Ginger Beer

I made ginger beer last weekend using a recipe I found on The Paupered Chef blog.  I made a full gallon, which is a double recipe, and instead of the champagne yeast suggested here, I used the bread yeast I had already.  It sat for 48 hours because I wanted to get it good and fizzy.  Last night was the grand transfer from fermentation (big red soup pot) to service (big glass jug with a spigot).  The "gallon" actually ended up being slightly more than the jug could hold, so I poured myself a tall glass.

Results:  very spicy and good.  I loved it - totally delicious.  But then I had both Urban and my mom try it, and both thought it was disgusting.  So, maybe it's a taste thing.  Of course, after spending the bulk of both pregnancies sucking down one ginger beer after another, I likely have more of a taste for the stuff than my two family members who are more used to Canada Dry.  It is definitely not a sweet soda pop flavor, but I really like it.  I'm thinking I may mix it with 7-Up or something and have both of them try it again.  We'll see.

So, who's up for a ginger beer tasting??  Anyone? Anyone?