Anyone have any recommendations for recipes or to a lesser extent kits to make a double spicy type of nonalcoholic ginger beer?

Pretty good recipe

https://cooking.nytimes.com/recipes/1015319-homemade-ginger-beer

If looking to buy a commercial brand Reeds, Bundaberg, Fentimans, Maine Root, Barritt's, & Brooklyn Crafted

These are awesome! No calories. I quit alcohol and drink these for my "cocktail" instead. My GF likes to make a Dark and Stormy with them.

Fever Tree is great

Any recipe recommendations not in the NYT?

BartInLA said:

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Anyone have any recommendations for recipes or to a lesser extent kits to make a double spicy type of nonalcoholic ginger beer?

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By the process of fermentation, you're going to make some alcohol as a by-product. If you're concerned about it, you can get a hygrometer and measure before and after to determine your percent abv.

HTownAg98 said:

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BartInLA said:

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Anyone have any recommendations for recipes or to a lesser extent kits to make a double spicy type of nonalcoholic ginger beer?

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By the process of fermentation, you're going to make some alcohol as a by-product. If you're concerned about it, you can get a hygrometer and measure before and after to determine your percent abv.

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i mean, you could just brew the ginger beer and not ferment. Just force carb. That said, not sure what that would do to the taste since the sugar would not be converted to alcohol.

A. I. Answer:

Making ginger beer at home is a fun and rewarding process. Here's a simple recipe to make naturally fermented ginger beer:

Ingredients:
2 cups fresh ginger root, grated
1 cups sugar (white or brown)
8 cups water
Juice of 2 lemons
tsp active dry yeast (or champagne yeast for a stronger fermentation)
Optional: tsp cream of tartar (for fizz retention)

Instructions:

1. Make the Ginger Syrup:
1. In a large pot, bring 4 cups of water to a boil.
2. Add the grated ginger and sugar, stirring until the sugar dissolves.
3. Simmer for about 10-15 minutes, then remove from heat.
4. Strain the mixture through a fine mesh sieve or cheesecloth into a clean container.
5. Add the lemon juice and let it cool to room temperature.

2. Prepare for Fermentation:
1. Add the remaining 4 cups of water to the cooled syrup.
2. Sprinkle the yeast over the mixture and stir gently.
3. Pour into a clean, airtight bottle (glass bottles with swing tops work best, but plastic bottles can be used to monitor pressure).

3. Ferment the Ginger Beer:
1. Seal the bottle and let it sit at room temperature for 24-48 hours.
2. During this time, yeast will consume the sugar, creating natural carbonation.
3. Check the pressure periodically by slightly opening the bottle to release excess gas.

4. Chill & Enjoy:
1. Once it's reached your desired level of carbonation, refrigerate to slow fermentation.
2. Serve chilled over ice.

Notes:
For a non-alcoholic version, skip the yeast and mix the ginger syrup with carbonated water instead.
Fermentation times may vary depending on temperaturewarmer conditions speed up the process.
Be careful when opening bottles after fermentation, as carbonation can build up quickly.

Want to adjust the spice level or sweetness? You can experiment with more or less ginger and sugar to suit your taste.

For Moscow mules we generally use a local grocery store (united grocery store) ginger beer. It's got really good balance with the right amount of spice for us.

Saint Arnold's Ginger Beer is tasty

For those that dont mind the alc, Crabbies with a lemon & lime twist over ice is a great summertime drink.

Not too much help…but a good memory

I was in 7th grade and during the last week of school, our science teacher had us all bring empty 2 liter bottles, so we could make ginger beer.

The last day of school arrived and it was time for everyone to drink their creations. Almost everyone spit it out immediately (I recall that it was pretty spicy!) Almost everyone…but not me! I loved it. I happily gathered everyone's bottles, borrowed the teacher's wagon, and headed to the car rider line. My dad just shook his head as we loaded up 15-20 bottles of ginger beer.

I about made myself sick over the next week.

Favorite drink to this day…..Moscow Mules