Ginger Beer

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

I call this beer (or ginger ale), since you carbonate this drink by adding yeast. It is, however, alcohol-free. And absolutely delicious!


  • 5 cm (2 inch) piece of fresh ginger
  • juice of 1 lemon
  • approx. 750 ml (25 fl oz/3 cups) lukewarm water
  • 150 g (5 oz/¾ cup) demarera sugar (or to taste)
  • ¼ tsp yeast
  • 1 clean 1.5-litre (50-fl oz) PET bottle


Grate the ginger into a fine pulp. Add to a bowl and stir in the lemon juice. Add a part of the lukewarm water and stir in the sugar and yeast until slightly dissolved (doesn’t have to fully dissolve). Pour the mixture through a funnel into the PET bottle and add water to approx. 5 cm (2 inch) from the top. Leave to stand at room temperature for at least 12 hours or until the bottle feels rock-hard, which means that yeasting has taken place. Otherwise leave it a maximum of 48 hours. Immediately place the bottle in the refrigerator to cool. Be careful when unscrewing the cap! When pouring the drink you can strain it through a tea strainer: most of the pulp will end up in the first two glasses, but it isn’t disgusting, you can just drink it.