Non-Alcoholic Ginger Beer Recipe Recipe
Non-Alcoholic Ginger Beer (20 Litres)
A thirst quenching, traditional bevy with a hint of spice and plenty of bite. A kilo of raw sugar makes it alcoholic or priming sugar in the bottles only for the non-alcoholic variety.
- 980g Ginger Beer
- Dextrose Corn Sugar
- Colour: Straw
- Body: Light
- Bitterness: Low
- Approx. Alcohol Level: 0.7% ABV
- Naturally Carbonated: Natural
STEP 1: Mix
Mix the contents of the ginger beer in a fermenter with 2 litres of hot water. Top up with water (about 17 litres) to the 20 litre mark and mix. Sprinkle the yeast over the surface and fit the lid. After 2-3 hours stir the brew vigorously.
STEP 2: Brew
Unlike normal brewing where fermentation occurs in a fermenting vessel, the fermentation process for non-alcoholic brewing occurs in the bottle. Once the brew has sat for 2-3 hours (to allow for hydration of the yeast) stir vigorously then bottle. Prime as described in the bottling step.
STEP 3: Bottle
Bottles need to be primed so that fermentation (producing the gas in the bottle) can take place. We recommend the use of PET bottles or reusable glass bottles designed for storing beer. Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Store the bottles out of direct sunlight at 18°C or above for at least 3 weeks while fermentation occurs. Bottles may be stored (conditioned) for long periods of time (3 months or more). Store for at least 3 weeks above 18C.
STEP 4: Enjoy!
Swirl the brew inside the bottle to help produce consistant cloudiness then chill. Pour into a jug in the one motion leaving sediment behind in the bottle. An excellent refreshing brew intended to be served ice-cold.