Ginger beer au miel de sapin et piment par DE LA ROSÉE

Ginger beer

Ingredients for 1 liter of ginger beer - quick version -

  • 1 litre of mineral water
  • 1 lime
  • 120g ginger (organic if possible)
  • 70g of sugar
  • 60g of honey and chilli preparation
  • 1 tsp. baker's yeast

    1° / Before you start, you need an airtight container that can accommodate your preparation: a glass jar with a seal, a glass bottle with a mechanical closure or a plastic bottle* with a screw cap.

    *Avoid bottles that are too thin or have a thin cap, which will resist pressure less well

    2° / In the jar, put the sugar, the lime juice, the honey and chilli preparation and half the mineral water. Stir to dissolve the sugar and honey (or shake if you opted for the bottle version)

    3° / Chop the ginger. If it is organic, you can leave the bark on after rinsing it with water. Otherwise, it is better to peel it. Then add it to the mixture. For the bottle version, chop finely and use a funnel or a sheet of parchment paper to introduce it more easily.

    4° / Add the remaining mineral water and the yeast. Stir again.

    5° / Hermetically close the jar then leave it for 24 hours at room temperature or near a heat source if it is cooler. It may be necessary to degas from time to time if the fermentation is intense, especially in the plastic bottle version.

    6° / The fermentation will begin slowly and fine bubbles will appear. After 24 hours, open the jar and strain the mixture. Then close again and place it in the refrigerator to stop the process.

    7° / Serve chilled with ice cubes.

    **note : for more present bubbles, you can leave the preparation at room temperature longer. Here we offer a quick version, using yeast to speed up the process. The royal way is to make a ginger sourdough - ginger bug - which will serve as a base for the ginger beer and replace the yeast. The production of the sourdough takes longer, about a week.


    The recipe in video :