Ginger Bug & Beer

           Sometime last summer I started making my own ginger bug and ginger beer. (Yes, there is a slight alcohol content, but you would have to practically drown yourself in it in order to get drunk.) Anyway, I figured I'd share my experience with you. Ginger bug is basically the sour dough starter of some homemade fermented drinks, typically 'soda'. 

           I have noticed that I am significantly less bloated and my digestion is better when I drink 6-8 oz at least every other day. Ginger could also help ease painful and long periods! Actual study: https://pubmed.ncbi.nlm.nih.gov/25298352/  My post-childbearing periods have been significantly better than my pre-childbearing periods, but I have noticed they're even better when I've been consistently drinking my ginger beer. 

          First, I used these blogs as my references: Joshua Weissman has a nice simple post on how to make the bug, and then the beer once the bug is ready. I tend to follow his proportions for my beer.   https://www.joshuaweissman.com/post/fermented-ginger-beer

Paul and Sarah over at Fermentation Adventure have a nice question and answer page in regards to troubleshooting ginger bug and ginger beer. http://fermentationadventure.com/ginger-bug-ginger-ale-fermented-drinks-questions-faqs/ 

Ginger Bug - won't work well if predominantly bellow 68* - best 72*-76*

Quart size jar

Spoon for mixing (non-metal tends to be preferred)

Tablespoon chopped fresh ginger

Tablespoon sugar (simple refined white is easiest - you need a sugar source for the yeast to feed on)

2 cups non-chlorinated water

Steps - Day 1. Dissolve the sugar in the water in your jar. stir in your ginger. Cover with a towel or something equivalent to keep actual bugs and dirt out, but allows air in. This is an aerobic ferment, which means the yeast needs air to stay alive. 

Day 2. Stir in another tablespoon of chopped ginger and a tablespoon of sugar until dissolved. Cover and let sit. 

Day 3. Repeat. Basically keep repeating until between day 5 and day 7. If successful, you will notice some silt type material in the bottom of the jar, and it will release bubbles of carbonation as it sits, and especially when you stir it. 

         Congratulations! Your ginger bug is ready for use! Not ready to use it yet? No worries! Pop it in the fridge with a lid loosely screwed on, and feed it 1 teaspoon chopped ginger and 1 teaspoon sugar anywhere from once a week to once a month (!) to keep it alive and healthy. It will continue to ferment even in the fridge, so you will want to keep a loose lid on it so pressure doesn't build up and accidentally explode your jar. You can even freeze it, and it will come back to life after thawing. 

Ginger Beer, makes a half gallon - stovetop required

Pot for making wort (think simple syrup ginger tea for the flavor base)

2-4 cups non-chlorinated water

1/3-1/2 cup chopped ginger

3 tablespoons lemon or lime juice

1 cup sugar (regular sugar works best - brown sugar will give a darker finished product - honey has antimicrobial properties, and might not ferment - maple syrup could work too - basically you need a sugar source for the yeast to feed on)

1/2 cup ginger bug, to be added *after the wort has cooled*, or you kill the bug.😞

Steps - Heat water, sugar, ginger, and citrus juice in the pot on the stove. Stir to dissolve the sugar, and bring to a boil. Simmer for 5-10 minutes, then remove from heat if you are in a hurry. I just turn the burner off and let it cool on the burner. Might take all day. 

- When close to room temp, pour wort into a half gallon size jar or jug, add 1/2 cup of ginger bug, and fill jar/jug with non-chlorinated water. Cover with cloth, and let sit for days. Will eventually have silt and bubble like the ginger bug. 

          I like to stir mine twice a day, but it isn't like necessary. I just really like to release the carbonation, and the fizz is good proof that it is working. Your ferment time depends on how warm the area is. The warmer, the more quickly your beer will ferment. Taste after a few days, and pop it in the fridge when you think it tastes good. You do not have to do anything to maintain your ginger beer. It will keep fine for weeks in the fridge, with fermentation continuing slowly, but I've never had it end up tasting too far fermented. 

          I have half gallon mason jars, and bought fermentation screens for them so I don't have to fuss with towels. I also bought pour tops for them, so pouring is less messy. (Wide mouth top, also has a handle version - Regular mouth top) I have also found that the flip lid pour tops will naturally pop/vent when the carbonation pressure is high enough, and gravity helps them seal again. I personally don't care about making a carbonated 'soda', so I just leave the beer in the primary fermentation jar. Both links above can guide you to making 'soda', if you are interested.

          I've tried a watermelon soda, and that had a very short lifespan before it hit nasty vinegar territory, but it was really good before that. I've fermented herbal tea (this women's blend), and that was pretty good. (Not the same as kombucha.) I have saved some recipes from Fermentation Adventure to try once the summer comes and the fresh fruit is in season again. 

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