Stormy Monday Ginger Beer
This refreshing ginger beer was featured in our 13th cohort's Youth-Led Dinner and is delicious on its own or mixed with lemonade. It is a perfect beverage to enjoy on these hot summer days, it also pairs nicely with your favorite BBQ dishes.
Ingredients:
4 ounces freshly grated ginger
8 ounces lemon juice
12 ounces simple syrup
1/4 teaspoon commercial baker’s, brewer’s, or Red Star Pasteur Champagne yeast
40 ounces non-chlorinated water (filtered, distilled or spring)
1 to 4 grams cream of tartar (not necessary but traditional, to help the yeast and bacteria thrive
Instructions:
Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring ½ pound of sugar (8 ounces) into 1 cup (8 ounces) hot water until fully dissolved.
In a 4-quart cambro, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. The top of the bottle will expand and become tight. Check it and very slowly release the pressure if needed to allow the gas to escape.
After 48 hours, refrigerate it to stop the fermentation process. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment at the bottom.
