As Glen mentioned even after you place it in the fridge the ginger yeast is working. To avoid the ginger beer going over the cliff, after 3 days, you pasteurize the swing top bottles. Place the bottles in a large container, fill it with water at the neck right where the level of ginger beer is in the bottles. Now you know how much water you need. Remove the bottles, carefully, heat the water to 180 degrees Fahrenheit. Take it off the heat, lower the bottles back in carefully and put a lid on and leave it alone for 10 minutes. The goal is to get the beer to 160 degrees F. This will kill the yeast in the beer and after the pasteurized beer gets to room temp, you can place it back in the fridge. Remember never put chilled beer in hot water. I made ginger beer following Glen's recipe and pasteurized the beer. It will last in your fridge for a very very long time. Actually it won't, as you will finish the batch fast.
Thank you for sharing your experience with this. I made this ginger beer a couple times and could tell by the end of drinking it that the fermentation was going a little too far. The swing-tops would fly off with the slightest touch and sound like a shotgun
That means killing off all the beneficial bacteria in the beer! SO only do it when you prize longterm storage (and safety!) over the health benefits. Be mindful, that those health benefits come in extra handy when making cocktails with it -- the alcohol won't be as harsh on you!
I've got to say, despite me finding this channel as a tourist, watching the 1800s Coca-Cola (cocaine) video, I've really grown to love the content. I have even tried out some of these recipe's, such as the grapefruit soda one
I've come here as an immigrant, escaping the terror of the millennials channels with no content on their videos. I like it in here I hope I can stay here for ever :c
@@GlenAndFriendsCooking Hi Glen I'm on day three of my fermentation process I've just opened up a bottle of my ginger beer and it tastes great but no fizz!! I'm a bit miffed, I was hoping to give a bottle to my family and friends has something gone wrong? Should I leave it for longer or try adding more liquid from my 'bug'? I didn't use organic ginger root could that be the problem do you think? Please help.
Okay, I tried doing this recipe just recently and I'd like to share some of my experiences. First, it took something like 10 days for my ginger bug to actually get somewhere and when it did it went from having a faint scent of alcohol to smelling like beer just overnight. Of course, I don't have one of those fancy stir plates so I just had to try shake it and stir it like normal so that might have contributed to it, but still. Secondly, I cannot stress how absolutely correct Glen is on the fact that you need to make _absolutely_ sure that your bottles are rated for the pressure. I found that out the hard way when one of my bottles exploded last night after only a single day of fermenting. It was one of those store-bought flip-tops that I _thought_ could handle it, but it retrospect I realized that this was most likely because the bottle in question had a square profile which distributed the pressure unevenly compared to the more common round shape. That would be why. Now, to make this absolutely clear I DO NOT blame Glen or anyone else for this, it is my mistake and mine alone. Luckily, no one was in the kitchen at the time so thankfully no one was hurt and it had been sitting on the counter by the sink so most of the liquid went down the drain and I just had to spend a few hours vacuuming and mopping to make sure that I got all the glass away. Anyway I'm kinda hoping that others will be able to take some measure of wisdom from my mistake.
I know I'm late to the party, but wanted to add my experience! I didn't have a bottle bomb thankfully, but when I opened a bottle after 1.5 days it popped with such force that the swing top broke off and flew across the kitchen... I'm wondering whether it would be better to leave the cap a bit loose for the couple of days it's out of the fridge? And then clamp it down when it goes in. I'll try that next time anyway.
Tried this recipe and I got to say this is a great drink! Never tried gingery drinks before, and I love the taste! In my case it seems to be a little too sweet, but I used white sugar instead of brown. Glen, thank you so much for the recipe, your channel is amazing!
Absolutely the clearest, most straightforward instructional video I have ever had the pleasure of watching. Not too much chatter, not too little....just right. No filler. Glen, this was simply outstanding. It's icing on the cake that we share a name (but mine is spelled right with two "N"s) :)
We just bottled our ginger beer last night, and I have the leftover ginger mush cake in the oven right now. We tasted a little bit of what couldn’t fit in the bottles last night, and can’t wait for the final product! Keep creating these wonderful recipes. They feed a certain side of my geek, and show me that I can do the things that I’ve been wanting to make for ages, but was too afraid to try!
This is great! I made this a few times now and so has a coworker. For Christmas I added two sticks of cinnamon and lemons! Now I made it with four overripe pears, cinnamon and one lemon! Yummmmmy. Thanks for getting me going!
I've tried a lot of ginger beer recipes and this is by far my favorite. This could be sold at the local grocery store and it would sell like crazy on a hot summer day.
I brewed this stuff for awhile using wild yeast, super fun. Can be absolutely delicious when brewed right, I loved adding berries. Made some so fizzy that they exploded all over the ceiling when opened.... Wild yeast seems to take longer to get going since you just let it sit for a week or so until it gets cultured.
*Always a pleasure: well-informed, genial, intelligent* - _good people, and one of the truly great channels on YT! It beats me why Glen doesn’t (yet) have millions of viewers and subscribers!_
Another great video! As I know you love your ginger beer and making cocktails theres one you may want to try and that's called the Tennessee Mule. I have tried this with other whiskeys and really comes down to the pronounced Sour Mash tones, which I really find in the Dickles Whiskey. Cheers! This cocktail has now replaced my love for proper Margarita's. INGREDIENTS 1 1/2 - 2 ounces George Dickel Whisky No. 12 Sour Mash 4-6 ounces ginger beer 2 lime wedges fresh mint leaves Freshly grated ginger INSTRUCTIONS Muddle the lime wedges with mint leaves then add to your mixer filled with ice. Add the whisky then mix, top with the ginger beer and stir. Garnish with more fresh mint, lime wedges and freshly grated ginger
Glen you have one of the most wholesome channels on youtube and i am enamored with your quiet authority and willingness to try different things. Keep it going!
OK, so I used Glen's instructions (or relatively close) and came up with a pretty tasty beverage. But, I must say that I found a REALLY excellent use for this home made Ginger Beer if you like mixed drinks. I like my drinks a little strong so may want to adjust to taste. Glass of ice + 2 oz of Vodka + 2 oz Ginger Beer + 2 oz of Squirt soda. WOW. Refreshing and delicious.
Just found out about this channel a few weeks ago. You give us amazing content, and I definitely will try some of these recipes. I LOVE ginger beer. Greetings from Germany!
One of the greatest joys I have found in fermented foods is that experience at the end finding the subtle variations in flavor you're showing during the taste test.
Nice work - loving these films - I’m a young dude and own my house - but this inspires me to have more fun in the kitchen man. Really appreciate that and how creative you are with it all.
The realness of these 2 people shine through. A pleased accidental tourist seeking technical answer to a digital problem stumbles across something she will definitely do later. The title got me, your delivery made me stay (although I was busy and shouldn't have) Thanks. Subscribed.
This was a fantastic video. I love your recipes that are made for small batches. It is a lot easier to make them using equipment that I already have rather than having to go out and collected a lot of large containers and then a whole new set of shelves to store them on.
I'm making this recipe for the second time right now... Thank you so much for summarizing the instructions and ingredients in the drop-down arrow. I think I only simmered it for 10 minutes last time by accident... This time I will try longer.
As a long time beer brewer (also wine and mead maker) I love seeing the process for making a brewed soda, as that is something I have never done. You said that the 4 days batch was more like a beer, and that's probably (almost certainly) because the yeast has converted more of the sugars into alcohol. I'm guessing that the art here is to determine the point at which you chill the bottles to slow fermentation so you can keep your batch more as a soda and less as a beer.
Yes - we do a lot of brewing -over on our brewing channel - and the key here is that balance between enough to carbonate; without taking it over the edge to another flavour.
I've been making this for several months. It is my new favorite drink. Slightly fermented so it is healthy as well. Can't believe how easy it is to make your own soda at home.
I really appreciate that you put all the important information in the descriptions. Gonna watch the vid but it’s nice to know you don’t have to if you don’t have the time or what ever the case is.
I’ve been catching your shows. Then you mentioned Harbin China....I smiled. My husband and I visited in 2002. What a beautiful city. We had KFC there...amazing.
I've tried making this twice now, and let me tell you, it didn't last long after it was chilled and carbonated. I have found 250 grams of ginger is plenty for my family, and we're all quite fond of ginger. Giving it a day or two in a 5L demijohn for the contents to settle out leads to a really nice clear end product. It's winter here, so it's about 20c in our kitchen most of the time, which meant we took four days of fermenting before deciding it tasted right and chilled it. Love the recipe, enjoy the channel - keep it up! BTW: I added kaffir lime peel to mine, and would have added some lemograss but I didn't have any on hand. Next time, Gadget, next time.
I love making ginger beer and I’ve viewed many tutorials on the net and believe this is the best I’ve seen. When you make this drink again try Coriander, they marry well together. Friends ask me how to make ginger beer all the time ( traditional home made drink in Wales, UK) I’ll be referring them to this video. Great work, Great, Great work!
I really appreciated your technique. I make Kvass, and soon professionally. I am currently trying your method of just throwing it right it the bottle to ferment instead of in a huge carboy and then transferring. Thank you so much :)
Watch your sugar amount. As this recipe only includes bottle fermenting, the alcohol content will be rather low. Don't aim for a high alcohol content in this way, you'll be creating a bottle bomb.
I created a similar drink a couple of years ago but used honey instead of sugar. Tried with both dry bakers yeast and with some kind of winemakers yeast.
A trick I recently learned about bottle carbonating from “Bearded & Bored” is to take a 500ml plastic soda bottle (sanitized, of course) and fill to a normal level. You can give it a squeeze and compare to a new soda bottle to reach perfect carbonation. He also talks about pasteurization methods to stop fermentation.
Great video, i made it on Saturday and had them sitting on my counter. Just put them in the refrigerator today but carbonation, don't exactly know why.
Thanks so much for publishing your recipes so we can also create. I thought it was a funny that although you both preferred the taste of 2 or 3 days, the more alcoholic 4 day glass is the virtually empty one while the others are still half full! 😉. As usual another brilliant show. Thanks so much, your channel is my most watched.
My Nan always made us ginger beer as kids (forty years ago). We never thought about whether it was alcoholic or not. I remember once, an exploding bottle that was forgotten about in the pantry. It made a real mess! Happy times! I’m definitely going to try your recipe. Thanks!
Great video again (newbie), but after making my first time from a different recipe, I added lemon juice, and then more to taste. I used some old champagne yeast, but have since used natural ginger bug yeasts. Best ginger ale that I have ever had, hands down. I found the citrus flavor essential. Curious that you omitted it completely.
In West Africa we make ginger drinks all the time. Th ginger root is mashed in a mortar (it yields a different paste than if it's ground in a blender), and then diluted in filtered water. The trick then is to let the mixture separate over at least a day in the fridge. The sediment settles at the bottom and the clear part has a nice pinkish colour. You carefully siphon out the clear part and that's the liquid to which you add a bit of fresh lime juice and sugar. You can also add the lime juice before you to the fridge separation trick. There's no way you can filter out the super fine ginger particles, so the gravity separation method is the best to get a clear liquid that is quite pungent but doesn't burn as much.
once ya hit the level of carbonation/sweetness that ya want you can then home pasteurize in a 180f water bath for 10 mins...from that point on they will be shelf stable.
basicaly...need enough water in pot to cover the beer level with a full load of bottles.bring water to 180f...REMOVE FROM HEAT SOURCE....then place full capped bottles in the water and let heat soak for 10 mins...remove bottles,reheat water and continue until whole batch is done.If you use one cleaned plastic soda bottle and cap while bottling you can just check carb lvl daily by giving that one a squeeze.
@@Foxkitten86 there is always a risk heating pressurized bottles, but as long as you're using pressure/beer bottles the risk is low. Edit: check out "Bearded & Bored" for reference.
This recipe is brilliant. I am lucky I live in a country where I have my own personal spring and I live in pure air away from industrialised agriculture. Which means that every time I brew I brew successfully. I used to live in the UK and never could get a brew to brew properly. I made this and it tastes amazing. I think the advice on how long to leave it on the shelf is vital. I tried mine 36 hours in and I knew it was time to take it to my cellar. I used the advice and it worked for me. I will do this again and make sure I test it to get optimum flavour using your technique.
Having made this several times all I can say is awesome. Works a treat every time, tastes great. Would like to see a lemonade(soft and hard) demo. Maybe you have done one already but I don't seem to be able to find in your uploads.
We did this, not exact, recipe when it came out and we had so much fun and it tasted really good. Now I'm back here to read through it a gain and make a new batch, this time using the same spices as Glen. Looking forward to tasting the sparkling gingery flavor. Thanks for all the videos!
Thanks so much! After watching many videos only after your one I know why the ginger bug needed in the first place. It appears I'll go to many others of your videos to learn the right way to proceed. Subscribed.
I first found your videos when I was researching how to make beef tallow, and admittedly I’m a bit obsessed with your channel! The complete no frills no fuss attitude you have lends itself to being entertaining and still educational, which I enjoy immensely.
Shouldn't you let the caps just sit on the bottle for a day before you really seal them? Some yeast maybe produces too much pressure I guess. Btw. stinging nettles really add a great flavour to the ginger. Give it a try! Greetings from Germany!
@@jipjanneke11 Depends on the amount of liquid and the age of the nettles. I use a good hand full of nettle leaves per gallon, I didn't measure the weight.
Firstly. Ontario love :). Secondly great videos keep it up cant wait to try some of these recipes. Thirdly how does this guy only have 154 k subscribers. You definitely deserve a lot more. All the best and thanks for the great content
Great video! Glad I found y'all! I'm starting up a "craft room," lol, for brewing... I have my first batch of ginger beer and root beer fermenting now... You absolutely must do a root beer video!!
My grandfather used to make gingerbeer from scratch when I was a kid. My sister and I would help him bottle it. Sometimes there was too much carbonation and the bottles would explode. He managed to make non alcoholic and alcoholic. It is the best gingerbeer I've ever had.
Thanks for your recipe, this is the second time I tried, the first one give me some bubbles but not as expected, this time I followed the instructions and I hope to achieve the same results as you. Regards from Chile un abrazo
I'm a craft beer brewer and just watched this for a recipe idea. My comment about the changes in flavours you discovered matches my experience in formulating a 'gingered beer' (i.e. a brewed beer base with natural ginger flavourings added), for which I could easily test a range of formulations quickly by addition of two main additives: natural ginger extract/essence and sugar. What I found was that there is an important balance between the intensity and type of ginger flavour and the degree of sweetness. Without any sugar addition at all, the ginger flavour alone was pretty foul - way too much heat, harsh earthy flavour and totally unbalanced. Increasing the sweetness softened the ginger considerably and made it palatable... to a point after which it became too softdrink-like (soda in US?). In your case, increasing the time that the bottles are actively fermenting and carbonating on the bench top is at the same time 'drying out' the product (i.e. reducing the residual quantity of sugar and thus sweetness). The yeast is converting the sweet sugars to CO2 and ethanol (alcohol). This change is what you experienced in the flavour changes in the video and the fourth-day result appears to mimic my experience as well - too dry, and ginger beer flavour is no longer good! So, what to do... because you still need to carbonate your beer in the bottle? My answer is to use a mixture of fermentable sugars (like the raw sugar you used) AND non-fermentable yet sweet-tasting sugars (like Stevia) to perform the two separate tasks of carbonation and correct flavour balance respectively. Note (as you did) that even refrigerated beer will continue to ferment, albeit at a slower rate, with the eventual detrimental impacts on flavour and over-carbonation if only raw sugar is used. Simply attempting to halt this process by early refrigeration will not be met with long-term success - the bottled yeast will eventually win! So, perhaps a revision of the recipe and technique is required on the basis of this feedback? By the way, thanks for the method and spice suggestions - really looking forward to figuring out how to reproduce this on my 2000 L brewhouse! Next video, please try to describe more of the flavours... thanks!
hope you get this reply. would maltodextrin work as an unfermentable sugar? it also has 'mouth feel'. that amount of sugar affecting the taste of the ginger makes a lot of sense. if you have ever ate elderberries straight and elderberries made into a syrup or jam/jelly you know right away what sugar can do. it can turn an insipid tasting berry into absolute yumminess.
I am going to have to try your recipe. When I make mine I use 500 g of light DME and 500 g Of dark DME along with 1kg of dextrose 250 g of ginger. I also use a SafAle US-05 yeast. This makes 19 L. Nice and refreshing coming out of the keg on a hot Ontario summers day. Love the content keep it up cheers from the forest city.
My Great-grandma used to make this continuously, and if left too long, it would explode. She used raisins to help the sweetening/ carbonation process in the bottles, there were no plastic bottles back then. The 'bug' was shared around the ladies of the area, and she would use a third of forth generation bug for the next batch. The bottles were kept under the sink to ferment and the bug was kept in the hotwater cupboard. It was not like today with an electric heated cylinder, but rather heated by the extra heat from the gas oven. (coal gas) My mother made it in a series of different bottles, ending in plastic ones last. You can tell when they are ready to put in the fridge, by tapping the bottle if it is tight with pressure its time.
If I had a large kitchen full of equipment, I’d love to do a proper experiment of making sima (sometimes called Finnish spring mead) with different lemons, sugars, and yeasts.
Very nice vid. I love ginger 'beer', but I've only ever tasted the non-alcoholic version that's available here in the Netherlands. Based on what I learned from the ginger bug video, is it correct to conclude I can also use baker's yeast, and even dried baker's yeast? If so, how would I have to prepare it and much would I have to use?
@@arduenn I pitch one pack per 2 liters... let it go for a few days in capped liter bottles and vent in the morning and in the evening. Move to the fridge after 2-3 days and good to go.
@@arduenn You could use dry bakers yeast - just add it in where I put in the ginger bug. For this amount of liquid / sugar content, I'm not sure of the exact amount - maybe 1 teaspoon.
I love your Videos and your work behind. I Just started to get in the brewing-thing and your channel is the best for that. You got the knowledge, experience and a good way to teach all that. Thank you very much.
It wouldn't change so much as it would stop changing. Pasteurizing will kill the yeast and they will stop eating. No more eating, no more changes. At least not big ones. As it ages a little it will change.
Awesome channel! If you like a bit more heat in your gingerbeer, you can give it a "caribbean twist" with a pinch of Scotch Bonnet Pepper. Great for mixing with rum.
Thanks for this. I don't have anything to do forced carbination, but this looks utterly doable. It'll be fun messing with the spicing to find what we really like. Thank you also for the alcohol content analysis. On the basis of what happened, it would seem that we could use 1/4 the sugar you used in order to cap the alcohol at about 1%, and make up however much sweet we want with splenda.
Tried this and the ginger bug but in a punk lockdown kinda way! It made a really potent fizzy ginger drink, possibly too intense on it's own. What I do when I want a drink is mix half a glass of my fermented Ginger Beer with half a glass of lemon water for a very refreshing drink. It's fizzy enough that it still remains pretty fizzy even after the lemon water has been added.
Wow. This is the first video of yours that I've watched. I was surprised to see that you actually go straight to the bottle. I was expecting some time under an airlock, but no: you go straight to the bottle! I only recently started brewing so I may be more afraid of a bottle bomb than I should be, but I never even considered that straight to bottle is an option. Thanks for that!
Just found you and I'm already a fan! I live in Minnesota on the western shore of Lake Superior so I'm only 95 miles from Ontario. Love my Canadian neighbors!
Thank you for the perfect balance of science and fun. Something about the ginger bug ends with less yeasty flavor than brewing or even champagne yeasts. I really like vanilla and Tonka bean if you can get the latter, it is worth it. Also like to add cebub berries
As Glen mentioned even after you place it in the fridge the ginger yeast is working. To avoid the ginger beer going over the cliff, after 3 days, you pasteurize the swing top bottles. Place the bottles in a large container, fill it with water at the neck right where the level of ginger beer is in the bottles. Now you know how much water you need. Remove the bottles, carefully, heat the water to 180 degrees Fahrenheit. Take it off the heat, lower the bottles back in carefully and put a lid on and leave it alone for 10 minutes. The goal is to get the beer to 160 degrees F. This will kill the yeast in the beer and after the pasteurized beer gets to room temp, you can place it back in the fridge. Remember never put chilled beer in hot water. I made ginger beer following Glen's recipe and pasteurized the beer. It will last in your fridge for a very very long time. Actually it won't, as you will finish the batch fast.
Can do that with the other kind of bottle? Will the pressure be too much during the sterilisation process?
Thank you for sharing your experience with this. I made this ginger beer a couple times and could tell by the end of drinking it that the fermentation was going a little too far. The swing-tops would fly off with the slightest touch and sound like a shotgun
When you pasteurize the bottles do you do it with the flip top lids closed or open when placing into the hot water?
That means killing off all the beneficial bacteria in the beer! SO only do it when you prize longterm storage (and safety!) over the health benefits. Be mindful, that those health benefits come in extra handy when making cocktails with it -- the alcohol won't be as harsh on you!
@@alvareo92 What health benefits?
I've got to say, despite me finding this channel as a tourist, watching the 1800s Coca-Cola (cocaine) video, I've really grown to love the content. I have even tried out some of these recipe's, such as the grapefruit soda one
Thanks for watching!
I've come here as an immigrant, escaping the terror of the millennials channels with no content on their videos. I like it in here I hope I can stay here for ever :c
@@GlenAndFriendsCooking Hi Glen I'm on day three of my fermentation process I've just opened up a bottle of my ginger beer and it tastes great but no fizz!! I'm a bit miffed, I was hoping to give a bottle to my family and friends has something gone wrong? Should I leave it for longer or try adding more liquid from my 'bug'? I didn't use organic ginger root could that be the problem do you think? Please help.
Devonian it could be any or all of those things? Wild yeast ferments can sometimes be a little fussy.
Okay, I tried doing this recipe just recently and I'd like to share some of my experiences. First, it took something like 10 days for my ginger bug to actually get somewhere and when it did it went from having a faint scent of alcohol to smelling like beer just overnight. Of course, I don't have one of those fancy stir plates so I just had to try shake it and stir it like normal so that might have contributed to it, but still. Secondly, I cannot stress how absolutely correct Glen is on the fact that you need to make _absolutely_ sure that your bottles are rated for the pressure. I found that out the hard way when one of my bottles exploded last night after only a single day of fermenting. It was one of those store-bought flip-tops that I _thought_ could handle it, but it retrospect I realized that this was most likely because the bottle in question had a square profile which distributed the pressure unevenly compared to the more common round shape. That would be why.
Now, to make this absolutely clear I DO NOT blame Glen or anyone else for this, it is my mistake and mine alone. Luckily, no one was in the kitchen at the time so thankfully no one was hurt and it had been sitting on the counter by the sink so most of the liquid went down the drain and I just had to spend a few hours vacuuming and mopping to make sure that I got all the glass away. Anyway I'm kinda hoping that others will be able to take some measure of wisdom from my mistake.
Thanks for sharing....
I know I'm late to the party, but wanted to add my experience! I didn't have a bottle bomb thankfully, but when I opened a bottle after 1.5 days it popped with such force that the swing top broke off and flew across the kitchen... I'm wondering whether it would be better to leave the cap a bit loose for the couple of days it's out of the fridge? And then clamp it down when it goes in. I'll try that next time anyway.
Tried this recipe and I got to say this is a great drink! Never tried gingery drinks before, and I love the taste! In my case it seems to be a little too sweet, but I used white sugar instead of brown.
Glen, thank you so much for the recipe, your channel is amazing!
Absolutely the clearest, most straightforward instructional video I have ever had the pleasure of watching. Not too much chatter, not too little....just right. No filler. Glen, this was simply outstanding. It's icing on the cake that we share a name (but mine is spelled right with two "N"s) :)
We just bottled our ginger beer last night, and I have the leftover ginger mush cake in the oven right now. We tasted a little bit of what couldn’t fit in the bottles last night, and can’t wait for the final product! Keep creating these wonderful recipes. They feed a certain side of my geek, and show me that I can do the things that I’ve been wanting to make for ages, but was too afraid to try!
Some UA-camr’s have subscribers, Glen has friends.
Very wholesome comment
This is great! I made this a few times now and so has a coworker. For Christmas I added two sticks of cinnamon and lemons! Now I made it with four overripe pears, cinnamon and one lemon! Yummmmmy. Thanks for getting me going!
I've tried a lot of ginger beer recipes and this is by far my favorite. This could be sold at the local grocery store and it would sell like crazy on a hot summer day.
I brewed this stuff for awhile using wild yeast, super fun. Can be absolutely delicious when brewed right, I loved adding berries. Made some so fizzy that they exploded all over the ceiling when opened.... Wild yeast seems to take longer to get going since you just let it sit for a week or so until it gets cultured.
*Always a pleasure: well-informed, genial, intelligent* - _good people, and one of the truly great channels on YT! It beats me why Glen doesn’t (yet) have millions of viewers and subscribers!_
Another great video! As I know you love your ginger beer and making cocktails theres one you may want to try and that's called the Tennessee Mule. I have tried this with other whiskeys and really comes down to the pronounced Sour Mash tones, which I really find in the Dickles Whiskey. Cheers! This cocktail has now replaced my love for proper Margarita's.
INGREDIENTS
1 1/2 - 2 ounces George Dickel Whisky No. 12
Sour Mash
4-6 ounces ginger beer
2 lime wedges
fresh mint leaves
Freshly grated ginger
INSTRUCTIONS
Muddle the lime wedges with mint leaves then add to your mixer filled with ice.
Add the whisky then mix, top with the ginger beer and stir.
Garnish with more fresh mint, lime wedges and freshly grated ginger
Glen you have one of the most wholesome channels on youtube and i am enamored with your quiet authority and willingness to try different things. Keep it going!
OK, so I used Glen's instructions (or relatively close) and came up with a pretty tasty beverage. But, I must say that I found a REALLY excellent use for this home made Ginger Beer if you like mixed drinks. I like my drinks a little strong so may want to adjust to taste. Glass of ice + 2 oz of Vodka + 2 oz Ginger Beer + 2 oz of Squirt soda. WOW. Refreshing and delicious.
Try a Dark and Stormy...with Rum ;-)
Some Scotch Whisky and Ginger beer for me!
With gin it's phenomenal. Herbs and spices! Or Vermouth for a lighter beverage.
If you toast those spices in a dry pan first you will get even more flavour from them. 👍🏻
That's how we do it in India when cooking meals. :)
Just found out about this channel a few weeks ago. You give us amazing content, and I definitely will try some of these recipes. I LOVE ginger beer. Greetings from Germany!
I feel like this channel is about to explode with subs. I can't stop watching.
All those spices combined with the ginger are perfect for a tremendous chai. I can imagine how delicious this ginger beer would be!
Love these drink ones man amazing jobs!
Can't wait for the Root Beer recipe, looking forward to any other drink videos as well!
I would give you 2 thumbs up for that comment, if I could, lol!
One of the greatest joys I have found in fermented foods is that experience at the end finding the subtle variations in flavor you're showing during the taste test.
Nice work - loving these films - I’m a young dude and own my house - but this inspires me to have more fun in the kitchen man. Really appreciate that and how creative you are with it all.
The realness of these 2 people shine through. A pleased accidental tourist seeking technical answer to a digital problem stumbles across something she will definitely do later. The title got me, your delivery made me stay (although I was busy and shouldn't have) Thanks. Subscribed.
This was a fantastic video. I love your recipes that are made for small batches. It is a lot easier to make them using equipment that I already have rather than having to go out and collected a lot of large containers and then a whole new set of shelves to store them on.
I'm making this recipe for the second time right now... Thank you so much for summarizing the instructions and ingredients in the drop-down arrow. I think I only simmered it for 10 minutes last time by accident... This time I will try longer.
As a long time beer brewer (also wine and mead maker) I love seeing the process for making a brewed soda, as that is something I have never done. You said that the 4 days batch was more like a beer, and that's probably (almost certainly) because the yeast has converted more of the sugars into alcohol.
I'm guessing that the art here is to determine the point at which you chill the bottles to slow fermentation so you can keep your batch more as a soda and less as a beer.
Yes - we do a lot of brewing -over on our brewing channel - and the key here is that balance between enough to carbonate; without taking it over the edge to another flavour.
Hello bro, i have question about ginger beer if you want
I've been making this for several months. It is my new favorite drink. Slightly fermented so it is healthy as well. Can't believe how easy it is to make your own soda at home.
All spices always available in Indian kitchen, so more Easy for me ❤🙏😊
If you try please let me also know the results
These people are so Canadian and I love it....since I'm from NJ.
Thank you for mentioning cleaning and sanitzing. I've watched several videos on ginger beer and kombucha and there's a total disregard for sanitation.
I really appreciate that you put all the important information in the descriptions. Gonna watch the vid but it’s nice to know you don’t have to if you don’t have the time or what ever the case is.
This content is pure gold. Keep having fun! Best, Ben
I’ve been catching your shows. Then you mentioned Harbin China....I smiled. My husband and I visited in 2002. What a beautiful city. We had KFC there...amazing.
I've tried making this twice now, and let me tell you, it didn't last long after it was chilled and carbonated. I have found 250 grams of ginger is plenty for my family, and we're all quite fond of ginger. Giving it a day or two in a 5L demijohn for the contents to settle out leads to a really nice clear end product. It's winter here, so it's about 20c in our kitchen most of the time, which meant we took four days of fermenting before deciding it tasted right and chilled it.
Love the recipe, enjoy the channel - keep it up!
BTW: I added kaffir lime peel to mine, and would have added some lemograss but I didn't have any on hand. Next time, Gadget, next time.
I love making ginger beer and I’ve viewed many tutorials on the net and believe this is the best I’ve seen.
When you make this drink again try Coriander, they marry well together. Friends ask me how to make ginger beer all the time ( traditional home made drink in Wales, UK) I’ll be referring them to this video. Great work, Great, Great work!
great
I really appreciated your technique. I make Kvass, and soon professionally. I am currently trying your method of just throwing it right it the bottle to ferment instead of in a huge carboy and then transferring. Thank you so much :)
Watch your sugar amount. As this recipe only includes bottle fermenting, the alcohol content will be rather low. Don't aim for a high alcohol content in this way, you'll be creating a bottle bomb.
So nice that you take so much time to explain the difference in taste after different times outside of the fridge. Very very helpful!! Thank you!
if you love the bite of ginger you can also not strain it until after fermentation and it'll be way more gingery
I created a similar drink a couple of years ago but used honey instead of sugar. Tried with both dry bakers yeast and with some kind of winemakers yeast.
Nice to see what Richard Dawkins gets up to in his free time.
I almost spilled my four-day ginger beer reading this comment. :D
Hahahahahah
Robin Cross hahah
Robin Cross 😂❗️I love Dawkins!
lmao
A trick I recently learned about bottle carbonating from “Bearded & Bored” is to take a 500ml plastic soda bottle (sanitized, of course) and fill to a normal level.
You can give it a squeeze and compare to a new soda bottle to reach perfect carbonation.
He also talks about pasteurization methods to stop fermentation.
I add the juice of a lemon to my brew. It works so well with the ginger.
The tasting sequence is beyond words and brilliant.
Love the videos, Glen. I'm going to try this out when I'm home!
The prophecy
Did you ever end up trying this?
Did you try it?
Loved my first taste of Venners Ginger Beer From an Oak Cast at a Deli back In the early 1960s, the best!!!
wow, I get in the mood for moscow mules and you release a video on how to make home made ginger beer, thanks aha
Iv seen alot of videos on making ginger beer and this was easily the most understandable
This whole ginger beer series is amazing! I am so looking forward to making this!!
Can you plz help me to discover what he used ??
Great video, i made it on Saturday and had them sitting on my counter. Just put them in the refrigerator today but carbonation, don't exactly know why.
Thanks so much for publishing your recipes so we can also create. I thought it was a funny that although you both preferred the taste of 2 or 3 days, the more alcoholic 4 day glass is the virtually empty one while the others are still half full! 😉. As usual another brilliant show. Thanks so much, your channel is my most watched.
My Nan always made us ginger beer as kids (forty years ago). We never thought about whether it was alcoholic or not. I remember once, an exploding bottle that was forgotten about in the pantry. It made a real mess! Happy times! I’m definitely going to try your recipe. Thanks!
Great video again (newbie), but after making my first time from a different recipe, I added lemon juice, and then more to taste. I used some old champagne yeast, but have since used natural ginger bug yeasts. Best ginger ale that I have ever had, hands down. I found the citrus flavor essential. Curious that you omitted it completely.
In West Africa we make ginger drinks all the time. Th ginger root is mashed in a mortar (it yields a different paste than if it's ground in a blender), and then diluted in filtered water. The trick then is to let the mixture separate over at least a day in the fridge. The sediment settles at the bottom and the clear part has a nice pinkish colour. You carefully siphon out the clear part and that's the liquid to which you add a bit of fresh lime juice and sugar. You can also add the lime juice before you to the fridge separation trick. There's no way you can filter out the super fine ginger particles, so the gravity separation method is the best to get a clear liquid that is quite pungent but doesn't burn as much.
once ya hit the level of carbonation/sweetness that ya want you can then home pasteurize in a 180f water bath for 10 mins...from that point on they will be shelf stable.
Would you drop the sealed bottles in?
basicaly...need enough water in pot to cover the beer level with a full load of bottles.bring water to 180f...REMOVE FROM HEAT SOURCE....then place full capped bottles in the water and let heat soak for 10 mins...remove bottles,reheat water and continue until whole batch is done.If you use one cleaned plastic soda bottle and cap while bottling you can just check carb lvl daily by giving that one a squeeze.
@@mountainmanfab thanks!
mountainmanfab l wouldn't the bottles crack with room temperature inside being lowered into 180F water?
@@Foxkitten86 there is always a risk heating pressurized bottles, but as long as you're using pressure/beer bottles the risk is low.
Edit: check out "Bearded & Bored" for reference.
This recipe is brilliant. I am lucky I live in a country where I have my own personal spring and I live in pure air away from industrialised agriculture. Which means that every time I brew I brew successfully. I used to live in the UK and never could get a brew to brew properly. I made this and it tastes amazing. I think the advice on how long to leave it on the shelf is vital. I tried mine 36 hours in and I knew it was time to take it to my cellar. I used the advice and it worked for me. I will do this again and make sure I test it to get optimum flavour using your technique.
Thanks, random algorithm, for finding this channel for me. New sub!
Glen, you are my 2nd favourite Canadian 💓. Thank you for sharing.
A video with 0 dislikes. Something to behold.
You jinxed it.
And of course we add a lot of sugar and all goes into a lot of water. I like the idea of anisseed! Yummy!
You should make a loaf of ginger flavored bread using the ginger beer!
Thank you sir you just gave me a application of my fav plant .. and i never knew why I was obsessed with ginger water .. you made me clear thank you
Having made this several times all I can say is awesome. Works a treat every time, tastes great. Would like to see a lemonade(soft and hard) demo. Maybe you have done one already but I don't seem to be able to find in your uploads.
I do it a lot as well. My brother prefers to do a Limenade (we call it Ninja Limenade). He uses the Ginger Bug to ferment it. It is awesome.
A fellow 80s fan. Knew there was a reason I liked you. 80s nostalgia is life
Instead of white sugar use jaggery,it helps in fermentation
As an Indian we know how important jaggery is for fermentation . Hahaha
We did this, not exact, recipe when it came out and we had so much fun and it tasted really good. Now I'm back here to read through it a gain and make a new batch, this time using the same spices as Glen. Looking forward to tasting the sparkling gingery flavor.
Thanks for all the videos!
Just bought some Bundaberg ginger beer at Woolworths. I have to try this recipe.
@@gofigure4920 yes it does, its doing well especially in Africa.
@@gofigure4920 woolies!!
Thanks so much! After watching many videos only after your one I know why the ginger bug needed in the first place.
It appears I'll go to many others of your videos to learn the right way to proceed.
Subscribed.
What a great video, subscribing for sure. Kudos on the production quality too.
I first found your videos when I was researching how to make beef tallow, and admittedly I’m a bit obsessed with your channel! The complete no frills no fuss attitude you have lends itself to being entertaining and still educational, which I enjoy immensely.
Shouldn't you let the caps just sit on the bottle for a day before you really seal them? Some yeast maybe produces too much pressure I guess. Btw. stinging nettles really add a great flavour to the ginger. Give it a try! Greetings from Germany!
What quantity of nettles do you suggest with respect to this recipe, please?
@@jipjanneke11
Depends on the amount of liquid and the age of the nettles. I use a good hand full of nettle leaves per gallon, I didn't measure the weight.
Just bottled this up today! Anxiously awaiting the next 2-3 days! Thanks for the video.
Firstly. Ontario love :). Secondly great videos keep it up cant wait to try some of these recipes. Thirdly how does this guy only have 154 k subscribers. You definitely deserve a lot more. All the best and thanks for the great content
It takes time. Its now 2020 and look - 226K subscribers. That's not a bad growth rate.
I wonder if 2020 was his year to take off? With everyone looking for sourdough recipes!
I've got my second batch of this bottled up and sitting on the counter. Thank you for the excellent tutorial. *high-fives*
Great video! Glad I found y'all!
I'm starting up a "craft room," lol, for brewing... I have my first batch of ginger beer and root beer fermenting now... You absolutely must do a root beer video!!
My grandfather used to make gingerbeer from scratch when I was a kid. My sister and I would help him bottle it.
Sometimes there was too much carbonation and the bottles would explode.
He managed to make non alcoholic and alcoholic.
It is the best gingerbeer I've ever had.
👍 Excellent! Love Ginger Beer.
Thanks for your recipe, this is the second time I tried, the first one give me some bubbles but not as expected, this time I followed the instructions and I hope to achieve the same results as you. Regards from Chile un abrazo
I'm a craft beer brewer and just watched this for a recipe idea. My comment about the changes in flavours you discovered matches my experience in formulating a 'gingered beer' (i.e. a brewed beer base with natural ginger flavourings added), for which I could easily test a range of formulations quickly by addition of two main additives: natural ginger extract/essence and sugar. What I found was that there is an important balance between the intensity and type of ginger flavour and the degree of sweetness. Without any sugar addition at all, the ginger flavour alone was pretty foul - way too much heat, harsh earthy flavour and totally unbalanced. Increasing the sweetness softened the ginger considerably and made it palatable... to a point after which it became too softdrink-like (soda in US?). In your case, increasing the time that the bottles are actively fermenting and carbonating on the bench top is at the same time 'drying out' the product (i.e. reducing the residual quantity of sugar and thus sweetness). The yeast is converting the sweet sugars to CO2 and ethanol (alcohol). This change is what you experienced in the flavour changes in the video and the fourth-day result appears to mimic my experience as well - too dry, and ginger beer flavour is no longer good! So, what to do... because you still need to carbonate your beer in the bottle? My answer is to use a mixture of fermentable sugars (like the raw sugar you used) AND non-fermentable yet sweet-tasting sugars (like Stevia) to perform the two separate tasks of carbonation and correct flavour balance respectively. Note (as you did) that even refrigerated beer will continue to ferment, albeit at a slower rate, with the eventual detrimental impacts on flavour and over-carbonation if only raw sugar is used. Simply attempting to halt this process by early refrigeration will not be met with long-term success - the bottled yeast will eventually win! So, perhaps a revision of the recipe and technique is required on the basis of this feedback? By the way, thanks for the method and spice suggestions - really looking forward to figuring out how to reproduce this on my 2000 L brewhouse! Next video, please try to describe more of the flavours... thanks!
I also would like to see what the abv was in them all
can you give more details? to describe quantities and the exact method? thanks.
hope you get this reply. would maltodextrin work as an unfermentable sugar? it also has 'mouth feel'. that amount of sugar affecting the taste of the ginger makes a lot of sense. if you have ever ate elderberries straight and elderberries made into a syrup or jam/jelly you know right away what sugar can do. it can turn an insipid tasting berry into absolute yumminess.
I am going to have to try your recipe. When I make mine I use 500 g of light DME and 500 g Of dark DME along with 1kg of dextrose 250 g of ginger. I also use a SafAle US-05 yeast. This makes 19 L. Nice and refreshing coming out of the keg on a hot Ontario summers day. Love the content keep it up cheers from the forest city.
My Great-grandma used to make this continuously, and if left too long, it would explode. She used raisins to help the sweetening/ carbonation process in the bottles, there were no plastic bottles back then. The 'bug' was shared around the ladies of the area, and she would use a third of forth generation bug for the next batch. The bottles were kept under the sink to ferment and the bug was kept in the hotwater cupboard. It was not like today with an electric heated cylinder, but rather heated by the extra heat from the gas oven. (coal gas)
My mother made it in a series of different bottles, ending in plastic ones last. You can tell when they are ready to put in the fridge, by tapping the bottle if it is tight with pressure its time.
Easy to follow and your enjoyment comes through. 😊
Request: Make Dandelion and Burdock Beer
I made this a few weeks ago, not impressed, but probably because I know what the mass produced stuff tastes like
Yeeeeeessssss!!!!!!
Great content! From my brewing experiences, it is okay with 48 hours of fermentation. After this point, anaerobic fermentation goes nuts.
If I had a large kitchen full of equipment, I’d love to do a proper experiment of making sima (sometimes called Finnish spring mead) with different lemons, sugars, and yeasts.
Just made my first batch, waiting for my cool down and momma told me to make a candle of that smell...
How you have a blendtek blender and are unsure of whether or not it will blend, I'll never know.
So you caught my droll sarcasm.
Ginger smoke, don't breathe this.
Very nice vid. I love ginger 'beer', but I've only ever tasted the non-alcoholic version that's available here in the Netherlands. Based on what I learned from the ginger bug video, is it correct to conclude I can also use baker's yeast, and even dried baker's yeast? If so, how would I have to prepare it and much would I have to use?
@@arduenn I pitch one pack per 2 liters... let it go for a few days in capped liter bottles and vent in the morning and in the evening. Move to the fridge after 2-3 days and good to go.
@@arduenn You could use dry bakers yeast - just add it in where I put in the ginger bug. For this amount of liquid / sugar content, I'm not sure of the exact amount - maybe 1 teaspoon.
I love your Videos and your work behind. I Just started to get in the brewing-thing and your channel is the best for that. You got the knowledge, experience and a good way to teach all that.
Thank you very much.
Would be interesting to see how the flavor changes if you pasteurize after day 2 or 3.
It wouldn't change so much as it would stop changing. Pasteurizing will kill the yeast and they will stop eating. No more eating, no more changes. At least not big ones. As it ages a little it will change.
Star Anise goes so well with ginger. I've been making stuff with ginger and anise for a while. Orange peels get along well with these as well.
Do a version with chilli! Chilli ginger beer!
I was thinking of cocoa nibs or vanilla beans.
Awesome channel!
If you like a bit more heat in your gingerbeer, you can give it a "caribbean twist" with a pinch of Scotch Bonnet Pepper. Great for mixing with rum.
can you test Chef Heston Blumenthal's Fish and Chips?
Thanks for this. I don't have anything to do forced carbination, but this looks utterly doable. It'll be fun messing with the spicing to find what we really like. Thank you also for the alcohol content analysis. On the basis of what happened, it would seem that we could use 1/4 the sugar you used in order to cap the alcohol at about 1%, and make up however much sweet we want with splenda.
As a diabetic, carbs are carbs whether alcohol or sugar. As a tea-totaller, 1% by volume is well within my definition of "essentially non-alcoholic."
"I know I'm gonna spill" proceeds to not spill a single drop
Better safe than sorry
Tried this and the ginger bug but in a punk lockdown kinda way! It made a really potent fizzy ginger drink, possibly too intense on it's own. What I do when I want a drink is mix half a glass of my fermented Ginger Beer with half a glass of lemon water for a very refreshing drink. It's fizzy enough that it still remains pretty fizzy even after the lemon water has been added.
I'm here because Brad seems fail his ginger beer
haha same here
Does he ever succeed in anything? 🤣
@@AdmiralSilver96 but we still love him aren't we?
@@zxdxxtr Hell yeah of course! nowadays he's my daily dose of happiness.
so funny I am too.
Wow. This is the first video of yours that I've watched. I was surprised to see that you actually go straight to the bottle. I was expecting some time under an airlock, but no: you go straight to the bottle!
I only recently started brewing so I may be more afraid of a bottle bomb than I should be, but I never even considered that straight to bottle is an option. Thanks for that!
Can you do an ASMR video of you saying the words "Out" and "About" over and over pls
Just found you and I'm already a fan! I live in Minnesota on the western shore of Lake Superior so I'm only 95 miles from Ontario. Love my Canadian neighbors!
11:27 “it has changed...it HAS CHANGED.” 😳
Thank you for the perfect balance of science and fun. Something about the ginger bug ends with less yeasty flavor than brewing or even champagne yeasts. I really like vanilla and Tonka bean if you can get the latter, it is worth it. Also like to add cebub berries