From the Anchor Yeast Kitchen
Ginger Beer
Prep 1 hr
Cooking Time
30 mins
Total
Makes 10 litres Ginger Beer
easy
Jump to Recipe
Save
Share
By
Anchor Yeast Kitchen
Refreshing Ginger Beer, an old time favourite with a spicy ginger flavour is sure to be a family loved recipe for generations.
New to baking with yeast? Start with Dough Fundamentals in Learn.
Learn
Ingredients
5
ml
Sugar
( 1 tsp )
500
ml
Lukewarm water
( 2 x 250 ml / 2 cups )
10
g
Anchor Instant Yeast
( 1 packet )
700
g
Brown or white sugar
( 875 ml )
Optional Method
5
ml
Tartaric acid
( 1 tsp )
30
ml
Ground ginger
( 2 tbsp )
10
ml
Cream of tartar
( 2 tsp )
8.5
ℓ
Lukewarm water
Method
Dissolve the 5 ml sugar in 500 ml lukewarm water. Pour the Anchor Instant Yeast into the water and set aside until frothy, about 10 minutes.
Mix the remaining dry ingredients, brown/white sugar, tartaric acid, ground ginger and cream of tartar with the lukewarm water, together with the activated yeast mixture and stir until well mixed.
Cover with a damp cloth or cling wrap and leave in a warm place for about 12 hours.
Strain the mixture through a muslin cloth and pour the beer into bottles with tops. Leave in a cool place for 3 days. Chill before serving.
Mix sugar, ginger, tartaric acid and cream of tartar in 1 litre of cold water and bring to boil.
Add 8 litres of lukewarm water to the mixture.
Add 10 g of Anchor Instant Yeast, leave to cool and put in the fridge, for about 12 hours. Strain and bottle. Serve chilled.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
Shop Now
Reviews
There are no reviews yet. Be the first one to write one.
Leave a Review
Loved this recipe?
Join the baking club
New tested recipes and baking skills in your inbox - free.