So while I was at work the other day, the movie, Fear and Loathing in Las Vegas was brought up. This made remember a quote about Ginger Beer. So I figured why the hell not learn how to make it. In just a few easy steps we can brew a virgin beverage.

1

Combine 1/2 cup finely grated ginger, 1 cup sugar or 3/4 cup honey, and 4 tablespoons each lemon and lime juice with 1-1/2 quarts water and bring to a gentle boil. Meanwhile, mix 1/4teaspoon baker\’s yeast with 3/4 cup warm water and set aside.(Alternatively, you can use a neutral ale yeast, which is less likely to cause off flavors. DO NOT use brewer\’s yeast from the health food store.

2

After 30 minutes, remove the ginger solution from heat. Add 3 tablespoons dried hibiscus and 1 tablespoon dried rose flower (available at Botanical.com and some specialty groceries), stir, and let sit for 10 minutes. Add 2 1/2 quarts cold water and strain into a second pot. Stir in the yeasty water.

3

Funnel liquid into two clean 2-liter plastic bottles to an inch below the cap, adding water if necessary. Seal the bottles and store them at room temperature. When the plastic feels firm (roughly 24 hours later), they\’re ready to blow. Move your concoction to the fridge.

Note: Bottles should be sanitized, and not just well-cleaned. Weird things could grow, along with the yeast if one does not. This is accomplished with either a very weak bleach solution (1 Tbsp/gallon) or any commercially available sanitizer. After sanitation, they should be rinsed.

When temperature is above 65 degrees Fahrenheit, be sure to check the bottles after 4 hours, and about once an hour after that. Failure to check the bottles could result in “gushers.” You don\’t want to be cleaning up your Ginger Beer from the ceiling now, do you? If you leave them to ferment for an additional day or more the beer gets less sweet – more sugar converting to alcohol – and more alcoholic.