Fresh Ginger
60g
Sugar
150g
Ferment
2–4 days
150g
30 ml
2–4 days
120 ml
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Inputs
Result
Ginger = 30g/L × 2 = 60g. Sugar (medium) = 75g/L × 2 = 150g. Lemon = 15ml/L × 2 = 30ml. Ginger bug = 60ml/L × 2 = 120ml. Room temp = 2–4 days.
Inputs
Result
Ginger = 30g/L × 4 = 120g. Sugar (sweet) = 100g/L × 4 = 400g. Lemon = 15ml/L × 4 = 60ml. Yeast = 0.5g/L × 4 = 2g. Warm = 1–3 days.
Use about 30 grams (roughly 2 inches) of fresh ginger root per liter of ginger beer. For a 2-liter batch, you need 60 grams of fresh ginger. Grate or finely chop the ginger to maximize flavor extraction. Some recipes call for more ginger for a spicier brew — up to 50g per liter for an intense ginger flavor.
| Batch Size | Ginger (standard) | Sugar (medium) | Lemon Juice |
|---|---|---|---|
| 1 Liter | 30g | 75g | 15 ml |
| 2 Liters | 60g | 150g | 30 ml |
| 4 Liters | 120g | 300g | 60 ml |
A ginger bug is a natural fermentation starter made by feeding grated ginger and sugar to water daily for 5–7 days. Start with 2 tablespoons each of grated ginger and sugar in 2 cups of water. Feed daily with 1 tablespoon of each until it becomes bubbly and fizzy. Use 60ml of active ginger bug per liter of ginger beer.
Primary fermentation takes 2–4 days at room temperature (72°F / 22°C). Cooler temperatures (65°F) extend this to 4–7 days. After primary fermentation, bottle in flip-top bottles for 1–3 days of secondary fermentation to build carbonation. Total process from ginger bug to drinkable ginger beer is about 8–14 days including bug preparation.
Homemade ginger beer typically contains 0.5–2% ABV, depending on sugar content and fermentation time. It is considered a low-alcohol fermented beverage, similar to kombucha. Longer fermentation produces more alcohol but less residual sweetness. For a virtually non-alcoholic version, ferment for less time and refrigerate promptly.
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Last Updated: Mar 19, 2026
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