Probiotic ginger beer

When I sell ginger beer at our local market, I’m always inundated with stories of people’s mums, dads or grannies making it when they were young – usually resulting in messy explosions in the attic (it really is always the attic, which is curious in itself). Fond memories it seems. I had no idea it used to be such a thing, but I guess it must’ve been, given that the children in Enid Blyton stories never go into the woods without it.
Another thing they tell me is that it can be made from leftover bread.
I’m not sure if this is exactly true, & it wouldn’t do for the ever-increasing gluten free community anyway, so my recipe uses honey.

The quantities are vague, partly because it’s a very forgiving recipe & partly because this is one of those recipes that I believe should absolutely be made to individual tastes – the amount of fire from the ginger & level of sweetness is a very personal thing.

Ginger beer has 2 components – the ginger tea, which is then fermented into ginger beer by adding some ginger bug.

See my next recipe for how to make & look after a ginger or tumeric bug. I also sell them via my shop page if you don’t want to make one from scratch.

To make 1 litre…