Active Time

　　15 min

　　Total Time

　　1 1/2 days to 2 days

　　Unlike supermarket ginger ales, which are made with carbonated water, corn syrup, and ginger flavoring, this spicy ginger beer is made the old-fashioned way, with lots of fresh grated ginger, sugar, yeast, and water. As the yeast ferments over a day or so, it creates a natural carbonation. Though many recipes leave the ginger sediment as is, we think straining it out produces a more refined quaff. For a different route to a similar drink, go to Homemade Ginger Ale.

　　

Ingredients

Makes about 2 quarts

　　About 1/4 pound ginger, peeled

　　1 cup sugar

　　1 1/2 tablespoons fresh lemon juice

　　1/4 teaspoon active dry yeast

　　About 2 quarts water

　　

Equipment:

a Microplane grater; a funnel; a clean 2-liter plastic bottle with cap

　　

Step 1

Grate enough ginger using Microplane to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding.

　　

Step 2

Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any remaining for another use). Add sugar, lemon juice, yeast, and a pinch of salt.

　　

Step 3

Fill bottle with water, leaving about 1 1/2 inches of space at top. Remove funnel and screw cap on tightly. Gently shake bottle to dissolve sugar.

　　

Step 4

Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours.

　　

Step 5

Chill ginger beer until very cold.

　　Cooks’ note:

　　Ginger beer keeps, chilled, 1 week.