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|title=Ginger beer, British recipe
|title=Ginger beer, British recipe  
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|keywords=Ginger beer recipe British recipes from The cook's Wiki
|keywords=#gingerbeer #ginger #beer #yeast #lemon #castorsugar #carbonated #softdrink #ale #boiling #fermented
|description=see also: Ginger ale Ginger Beer is a type of carbonated soft drink
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/6/6b/Old-fashioned_ginger_beer_recipe_recipe.jpg
|description=Ginger Beer is a type of carbonated soft drink
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''see also: [[Ginger ale]]''
''see also: [[Ginger ale]]''
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[[Ginger]] [[Beer|beer]] is a type of [[Carbonated|carbonated]] [[Soft drink|soft drink]] or occasionally, [[Alcoholic beverage|alcoholic beverage]] flavoured primarily with ginger, lemon and [[Sugar|sugar]]. It originated in England in the mid 1700s, and it reached its peak of popularity in the early 1900s. The original recipe requires only ginger, sugar, and water, to which is added a gelatinous substance called "ginger beer plant" (see below).
[[Fermentation]] over a few days turns the mixture into ginger beer. [[Lemon]] may be added. A simple version of this recipe can be made at home today in which the following is bottled in a 2 litre bottle: [[Grated|grated]] [[Fresh ginger|fresh ginger]], sugar, a small amount of baker's [[Yeast|yeast]], and (optionally) [[Lemon juice|lemon juice]].
 
It is sealed at room temperature for a day or two before refrigerating.
{{recipesummary
{{recipesummary
|ImageComment = This locally produced ginger-beer container has been on our fireplace for 28 years!
|TotalCalories = 334
  |Servings = 1 gallon of [[Ginger|ginger]] [[Beer|beer]]
|PortionCalories = 13
|DatePublished=2nd January 2013
|Author=Chef
|ImageComment = This locally produced ginger-beer container has been on our fireplace for 28 years!
  |Servings = Servings: 25 - 1 gallon of [[Ginger|ginger]] [[Beer|beer]]
  |Difficulty = 3
  |Difficulty = 3
  |TotalTime = 5 days until it is ready for drinking
  |TotalTime = 5 days until it is ready for drinking
  |PrepTime = 30 minutes
  |PrepTime = 30 minutes
  |CookTime = None
  |CookTime = None
|Image = [[Image:Old-fashioned ginger beer recipe recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Old-fashioned ginger beer recipe recipe.jpg|thumb|middle|none|alt=Electus]]
}}
}}
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[[Ginger]] [[Beer|beer]] is a type of [[Carbonated|carbonated]] [[Soft drink|soft drink]] or occasionally, [[Alcoholic beverage|alcoholic beverage]] flavoured primarily with ginger, lemon and [[Sugar|sugar]]. It originated in England in the mid 1700s, and it reached its peak of popularity in the early 1900s. The original recipe requires only ginger, sugar, and water, to which is added a gelatinous substance called "ginger beer plant" (see below).
<span class="review">
<span class="reviewHeader">
[[Fermentation]] over a few days turns the mixture into ginger beer. [[Lemon]] may be added. A simple version of this recipe can be made at home today in which the following is bottled in a 2 litre bottle: [[Grated|grated]] [[Fresh ginger|fresh ginger]], sugar, a small amount of baker's [[Yeast|yeast]], and (optionally) [[Lemon juice|lemon juice]].  
====Best recipe review====
</span>
''<span class="reviewTitle">Tangy Tango</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.9</span>/5 </span>


It is sealed at room temperature for a day or two before refrigerating.
<span class="reviewDesc">My lips are tingling already - I LOVE ginger beer!</span>


<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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===More Ginger Beer Facts===
Instead of using the ginger [[Beer|beer]] plant, some other form of live culture may be used to produce [[Fermented|fermented]] ginger beer. This is often baker's or [[Brewer's yeast|brewer's yeast]], but can also be a culture of [[Lactic acid|lactic acid]] bacteria, [[Kefir|kefir]] [[Grains|grains]], or tibicos. [[Ginger]] beer is fizzy due to carbon dioxide.  
Instead of using the ginger [[Beer|beer]] plant, some other form of live culture may be used to produce [[Fermented|fermented]] ginger beer. This is often baker's or [[Brewer's yeast|brewer's yeast]], but can also be a culture of [[Lactic acid|lactic acid]] bacteria, [[Kefir|kefir]] [[Grains|grains]], or tibicos. [[Ginger]] beer is fizzy due to carbon dioxide.  


The [[Alcohol|alcohol]] content when produced by the traditional process can be high, up to 11%,/[2 although it is possible to [[Ferment|ferment]] ginger beer in such a way as to produce little alcohol. Ginger beer may be mixed with beer (usually a British [[Ale|ale]] of some sort) to make one type of shandy, and with Gosling's Black Seal [[Rum|rum]] to make a drink, originally from Bermuda, called a Dark 'N' Stormy. The soda version of ginger beer is the main ingredient in the Moscow Mule cocktail.
The [[Alcohol|alcohol]] content when produced by the traditional process can be high, up to 11%, although it is possible to [[Ferment|ferment]] ginger beer in such a way as to produce little alcohol. Ginger beer may be mixed with beer (usually a British [[Ale|ale]] of some sort) to make one type of shandy, and with Gosling's Black Seal [[Rum|rum]] to make a drink, originally from Bermuda, called a Dark 'N' Stormy. The soda version of ginger beer is the main ingredient in the Moscow Mule cocktail.


The [[Beverage|beverage]] produced industrially today is often not brewed ([[Fermented|fermented]]). Such ginger [[Beer|beer]] is [[Carbonated|carbonated]] with pressurised carbon dioxide, does not contain [[Alcohol|alcohol]], and is sold as a [[Soft drink|soft drink]]. [[Ginger]] beer is similar to ginger [[Ale|ale]] except that it has a significantly stronger ginger taste, often being described as ginger ale with a kick to it.  
The [[Beverage|beverage]] produced industrially today is often not brewed ([[Fermented|fermented]]). Such ginger [[Beer|beer]] is [[Carbonated|carbonated]] with pressurised carbon dioxide, does not contain [[Alcohol|alcohol]], and is sold as a [[Soft drink|soft drink]]. [[Ginger]] beer is similar to ginger [[Ale|ale]] except that it has a significantly stronger ginger taste, often being described as ginger ale with a kick to it.  
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| 2 teaspoonfuls of [[Castor sugar|castor sugar]]
| 2 teaspoonfuls of [[Castor sugar|castor sugar]]
| 1 teaspoonful of [[Cream of tartar|cream of tartar]]
| 1 teaspoonful of [[Cream of tartar|cream of tartar]]
}}
}}
===Method===
===Method===
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I would be inclined to use [[Jaggery|jaggery]] in place of 'lump [[Sugar|sugar]]', or just use [[Brown sugar|brown sugar]] or [[Castor sugar|castor sugar]].
I would be inclined to use [[Jaggery|jaggery]] in place of 'lump [[Sugar|sugar]]', or just use [[Brown sugar|brown sugar]] or [[Castor sugar|castor sugar]].


Use a little more than 1/2 teaspoon of brewers [[Yeast|yeast]] instead of solid [[yeast]].
Use a little more than 1/2 a teaspoon of brewers [[Yeast|yeast]] instead of solid [[yeast]].


Store the bottles in a cool place and take very great care when handling or opening.  Even I can remember my Grandfather's legendary tales of ginger beer bottles exploding in the night and setting up a chain reaction.
Store the bottles in a cool place and take very great care when handling or opening.  Even I can remember my Grandfather's legendary tales of ginger beer bottles exploding in the night and setting up a chain reaction.
 
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[[Category:Vegetarian recipes]]
[[Category:Vegetarian recipes]]
[[Category:Uncooked]]
[[Category:Uncooked]]
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