Boozy Ghanaian Ginger Beer

Any other hardcore ginger fans out there?  For me things started innocently enough… an occasional ginger ale on flights. 

Then I caught an East Meets West  episode in which Ming’s staple ingredient was ginger syrup.  That was the beginning of the end.  Pretty soon I was having ginger drinks just about every day and seeking out different ginger beers.

My favorite: the Ginger People.  The picture of the ginger riding a tiger on the bottle is just an added bonus.  I also recommend seeking out Blenheim Ginger Ale (available on Amazon).  It’s hot and spicy and can make the back of your throat and nose tingle with the first sip.

From my research it seems like Africa is full of ginger fans as well: most cookbooks had at least one, if not more,  ginger beer variations.  I went with the boozy option…  

Ghanaian Ginger Beer

* 3-4 inch piece fresh ginger
* 2 Tablespoons cream of tartar
* 2 lemons, juice and peel, thinly sliced
* 14 cups boiling water (1 gallon less two cups)
* 1/2 teaspoon yeast
* 1 1/2 cups sugar, or to taste

Peel fresh ginger and roughly chop.  Place into a food processor and process until well broken down into a pulp. 

Place the ginger pulp into a large heatproof jar or large bowl.  Add the cream of tartar, lemon juice and lemon peels and stir. 

Pour boiling water over the mixture and stir again.  Let cool to lukewarm.

Add yeast and stir again.  Cover and let stand for approximately 12 hours, stirring occasionally.

Strain through several layers of cheesecloth or a fine mesh sieve into another large bowl.   Add sugar and stir until dissolved.  Pour into bottles or pitchers and refrigerate until ready to serve.

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3 Responses to “Boozy Ghanaian Ginger Beer”

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    1
    Kelsey, at Happyolks — April 23, 2011 at 9:42 pm

    This recipe makes my heart happy! I feel in love with Ghana last year, so I can't wait to try this out and celebrate such a beautiful country. So glad I found your blog. I'm kind of obsessed.

    Reply

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    2
    Daisygeep — January 10, 2012 at 3:26 pm

    I throw all the ginger in a cheesecloth and tie it up then throw it in my jar before I add the boiling water – that way I don't have to strain it! Oh and I like to use Champange yeast. Iget it at the brewers supply shop the hubs buys all his homebrew stuff at. It is like $1.29 a pkt – so very affordable and I like the fizz and flavor I get with that.

    Reply

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    3
    CATE — January 11, 2012 at 3:14 am

    Good tip! I'll also have to look out for the Champagne yeast… sounds fancy :)

    Reply

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