Use high-quality ginger for the best flavor. Fresh ginger is preferred for the final infusion, but ground ginger works well for the bug. Sanitize your bottles thoroughly to prevent unwanted bacteria from affecting the fermentation. The fermentation time can vary depending on the temperature. Warmer temperatures will speed up the process. Monitor the fizz level regularly to avoid over-carbonation and potential bottle explosions. For a spicier ginger beer, increase the amount of grated ginger. Adjust the sugar level to your taste preference. Remember that the fermentation process will consume some of the sugar. If you don't have brewer's yeast, you can experiment with ginger bug recipes that use wild yeast cultures from ginger root. Be careful when opening the bottles, as pressure can build up during fermentation. It's best to chill the bottles thoroughly before opening to minimize the risk of overflow.
Refreshing Non-Alcoholic Ginger Beer
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PREP TIME40 mins
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COOK TIME0 mins
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TOTAL TIME336 hrs 40 mins
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SERVING16 People
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VIEWS15
A nostalgic and effervescent homemade ginger beer, perfect for quenching your thirst on a hot summer day. Recreate the magic of old-fashioned brewing with this simple, non-alcoholic recipe.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Fiber1 g
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Protein0 g
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Sodium9 mg
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Sugar45 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
24 hrs
Prepare the Ginger Bug: In a clean container, combine 1 1/2 cups plus 2 1/2 tablespoons of water, 2 teaspoons of sugar, 2 teaspoons of ground ginger, and 1 3/4 plus 1/8 teaspoons of brewer's yeast. Mix well to create the 'bug'. Cover loosely and let it stand in a warm place for 24 hours. (Time: 24 hours)
02
Step
168 hrs
Feed the Bug: For the next 7 days, 'feed' the bug daily by adding 1 teaspoon of sugar and 1 teaspoon of ground ginger. Stir well after each addition. (Time: 7 days)
03
Step
5 mins
Strain the Bug: After 7 days, strain the bug through a muslin cloth or fine-mesh sieve into a large container, discarding the solids. (Time: 5 minutes)
04
Step
5 mins
Combine and Infuse: Mix the strained liquid with 3 quarts of cold water. Add the juice of 2 lemons to the brew. (Time: 5 minutes)
05
Step
10 mins
Sweeten and Dissolve: In a separate container, dissolve 3 1/4 cups plus 2 1/4 tablespoons of sugar in 1 quart of boiling water. Once dissolved, add this sweetened water to the ginger brew. (Time: 10 minutes)
06
Step
15 mins
Final Touches and Bottling: Stir in 1 tablespoon of finely grated ginger. Bottle the ginger beer in sanitized bottles, leaving about an inch of headspace. (Time: 15 minutes)
07
Step
168 hrs
Fermentation: Let the bottled ginger beer stand at room temperature until it becomes fizzy, usually at least 1 week. Be cautious when opening, as pressure will build. (Time: 1 week or more)
08
Step
2 hrs
Chill and Serve: Refrigerate the ginger beer before serving to slow fermentation and enhance the refreshing taste. (Time: 2 hours)
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RECIPE REVIEWS
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Please Rate
Dangelo Metz
Jun 22, 2025The 'bug' took a little longer to get going for me, but it was worth the wait. The ginger beer is so much better than anything I can buy in the store.
Branson Ondricka
Jun 10, 2025I was a bit nervous about making my own ginger beer, but this recipe was so easy to follow. The instructions were clear, and the result was delicious!
Jarvis Boehm
May 22, 2025The ginger beer became very fizzy so be super careful when you open the bottles.
Ferne Weissnat
May 8, 2025I've tried other ginger beer recipes before, but this one is the best. The balance of sweetness and spice is perfect.
Laila Parker
May 2, 2025This recipe is amazing! The ginger beer had the perfect amount of fizz and a fantastic ginger flavor. I'll definitely be making this again!