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Ginger Beer Recipes

You Will Enjoy Experimenting With These Old Fashioned Ginger Beer Recipes

The old ginger beer recipes were among the first carbonated soft drink recipes published. The rich, gingery flavor of this refreshing, effervescent nonalcoholic ginger beer is still popular today.

Homemade ginger beer sparkles in the glass and has a very pleasant and truly unique flavor -- fresh, spicy, yeasty, and with just the slightest hint of alcohol. It has an amazing taste.

By experimenting with the old fashioned soft drink recipes, you will get to experience the wholesome and delicious soft drink your great-grandparents once enjoyed as children. Try one of the ginger beer recipes below. Once you taste it, you will love it.

Jamaican Ginger Beer Recipe

This old-fashioned ginger beer recipe is taken from Mom's old recipe scrapbook, circa 1929.

Ground Jamaica ginger, 1-1/2 ounces; cream of tartar, 1-1/2 ounces; brown sugar, 1 pound; 2 lemons, sliced; boiling water, 4 quarts; yeast, 1/2 package (use 1 package dry yeast in 1 pint of the water, lukewarm). Mix all ingredients together in a large stone crock or crockery bowl; allow to ferment for 24 hours; bottle. Brew will be ready for use in 2 weeks.

I recall, as a child, my mother's mystification at my brothers' sudden indifference to raspberry vinegar until a series of loud explosions led to the discovery of a ginger beer still in our cellar, fermentation having been speedier than the recipe had indicated. The young brewers had secured the corks of the stone bottles with wire.

Ginger Beer Recipe

This old-time ginger beer recipe is taken from "Wright's Book of 3000 Practical Receipts" by A. S. Wright, published by Dick & Fitzgerald, New York, in 1869.

Loaf sugar, 1 pound; rasped ginger, 1 ounce; cream of tartar, 1 ounce; boiling water, 1 gallon. Mix and cover them up close for one hour, then add essence of lemon, 15 drops; yeast, 2 spoonfuls. Strain, bottle, and wire down the corks.

Ginger Pop Recipe

This ginger pop recipe is taken from the book "Young's Demonstrative Translation of Scientific Secrets" by Daniel Young, published by Rowsell & Ellis, Toronto, in 1861.

Take best white Jamaica gingerroot bruised 2 oz, water 6 quarts, boil 20 minutes and strain, then add cream of tartar 1 oz, white sugar 1 lb; put on the fire, then stir until all the sugar is dissolved; then put into an earthen jar, now put in tartaric acid 1/4 oz, and the rind of 1 lemon, let it stand until 70°F, or until you can bear your hand in it with comfort, then add two tablespoonfuls of yeast, stir well, bottle for use, and tie the corks; make a few days before it is wanted for use.

Ginger Beer Recipe

This early ginger beer recipe is taken from "Miss Leslie's Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, Twentieth Edition" by Miss Eliza Leslie, published by C. S. Francis and Company, New York and Boston, in 1827.

Put into a kettle, two ounces of powdered ginger (or more if is not very strong), half an ounce of cream of tartar, two large lemons cut in slices, two pounds of broken loaf sugar, and one gallon of soft water. Simmer them over a slow fire for half an hour. When the liquor is nearly cold, stir into it a large tablespoonful of the best yeast. Bottle for use.

Ginger Beer Recipes

These classic ginger beer recipes are taken from the book "Dr. Chase's Third, Last and Complete Receipt Book, Memorial Edition" by Dr. Alvin Wood Chase, M.D., published by F. B. Dickerson Company, Detroit and Windsor, in 1891.

Old English Ginger Beer Recipe

Loaf sugar, 2-1/4 pounds; cream of tartar, 1-1/2 ounces; gingerroot, 1-1/2 ounces; 2 lemons; fresh brewer's yeast, 2 tablespoonfuls; water, 3 gals.

Directions: Bruise the ginger, and put into a large earthenware pan, with the sugar and cream of tartar; peel the lemons, squeeze out the juice, strain it, and add, with the peel, to the other ingredients; then pour over the water boiling hot. When it has stood until it is only just warm, add the yeast, stir the contents of the pan, cover with a cloth, and let it remain near the fire for 12 hours. Then skim off the yeast and pour the liquor off into another vessel, taking care not to shake it, so as to leave the sediment; bottle it immediately, cork it tightly; in 3 or 4 days it will be fit for use.

Ginger Soda Pop Recipe

White sugar, 3/4 pound; cream of tartar and gingerroot, bruised, each 3/4 ounce; juice and grated yellow of 1 lemon; water, 1 gallon; fresh yeast, 1 tablespoonful; essence of wintergreen or sassafras as you prefer, or half as much of each, if a mixed flavor is liked.

Directions: Put all into a jar, except the yeast and essence, and pour out over the water, boiling hot; cover, and let stand until it is only lukewarm, and add the yeast and essence, and let stand in a cool place 24 hours; strain and bottle, securing the corks tightly. It will be ready in about 3 days. More or less flavor may be used to suit different tastes.

Unfermented Ginger Beer Recipe

This recipe for ginger beer is taken from the book "My Pet Recipes Tried and True" contributed by the ladies and friends of St. Andrew's Church, Quebec, published by Daily Telegraph Printing House, Quebec, in 1900.

One-quarter pound white ginger, two ounces cream of tartar, two pounds white sugar, juice of two lemons, three gallons of hot water; boil one hour, cork while hot. --Mrs. Duncan Laurie