I’ve loved good old non-alcoholic ginger beer for years. I’ve sampled numerous brands, looking for the perfect one. I went thru my Old Tyme Jamaican Style phase, my Sioux City phase, my cock 'n bull period, and a host of others, before generally settling on Reed’s ginger brew. But recently I had an epiphany! Home-made ginger beer at a local Jamaican restaurant! Tasted like pure liquified ginger with buckets of honey added and a touch of lemon, and it blew my head off, even tho it wasn’t carbonated! Anyone else have any experience with these magical home brews? Recipes to share? I must try this at home!
You’ve never had a ginger beer plant at home? Oh my.
Back in 30 mins with all the ginger beer plant recipes you could ever want.
I have a ginger beer and a ginger mead recipe that I make now and then, but they are both alcoholic. If you are interested I can give em to ya.
drooling…
So you’re the guy sneaking my private reserves!
Shame on you!
Ginger
I’m coming out of the closet as a “ginger beer virgin”. Ain’t never tried it, but from what Qad describes, I can’t wait to take a taste. It doesn’t show up on my grocery store shelves, and the liquour stores here don’t know what I’m talking about, so where would one find this magical elixir if one did not make one’s own? Just tell me it’s not the same as root beer, please. I hate that stuff.
Thanks
Quasi
Trust me, Quasimodem. Once you’ve tried ginger beer, you’ll never remember you even thought about root beer. I’ve had Old Tyme, and I’m quite sure I’ve had Reed’s (must see if I can’t find it again to make sure), but, like Qadgop, I eagerly await reprise’s return with ginger beer recipes. Brewing my own ginger beer… oh heavens!
Tequila - I’m no homebrewer, but the alcoholic ginger beer recipe would be most welcome as well 
Still waiting with bated breath for the return of reprise and his ginger brewing procedure. Meanwhile I’ve collected a few recipes off the net, and am thinking of trying them.
Here’s a link to Reed’s. They make a fine product, strong, but not too sweet. I like the extra ginger brew from them myself: http://www.reedsgingerbrew.com
Stop on by some time, **Gingerofthenorth ** and Quasi. We’ll sample a few brands.
Thanks anyway, Tequila Mockingbird but I don’t consume alcohol for personal health reasons. It makes me very sick!
Olentzero,
For my ginger beer recipe, you pretty much have to be into homebrewing to make as it’s a bit involved, but the mead recipe is somewhat simple. I’ll start with that one.
8 pounds raw honey
7 pounds clover honey
4 tsp. Acid Blend
1 1/2 tsp. ground ginger
15 grams Champagne yeast
2 tsp. Yeast Nutrient
Mix honey, Acid Blend and ginger to 1.5 gal. water. Heat to a boil and boil for 15 minutes. Let cool and add to enough water for 5 gal. total.
Let cool to 85 degrees and add yeast. Rehydrate Yeast Nutrient in a small bowl of 105 degree water and add to mixture. Cover (with an airlock) and let ferment for 30 days, or until it’s done. Siphon to a new container (I use 5 gallon soda kegs) and let age. If you have a second fridge, it really helps to clarify it. Bottle it up and enjoy. It runs about 11 percent alcohol so it will sneak up on you.
For the beer, it’s basically a Ginger Light Ale
5 pounds Light dry malt extract powder
12 oz. Corn sugar
1 pound Vienna malt grain
8 oz. Munich #10 malt grain
1 oz. Fuggle hops
1 oz. Mount Hood hops
1 1/2 tsp. Ground ginger
1/2 tsp. liquid smoke
1 tsp. Irish Moss
11.5 grams Edme yeast
Steep grain in 3/4 gal. water at 150 degrees until starch conversion. Sparge with 2 gal. water at 170 degrees. Add runnings, extract powder, sugar and bring to boil. After 30 minutes, add half of both hops. After 20 minutes, add half again of both hops, Irish moss and the ginger. After 8 minutes, turn off heat and add remainder of hops. Cool to 80 degrees and add the yeast and the liquid smoke. Airlock it and let ferment for 3 days. Move to a secondary fermenation container for 8 days. Bottle it up with primer or keg. This runs about 3.8 percent alcohol. If you don’t like beer on the bitter side, use half the amounts of hops.
I keg everything instead of bottling now. It’s much more convenient and seems to make a better beer. I also use ground ginger instead of fresh in my stuff because the fresh stuff is tricky. Without pasteurizing it, most times the beer will turn nasty, and pasteurizing it takes away a lot of the “zip” and aroma of the ginger. Ground is much easier and you don’t play russian roulette as much, and still get just as good a flavor and smell.
Enjoy:)
Quagop, in looking through my recipe book I found a Non-Alky one that I forgot I had! I made it once for the kids and I remember now that it was pretty tasty, but not something I could regularly drink. (I’d rather drink beer)!
3 lbs fresh ginger
1 gallon sterilized water
2 pounds brown sugar
Grate ginger and add to water. Cover loosely and let sit for 2 days. Strain into a pot and add sugar. Mix well.
Put in pitchers and refrigerate. Hope this is something you were looking for 
Thanks, Mockingbird! Might have to try that.
There was a lady who used to sell something similar (at least I think so) at the Farmers Market, and every week I faithfully bought a glass, until we knew each other by first name. When I moved, I asked her if she’d give me the recipe, and she said no. But, I’m moving, I said! I won’t be able to get it there–and it’s not like it’ll cut into your sales, since I’m moving across the country. But I sell this stuff, she said, explaining patiently, like I was an idiot. Can I buy the recipe then, I asked? She thought it over for a moment. No, she said.
Apparently making good ginger ale does not require largeness of spirit.
Doh, forgot to add: Yay for Reeds! Fine stuff.
She may have been a Hobbit. They are known for playing what they know “close to the chest” if you know what I mean!
Quasi
Sounds like a KINKS song don’t it? Qad, I may take you up on that invite sometime! Meanwhile, I’m off to Harry’s Farmer’s Market (here in Marietta ,“Jawja” - near the “Big Chicken”) for the ingredients!
Thanks
Quasi
Sorry for the delay. My neighbour wasn’t home for me to raid her old recipe books (the best ginger beer recipes are found in old recipe books published by church groups), and I remembered that recipes for ginger beer plants are published in our Sundy papers about every 2nd week.
Just going to have some caffeine, then I’ll keep hunting.
I’m a homebrewer like TM…I just check the Cat’s Meow and they have some recipes as well
OK. You can find the basic recipe I was looking for here. This recipe, like all of those where a yeast-based plant is fed with sugar, does produce ginger beer containing alcohol.
You can find a ginger beer homepage and FAQ here which discusses brewing methods and such.
I did some googling with the paramaters “ginger beer” +recipe +“non-alcoholic” and came up with a ton of widely differering recipes, so you might want to check that out too.
Happy brewing
Ginger beer…love it - especially with a dash of hot pepper = zing!