To me, there aren’t many drinks more refreshing than a well-crafted ginger beer, especially during these hot summer months. There’s something so delightful about the balance between the ever-so-slight sweetness, the spicy zing of ginger, and the carbonation. Ever on a quest to try new DIY culinary experiments, I thought it’d be fun to attempt a homemade version of this soda.
This recipe has the added bonus of using a hops syrup in the recipe. The bitterness from the hops further balances the flavor and adds a nice floral note as well. Although this ginger beer recipe is non-alcoholic, it definitely lends itself well to making cocktails (or mocktails), so if that’s what floats your boat, give it a shot. If you’re a ginger beer fan and have never made it, I recommend trying this super simple recipe. I am definitely going to keep it in my kitchen repertoire!
Hops Simple Syrup Recipe
Ingredients
Directions
- In a saucepan, stirring constantly, bring hops, water, and sugar to a boil.
- Once you reach a boil, remove from heat, but continue stirring for a few seconds.
- Allow to cool, strain into a jar, and store in the refrigerator. Be sure to label and date! Simple syrup should be good for about a month in your refrigerator.
Hoppy Ginger Beer Recipe
Ingredients
- 11 oz. warm water
- 2 oz. fresh organic lemon juice, strained
- 5 oz. organic hop flower simple syrup
- 1 oz. fresh organic ginger juice (see pro tips to learn how to make your own)
- 25 granules dry champagne yeast (yes, count the granules!)
Directions
- Pour all ingredients into a 16 oz. bottle. Cap tightly and shake well to mix.
- Store in a warm, dark place for exactly 48 hours.
- After 48 hours, refrigerate immediately to stop the fermentation process and chill before serving.
Pro Tip
- Making fresh ginger juice is easier than you might think. Simply take a large piece of ginger (about 4 inches long), chop it up, and toss it into a blender. Add about a half cup of water to the blender. Blend until it’s all broken up. Allow to steep in the liquid for a few minutes. Get a bowl and some cheesecloth. Strain the ginger liquid through the cheesecloth into the bowl. Be sure to keep out all the pulp. Squeeze as much of the liquid out as you can. Extra ginger juice can be stored in the freezer in ice cube trays.
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