Holiday Ginger Beer
Now that we are into the holiday season, I though that I would share one of the simplest of my favorite recipes for this season. This ginger beer is nice and strong. It hits you in the back of the throat a little if you drink a lot. The heat, of course, can be modified by adding less ginger or omitting the cayenne. Also, it is non-alcoholic because of the bread yeast so anyone can drink it.
1/4 lb fresh ginger root, peeled.
1 c. brown sugar
Juice of 1/2-1 Lemon.
1/4-1/2 tsp. cayenne
1/4 tsp. active dry baking yeast
2 qt. drinking water
Optional: mint, honey, chili powder, etc...
Grate your ginger as finely as possible using whatever method works best for you. The desired result is ginger that is chopped finely enough that the flavor can come out. Then, put your ginger, sugar, lemon, cayenne, optional ingredients, and water into a sealable container. Mix/shake thoroughly. Let sit, refrigerated for three days or until the mixture develops a desirable flavor. Once the desired flavor is reached, strain the mixture to remove the ginger chunks. Press the chunks of ginger until they are dry to extract as much flavor as possible. Bottle your mixture into plastic soda bottles. Make sure that you leave plenty (at least an inch or two depending on the bottle) of air space in your bottles to allow for carbonation to take place. Let the bottled mixture sit out for 24-48 hours, or until the bottles are impossible to indent because of built up pressure. Refrigerate immediately once this state has been reached. This soda will keep for about a week.
- Graceson Aufderheide