Fermented Ginger Beer
Refreshing, slightly spicy, and naturally carbonated, homemade ginger beer is surprisingly easy to make with fresh ginger, sugar, water, and a little patience. Enjoy it on its own or use it to make cocktails like a Moscow Mule or Dark ‘n’ Stormy.
Several years ago, I tried a Moscow Mule for the first time on a cruise and loved it. If you’re not familiar with it, a Moscow Mule is a cocktail made with vodka, ginger beer, and lime juice.
When I got home, I bought some ginger beer so I could make my own Moscow Mule. I wasn’t particularly impressed with the ingredient list or the flavor, though. So, as I often do, I decided to try making my own.
What is ginger beer?
Ginger beer is a spicy, ginger-flavored drink that was traditionally made by fermenting ginger, sugar, and water. The fermentation naturally produces carbonation, giving the drink its characteristic fizz.
Despite its name, ginger beer isn’t the same thing as beer. Homemade fermented versions can develop some alcohol during fermentation, but the amount varies depending on the ingredients and fermentation conditions. (I’ll talk more about that below.)
Many commercial ginger beers today aren’t fermented at all. Instead, they’re made as carbonated soft drinks flavored with ginger.
Ginger ale vs. ginger beer
Ginger beer generally has a stronger, spicier ginger flavor than ginger ale. Traditionally, ginger beer was fermented, while ginger ale was a non-fermented soft drink.
That’s also how I distinguish between my homemade versions: I call my non-fermented ginger drink ginger ale and this naturally fermented version ginger beer.
Why make it?
Ginger beer is a delicious beverage that you can sip on its own like a soft drink or use as a mixer in cocktails.
When you make it from scratch, you use real ginger and lemon rather than relying on added flavorings. The natural fermentation process also means that homemade ginger beer can contain live bacteria and yeasts.
While the microorganisms in fermented foods aren’t necessarily considered probiotics, fermented foods with live cultures are being studied for their potential health benefits. Ginger itself has also been studied for its potential benefits, especially for helping with nausea.
Apart from all of that, I think the homemade version has a wonderful flavor and aroma. Plus, by making it yourself, you can adjust the sweetness and spiciness to suit your taste!
Ingredients
Ginger beer uses only a few simple ingredients: ginger, sugar, filtered (non-chlorinated) water, and, optionally, lemon or lime juice. To jump-start the fermentation process, you can also use a tiny bit of yeast. (Active dry yeast works well.) Even better, begin with a small amount of active ginger bug.
While choosing the ingredients isn’t difficult, there are a few things to keep in mind. It’s important to use fresh ginger root rather than dried ginger powder. As for the sugar, while I normally prefer using unrefined sugar in most of my recipes, I generally use plain white granulated sugar for ferments like this one.
I normally add some lemon or lime juice to my ginger beer, but I’ve also made it without when I didn’t have any on hand. It’s actually quite good either way. The lemon juice adds flavor and also helps lower the pH of the mixture. A lower pH may also help prevent some of the unwanted microorganisms that can cause a ferment to develop a slimy consistency.
Procedure
The process is just as simple (and forgiving) as the ingredients. Over the years, I’ve experimented with different ways of making ginger beer. While I normally begin by making a ginger-flavored syrup and then fermenting that, I occasionally ferment the minced ginger directly instead. Some people prefer this method because the ginger remains raw.
In the end, either method works well, and I haven’t noticed much of a difference in the finished product.
Making a ginger syrup
In the first method, the one I use most often these days, you first make a ginger syrup with water, sugar, and freshly grated or minced ginger. For ease, I mince the ginger in a food processor. While you can peel the ginger first, it isn’t really necessary, especially if you’re using organic ginger. Just clean the roots thoroughly and remove any damaged or moldy areas.
Meanwhile, make a sugar syrup by combining equal parts water and sugar in a saucepan and heating them over medium heat. Add the minced ginger and simmer for around 5 minutes. Then, remove the mixture from the heat and allow it to cool to room temperature.
Once cool, strain out the ginger to obtain a delicious ginger syrup. While we’ll be fermenting this ginger syrup to make our ginger beer, you can also combine it with soda water to make a delicious homemade ginger ale.
- Add the ginger to the sugar syrup.
- Stir to combine.
- Simmer for about 5 minutes.
- Cool, then strain.
Sugar syrup method
If you’d prefer to ferment the ginger with the rest of the ingredients, you can make the sugar syrup without the ginger and add both to the ferment separately. Make a plain sugar syrup by heating equal parts sugar and water over medium heat until it comes to a boil. Continue to simmer until the sugar has dissolved.
Preparing for fermentation
Once you have your ginger or sugar syrup ready, it’s time to combine it with the rest of the ingredients.
Add the lemon juice. If you’re using the plain sugar syrup rather than the strained ginger syrup, add the minced ginger as well. It can be tricky to add minced ginger to a bottle with a narrow opening, but I’ve found that once you pour the water through a funnel filled with the ginger, it generally goes in quite easily.
Fill the rest of the bottle with filtered water. To jump-start the fermentation process, add some yeast, an active ginger bug, or some of the sediment from a previous batch of ginger beer. (More details on those options below.)
Seal the bottle and allow the ginger beer to ferment at room temperature. An airtight bottle allows the carbon dioxide produced during fermentation to build up, which is what gives the ginger beer its natural carbonation.
Keep in mind that this can also build up a lot of pressure, especially in warm temperatures or with a very active ferment. If you’re using glass bottles, use bottles made to withstand carbonation and check them frequently. Once the ginger beer has the amount of carbonation you want, move it to the refrigerator to greatly slow the fermentation.
- Add ginger syrup or minced ginger and sugar syrup.
- Add lemon juice.
- Add filtered water.
- Add your starter.
Fermenting the ginger beer
Once you have combined all of the ingredients, it’s time to ferment the ginger beer. This is the easiest part of the process, but also the one that takes the most patience.
Seal the bottles and allow them to ferment at room temperature for several days until they have developed the desired amount of carbonation. If this is your first batch, it will likely take up to 7 to 10 days, maybe even longer if the room temperature is on the cool side.
If jump-starting your ferment with an active ginger bug or the yeast sediment from a previous batch of ginger beer, the fermentation process normally takes much less time. In fact, if it’s fermenting in a warm environment, you may start seeing signs of fermentation in as little as a few hours!
The fermentation time depends a lot on what you use to jump-start your batch and the temperature. A warmer environment will speed up the fermentation process.
Periodically check the bottles for signs of carbonation. Once you start to see gas forming, check the bottles more often, as too much pressure can build up inside them. At the first signs of gas formation, it’s also the ideal time to strain out the minced ginger if you added it to your bottles. Strain the ginger beer into clean bottles and allow them to finish the fermentation process.
Storage
Once the ginger beer has reached the desired level of carbonation, store it in the refrigerator. The cold temperature will greatly slow the fermentation process.
Keep in mind, though, that fermentation can continue slowly in the refrigerator. If you store the ginger beer for a long time, check the bottles occasionally to make sure too much pressure isn’t building up.
Serve the ginger beer cold, either on its own or in your favorite cocktails.
Ways to jump-start the fermentation process
While it’s possible to make ginger beer without adding any sort of starter, I generally prefer to add one. Adding a small amount of yeast or an active ginger bug helps get the fermentation process going more quickly and reliably.
There are several different options you can use to jump-start the fermentation process.
Ginger bug
Ideally, if you aren’t in a hurry, taking the time to make an active ginger bug is the best way to ferment your first batch of ginger beer. A ginger bug is made by naturally fermenting sugar, minced ginger, and water over the course of several days. It can then be used to ferment juices or other sweetened drinks to make naturally fermented sodas. It can also be used, of course, to quickly ferment your ginger beer. (Learn more about how to make a ginger bug.)
Store-bought yeast
If you’re in a hurry, you can save a bit of time by using store-bought yeast instead. I’ve used active dry yeast before and it works quite well. Yeasts meant for fermenting beverages, like cider or wine yeast, should also work.
Yeast sediment
For subsequent batches, the best way to jump-start your ferment is to save some of the ginger beer from your previous batch and add it to the next batch. Generally, yeast sediment will fall to the bottom of the homemade ginger beer. The ginger beer itself is generally quite clear, but if you shake the bottle, the sediment mixes back into the ginger beer, making it cloudy.
I prefer to serve the ginger beer clear and leave the sediment on the bottom for jump-starting my next batch.
Is ginger beer alcoholic?
Because this is a naturally fermented beverage like kombucha, yes, it will develop some alcohol. The amount of alcohol that develops will vary from batch to batch depending on the amount of sugar used, the type of yeast used, the temperature, and the fermentation time.
Without actually measuring the alcohol content, though, there’s no way to know exactly how much alcohol is in a particular batch. So, if you need to avoid alcohol completely, keep in mind that homemade fermented ginger beer isn’t alcohol-free.
Which method is best?
By now, I’ve made ginger beer in a number of ways and find that it is generally quite delicious no matter which method is used. I decided to share the two ways that I most often make ginger beer. Feel free to try the various methods and choose what works best for you.
Some people prefer to ferment the ginger root with the other ingredients so that the ginger remains raw. This also allows the microorganisms naturally present on the ginger to become part of the ferment.
When I fermented the ginger root directly with the other ingredients, I thought the finished ginger beer seemed a bit strong. In fact, I wasn’t sure that I liked it as much. Over several days in the fridge, though, the finished ginger beer mellowed out quite a bit and ended up tasting more like the other batches made with a ginger syrup.
Another way to incorporate raw ginger is to juice the ginger root and add the ginger juice with the sugar and water to each bottle. By using this method, you wouldn’t need to strain the bottles partway through the process.
Troubleshooting
If you are having issues getting a clear, bubbly ginger beer, it may be due to one of the ingredients or the temperature where you are fermenting it.
Not developing gas
If the gas doesn’t develop, it may just need a bit more time. My first batch took over a week to develop carbonation even in warm temperatures with the addition of active dry yeast. Once I was able to use either an active ginger bug or the yeast sediment from a previous batch of ginger beer, the fermentation process went much more quickly. Now, it generally takes me around 3 days to make the ginger beer the way I like it.
If you find that it is taking too long to ferment, though, it may be that you are trying to make it in an area that is too cold. Fermentation generally happens more slowly at cooler temperatures.
It could also be a problem with the water you are using. It’s best to use filtered or non-chlorinated water because chlorine can interfere with the microorganisms we’re trying to encourage.
Slimy or thick ginger beer
While I haven’t experienced this when making ginger beer, I did have something similar happen once when making homemade apple cider vinegar.
If your ginger beer develops an unexpectedly slimy, stringy, or unusually thick texture, though, it can be a sign that unwanted microorganisms have taken over the ferment. Rather than trying to fix it, I’d discard that batch and start again.
Cocktails made with ginger beer
While I find it delicious on its own or even watered down with a tiny bit of soda water, ginger beer is also commonly used in cocktails. The most popular drink made with ginger beer is probably the Moscow Mule. The Moscow Mule, made with ginger beer and vodka, is generally served in a copper mug.
For those who prefer rum, another popular ginger beer cocktail is the Dark ‘n’ Stormy, made with ginger beer and dark rum.
If you prefer gin, a similar cocktail can also be made with gin instead. I’ve seen it called either a Foghorn or a Light ‘n’ Stormy.
Video
Fermented Ginger Beer
Ingredients
- 2 cups sugar
- 150 grams fresh ginger root
- 1/2 teaspoon active dry yeast OR 1/3 cup active ginger bug OR ginger beer from a previous batch, preferably with some yeast sediment
- 4 liters water filtered or non-chlorinated
- 2 large lemons or 4 small lemons
Instructions
Make the ginger syrup
- Clean and mince the ginger root. Remove any damaged or moldy areas. You can peel the ginger if you prefer, but it isn’t necessary. I generally mince it quickly in a food processor.
- Combine 2 cups of the water with the sugar in a saucepan. Heat over medium heat until the mixture begins to simmer, stirring until the sugar has completely dissolved.
- Add the minced ginger and simmer for around 5 minutes. Remove from the heat and allow the mixture to cool completely.
- Once cool, strain out the ginger. Press the ginger against the strainer to extract as much of the ginger syrup as possible.
Ferment the ginger beer
- Divide the ginger syrup between four 1-liter bottles, adding around 1/2 cup to each bottle. You can use a little less for a less sweet ginger beer. Around 1/3–1/2 cup per liter works well.
- Add the juice of half a large lemon or one small lemon to each bottle.
- Add your fermentation starter. If using active dry yeast, add around 1/8 teaspoon to each bottle. Alternatively, add active ginger bug or ginger beer from a previous batch, preferably including some of the yeast sediment from the bottom.
- Fill the rest of each bottle with filtered or non-chlorinated water, leaving some space at the top. Seal the bottles.
- Allow the ginger beer to ferment at room temperature until it develops the amount of carbonation you want. Depending on the starter, temperature, and other conditions, this may take anywhere from around 1–10 days.
- Check the bottles frequently once you begin to see signs of fermentation. Carbon dioxide produced during fermentation can create considerable pressure, especially in warm conditions or with a very active ferment.
Storage
- Once the ginger beer has reached the desired level of carbonation, move it to the refrigerator to greatly slow the fermentation.
- Serve cold. Keep in mind that fermentation can continue slowly in the refrigerator, so check the bottles occasionally if storing the ginger beer for an extended period.
Notes
Yield
This recipe makes around 4 liters of ginger beer when using about 1/2 cup of ginger syrup per liter. If you use less syrup per bottle, you may have some ginger syrup left over.Alternative method
Instead of making a ginger syrup, you can ferment the minced ginger directly with the other ingredients. Add sugar syrup and around 30–40 grams of minced ginger to each 1-liter bottle, followed by the lemon juice, starter, and filtered water. Once you begin to see signs of fermentation, strain the ginger beer into clean bottles to remove the minced ginger. Seal the bottles again and continue fermenting until the ginger beer reaches the desired level of carbonation.Fermentation time
Fermentation time can vary considerably depending on the starter you use, the temperature, the amount of sugar, and how active the ferment is. An active ginger bug or yeast sediment from a previous batch can produce signs of fermentation quite quickly. A first batch made with active dry yeast may take considerably longer, sometimes 7–10 days or more in cooler conditions. Rather than relying only on the number of days, watch the ginger beer for signs of fermentation and carbonation.Bottle safety
Fermentation produces carbon dioxide, which can create considerable pressure inside a sealed bottle. If using glass, use bottles designed to withstand carbonation and check them frequently, especially once the ginger beer becomes active or when fermenting in warm conditions. Once the ginger beer has reached the desired level of carbonation, transfer it to the refrigerator to greatly slow the fermentation.Storage
Store finished ginger beer in the refrigerator. Fermentation can continue slowly even when refrigerated, so pressure may continue to build over time. Check stored bottles occasionally, particularly if keeping them for an extended period. The flavor may also change during storage, becoming less sweet as fermentation continues.Nutrition information
The nutritional information is calculated from the ingredients used to make the recipe and does not account for the changes that occur during fermentation. Yeast consumes some of the sugar during fermentation, and the amount remaining in the finished ginger beer will vary from batch to batch. For that reason, the actual sugar, carbohydrate, and calorie content of the finished ginger beer may differ from the calculated values.Originally published September 9, 2021. Updated in October 2026 with revised instructions, new process collages, and additional fermentation, safety, and troubleshooting information.
Hey!
I’ve done a simple “ginger beer” version from your recipe with only a chopped ginger, some sugar, water and a couple of spoons ginger bug (very active). Now I’m beginning to wonder if I should have added some lemon. Its all bubbly and smells good. But.. would it be considered safer if I threw the batch away and made a new one with lemon? I don’t quite understand how important lemon is.. The pH seems (I haven’t tested it, but from taste) quite low in the gingerbug, which tastes marvelous!
Hi Emmy,
I wouldn’t worry about it. I often don’t use any lemon at all and quite like it that way. I think the beneficial bacteria that grow in the ferment are enough to keep it safe. If it’s bubbly and smells good, I think you’re fine. If it has an unpleasant scent, then I’d toss it and start over. In these hot summer months, I don’t even need the ginger bug, it ferments pretty quickly on its own!
Hello Tracy,
Please did you get my email on ginger/garlic gin making tutorials enquiry?
Please I hope to hear from you. Thanks in anticipation of your response.
Kind regards,
Frederick Johnson.
Hi Frederick,
I didn’t receive it, but sent you an email.
Hi thank you can you send me more of a ginger recipe.
Hello Tracy,
Hope you’re good. Thanks for the ginger beer making recipe. I think it will taste nice like you said.
Please I’ll like to know if you can also make a ginger gin or the like. Maybe one with some little amount of garlic in its recipe. If yes, please can you share the knowledge with me? Perhaps privately as not many might be interested in it.
I appreciate your lessons. Thank you.
Kind regards,
Frederick Johnson.
I would imagin that it would be quite easy to infuse ginger (and some garlic) in gin directly just as I did with coffee in my homemade coffee liqueur or lemon peels in my homemade limoncello.