Making Beer


When I was in KSA a few years ago, I wondered about the procedure how to make beer at home or in the kitchen until I read a post in jandrhanson blog about beer making. It is so simple you can do it yourself in your kitchen in about 15 minutes. You can modify this method, of course, you only have to remember that the more sugar, and if fruits are used; the brewing will create a stronger drink. Here is an excerpt for the Ginger Beer from jandrhanson's blog:

Ginger Beer Ingredients:

1 cup raw sugar
2-3 tablespoons freshly grated ginger root (luya)
Juice of 2 lemons (kalamansi)
Strips of lemon peel (balat ng kalamansi)
1/4 teaspoon fresh champagne yeast (from a home-brewer store) ( you can also use an ordinary yeast used in making bread)
Fresh, pure water

Procedure How to Make Ginger Beer:

For 1 liter of ginger beer: clean 1 liter plastic soft drink bottle with cap; it’s not a bad idea to pour a little hot water over and into them to sterilize, but be careful not to boil them! (you can also use smaller or larger bottle depending on size of batch; I prefer four 500 mL plastic bottles)

1) Gently boil the sugar in 1 cup of water with the ginger root and strips of lemon peel from one or more lemons (not the white pith, just the outer yellow skin), until thickened and syrupy - about half an hour. Let cool to about 90-100 degrees - about an hour depending on your room temp.

2) Dissolve the yeast in a little warm water and let sit for no more than 10-15 minutes.

3) When the syrup has cooled, remove lemon peels but leave in ginger. Add the yeast and stir well. Split the ginger syrup evenly between the bottle/s.

4) Fill the bottles with fresh water to about 1 1/2 - 2″ from the top. Put the caps on securely. Squeeze a bottle near the top to feel how it feels un-carbonated.

5) Place the bottles in a warm out-of-the-way place for 24 hours if it’s warm (80-90 degrees) - I put ours inside a cooler in the workshop, in case a bottle blows, to confine the mess. To check the bottle for carbonation, gently - gently! - squeeze and you’ll feel the firm pressure. If it’s cooler, it might take longer.

6) After the ginger beer has carbonated, refrigerate to stop the yeast action. It’s advisable to release a little of the pressure when it goes into the fridge - loosen cap slightly and let it “pish” just a tad.

7) To serve, pour through a strainer, and don’t pour all the way out or shake, as you don’t want the yeast sediment in the bottom.

Enjoy!

10 comments:

  1. hmmm sounds interesting... dapat mabasa ito ng mga expat sa KSA :)

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  2. great!! this can be a good business

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  3. Malalasahan ba ung ginger?

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  4. ok yan kahit san kang lupalop ng mundo pd ka mkgawa ng beer na beer,tagay mga pre!

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  5. To correct: the process does not do carbonation as we are not introducing carbon dioxide gas, a main element of carbonation process. The process of this beer-making is similar to wine-making as these are employing the process of fermentation. The firm "feel" in the bottle is the gas from fermentation of yeast and sugar accumulated.

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  6. where can i buy champagne yeast in the philippines

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  7. Nice. . . . I am teaching entrepreneurship in a university. . one of our discussions include product development and finding the right product to start their business. . I will be recommending this site for them to explore. . Salamat

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  8. saan po meron campagne yeast..

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  9. eto ginawa ko 3 liters of water
    2 large ginger grated with out skin
    3 taza sugar
    2 whole lemon juiced it and took some of the lemon zest
    1/3 cup yeast(red star baking yeast la ko mabili brewers or champagne yeast e)
    1 tbsp honey
    1/3 cup blue berry
    1 cinamon stick

    boiled the ginger lemon juice with lemon zest 1/3 cup of bluberries along with the cinaon stick 2 taza of sugar for 30 mins then i let it cool off in a water bath with ice.

    then i combined 1/3cup yeast with 1 taza sugar and 1 taza of luke warm water covered it while waiting for the boiled brew to cool down.

    then when the brew cooled down i poured it on my wilkins 6liter bottle then i poured the yeast paste then closed it with my improvised airlock. as soon as i closed it started to bubble up nakaka amaze eheheh. then ayun may unting natapon so i tasted it. lasang beer kagad na citrusy with a mild herbish flavor pero youll know na wala syang alcohol from the taste palang. para syang cali shandy type now im just waiting for a week to ferment it properly. stored it on a dark room temp. try nyo din. gonna make a new batch kasi ang dami nung red star yeast 800 grams ata yun bought it 145 pesos on a bakery supply shop.oo nga pala be sure to strelize every thing you use. i used zonrox bleach then rinsed every thing with hot water.

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  10. fermentation process with grains, fruit etc, does create C02 as a byproduct. Pay attention, Lordz. You can research it on line. Easy.

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