Okay, there are several variations of the true Ginger Beer.
Brewed ginger beer is said to originate in Yorkshire, England in the mid-18th century and by the early 20th century it grew in popularity throughout the US, Canada and Ireland.
One version contains alcohol and the other is a carbonated beverage characterized with the strong taste of ginger and lightly sweetened with sugar or other sweeteners.
The original recipe used only ginger, sugar, lemon juice, water and a fungal-bacterial symbiote known as a ginger beer plant. Fermentation only takes a few days until it turns into ginger beer. The agent used for fermentation is known as ginger beer plant (GBP). It is not really a plant but is it is an organism composed of a fungus. As the plant grows during fermentation it can be divided and given away to friends. The GBP is easily transferred after it grows, similar to making kombucha, tibicos or kefir.
Today, ginger brew is a very popular drink in many cultures especially in the Caribbean and the Greek islands.
Boosting the Metabolism
Ginger is a root that has been used as a medicinal for many centuries. It helps burn surplus fat by boosting the metabolism, lowering cholesterol and improving digestion.
Ginger can be added to your diet in various ways. You can add fresh grated ginger to numerous recipes such as stir fry vegetables or soups. For boosting the metabolism, many specialists suggest that you drink 3 cups of ginger tea every day.
Ginger brew is also a great way to add ginger to your diet. This recipe is the authentic way of making this delightful beverage.
This drink is for perfect if you really love ginger!
Robust, lightly sweet and packed with punch!
FYI: It is VERY difficult to get ginger beer plant. It is not often used and has nearly died out. Many say that it is because the rations during WW2 made it virtually impossible to maintain the plant. Some GBP did survive and a few small countries still brew it traditionally. The good news is, ginger beer is making a comeback.
Less authentic and cheaper versions of ginger brew are made of brewers or baker’s yeast, lactic acid bacteria, kefir grains and tibicos (a mushroom culture). So don’t be fooled by paying a mint for so called “Authentic” Ginger Brew when actuality it’s probably made from yeast.
I found GBP on Amazon!
- 1 tablespoon ginger beer plant
- 1 cup raw organic sugar
- 8 ½ cups filter water (make sure it is chlorine free)
- ½ teaspoon cream of tartar to stabilize the acid level
- Juice of 1 lemon
- 3 inches of ginger, peeled and grated
- Make sure everything is clean in the kitchen
- Tie the grated ginger into a small piece of cheesecloth or muslin.
- In a large glass jar, add the tied ginger, sugar, lemon juice, cream of tartar and water. Mix until the sugar is dissolved.
- Add the GBP. Cover the jar with a lid or cloth using a rubber band.
- Place the jar in a warm place for 5 days or until it tastes just a little sweeter than you want the finished beverage.
- Using a funnel or fine sieve, carefully pour the ginger brew into 2 pint bottles. Place the bottles in a warm area for 2-3 days. If you want a fizzier drink, allow it to sit for a week.
- Remove the cheesecloth then rinse the GBP in fresh water. The GBP should be larger than what you started with. Yes, the culture grows. Use it to make another batch.
- The low yeast activity and the small portions of sugar will make certain that volatile levels of CO2 are not reached. But, you should probably do a test bottle every once in a while to be sure. Loosen the lid on one of the bottles to make sure there is not too much CO2.
- Once you are pleased with the fizz level, place the ginger brew in the refrigerator. Once the beverage is cooled, the fermentation process stops.
- Garnish with lemon if desired.
- If your water is chlorinated, add the juice of one lemon to the water and allow it to rest for an hour. As well, dried ginger powder can be substituted for fresh ginger but it is not nearly as good a brew.