RECIPE FOR HOMEMADE BEER RECIPES
HOMEMADE GINGER BEER RECIPE - BBC GOOD FOOD
Enjoy this fiery ginger beer at a family barbecue or pour into a bottle for a picnic. It's made by cooking up a ginger cordial and topping up with soda water
Provided by Esther Clark
Categories Drink
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely.
- Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks.
- Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.
Nutrition Facts : Calories 119 calories, CarbohydrateContent 30 grams carbohydrates, SugarContent 29 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 0.1 grams protein, SodiumContent 0.09 milligram of sodium
HOMEMADE GINGER BEER RECIPE - NYT COOKING
To get the full aromatic flush and fizzy burn of fresh ginger, you have to make your own ginger beer. It is amazingly simple. There’s no sterilization needed, and this method is forgiving — you can actually play about with the levels and ingredients. Moreover, the resulting ginger beer blows anything else you’ve ever had straight out of contention. Take a pinch of packaged yeast and something acidic for the yeast to thrive in (like lemon or lime juice or cream of tartar) along with some sugar syrup and grated ginger, lob it all in a plastic bottle of distilled or spring water, shake it up and stash it somewhere dark and warm for two days. After two days you stop the fermentation by chilling it in the fridge. That’s it. The result is a cloudy, dry mixer with pinprick carbonation and a straight-up goose of fresh ginger. That is thrilling come dark ’n’ stormy hour, not just for its authenticity and superior flavor but also because you can now brag about your homemade ginger beer.
Provided by Toby Cecchini
Number Of Ingredients 6
Steps:
- Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved.
- In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it’s looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be.
- After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.
Nutrition Facts : @context http//schema.org, Calories 134, UnsaturatedFatContent 0 grams, CarbohydrateContent 36 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 33 milligrams, SugarContent 32 grams
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HOMEMADE ROOT BEER | MCCORMICK
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Calories 116 per serving
- Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70° to 80°F) for 1 to 2 days, then store upright in refrigerator at 40° to 45°F for additional 3 to 4 days. Keep refrigerated and consume within 7 to 8 days.
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HOMEMADE GINGER BEER RECIPE - BBC GOOD FOOD
Enjoy this fiery ginger beer at a family barbecue or pour into a bottle for a picnic. It's made by cooking up a ginger cordial and topping up with soda water
From bbcgoodfood.com
Total Time 25 minutes
Category Drink
Calories 119 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Drink
Calories 119 calories per serving
- Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.
See details
HOMEMADE GINGER BEER RECIPE - NYT COOKING
To get the full aromatic flush and fizzy burn of fresh ginger, you have to make your own ginger beer. It is amazingly simple. There’s no sterilization needed, and this method is forgiving — you can actually play about with the levels and ingredients. Moreover, the resulting ginger beer blows anything else you’ve ever had straight out of contention. Take a pinch of packaged yeast and something acidic for the yeast to thrive in (like lemon or lime juice or cream of tartar) along with some sugar syrup and grated ginger, lob it all in a plastic bottle of distilled or spring water, shake it up and stash it somewhere dark and warm for two days. After two days you stop the fermentation by chilling it in the fridge. That’s it. The result is a cloudy, dry mixer with pinprick carbonation and a straight-up goose of fresh ginger. That is thrilling come dark ’n’ stormy hour, not just for its authenticity and superior flavor but also because you can now brag about your homemade ginger beer.
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- After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.
See details
BEER BREAD RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.
From food.com
Reviews 5.0
Total Time 1 hours 3 minutes
Calories 422.1 per serving
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Reviews 5.0
Total Time 1 hours 3 minutes
Calories 422.1 per serving
- Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.
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Remember the flavor of good old-fashioned root beer? Now you can have it again with root beer you make yourself with McCormick® Root Beer Concentrate.
From mccormick.com
Cuisine American,Deep South,
Calories 116 per serving
From mccormick.com
Cuisine American,Deep South,
Calories 116 per serving
- Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70° to 80°F) for 1 to 2 days, then store upright in refrigerator at 40° to 45°F for additional 3 to 4 days. Keep refrigerated and consume within 7 to 8 days.
See details
HOMEMADE GINGER BEER RECIPE - BBC GOOD FOOD
Enjoy this fiery ginger beer at a family barbecue or pour into a bottle for a picnic. It's made by cooking up a ginger cordial and topping up with soda water
From bbcgoodfood.com
Total Time 25 minutes
Category Drink
Calories 119 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Drink
Calories 119 calories per serving
- Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.
See details
HOMEMADE GINGER BEER RECIPE - NYT COOKING
To get the full aromatic flush and fizzy burn of fresh ginger, you have to make your own ginger beer. It is amazingly simple. There’s no sterilization needed, and this method is forgiving — you can actually play about with the levels and ingredients. Moreover, the resulting ginger beer blows anything else you’ve ever had straight out of contention. Take a pinch of packaged yeast and something acidic for the yeast to thrive in (like lemon or lime juice or cream of tartar) along with some sugar syrup and grated ginger, lob it all in a plastic bottle of distilled or spring water, shake it up and stash it somewhere dark and warm for two days. After two days you stop the fermentation by chilling it in the fridge. That’s it. The result is a cloudy, dry mixer with pinprick carbonation and a straight-up goose of fresh ginger. That is thrilling come dark ’n’ stormy hour, not just for its authenticity and superior flavor but also because you can now brag about your homemade ginger beer.
From cooking.nytimes.com
Reviews 5
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From cooking.nytimes.com
Reviews 5
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- After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.
See details
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Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.
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Reviews 5.0
Total Time 1 hours 3 minutes
Calories 422.1 per serving
From food.com
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Calories 422.1 per serving
- Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.
See details
HOMEMADE ROOT BEER | MCCORMICK
Remember the flavor of good old-fashioned root beer? Now you can have it again with root beer you make yourself with McCormick® Root Beer Concentrate.
From mccormick.com
Cuisine American,Deep South,
Calories 116 per serving
From mccormick.com
Cuisine American,Deep South,
Calories 116 per serving
- Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70° to 80°F) for 1 to 2 days, then store upright in refrigerator at 40° to 45°F for additional 3 to 4 days. Keep refrigerated and consume within 7 to 8 days.
See details
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From allrecipes.com
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See details
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Apr 02, 2020 · With this six ingredient recipe you will be sure to please your family with this homemade buttery beer bread recipe! Forget about yeast for this recipe. But if you are one of the lucky ones that has found yeast here are a few of my favorite homemade bread recipes like grandma’s perfect homemade bread recipe , focaccia bread recipe …
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And in this recipe collection, Chef John tackles his favorite comforting German-inspired recipes. From meaty main dishes like rouladen and sauerbraten, to satisfyingly sides like braised red cabbage and spaetzle, to savory snacks like homemade …
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