Ginger Beer from a ‘Plant’

Preparation info

    • Difficulty

      Complex

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • ½oz fresh yeast
  • 2 teaspoons ground ginger
  • 2 teaspoons sugar
  • ¾ pint water
  • For ingredients added later, see the recipe

    Method

    Mix all these ingredients. Leave for twenty-four hours, then feed daily with one teaspoon ground ginger and one teaspoon sugar. After seven days, strain through a cloth. Reserve both the liquid and the solid matter in the cloth (which is the ‘plant’).

    To finish the ginger beer, mix the strained liquid with five pints cold water, the juice of two lemons and 1½lb sugar dissolved in two pints hot water. Mix well, pour into screw-topped (beer or cider) bottles, and leave for a week before using. This makes one gallon ginger beer.

    Halve the remaining solid (the ‘plant’) and mix with three-quarter pint water; add another ½oz fresh yeast, two teaspoons ground ginger and two teaspoons sugar. Leave for twenty-four hours, then feed daily with one teaspoon ground ginger and one teaspoon sugar for seven days as before. Strain as before. Repeat the whole process every two weeks to keep up a supply of ginger beer.