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Ginger beer served with lemon and ice
Naturally carbonated, cloudy ginger beer bubbling in a glass with a slice of lemon

Homemade Ginger Beer (Fermented)

Author: Flavelo
Recipes Drinks
Homemade ginger beer takes us back to a time when soft drinks were made from real, living ingredients, not in a laboratory. This is a naturally fermented, probiotic drink where yeast processes the sugar, creating fizzy carbonation and that characteristic slightly spicy flavour profile. The process itself is magic: sparkling life born from water and ginger.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 2 days
🍽️ Servings 4 servings
🔥 Calories 45 kcal
🌍 Cuisine Anglo-Saxon, Fermented Drink

Ingredients

Equipment Needed

  • Grater
  • Pressure-resistant swing-top bottles (critical for safety!)
  • Funnel
  • Fine sieve
  • Saucepan

Instructions

1 ✓

Make ginger syrup: bring the grated ginger, sugar, and 500 ml water to a boil, then cook for 5 minutes. Let it stand until lukewarm.

Tip: The heat extracts the spicy gingerol compounds from the ginger and sterilises the base.
2 ✓

Strain the lukewarm syrup into a large jug. Add the remaining 1 litre of water, lemon juice, salt, and yeast.

Tip: It is important that the liquid is below 30°C, otherwise the heat will kill the yeast. The lemon juice creates an acidic environment that yeast loves but harmful bacteria do not.
3 ✓

Stir until the yeast dissolves, then fill into clean, pressure-resistant bottles. Leave 3-4 cm of empty space at the neck!

Tip: The headspace is essential so the generated gases have somewhere to expand before dissolving into the liquid (carbonation).
4 ✓

Seal and place in a dark, room-temperature spot for 24-48 hours.

Tip: Fermentation happens here: the yeast eats the sugar and produces carbon dioxide in return (anaerobic process).
5 ✓

Check the pressure (by squeezing a plastic tester bottle). When ready, refrigerate until consumption.

Tip: The cold slows down the yeast activity, stopping excess pressure buildup.

Recipe FAQ

How much alcohol will be in it?
Due to the short fermentation, very little (approx. 0.5-1%), similar to kefir. If left longer, alcohol content can increase.
Can the bottle explode?
YES. The gases produced exert huge pressure. Use a plastic bottle as a tester (if hard, it's ready), or 'burp' the bottles daily.

Ingredients

  • 100 g Fresh ginger (organic if possible)
  • 200 g Granulated sugar
  • 50 ml Fresh lemon juice
  • 1.5 l Non-chlorinated water (filtered or boiled-cooled)
  • 1 tsp Dried yeast (or ginger bug)
  • 1 pinch Salt