Ginger Beer Recipe – Caribbean Christmas

Ginger Beer Recipe - Nevis Island
Old Fashioned Ginger Beer Recipe

Ozzie’s Bar – Cotton Ground, Nevis – December 20, 2008


  • 2 Tablespoons tepid water
  • 1/2 Teaspoon sugar
  • 1/4 Teaspoon dried yeast
  • 1 cup sugar
  • Juice of 2 freshly squeezed lemons
  • Zest of 2 lemons
  • 2 Tablespoons freshly grated ginger (#ad)

Brewing Method:

  1. Dissolve 1/2 teaspoon of sugar and dried yeast in the tepid water to activate yeast.
  2. Add the zest of 2 lemons into a heatproof container with the 1 cup of sugar and the grated ginger. Pour over 1 cup of boiling water and leave to steep for 10 minutes. Strain into 1.5 L plastic bottle in which the ginger beer will be made. Top up bottle with cool water to near top so that final temp is approx. body temp.
  3. Add yeast to bottle as soon as it shows signs of working, ie. it foams. Cap bottle tightly. Mix thoroughly and put in a warm place. Leave until bottle becomes un-dentable. Depending on the yeast this can take anything from 12 hours to 3 days, but best to check regularly, as I guess there is a risk of explosion with this!
  4. Warning….do not let stand for more than 1.5 weeks…unless you want alcoholic ginger beer.  Be careful when opening a s contents will be under pressure, and could blow up!

Serve on the rocks with a lime wedge. I always add a wee bit of over-proof white rum to mine :)

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