Ginger Beer Recipe
Beer and Wine
3/4 cup packed brown sugar
1 1/2 cups peeled and minced fresh ginger
2 quarts cold water, divided
2/3 cup freshly squeezed lime juice
1/4 teaspoon dried champagne yeast
Mix sugar, ginger, and 4 cups water in saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat, cover, and let stand 1 hour to steep. Strain syrup through strainer and funnel into 2-liter soda bottle. Add lime juice. Fill with cold water to within 2 inches of top. Cap and cool in refrigerator or ice bath until about 65 degrees F. Add 1/4 teaspoon champagne yeast. (Reserve remaining yeast for next batch.) Cap bottle and let stand at room temperature for about 2 days, checking bottle pressure intermittently by squeezing it or releasing the cap slightly and briefly. When ginger beer has achieved desired carbonation level, refrigerate. Serve and enjoy!