tried a second bug I made.. – The beer never fizzes for some reason – but the BUG is working well. developing the yeast and becoming more and more yeasty… – But I always end up with this sweet ginger liquid that isn't beer. what am I missing?

  40. Glenn, I've tried this 5 times so far, using this exact method, including your ginger bug, and I have yet to get carbonation like that. I use organic, non-irradiated ginger, chlorine free water, cheese cloth top, magnetic stirrer, everything. I can smell yeast, smells strong enough to my untrained nose. One time I actually used all 2C of ginger bug and got a little better result. Aaaaand I've had to let my bottles stay on the counter a minimum of one week. One time I went 13 or 14 days then gave up. They taste fine, but more like a gingerade. Really sweet. Any suggestions? Oh, and kitchen temp for bug is a steady 75°F.

  41. I always liked the Brigalow ginger beer kits https://bit.ly/33LS5M6 but would let them ferment out then bottle for an alcoholic ginger beer. Whether going with alcohol or not it’s the same amount of water and sugar added but left for 7 days vs bottling immediately. I’ve always wanted to make it from scratch though. If I use this traditional method you show with this video and making my own bug, to make the alcoholic version would you just put the mixture into a beer fermenter with no change to the recipe and once fermentation is done prime with a little more sugar when bottling? I know you say at the end it’s high in alcohol but but are you talking .05% vs many 1%? I’m the Brigalow kit they imply that bottling immediately makes a soft drink. Bundaberg ginger beer in Australia is a soft drink but there trace alcohol. Wha to want is a genuine 4-6% ginger beer but I don’t see how you’d get that bottling immediately as you do based on my experiences with commercial concentrate kits.

  42. Hi Glen & Friends, thank you for your detailed video. I really like your receipts. I tried to make ginger beer with ginger bug first, but ginger beer is very low on co2. The taste is great. My bug seems good, maybee my problem is temperature. At which temperature do you store the bottles to carbonate. Geetings from austria.

  43. Hi, I have followed your recepie but bottled in clear bottles because those were the ones available to me. After 2 days I went to puto them in the fridge and I noticed high amount of floating deposit at the bottom (yeasty looking). Is it worth discard/filter it and rebottle or it will not change the taste?
    Great series of videos, found them very informative but still for a quick watch (instead of very long overexplanatoy like others). Keep it up.

  44. Glen can I ask how long does it keep once you put it in the fridge? Is it still gonna change flavors while in the fridge? Can I place it in 2l plastic soda bottles, it's hard to get glass bottles here. Thanks.

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