Bay Area Beer Pong News How to make a ginger beer from scratch

How to make a ginger beer from scratch

I have to admit I’ve never made ginger beer before, and I’m not sure what it is or how to do it.

However, I wanted to share my ginger beer recipe with you guys so you can try it out! 

I have also tried making ginger beer with soy sauce and some rice wine vinegar but it doesn’t taste as good. 

So, I decided to make this ginger beer.

It is quite different than any ginger beer I’ve ever made, but it’s still very ginger beer and tastes delicious! 

Ingredients 1/2 cup water (I used the regular 1 cup water) 1 tbsp.

sugar 1 tsp.

ginger beer extract (I’m going to use this extract because it’s the most common ginger beer ingredient.) 

Directions Place water, sugar, ginger beer, and extract in a large saucepan and bring to a boil over medium heat. 

Once boiling, reduce heat to low and simmer until the sugar dissolves and the ginger beer is fully dissolved.

Remove from heat and let cool slightly. 

Remove from saucepan. 

Add sugar and ginger beer to saucepan, stirring constantly. 

Allow mixture to boil until the ginger is completely dissolved. 

Turn off heat and cool ginger beer slightly.

Remove ginger beer mixture from heat, add sugar and stir. 

Stir ginger beer until mixture becomes thick and frothy. 

If desired, add rice wine, soy sauce, and vinegar. Mix well. 

Boil for about 2 minutes. 

Transfer ginger beer out of the heat and set aside. 

I like to add 1 cup of the ginger ale to each pint of water. 

Fill pint with ginger ale. 

When ginger beer sauce is cool enough to handle, pour it into pint and let stand for 10-15 minutes.

If you’d like to make ginger beer at home, you can also make it ahead of time. 

Ingredients 1/4 cup (3/4 stick) unsalted butter, cut into pieces 2 tbsp.

honey 1 tsp./sour cream 1 tsp/balsamic vinegar 1 tbsp/sweetener 1 tsp ginger beer 1 cup milk (I prefer unsweetened almond milk) Direction Heat butter and honey in a saucepan over medium-low heat.

Add sour cream, vinegar, ginger ale, and milk. 

Bring to a simmer, stirring frequently. 

While ginger beer simmering, add sour cream and milk slowly. 

After ginger beer has absorbed most of the vinegar, whisk in sweetener and sweetener mixture. 

Simmer for another minute or two. 

Drain ginger beer on a clean surface. 

Set aside.

To make ginger ale: Place 1 cup cold water, 1 cup sugar, 1 tsp., and ginger ale extract in gallon-sized saucepan (I use a large stainless steel bowl). 

Cover with ice and let sit for about an hour. 

In the meantime, mix ginger ale with 2 cups milk.

Let sit for 10 minutes.

Once mixture has cooled, add 1/3 cup sugar and whisk until smooth. 

Return ginger ale mixture to the saucepan with 1/5 cup sugar. 

Whisk constantly until mixture is smooth. 

  Remove ginger ale from heat.

Remove mixture from ice and set in a glass container. 

Toss ginger ale over ice-cold water in a small bowl until it has thickened slightly. 

 Add honey and ginger wine to the ginger wine mixture and mix well.

Set aside.

 Next, add 2 cups of ice water to a saucepans heat, stirring occasionally. 

Place ginger ale in the saucepants and allow to sit for a few minutes.

Remove jar from heat; set aside to cool completely. 

You can make this recipe ahead of the day and freeze it in a sealed container for up to a week, or store it in the fridge for up or freeze it for up longer than that. 

The next time I make ginger beers, I’m making a Ginger Beer Ale from scratch.

I think I’ll definitely make a recipe for ginger beer straight from the jar and freeze this recipe up.