How to Make Ginger Beer at Home | Fresh or Dried Ginger
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Homemade ginger beer is a delicious, probiotic-rich drink that you can easily make at home. It became a popular drink in the 1700’s in England for it’s ability to calm stomach aches. Unlike store-bought sodas, naturally fermented ginger beer is packed with beneficial bacteria that support gut health. In this guide, we’ll show you how to make ginger beer using either fresh or dried ginger, explain what makes it fizzy, and explore the health benefits of fermentation.
FERMENTING
RECIPE
GINGER
HEALTH
What Makes Ginger Beer Fizz?
The delightful bubbles in ginger beer come from natural fermentation. When yeast or beneficial bacteria consume sugar, they produce carbon dioxide (CO₂) as a byproduct. That is the same reason that sourdough rises, by the way. If the ginger beer is stored in a sealed bottle, the CO₂ has nowhere to escape, so it dissolves into the liquid—creating that refreshing fizz! Kombucha does this too, but it has a sour taste that ginger beer doesn’t
Unlike commercial sodas that use artificial carbonation (forcing CO₂ into a liquid under pressure), homemade ginger beer develops bubbles naturally, making it a living, probiotic beverage that is perfectly healthy for your body.
Why Fermented Ginger Beer is Good for Gut Health
Fermentation not only makes ginger beer fizzy but also turns it into a gut-friendly drink. Here’s why:
Rich in Probiotics – The natural fermentation process cultivates beneficial bacteria that help balance your gut microbiome.
Aids Digestion – Ginger itself is known for soothing the digestive system, while probiotics improve nutrient absorption.
Supports Immunity – A healthy gut plays a crucial role in immune function.
Reduces Inflammation – Ginger has anti-inflammatory properties, and fermentation enhances its bioavailability.
Drinking homemade ginger beer is an easy and delicious way to support your overall health!
The Basic Process for Making Ginger Beer
To make ginger beer you will first make a starter (or bug) by placing yeast, sugar, water and ginger in a jar. Think of it as a little pet that grows really fast and is hungry for yummy sugar. You’ll feed it a teaspoon of sugar and a teaspoon of ginger every day to help it grow enough to be able to eat lots more sugar and make fizzy soda for you. When it’s ready, you’ll put some of that liquid into a big jug of sugary water to mix it up and then pour that into individual bottles with tight lids to contain all that fizz that your yeast will create when it eats all that sugar.
Optional Wild Yeast Bug:
If you don’t have yeast or would like to make a ginger bug with wild yeast, follow these instructions for the start and then skip to the Final Batch Recipe.
- 1
In a small jar, mix 2 tbsp grated fresh ginger, 2 tbsp sugar, and ½ cup water.
- 2
Stir daily and add 1 tbsp ginger + 1 tbsp sugar every day for 3-5 days.
- 3
Once it becomes bubbly and fizzy, it’s ready to use as a natural yeast substitute!
Quick Tip for Grated Ginger
Don’t bother peeling the ginger, especially if you buy organic. You can have a jar of grated or chopped ginger in seconds by using a mini food processor or magic bullet
Healthy Ginger Beer Recipe
STARTER INGREDIENTS
STARTER NSTRUCTIONS
- 1In a sterilized quart jar, add 2 cups of luke warm water, 2 tsp sugar or honey, 2 tsp ginger, and yeast. Stir until sugar is dissolved.
- 2Cover with a clean cloth or paper towel and rubber band or ring. Set aside in a corner of your counter.
- 3Every day for 6 more days, add 1 teaspoon sugar or honey and 1 teaspoon ginger.
GINGER BEER INGREDIENTS
GINGER BEER INSTRUCTIONS
- 1
After starter has been fed for 5-6 days, stir it up and strain it through a clean cheesecloth or coffee strainer, into a jar. Set aside 1/4 cup to begin another batch later.
- 2Make a sugar syrup by dissolving 3 1/2 cups of sugar or honey in 5 cups of boiling water.
- 3Add 12 cups of cold water to a large pan or jug and then the sugar syrup, and lemon juice.
- 4Add the strained ginger starter liquid.
- 5Finally, use this liquid to fill clean jars and bottles that can be tightly sealed. I like swing top or screw top bottles. You will not achieve fizzy drinks if they are not sealed well.
- 6
Place the bottles on the counter for a day or two and then in the refrigerator for two more days before opening. Be careful when opening because they can become very explosive. In the summer you may want to just place them in the fridge if your house is very warm.
NOTES
Too flat? Let it ferment longer or add more sugar to feed the yeast.
Too fizzy? Open the bottle daily to release excess pressure.
Exploding bottles? Never leave at room temp for too long—refrigerate once carbonated!
Want more flavor? Substitute juice or syrup for a portion of the water.
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Homesteading Resources
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Gaia’s Garden
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Coni, that was such a sweet thing to say. Thank you! I’m not sure how I would teach that because I don’t really know what I’m doing most of the time. Just speaking my passion.