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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Uncle Junior’s Ginger Beer Recipe

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This recipe for Uncle Junior’s Ginger Beer is from Rebekah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 gallon filtered water + 4 more cups
1lb fresh ginger root, peeled and grated (organic if possible)
4-5 bay leaves
20 cloves
2-3 cinnamon sticks
Peel of one orange
Peel of one lime
1/4 cup raw barley
1/4 cup raw brown rice
1/2 cup brown sugar, more to taste
1 tsp mixed essence or almond extract
Directions:
Directions:
Peel and grate ginger. A food processor may also be used to break ginger down.
In a large pot, add water, ginger, bay leaves, cloves, cinnamon sticks, orange and lime peel, barley, and rice.
Stir mixture and simmer for 5 min on low heat. This will NOT cook the mixture, just heat it slightly.
Remove mixture from heat and add 1/2 cup sugar. Stir to dissolve.
Cover pot and store in a cool place for 24-48+ hours.
Strain mixture through a cheesecloth, fine strainer, or paper coffee filter. After straining, add mixed essence if using. Refrigerate overnight.
Strain mixture again the next day. Add more sugar to taste and serve over ice.
Number Of Servings:
Number Of Servings:
16-20 cups
Personal Notes:
Personal Notes:
If you live in a city with limited sunlight, place mixture near a window or on stove top. Mixture should ferment similarly.

 

 

 

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