Recipe: My Trials and Errors in Making Ginger Beer

When it comes to making local dishes I grew up with, I always consort with the kitchen sages, I.e my mother. For this recipe her advice was well heeded.

The path I walked to making this lovely batch of healing goodness was not an easy one. I believe I tried 5 times making this? Only one being successful and that was just because it didn’t go all moldy on me.

As I had mentioned before, my trip back home during the Christmas of 2014 was an eye opener. My mum, has sharp instincts which has always led her to supply me with exactly what I needed no matter what I was going through. And this time they told her to make sure she had an endless supply of Ginger beer in the fridge.

It was like magic. Scratch that, it was magic. Ginger, a fantastic digestive aid, is most effective when prepared properly. I am always biased towards the effectiveness of the dried stuff, so whenever she or I use ginger, it’s always fresh.

The ginger itself needs to be right. Firm when squeezed, no wrinkles or seeping juices means it is just right. If you do decide to use dried ginger in any recipe, please note the powdery stuff has an expiration date as well.

So back to the magic- as soon as I felt any flare up coming along, I.e bloating, headache, I drank a glass. This elixir was so potent that before it finished, it broke up the gas in my system, and with a couple of hearty burps, I was better.

This batch was a bit different and it seems that practice makes perfect for this recipe and me, but it was a success and I look forward to making more in the future.

Ginger Beer

Cook Time: 10 mins

Ingredients

2 lbs, ginger root
24 cloves
5 limes/lemons juiced
30 cups cold tap water.
3 cups white sugar or to desired sweetened

Instructions

PULSE ginger in processor. The finer the better. In large stock pot, put ginger, water, cloves and lemon juice in pot. Bring to a boil and let boil for 5 minutes. Take off heat and let sit overnight or until completely cool.
STIR in sugar. Stir until dissolved and sweeten to your liking. Pour mixture into glass jars and bottles. Add one clove per bottle.
TIGHTEN seal and let sit for 3-4 days in cool dry place. If unsure your home is suitable you can place in the fridge.
SHAKE at least twice daily, when mixture is sitting.
Bon Appetit!

Notes

After-the-fact Wisdoms:

1. Always use white sugar. Brown sugar changes the taste and effect and makes it more syrupy.

2. The finer you chop, grate or cut your ginger, the more potent it will be. I have found that slicing does not cut it for me and yields a weak drink. It's supposed to burn down the throat and feel warm in your body.

3. Water to ginger ratio is super important. The recipe I used before was 6 cups per 1/4 lb of Ginger and I found that to be too much water. I basically filled the pot with what I could and deliberately eye balled it. If working back 1 lb ginger is 17.5 cups water and so forth.

4. Shaking helps redistribute the fibres, allows for better potency as well.

5. If you like your beer extra strong then use Jamaican ginger if you have access to it.

6. If your home is too moist then your drink will get moldy. It will be best to keep in the fridge while it sits and still make sure to stir it.

Recipe: My Trials and Errors in Making Ginger Beer