Ginger Beer Success

It is no secret that I love all things ginger, including ginger beer. Ginger is heaven-sent to please our taste buds.
The internet said it was easy to brew homemade ginger beer and I have wanted to try it for months. So this past week we finally decided to spend the 20 mins of prep required to make a batch.

It was remarkably easy with easy to find ingredients. I followed this recipe.

The volatility of the fermenting process seemed exciting and risky to have a potentially explosive 2-liter bottle of stuff fizzing away in our pantry. Thankfully it didn’t explode.

The recipe calls for it to ferment for 24-36 hours. We made it on Thursday evening and when I sampled it for the first time on Saturday it tasted like nine million fruit flies had committed suicide inside of a rotting banana. I wrongly assumed that I had added too much yeast or somehow messed up the recipe, luckily in my disappointed disgust I put it back in the dark room just to give it time to think about how disgusting it was (seriously it tasted really ghastly)

I was brave enough to open and try it again on Sunday night – mostly expecting to have to throw it out – and to my surprise it was gingery and sweet with the perfect amount of fizz to tickle the nose.

I may or may not be having it served over ice with a shot of rum right now.

Mmmm ginger!

TIPS:

• Use less sugar than they call for because, diabetes. I used half white and half brown to give a nice colour.
• Do not try this in a glass bottle because it could explode. I used a plastic 2-liter bottle.
• If you try it and it tastes like fly murder it might just not be ready yet.