There are a number of recipes for drinks in
Heat the measured water and sugar until the sugar dissolves. Add the ginger and lemon zest. Allow to cool to room temperature and decant into a food-grade bucket or a large bowl.
Toast the bread. Mix the yeast with a little warm water to form a thick paste and spread this on the toast. Add the toast to the ginger beer mixture. Cover and leave to stand at room temperature for 12–24 hours.
Strain the mixture through a fine sieve lined with kitchen paper or, better still, muslin or a jelly bag. Decant into clip-top jars or bottles, which will allow any gas to escape if it gets a bit lively.
Leave for at least 4 days and up to a few months.
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