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Home / Drinking Accessories / Alcoholic Ginger Beer

Alcoholic Ginger Beer

Written by Guy Robinson on Saturday, 23rd August 2014

Alcoholic Ginger Beer

Here is my very own, tried and tested over 50 times, recipe for a stomach warming and rather addictive Alcoholic Ginger Beer. ABV about 6.5-7.5% !!

Takes about 8 days from the first chop of ginger to the first mouthful of glorious ginger gorgeousness!

Equipment needed

1 x 40 pint plastic bucket with lid
40'ish empty beer bottles
40'ish Crown Caps and Capper gadget (about £9.95 online)
Jug to scoop out finished ginger beer 
Small funnel to avoid lots of spillage and mess when bottling!
Jelly Straining stand and bag or Muslin or tights for sieving the ginger beer through


1.5 to 2kg's of fresh root ginger (3 or 4 large pieces about the size of your hand)(the more the better I find)
4 lemons
2  limes (optional)
2 kg's of sugar
1 teaspoon of Cream of tartar (get from supermarket baking section)
Tap water (up to 40 pints!)
3 Cartons of pear juice or anything else you fancy, I find it gives a bit more body. 
1 x sachet of Champagne Yeast or any brewing yeast.


Chop up and then liquidise the ginger in batches, add water so it pours out easily. Pour into the biggest pan you have with all the sugar, half your lemons and limes and squeeze out the juice into the pan, add cream of tartar. Boil until all sugar is dissolved (about 1/2 an hour) 

CAREFUL WHEN THE LIQUID STARTS TO FROTH UP turn down the heat immediately and then stir constantly for a while until the danger of boiling over goes! 

Then pour the molten liquid, (plus optional pear juice!) into you bucket. Top up with cold water and warm water so it's a yeast friendly temperature (tepid to warm) Sprinkle on the yeast and leave to ferment by the Aga or other warm place for 5 day's ish. If you've got a hydrometer then obviously use that to check its ready.(reading needs to be 0.000)

Using your funnel add 1 teaspoonful of sugar into each pint bottle then Sieve the ginger beer through a muslin or tights into bottles. I bought a very handy jelly strainer stand from Lakeland http://www.lakeland.co.uk/14622/Lakeland-Jelly-Strainer

Cap and then leave in room temperature (warmish) for a couple of days. 
NOT TOO WARM AS IT MIGHT EXPLODE! (I have not had an explosion since sieving the ginger beer through tights as this avoids any bits of sediment getting into your bottles)

After two or three days (if you can wait that long!) pop a bottle in the fridge in the morning and try it when you get home from work. If its fizzy then put all the rest of the bottles in a cooler place or in the fridge if there is space. 
I put my ginger beer in the garage and place a travel rug over my bottles to avoid a mess if there is an explosion. 

That's it, easy and once you've started brewing this fantastic wonder brew you will crave it on the days when you've run out!

Do let me know how you get on.



Guy Robinson
At home in the country Ltd.

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