MÉTHODE CHAMPENOISE GINGER BEER

A lot of ginger beer recipes are little more than ginger-flavored punch. We prefer true fermented ginger beers by far, since they have so much more flavor and they’re almost as easy to make.

Some recipes call for fermenting ginger beer in glass bottles, but beware that glass can explode. We make our ginger beer in recycled 2-liter plastic soda bottles. They are safer and are helpful because you can squeeze them to test when fermentation is done (when they’re firm to the touch, the ginger beer is ready).

During fermentation, you can place the ginger beer in a cooler as an extra precaution, but under a counter works just fine. You will need a juicer to make the fresh ginger juice, or you can purchase it from a juice counter. Just be sure to use it right away, as the flavor dissipates quickly.

MAKES 2 LITERS

    1 tablespoon (15 ml) honey

    1 cup (200 g) Demerara sugar, divided

    ¼ teaspoon Champagne yeast (Red Star)

    2 ounces (60 ml) fresh lime juice or lemon juice

    ¾ ounce (22 ml) fresh ginger juice

    ½ teaspoon cream of tartar

    ¼ teaspoon cayenne pepper

    8 black peppercorns

    3 cloves

    2 liters filtered water

In a measuring cup, dissolve honey and 1 tablespoon sugar in a shy half cup of warm water, then add the yeast. Pour remaining ingredients into a 2-liter bottle and shake vigorously until the sugar is dissolved.

Add the yeast and sugar mixture. Fill with water half way. Shake again, fill to the top, close securely, and store in a warm, dark place for exactly 48 hours.

Open the bottle slowly and carefully as contents will be under pressure. After opening, keep the ginger beer in the refrigerator and open once or twice a day to relieve additional pressure.

Note: Fermentation is dependent on ambient temperature, so if you put the bottle in a cool basement, it will take longer. Check fermentation by squeezing the bottle; it should be very firm and not give when you press with your thumb.