About Ginger Beer

New Zealand Listener, Volume 2, Issue 35, 23 February 1940, Page 44

About Ginger Beer

Dear Aunt Daisy, I would like to know about making ginger beer. Could you tell me where the plant for making it is obtainable? If it is not obtainable, could you please give me any other recipe. I have listened to your sessions with great interest, and hope that you will be able to

assist me.-

Ginger

(Caversham, Dun-

edin).

You cannot buy the " ginger beer plant,’ " Ginger,’ although sometimes if one has a friend who makes that pleas(Continued on next page)

(Continued from previous page) ant drink by this recipe, she will give you a piece of hers, when the beer is getting. too hot. It is one of the oldfashioned ways of making ginger beer, and used to be very popular in the early days here. It is the same kind of "growth" as a-vinegar " plant." Here is the recipe: Use a quart preserving jar with a tubber ring, and a good fitting screwtop lid. To start the plant for the first time only, take one tablespoon of ground ginger and three-quarters of a cup of sugar. Dissolve the sugar in some hot water, and mix with the ginger. Plece in the jar, and add half a lemon, sliced. Fill up the jar with cold water, screw the lid on tightly, and set aside in a cool place. After about two days, strain off the beer through double butter-muslin, and bottle it. Return the grounds to the jar. Now you make fresh beer each day | — Ad ] }

in quite a simple way. It was just the first time that it had to be left for two or "three days. This time use one teaspoon of ginger, three-quarters of a cup of sugar, and. another half a -lemon, sticed. The method is the same as before — dissolve the sugar in hot water, mix with the ginger, and then fill up the jar with cold water. Strain: after twenty-four hours, and the strained beer is ready to drink at once. So you have fresh ginger beer every day.