Homemade Ginger Beer with Busy Bee Honey
Homemade Ginger Beer with Busy Bee Honey
Ingredients
For the Ginger Beer
- 8 ounces fresh ginger, peeled and thinly sliced
- 8 cups water, divided
- 1/2 cup Busy Bee honey
- 1/4 cup granulated sugar
- 1/4 cup fresh lime juice
- 1/8 teaspoon active dry yeast
Instructions
- 1
Combine the peeled and thinly sliced ginger with 4 cups of water in a large saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes to extract the ginger flavor.
⏱️ 20 min
- 2
Remove the saucepan from the heat. Stir in the Busy Bee honey and granulated sugar until fully dissolved. Let the mixture cool to room temperature (around 70-75°F or 21-24°C). This is crucial to avoid killing the yeast.
⏱️ 30 min
- 3
Once cooled, strain the ginger mixture through a fine-mesh sieve into a clean, large bowl or pitcher, discarding the solids. Stir in the fresh lime juice and the remaining 4 cups of cold water.
⏱️ 5 min
- 4
Sprinkle the active dry yeast over the surface of the liquid. Stir gently to combine. Cover the bowl loosely with a clean cloth or plastic wrap.
⏱️ 2 min
- 5
Allow the ginger beer to ferment at room temperature (ideally 70-75°F) for 24-48 hours. You should see small bubbles forming on the surface, indicating fermentation. Taste periodically; it will become less sweet and more fizzy.
⏱️ 2880 min
- 6
Once the desired fizziness and flavor are achieved, carefully pour the ginger beer into clean, airtight bottles, leaving about 1 inch of headspace. Refrigerate immediately to halt fermentation.
⏱️ 8 min
- 7
Serve chilled over ice. Enjoy your homemade ginger beer!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Ginger Beer with Busy Bee Honey
Ingredients
For the Ginger Beer
- 8 ounces fresh ginger, peeled and thinly sliced
- 8 cups water, divided
- 1/2 cup Busy Bee honey
- 1/4 cup granulated sugar
- 1/4 cup fresh lime juice
- 1/8 teaspoon active dry yeast
Instructions
- 1
Combine the peeled and thinly sliced ginger with 4 cups of water in a large saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes to extract the ginger flavor.
⏱️ 20 min - 2
Remove the saucepan from the heat. Stir in the Busy Bee honey and granulated sugar until fully dissolved. Let the mixture cool to room temperature (around 70-75°F or 21-24°C). This is crucial to avoid killing the yeast.
⏱️ 30 min - 3
Once cooled, strain the ginger mixture through a fine-mesh sieve into a clean, large bowl or pitcher, discarding the solids. Stir in the fresh lime juice and the remaining 4 cups of cold water.
⏱️ 5 min - 4
Sprinkle the active dry yeast over the surface of the liquid. Stir gently to combine. Cover the bowl loosely with a clean cloth or plastic wrap.
⏱️ 2 min - 5
Allow the ginger beer to ferment at room temperature (ideally 70-75°F) for 24-48 hours. You should see small bubbles forming on the surface, indicating fermentation. Taste periodically; it will become less sweet and more fizzy.
⏱️ 2880 min - 6
Once the desired fizziness and flavor are achieved, carefully pour the ginger beer into clean, airtight bottles, leaving about 1 inch of headspace. Refrigerate immediately to halt fermentation.
⏱️ 8 min - 7
Serve chilled over ice. Enjoy your homemade ginger beer!
⏱️ 1 min