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Recipes > Ginger Beer
Guyanese and Trinidadian Recipes

Ginger Beer


1 oz piece fresh ginger root, peeled and crushed
Peel of a medium lime
1/3 cup fresh strained lime juice
½ cup sugar
3¾ cups boiling water
1 teaspoon active dry yeast
¼ cup lukewarm water (110°F to 115°F)


  • Starting one week ahead, combine the ginger, lime peel, lime juice and sugar in a large bowl, and pour a boiling water over. Stir until the sugar dissolves completely, and let the mixture cool to room temperature.
  • In a small bowl or cup, sprinkle the yeast over the lukewarm water. Let stand for 2 - 3 minutes, then stir to dissolve the yeast completely. Set this small bowl in a warm, draft-free place for about 5 minutes, or until the mixture begins to bubble and almost double in volume. (If no bubbles develop, discard the mixture and repeat the process with fresh yeast.
  • Add the yeast to the ginger mixture and stir thoroughly.
  • Cover the bowl tightly with foil or plastic wrap, and place it in a warm, draft-free place. Let the mixture ferment for a week, stirring every other day. After a week it will be mildly carbonated.
  • Strain the ginger beer through a fine sieve and, using a funnel, pour the liquid into a 1-quart glass or ceramic bottle and cork it tightly.
  • Let the beer ferment at room temperature for an additional 3 or 4 days, then refrigerate until thoroughly chilled.
  • Serve the ginger beer in chilled tumblers, with or without ice cubes.

Alternative Recipe

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.


2 oz green (fresh) ginger root
4 qt boiling water
3 tsp lemon juice
Zest of 1 lemon
2 oz cream of tarter
3 cups sugar
1 tsp dry, active yeast


  • Pound the ginger root.
  • Combine with the boiling water, lemon juice, lemon zest, cream of tarter, 3 cups sugar, and sugar, stirring constantly.
  • When lukewarm, add dissolved yeast, stir and pour into a jar. Cover tightly and leave for 2 days.
  • Strain ginger liquid and bottle.
  • Keep at room temperature for a further 3 to 4 days.
  • Store in a dark place to ripen. Chill before serving.
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