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diy Ginger Beer

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Source: Methods derived from the recipes of Jeffrey Morgenthaler and TableMatters.

Servings: Makes 2 1L bottles.

Prep Time: 20 minutes

Instructions: Run the sliced ginger thru a mini-prep or food processor, adding some of the first 16oz of water was needed to achieve an even consistency. Add processed ginger, bay, sugar, and the rest of the initial 16oz of water into a saucepan over medium heat. Bring to a simmer & then continue to simmer for another 10 minutes, stirring occasionally. At the end of the simmer, strain thru a couple of layers of cheesecloth, squeezing out any additional liquid. Add lemon juice & allow to cool a bit. You'll be shooting for 90ishF or lower here.

While flavor base is cooling, clean the bottles and tops using hot water laced with about a half tsp of cleaner for each bottle. Rinse thoroughly, and re-cap loosely to keep the innards clean.

Check temperature of flavor base. If it's under 90F, add equal parts to the two clean bottles and add enough filtered water to each to leave about 2 inches of gap in the top of the bottle. Add the pinch of yeast for each. Btw, i'm talking a real pinch here; like a “line the bottom of a 1/8 tsp measure” pinch. Cap tightly and leave at room temperature for two days. After that, store in the fridge to halt the yeast reaction. Use within a week of making for best flavor.

Notes: If you don't want to naturally carbonate the beer, bottle and refrigerate the cooled flavor base (don't dilute or add yeast!). When ready to consume, add club soda in a 3:1 ratio (e.g. a 12oz glass is 3oz flavor base and 9oz club soda).