Ginger Beer Recipes

You Will Enjoy Experimenting With These Old-Time Ginger Beer Recipes

Ground Jamaica ginger, 1-1/2 ounces; cream of tartar, 1-1/2 ounces; brown sugar, 1 pound; 2 lemons, sliced; boiling water, 4 quarts; yeast, 1/2 package (use 1 package dry yeast in 1 pint of the water, lukewarm). Mix all ingredients together in a large stone crock or crockery bowl; allow to ferment for 24 hours; bottle. Brew will be ready for use in 2 weeks.

I recall, as a child, my mother's mystification at my brothers' sudden indifference to raspberry vinegar until a series of loud explosions led to the discovery of a ginger beer still in our cellar, fermentation having been speedier than the recipe had indicated. The young brewers had secured the corks of the stone bottles with wire.

Loaf sugar, 1 pound; rasped ginger, 1 ounce; cream of tartar, 1 ounce; boiling water, 1 gallon. Mix and cover them up close for one hour, then add essence of lemon, 15 drops; yeast, 2 spoonfuls. Strain, bottle, and wire down the corks.

Take best white Jamaica gingerroot bruised 2 oz, water 6 quarts, boil 20 minutes and strain, then add cream of tartar 1 oz, white sugar 1 lb; put on the fire, then stir until all the sugar is dissolved; then put into an earthen jar, now put in tartaric acid 1/4 oz, and the rind of 1 lemon, let it stand until 70°F, or until you can bear your hand in it with comfort, then add two tablespoonfuls of yeast, stir well, bottle for use, and tie the corks; make a few days before it is wanted for use.

Put into a kettle, two ounces of powdered ginger (or more if is not very strong), half an ounce of cream of tartar, two large lemons cut in slices, two pounds of broken loaf sugar, and one gallon of soft water. Simmer them over a slow fire for half an hour. When the liquor is nearly cold, stir into it a large tablespoonful of the best yeast. Bottle for use.

Old English Ginger Beer Recipe

Loaf sugar, 2-1/4 pounds; cream of tartar, 1-1/2 ounces; gingerroot, 1-1/2 ounces; 2 lemons; fresh brewer's yeast, 2 tablespoonfuls; water, 3 gals.

Directions: Bruise the ginger, and put into a large earthenware pan, with the sugar and cream of tartar; peel the lemons, squeeze out the juice, strain it, and add, with the peel, to the other ingredients; then pour over the water boiling hot. When it has stood until it is only just warm, add the yeast, stir the contents of the pan, cover with a cloth, and let it remain near the fire for 12 hours. Then skim off the yeast and pour the liquor off into another vessel, taking care not to shake it, so as to leave the sediment; bottle it immediately, cork it tightly; in 3 or 4 days it will be fit for use.

Ginger Soda Pop Recipe

White sugar, 3/4 pound; cream of tartar and gingerroot, bruised, each 3/4 ounce; juice and grated yellow of 1 lemon; water, 1 gallon; fresh yeast, 1 tablespoonful; essence of wintergreen or sassafras as you prefer, or half as much of each, if a mixed flavor is liked.

Directions: Put all into a jar, except the yeast and essence, and pour out over the water, boiling hot; cover, and let stand until it is only lukewarm, and add the yeast and essence, and let stand in a cool place 24 hours; strain and bottle, securing the corks tightly. It will be ready in about 3 days. More or less flavor may be used to suit different tastes.

One-quarter pound white ginger, two ounces cream of tartar, two pounds white sugar, juice of two lemons, three gallons of hot water; boil one hour, cork while hot. --Mrs. Duncan Laurie

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