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Ginger Beer (Ale)
 
 
 
 
 
When I was growing up, there were small stores scattered
 
 
throughout the piedmont and the mountains on roads that were
 
 
built to follow the contours of the hills.  Most of them had one or two
 
 
icebox type of units that held small drinks like cokes, Nehi orange
 
 
drinks, and my favorite, ginger ale.  It was presented in a small
 
 
green bottle and on a hot day you couldn't beat it!   Although ginger
 
 
ale is still sold, it doesn't taste even close to the original.  My recipe is
 
 
simple and not made with any form of yeast.  It can be done with
 
 
kefir, but this is an easy way to do it with just four ingredients.   






















































































FYI, I have never had two batches of Ginger Beer turn out to be the
 
 
same color; it depends on the sugar and the ginger.  The color
 
 
shown above is the most common.  And it's okay if it's a little cloudy
 
 
as well.





About the Ingredients:



•  Water-Use filtered water if possible.  It really does make a
 
 
    difference.  Tap water has too many chemicals.



•  Ginger-I always use the freshest ginger available.  The youngest
 
 
    ginger rhizomes give the best flavor!



•  Limes-Seem to work better than lemons in this recipe.



•  Brown Sugar-It doesn't matter whether it's light or dark; both will
 
 
   work.



 

KEYWORDS

ginger beer recipe, best ginger beer recipe

 

A bottle of our fresh Ginger Beer.
botttles8ozfliptop.jpeg
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Ginger Beer (Ale)

 

Ingredients

•  1½ quarts water (3 pints)

 

 

•  ½ pound fresh ginger, peeled and grated

 

 

•  ¼ cup fresh lime juice

 

 

•  ½ cup brown sugar, organic if possible

 

 

 

You will need a medium saucepan and a 2 quart jar with a lid.

 

 

 

Instructions

 

 

 

1.  In the saucepan, pour in the water and bring to a boil; remove

 

 

    from heat and add the grated ginger; stir, cover and let sit

 

 

   overnight to steep.

 

 

 

2.  Strain the mixture through a fine sieve, squeezing the ginger to

 

 

     release all the liquid.  Pour the liquid into the jar; add the lime

 

 

     juice and sugar, stir until sugar is dissolved.

3.  Put the lid on the jar, set aside at room temperature and let it

 

 

     steep for 24 hours.  During this time you will notice some fine

 

 

     particles (dregs) settling to the bottom.  This is normal.

4.  Pour into other containers (I like flip-top bottles) and secure the

 

 

     top.  Refrigerate for 2 days before using for better flavor.  Use

 

 

     within 5 days.  Pour over ice and enjoy!

 

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