Neither of these recipes use a ginger bug, so they’re good for people that are too impatient or scared to grow a
ginger bug. There are two variations here. The first recipe is simpler and has intense ginger and a medium sweetness.
The second recipe is the original recipe and is more dry and more spiced, but more complicated. Seven years later,
people still email us about this recipe, so it’s pretty popular!
These recipes were created by Kendall.
Recipe 1 – Intense Ginger & Medium Sweetnes (1.25 Gal)
This recipe was created in 2019 and is a much simpler and imo more delicious batch. It's my new favorite!
Once that’s cooled down, pitch your yeast and let it ferment out. Carbonate with 1.25 oz of table sugar for a fizzy,
refreshing summer drink.
Recipe 2 (The Original) – Dry, Spiced (2 Gal)
The original recipe used the juice of 4 limes and the zest of 1 lime. As I’ve brewed more over the years, I’ve found
that fermented citrus juice frequently tastes bad. Using zest only will give a citrusy flavor without any of the off
flavors, but feel free to try the original version.
You’ll notice there is a lot of spice going on here. This does NOT need to boil, but you should heat it up enough to
Once that’s cooled down, pitch your yeast and let it ferment out. Carbonate with 1 ounce of table sugar if you
want a more traditional, flat ginger beer, or 2 ounces if you want a fizzier drink.