Making a Probiotic Ginger Beer




Incorporate probiotic bacterial into ginger-based beverages!  Yum.  

Some simple ingredients, a few items from around the kitchen and within 2-3 weeks you can have your own DIY probiotic ginger beer.

Step 1: Starting the Ginger Bug

Place 1 cup of filtered water in a pint jar
Add 2 teaspoons of freshly grated ginger root (skin and all)
Stir in 2 teaspoons of evaporated cane sugar, tighten lid and shake.  

Cover* and Store in a warm place, add 2 teaspoons of cane sugar and ginger root each day.  In 2-7 days, when it starts bubbling, it is active and ready for the next step.  

Use right away for best results.

* I use a coffee filter and rubber-band to cover the pint jar.

Step 2: Making the Ginger Beer

Bring 2 quarts of water to a boil
Add about 2 inches of ginger root, grated, for a mild flavor (up to 6 inches of ginger for a more intense flavor)
Add 1-1/2 cups of sugar.
Boil the mixture for about 15 minutes.  
Let mixture come to room temperature
When cool strain the ginger out.

Add the juice of two lemons

Add the strained ginger bug

And  now add enough water to make a 1 gallon.  - Ginger beer plant does not tolerate chlorinated water.  Tap water left out overnight or mineral water should be fine. 

Step 3: Bottle Your Ginger Beer

When bottling use sealable bottles.  Screw-top recycled plastic bottles, rubber gasket  style or gallon jug jars can be used.

Transfer from mason jar to sealable bottle using a funnel.  Leave to ferment in a warm place for about two weeks

Refrigerate before opening.  Carbonation. The force is strong.



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82 Discussions


2 years ago

Do you add the whole strained bug?


Reply 2 years ago

It's got so little alcohol that it's not considered alcoholic by the U.S. government. Depending how it's made, it's usually like .5% alcohol by volume.


5 years ago on Introduction

I recently made this ginger beer - and it was brilliant! Flavour, colour, smell, fizz - all like the stuff I had as a kid.

And I bottled it in screw-top glass beer bottles - with plenty of headspace (Boyle´s Law !!!). I relieved the pressure every couple of days, refrigerated after about 10 days, and have had no problems.

1 reply

Reply 4 years ago

I use the same method but refrigerate mine after 3 days. I have had no problems.

I have been brewing home beer for a couple of years. If you try to ferment in the bottle they are going to explode. You should do the fermenting in a sanitary car boy or food grade bucket with an air lock to relieve the pressure. when ready to bottle boil about 1 cup of water and add a small amount of sugar to it (for 5 gallons of beer I add 3/4 cup of sugar).then bottle and cap it. Let it sit for about 2 weeks and give it a try, I think it will come out just right.


4 years ago on Introduction

I am making this post at 3 am because my bottles just burst in the kitchen and woke me up. I'm glad it didn't happen when one of the kids was on their way to the bathroom. There is glass all over the kitchen (and sticky soda). I'm going to to suggest that two weeks is far too long to leave the bottles at room temperature. It has been less than one week for me and two bottles blew up form the pressure, knocking some of the other bottles to the floor.

I homebrew beer and carbonate bottles like this all the time. I have been doing that for years and never had this problem until now. Do not wait 2 weeks. I just opened the rest of the bottles and they are very highly carbonated. To be constructive I am telling you, your bottles have a high chance of blowing after a few days at room temperature.

1 reply

Does anybody know what pro biotic families are found in Home made Ginger Ale??(Probably Lactobacillus and??)

So I've made ginger beer with forced carbonation before and I just put the ginger through a juicer, strained it, and mixed that with the water, sugar, etc. instead of boiling the pulp in water. Would this technique work just as well when I add my ginger bug or do I need to use the method featured here? May seem like a dumb question but I've never used fermentation and don't know the various things that may cause it to fail. Thanks!


5 years ago

Is there any way to screw this up and make poison?? What if I leave my brew to eat all the sugar and turn booze... Are there any risks to drinking something unsafe??? Personally I don't mind but I would hate to serve it to someone and give them sick lol


8 years ago on Step 3

You allow it to ferment in a sealed container? Where did you find those clear swing-top bottles?

8 replies

Reply 6 years ago on Step 3

Ikea sells them. Also there is a type of French sparkling lemonade that comes in swingtop bottles.


Reply 8 years ago on Step 3

Some commercial beer comes in swing-top bottles; you can reuse those. I'm also surprised that this step implies all the fermentation is done in a sealed bottle. Is that right? Usually you ferment in something that isn't sealed, then after 2 weeks or so the fermentation stops, so you add a little more sugar and then seal it to make it ferment a bit more to carbonate it.


Step 1 describes the initial culture fermentation, and the rest is the sealed fermentation for carbonation.


Reply 8 years ago on Step 3

Usually there are three stages when I've made Ginger Beer.

#1 is making the bug, as described.
#2 is boiling the water-ginger mixture, adding the lemons, letting it cool and adding the bug, then letting it ferment in a vat of some sort for a week or two.
#3 is transferring the Ginger Beer into individual bottles and letting them sit another week or two to finish up fermentation.

It looks like this recipe combines the last two stages. I don't how it would affect the taste of the brew, but it seems like less work.


Yeah I was just wondering about those particular bottles.  Clear (non-green, non-brown) swing tops aren't exactly common.