Introduction: The REAL Ginger Beer Recipe!

Picture of The REAL Ginger Beer Recipe!

This instructable features making ginger beer from a real GBP plant, not yeast which has been in existance for probably centuries.  If you've drunk commercial ginger beer it's nothing like this, it has a much smoother, tangy, fuller flavour than the sharp crisp versions made with just yeast.

Oh how so many people have been fooled into making authentic, real ginger

Tsk tsk!

Traditional ginger beer was made using a ginger beer plant. This is NOT
something that you can easily make yourself - it must be possible to make
it yourself because someone hundreds of years ago by chance seems to have
created it. If a recipe calls for yeast it is not REAL ginger beer!

I have heard dark rumours that you can make one by blanching ginger and
leaving it with wild yeasts to ferment (just like a sourdough starter).
Why is this do you say? It's because a real ginger beer plant is a
symbotic relationship between yeast and bacteria creating a unique flavour
you cannot achieve with just brewers or baking yeast.

It is only in recent generations (read: 1887) that a gentleman called
Harry Marshall Ward looked into the sybiotic relationship and had he have
known it was going to pretty much consume the rest of his life, he'd
probably not have bothered. He named the process 'symbotic fermentation'.
I call it good beer!

It is however extremely difficult to get ginger beer plant as its use has
almost entirely died out. I assume from some of my research that it is
due to the WW2 where rationing made it almost impossible to maintain the
plant. Some did survive however as there are small countries that still
brew it traditionally and small internet shoppes which if you're looking
for it will sell it to you - but be warned, there are those who are
cashing in on your ignorance who sell you '100 generations old ginger beer
yeast' which is for all intensive purposes, just yeast. Just old yeast...

When a plant has made a batch, traditionally you could split it and give
it to friends, family or strange people on the internet.

So the first thing you need to do is go forth, find a supplier. There are
a few links on Wikipedia (thanks to a bit of fervent editing I updated the page anonymously a few days ago). Go forth, make purchases or put begging comments
in the bottom of this instructable and when I've got enough, I'll do my
best to send some out.

FYI unfortunately I've been terrible getting samples out to people (mine just isn't growing at present). Instead I'm going to post links to people who are producing good samples commercially rather than promising any out- T

Step 1: Equipment List

Picture of Equipment List

Right starting at the top!


2ltr of water chlorine free water (I used bottled which isn't environmentally friendly but because I just don't drink soft drinks anymore I needed the bottles! Also I didn't have time to make chlorinated water, see the process below)
400g of sugar
lemon juice (so having a lemon is a good idea)
Either a dessertspoon of ginger powder or two inches of fresh ginger
Ginger Beer Plant


Fermentation vessel capable of handling more than 2ltr of water (could be bowl)
muslin cloth, elastic band
2l plastic bottle or several flip top beer bottles
general kitchen equipment like a tea spoon, scales, fine grater etc
Saucepan if using fresh ginger

Sterilising powder
Petroleum Jelly
Bung and airlock
Sample measure

How to dechlorinate water
Dechlorinating water - dead simple, put in bowl, leave overnight for chlorine to evaporate. This is better for pet fish and often tastes nicer. It also won't kill your delicate ginger beer plant.

Step 2: Clean!

Picture of Clean!

First of all have a clean kitchen!

So clean it monkey!

Next make sure all your gear - whatever you're using is very clean. This is where the optional sterlising powder comes in useful. I'm used to making beer which takes a loooong time so requires everything to be exceedingly clean or you can end up with an iambic brew which can be good, can be awful.

Follow the instructions on the side of the sterilising powder. Mine said '10ltr of warm water with three to four teaspoons of sterlising powder shaken about for 10 minutes so that it coats everything with sterilising death'. Note sterilising doesn't clean, it just kills. If you've got a dirty lump inside your fermentation vessel it'll still leak bacteria everywhere.

Washing up liquid and hot water does a good enough job - this stuff only takes about four days to make and you'll be transferring it after two.

Step 3: Scalding the Ginger & Grating

Picture of Scalding the Ginger & Grating

This step is only for those using fresh ginger root. The reason for scalding is to kill any bugs. Give it a quick wash then drop it in a saucepan of boiling water for a minute or less. Watch your fingers after you drain the water away - it's still damn hot.

My pictures show 2x2" of ginger. I'm doubling the quantities in my recipe as I'm making twice the amount so I get twice the ginger beer plant so I can send it to twice the people. My next batch will be 5 gallons!!!

Grate the ginger finely

Step 4: Getting Everything Together

Picture of Getting Everything Together

Add water to the fermenting vessel.

To juice the lemon, I use the following method. Bung in microwave for about 10 seconds. It probably won't even be warm to the touch. Slice it in half and stick a fork in it. Twist fork and you'll get much more juice out (because the microwave gets the internal structure of the lemon breaking down I guess). I also grated a bit of zest (the skin - just the yellow bit) into the pile of ginger. Put a measure of lemon into your water. I'd use a teaspoon or two.

Add the ginger (and if you've been daring a bit of the lemon zest) into your square of muslin cloth. pull the sides together and secure the corners into a package with the elastic band.

Add the sugar to the water and stir. I used 400g (Well, actually I used 800g because I'm using twice the ingredients all round)

Step 5: Measuring the Gravity of the Situation

Picture of Measuring the Gravity of the Situation

Ha ha ha. I find myself so funny.

Right, back to the serious business of beer making.

By adding all this sugar we've increased the gravity of the water. In this case I've increased it to just over 1.062. If you need to learn to read a hydrometer, read the side of the packet. It's a complicated business which involves looking at the big scale at the side and noting down the number. (actually there is more to do that if you want it really accurate).

The easiest way is to use a sample measure which you fill up with liquid from the fermentation vessel and stick your hydrometer in it. Then read the number off the side as I've previously mentioned.

Why do we want to do this? Well as the ginger beer plant starts breaking down the sugar it'll break it down to alcohol which reduces the gravity.

If I measure the gravity at the end of the fermentation I'll know how alcoholic it is by going into my favorite search engine and typing 'homebrew gravity alcohol calculator' and picking the snazziest applet I can find and filling it in.

This is optional and has nothing to do with the final result and you can skip it if you don't care what you're drinking.

Step 6: Adding the Ginger Beer Plant

Picture of Adding the Ginger Beer Plant

The first image shows real ginger beer plant. You'll notice the grains are much bigger than usual yeast. This stuff has been in my fridge about a week or so in a plastic bag. It smells yeasty and slightly alcoholic.

Just drop it into the mix with your won ton style grated ginger (See 2nd pic)

Now I like my fermentation vessel airtight. I do this because it stops anything getting into the barrel to cause infection. Like animals, insects, small children etc.

The best way is to have a proper beer fermentation device. These have lids and to get a good seal you need to lubricate the rubber ring with petroleum jelly. (pic three and four) so go lubricate that ring if you can!

The airlock is the final bit of the airtight mechanism. If I just stuck a solid lid on it, the CO2 which is a by product of alcohol production will quite literally blow the lid off. You just put a bit of water in it and it lets pressure out without letting wild yeast or insects in.

Final pic shows it all barreled up.

Step 7: Wait... 2 Days!

Picture of Wait... 2 Days!

Find something to do. Write an instructable.

Unfortunately you'll have to wait two days for the next bit because it's still brewing... Meantime why not use the remaining lemon to make traditional non-sparkling lemonade!

Add the remaining lemon juice, some sugar, cold water. Stir. If it needs more sugar, add more. It's not very scientific and tastes good.

Now wash up again!

See you Saturday evening...

Coming soon:
Bottling - what to do and what not to do (including exploding bottles warning)
Final alcohol reading

Step 8: First Bottle

Picture of First Bottle

Update 3rd May 2009 - 2.5 days after primary fermentation started

As I mentioned before I wanted to make two bottles on this brew - I needed to really double the size of the Ginger Beer Plant (GBP) because I've got quite a few people who want some.

So this morning (about half an hour ago) I bottled up my first bottle and tested the gravity.

The starting gravity was 1.62 and the current gravity is 1.50 which gives me a 1.51% vol brew.

Not bad for something that's only two/three days old.

And I tell you now, it's tasty. Oh yes is it tasty...

The current batch isn't horrendously gingery, it's actually very palatable and still very sweet as the GBP still hasn't taken hold. But during my filtering of the batch I noticed the very first few bits of GBP, translucent white in colour (nothing like the brown stuff I held in my hand at the start of the experiment) sticking to the filter.

The size of the grains was about 1mm - quite small but much bigger than normal yeast. I expect the stuff at the bottom of the barrel to be much bigger.

I will be adding more images and following the final bottle of the brew (the stuff I'm trying to make quite, quite alcoholic) in this instructable, but watch for the next one which will explain the cultivation of ginger beer plant so you can grow lots of the stuff and give it to all your friends.

The important part is not to fill the bottle completely, leave a couple of inches at the top empty. Squeeze the bottle so the ginger beer comes right up to the rim of the bottle then put on the lid. As the mixture continues to ferment on your worktop it will gradually fill with CO2 and pop the bottle out. When the bottle is hard open the bottle and let the pressure out (carefully...) then either stick it in the fridge or alternatively repeat the squeezing and leaving if you want a drier ginger beer. Best way is to keep testing it to make sure it's drinkable.

More pictures to follow.

Step 9: Final Results

I made the original brew on Thursday 30th.

Today I bottled up the 2nd bottle and took the gravity. It was 1.034 which makes it 4.2%

Quite alcoholic.

Tomorrow I will add a few 'bottling' pics. All I've done now is add a bit of sugar (About a teaspoon) to a plastic bottle and squeezed out the air. Tomorrow I'll see if the bottle is hard, and if it is put it in the fridge.

Step 10: Sources

There are several places that offer GBP to buy.  I apologise that I didn't get out as many samples as I would like, but between instructables, selfsufficientish, my blog and google I've been badgered from here to there to supply them.  I have sent out about 30 samples and with all but one never heard anything back on them despite promises of passing it on etc.

Therefore here are a number of links you can buy it commercially from.  I do not have any interests in these companies.  Confirmed are links where I know for definate they're sending out the real stuff, if the others want to be confirmed I'd like to trial your plants and happy to send them back.




awray-1 (author)2011-05-03

Ginger Beer Plant
Ginger beer plant (GBP) is not what is usually considered a plant, but a composite organism consisting of a fungus, the yeast Saccharomyces florentinus (formerly Saccharomyces pyriformis) and the bacterium Lactobacillus hilgardii (formerly Brevibacterium vermiforme),[5][6] which form a symbiotic colony of bacteria and yeast (SCOBY). It forms a gelatinous substance that allows it to be easily transferred from one fermenting substrate to the next, much like kefir grains, kombucha, and tibicos.[7]
The GBP was first described by Harry Marshall Ward in 1892, from samples he received in 1887.[6][8][9][10] Original ginger beer is made by leaving water, sugar, ginger, and GBP to ferment. GBP may be obtained from several commercial sources or from yeast banks.[11] Much of the "ginger beer plant" obtainable from commercial sources is not the true GBP as described here, but instead is yeast alone. This is not legally false advertising because there is no regulation defining GBP.

Kevanf1 (author)2016-06-21

Actually, that is the way a ginger beer plant is started. I have some rather old beer and wine making books and every one states the same method of creating your own ginger beer plant. There is no mention of this rabid scientific interest though :( Anyway, the ginger beer plant is indeed a yeast colony with other living cultures mixed in it. If you think about it there has to be yeast somewhere for the fermentation process to happen. Yeast eats sugar, grows and excretes carbon dioxide with a by product of alcohol being created. It is perfectly possible to make ginger beer with either bread yeast, beer yeast or champagne yeast. Use a bread yeast and the brew may taste somewhat yeasty. Beer yeast is probably the best to start your own ginger beer plant with as wine or champagne yeast is more highly tolerant of alcohol and you could end up with a way too potent a brew; not really what you want with ginger beer.

tim_n (author)Kevanf12016-06-21

Actually, it's not. Two seperate things I promise you. Yeast is small (usually brownish particulate, GBP is white, translucent and grows into large crystals. They couldn't be more different! Hence the scientific interest and why people have dedicated their life's work to it!

SydneyB16 (author)tim_n2017-06-07

Tim, I'm curious about your plants, I bought two batches from two different suppliers. One batch from Jim at and also a batch from yemoos, the difference is staggering though, the yemoos culture is large grains but they are sort of sand colored and not translucent at all, they grow extremely fast, the batch from gingerbeerplant though looks like jelly fish, white semi translucent and grows extremely slow. I'm curious to know whether the Yemoos culture really is true GBP. The Yemoos batch never produces anything translucent, just more and more sandy colored grains. If I send you a picture do you think you could identify?

trevorthomas (author)2017-03-30

hi tim

are you able to supply genuine ginger beer mother now??

IoanZ2 (author)2016-08-14

Hi Tim! Congratulations for your concerns! Please tell me your opinion if it seems reliable source:, seller 123.lakelands-Cliffoney, Ireland, which selling GBP for 10$ ? The product is much like water kefir! It is not like that? Thank you.

auchatelet (author)IoanZ22016-11-28

I bought mine fron 123.lakelands on Ebay. I also bought from this seller kombucha, jun scoby and milk kefir.mcan't wait to hear if this seller is good as I am * very* pleased with this seller

clearloops (author)2016-07-26

So is this the same SCOBY used in making kombucha?

jeffrowedotnet (author)2015-08-27

Question - In step 9, exactly how many days had past? You mention that you started on the 30th, and that the 3rd was approx 2.5 days... but you do not mention the current date for Step 9. Just wondering...

Caulerpa (author)2011-12-03

Hello! I just received my GBP from and it looks wonderful but it didn't have any instructions with it (please don't hold this against them I'm sure they're very busy because of the holidays). How exactly does this work. Do you take the GBP and put it in a jar with lemon, sugar, and water and this BECOMES the ginger beer or do you put it in the sugar-lemon-water mix and just take some out when you're ready to make ginger beer? Is growing the GBP and making ginger beer one in the same or is it a two-step process is what I'm asking. Thank you for your help!

jmacdonald13 (author)Caulerpa2015-07-11 tell you on every single page of the order process that the instructions are emailed and to check your SPAM folder for them. You also have the option to add printed instructions to the order. They also have quite a lot of recipes not to mention the full instructions for on their site. The link is on the Order Confirmation page and the Navigation Bar.

tim_n (author)Caulerpa2013-12-23

He tends to email out the instructions - they're pretty much as above.

You put the gbp in with the lemon sugar and water (And ginger - don't forget that). At the end you need to strain the GBP out. I use a sieve.

WillF5 (author)2015-06-22

How much Ginger beer plant would I need to make 50L of Ginger beer this way?

elisabeth.schoenfelder (author)2015-04-13

Thanks for the how-to. It's not that easy finding much useful instructions online.
One question: Is there a way to make these little fellow multiplay? I've got water kefir as well and those grains are like rabbits! All I read/hear about GBP is that they are "slow growers"...
Regards from Vienna!

roy.wemyss (author)2015-04-03

aloha guys..looking for GBP for a starter for my home on the first to help establish GBP in Hawaii..had this as a kid in Zimbabwe..but not live back in warm zone..would love to make home brew pay costs and send you some of our glorious handmade soap..awesome..Aloha..Roy

acarr8 (author)2014-04-25

Just a quick note to say the guy at is still selling and it's good stuff.

I got some, it took a little while (3 days) to come back to life but fizzing like crazy now. (author)2013-01-04

I use to make ginger beer as a kid some 40 odd years ago. As far as I know the original "plant" IS started with yeast. It may be that when this was first invented it was a wild yeast on the ginger root that reacted to make the first so called plant, but it is the yeast which makes the plant grow, when fed with sugar. It doesn't turn to alcohol because it is open to get oxygen from the air and it therefore uses the sugar as food to keep reproducing and growing. I cant remember the exact process of starting a plant and I believe for ease people of the era used ginger powder. I think it would be a lot better and more authentic to use fresh ginger root but it is important to feed it every day with a teaspoonful of sugar and ginger, every day for 2 weeks to make it grow. If you throw the full amount of everything in at once and leave it, it wont work. You then halve the "plant", use one half for your recipe and re-grow (or give away) the second half. Once the original plant has been started, you never add yeast again so long as it is kept alive by being fed regularly, this is also why over time it probably mellows and takes on a different flavour. It would also be nice to experiment with different sugars, if anyone has the time.

tim_n (author)Mac.uk2013-12-23

Hi Mac - that's not how a true ginger beer plant is created. If it was, there wouldn't have been so much scientific interest in it.

You can make perfectly good ginger beer with yeast, but it'll lack the sour tones you get with a proper plant.

mcintirek (author)tim_n2014-02-19

I am quite new to making ginger beer (I'm planning to make my first one in a couple days). I am an avid homebrewer and am curious about the similarities. Wild yeast and sour notes have been mentioned a quite a bit. What if Mac.Uk's process was adapted using a cultured "wild" yeast strain commonly used to make wild sour beers (lambics, saisons, bretts, etc). I may try this out for my first try, but I have nothing yet to compare it to. If anyone has tried this it'd be great to let me know the comparative results.

moesboy (author)2011-04-10

even though it probably wont sit long in my house, about how long is the self life of the ginger beer if properly bottled

tim_n (author)moesboy2013-12-23

It's a complicated question that and one of the reasons it's brewed in small amounts. Because we're after a sweet flavour, lots of sugar is added. My general understanding of brewing is that the GBP will continue to carbonate until either the alcohol (its waste product) gets too high or it runs out of easily fermentable sugars.

If you bottle up and you've still got fermentable sugars or alcohol levels are too low and the yeast isn't dormant - you get bottle bombs. Keeping it in the fridge reduces this risk.

You could ferment out all the sugars, use a hydrometer to check the gravity of the beer stays stable for a few days then bottle with some priming sugar. The ginger beer should then last at least a year.

shabbysquire (author)2011-08-20

Nice Instructable.

My brew has come out at only 1.5%. I can't seem to increase this like you have, so must be doing something wrong.

tim_n (author)shabbysquire2013-12-23

Temperature, amount of sugar, light etc all play a part - as does time.

katalyst2 (author)2011-11-04

I've used the above recipe to make really top ginger beer.
Double the sugar weight to make a really good alcoholic gb - use 8 kg in 20 litres.
If you want a slight rum edge to the gb, just use raw sugar in place of white.

To make the starter is simple:
Bring a half pint or half litre of good tapwater to the boil and pour into a clean glass jar, about 2/3ds filling it. The jar should be sterilised with a little of the boiling water first.

Cover the jar with clean muslin.

When cool, add:
about a dessertsponful of sultanas or raisins
about a teasponful of sugar
about a teaspoonful of dry ginger

These 'abouts' are OK as quantities aren't critical.

Keep jar in a warm place around 25 degrees F until fermentation starts in a few days. If you carefully lift the muslin you'll see groups of bubbles on the surface.

Add each day:
a teaspoon of sugar
a teaspoon of ginger

Do this for about four days, when there should be full fermentation. Stop the additions.

When fermentation begins to slow down the mother is established and ready to use. It's the symbiote of yeast from the raisins and bacteria from the ginger.

Strain through the muslin and you have your mother.

Things that can go wrong:

Don't lift the muslin too often or stray bacteria or fungi may drift in - once a day is plenty, and anyway the growing activity can be observed through the glass.

Good luck!

tim_n (author)katalyst22013-12-23

I find it tops out with the sugar, though I've never bothered to measure the gravity. Like some yeasts, I'm guessing GBP has an upper limit to what it can convert. I tend to use parboiled fresh ginger - I find the dry ginger ends up contaminating the GBP.

playback (author)2012-01-25

I was out in the garden today.
I had to remove some agapanthys, I knew there was a ginger plant as well.
Look what I found.

tim_n (author)playback2013-12-23

I wish I could grow ginger in the UK!

mspaeth (author)2012-02-05

I'm just getting a batch started with some GBP that a friend mailed me. I'm thinking that, much like you shouldn't re-use stressed yeast from a high gravity beer, that GBP that has been exposed to high levels of alcohol would be stressed as well. Perhaps this is why your culture isn't currently growing.

Also, I'm thinking that much like you leave a yeast starter loosely covered so it can breathe oxygen in order to increase propagation, using an airlock is not healthy for the plant propagation. Other instructions I read online said to keep it loosely covered during the fermentation stage.

Other instructions I have found are for creating only a mildly alcoholic beverage (0.5%). Perhaps, if an alcoholic is to be desired, it would be best to keep a healthy mother going from which pieces are broken off to create higher alcohol content batches.

tim_n (author)mspaeth2013-12-23

Currently it's not growing because of being dropped on the floor in a glass bottle. Bits of glass/drinking not a good idea. I've given up brewing GBP for a while, concentrating on making an electric beer brewery. I'll probably start again in 2015 when my son is old enough to appreciate it.

tim_n (author)2013-12-23

Glad I could assist!

rmbarret (author)2012-10-22

Can you use limes instead of lemons??
Anyone tried to sub that?

tim_n (author)rmbarret2013-12-23

I haven't, but there's no reason why it wouldn't work

gottesfeld (author)2012-12-03

Hi i live in miami florida and would like to start brewing ginger beer can anyone send me some REAL GBP my e-mail is (gottesfeld_1 ATT Yahoo DOT com)

p.s. when you bottle can you use a glass bottle or will it explode?

tim_n (author)gottesfeld2013-12-23

When bottling, you can use either glass or plastic. If using plastic, you can tell when it's over pressurised as the bottle goes rock hard - you can open and release.

Using glass it's more difficult. You should always leave an air gap and store it in the fridge. I wouldn't leave it in there for long though.

mdog93 (author)2012-12-20

Very good 'ible, i'm just interested to know how do you maintain you GBP, do your keep a bit to grow or do you buy a new one each time or once you have one is it good fro several batches?

be great if you could get back to me, in the mean time, i may try a yeast method

tim_n (author)mdog932013-12-23

Each time it you brew it grows/splits etc. After a few brews, you halve it and give it away, or freeze it etc.

Currently I don't have any GBP - a bit of an accident happened again (2nd time I've dropped it)

pt49 (author)2013-06-30

Anyone in Australia got GBP? I have made 25 litres with yeast, but would like to try this with a real GBP. I will definately share it as it grows too. freequest @

akravitz (author)2013-02-25 make it clear on the website that they email instructions with confirmation of every order and if you didn't receive instructions it's because your email address was out of date or you didn't check your junk folder. If you contact them they'll happily send you them again as also explained on their website.

brandon.curtis (author)2013-02-06

The Instructable poster is correct - a true 'ginger beer plant' does not involve commercial baking or brewing yeasts. However, a 'ginger bug' starter made with wild yeasts can also be used to make a tasty ginger beer. The 'ginger bug' method is described in Sandor Katz' book, 'Wild Fermentation' and Sally Fallon's book, 'Nourishing Traditions'; both methods are discussed in Sandor Katz' book, 'The Art of Fermentation'.

The ginger beer plant grows during the fermentation.
See my blog post on the ginger beer plant for more details.

rmbarret (author)2012-10-22

Ive been making some kombucha for quite sometime..... Wanting to try a new venture!
Anyone have GBP available?
Im located in Florida....

Also have kombucha babies if anyone local needs one!!

yelve (author)2012-09-09

i'm also looking for some real GBP i have milk kefir, water kefir and spider plant babies i can trade. pm me

beadysam (author)2012-07-25

I am looking for ginger beer recipes for my son. My mum alays talked about a plant (similar to the friendship cake idea) but as a child I had no real idea what she was on about. I am going to make some with yeast, bu would love to make "real" GB using a plant.
Like so many people before me in these comments I am requesting a bit of GBP or `mother' to start my own. I am happy to pass on plant to anyone who wants it once I am up and running. I would guess that I will be making a lot as my son drinks a 2ltr bottle every couple of days!
My email addy is freeserveaddy AT gmail DOT com and I'd love to hear from someone please. I'll send you a little gift in return.
Thanks in advance.

Pure Bliss (author)2012-04-18

I am so excited at finding this site as I have always wanted to make real ginger beer - in the past I have tried to make a plant using wild yeasts, but I see why my success was limited to soda pop. My mother has an inflammatory recurring disease called polymyalgia and I have read up that fresh ginger (and dried stuff too) contains a powerful anti-inflammatory. Unfortunately she also has Alzheimers, so I thought home made ginger beer would be a good way to hydrate her this summer (hopefully sunny and hot as we live in France) and simultaneously pump in the anti-inflammatories. I also have lots of lovely old fashioned beer bottles with ceramic stoppers and rubber ring..... if I don't use them my husband has threatened to throw them all away!!!!! Time to act, n'est pas? So I have the motivation (my mother), the bottles, and access to glorious clean spring water (we live in an area full of natural springs that supply commercial mineral water such as Vitel and Contrex).... all I need is a real gingerbeer plant - I would like a jelly one if possible. Is there any one out there who has a baby one for me? I will pay costs of course. My email address is - please no spam or nasty internet implants. Thank you so much and I await replies with genuine excitement. All the best, Claire

Jbuswellchar (author)2012-01-14

Yet another groveler here. Would love to get my hands on a real GBP (been a fan of the stuff you buy at the market for years so intrigued about trying the real deal!) and seems like all commercial sites are down right now. I live in Berkeley, CA and would happily reimburse someone for costs. My e-mail is


Bluebell2012 (author)2011-12-30

Hello! I am in France and would love some of the plant. Can you send some here please? Nobody has ginger beer here and I really miss it from England. I am happy to pay postage and packing. My email address is


katalyst2 (author)2011-11-04


Being downunder I got things upside down folks.

Temperature above should be 25 degrees CELSIUS, around 75 F is OK.

skywri433 (author)2011-11-03

I would love to start brewing ginger beer. If anyone would be willing to send me some GBP, I would greatly appreciate it. I live in the midwestern US. My email is skywri433 at.... Thanks!

JMShell (author)2011-10-16

I have tried the soft drink version and loved it. I know this is much different but I also hate the taste of regular beer. If this is as good as everyone says it is I'm in! And I'm also looking for a new hobby to pick up. If anybody could send me about a tlsp of GBP that would be great and I would definitely pay for the postage.

Grandpaw (author)2011-10-15

Forgot to add my email address.

Grandpaw (author)2011-10-15

Hi, I haven't brewed Ginger Beer for over 30 years but now I want to start again. I gave my GBP that I got from my mother to a friend who has recently died so I can't get one back. Can anybody out there with a real GBP please let me have one. I will pay a reasonable price and pay for P&P if you want. Regards, Grandpaw.

About This Instructable




Bio: Hi, I'm Tim. I work on the railways during the day, run a scout troop and have a blog (see above website link) where ... More »
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