gember bier


When you buy gingerbeer in the store you will probably get carbonized water with ginger extract. Not exactly the real deal. We will carbonize our gingerbeer by fermentation.


In order to make gingerbeer you'll need a gingerbug. This is basically the same as a starter for sourdough bread.You add a bit of this starter to your gingerbeer and let this ferment for a couple of days. After that you'll have a lovely carbonized gingerbeer.

Let's keep this simple, just like my sourdough recipe. We start with water, ginger and sugar and we'll feed this gingerbug every day. Unlike a sourdough starter you will need to stir this a couple of days. This helps the fermentation proces.

Day 1

In a glass jar add 500 ml water with 2 tablespoons of finely grated ginger and 2 tablespoons of sugar. Stir and cover loosely with the lid. Let sit for 24 hours in roomtemperature. Stir occasionally.

Day 2

Feed your bug with 2 tablespoons of finely grated ginger en 2 tablespoons of sugar. Stir and let it sit again for 24 hours.

Day 3 and further

Repeat this process every day until you see bubbels, like in a glass of softdrink. It took about a week before my gingerbug was fizzy.

To keep your bug alive you can either feed it daily or put it in the fridge and feed once a week.

Whenever you make gingerbeed and take out some of the gingerbug add water to it in order to maintain your bug.

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cooking time10 min
total cooking time4 d
servings: 4


  • 1 liter water
  • 200 grams sugar
  • 55 grams ginger, finely grated
  • 110 grams gingerbug


  • Heat up the water together with the sugar and ginger. Let this simmer for an hour (with the lid on) and let it cool completely off to roomtemperature. This is important otherwise you'll kill the gingerbug.
  • When cooled off strain this mixture and add the, also strained, gingerbug. Pour over into a plastic bottle.
  • Screw the lid om and let this ferment for a couple of days in room temperature. You do need to pop your bottle every day. Just open the bottle to let al the gasses out.
  • When your gingerbeer is fizzy enough transfer to the fridge and it's ready to drink.


I use a plastic bottle because it's easy to feel when your gingerbeer starts to carbonize. You can't squeeze the bottle anymore, the gasses will really push out the plastic. Also, not all glass bottles are suited for fermentation. Because of the pressure of the glasses glass bottles can explode.

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