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Homemade Probiotic Ginger Beer

This homemade ginger beer is naturally brewed, gently fizzy, and full of fresh, spicy ginger flavour. Made with simple ingredients and a traditional fermentation method, it’s a refreshing, gut friendly drink that’s far less sweet than store bought versions. Perfect served over ice, with fresh lemon or lime, or enjoyed on its own as a naturally nourishing everyday drink.
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Prep Time 1 hour
Ferment Time 1 day
Course: Drinks
Cuisine: Fermented Drinks
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Litres water
  • 1/2 cup fresh ginger
  • 1 cup sugar adjust to sweetness
  • 2 small lemons

Equipment

  • 1 Pot
  • 1 Chopping board
  • 1 grater
  • 1 measuring cup
  • 1 measuring spoons
  • 1 strainer
  • 2 air tight 1L bottles
  • 1 funnel

Method
 

  1. Combine water, ginger, and sugar in a pot.
  2. Bring to a gentle boil for 10 minutes.
  3. Turn off heat and let cool to room temperature.
  4.  Strain into a clean jug or 1L bottles.
  5. Add 1/2 cup ginger bug to each bottle and stir gently.
  6. Leave at room temperature for 24 hours or until fizzy.
  7. Taste test for fizz and flavour, once happy chill and serve.

Notes

Tips:

Use sliced ginger for mild, grated for stronger flavour.
Shorter ferment = sweeter, less yeasty; longer ferment = tangier, fizzier, slightly yeasty.
Fermentation can be anywhere between 1-3 days depending on preference and also room temperature.
Keep leftover ginger bug in the fridge and feed it once a week for your next batch.