Marcus Ginger Beer Food

GINGER BEER

Steps:

• Wash and then grind or grate the ginger, peel and all and place in a large bowl or pitcher.
• Juice the limes and add the lime juice, the lime peels, the sugar and the cream of tartar to the ginger.
• Pour the boiling water over the ginger mixture and allow to sit for at least two hours, stirring occasionally, until the mixture has cooled to room temperature.
• Making sure the water is at room temperature (if it is too hot, it will kill the yeast), strain the mixture into a large pitcher or jar with a cover.
• Sprinkle the yeast over the top of the strained liquid and let it sit uncovered for about five minutes so the yeast softens.
• Now stir the mixture, cover it and leave it to sit at room temperature for 24 hours.
• Strain again, chill and serve cold.
• Note: This is not an overly sweet drink and not one in which you can substitute splenda for the sugar as the yeast feeds on the sugar.

MARCUS' GINGER BEER

Steps:

• Combine all the ingredients in a large saucepan and bring to a boil. Pour into a bowl and let cool.
• Cover and refrigerate for at least 2 hours or up to 1 day. Strain before serving!

GINGER BEER

Steps:

• Grate 2 tablespoons each of lemon and orange zest.
• Squeeze 1/3 cup lemon juice from 3 of the lemons. Set aside.
• In a food processor, pulse the ginger, honey, and sugar until just combined. Add the orange and lemon juices and process.
• Transfer to a large lidded container. Add the orange and lemon zests and 2 cups of boiling water and stir until the sugar dissolves.
• Cool to room temperature. Cover and refrigerate for at least 24 hours and up to 5 days.
• To serve, strain the ginger-beer base into a pitcher. Thinly slice the remaining lemon and orange to form circles. Add the slices and mineral water to the pitcher and stir. Serve over ice.

GINGER BEER

Steps:

• Bring the water to a boil and add ginger, sugar and cream of tartar, if using.
• Allow to cool to body temperature then add the yeast and raisins.
• Place in a container with lid and leave undisturbed for 36 hours.
• Strain through sieve or cheesecloth and bottle.

GINGER BEER

Steps:

• -------TO GET BUG WORKING-------.
• Mix the yeast, ground ginger, 2 tspns of sugar and lukewarm water together in a large glass jar.
• Cover with a cloth (the sort of material that you would use to strain jelly through as the bug needs to breathe).
• Let stand for 24 hours.
• After this feed the bug every day for 10 days with 1 tspn of ground ginger and 1 tspn of sugar.
• ---------TO MAKE THE BEER----------.
• Put 1 litre of the water and the sugar in a saucpan.
• Heat gently while stirring until the sugar dissolves.
• Take off the heat and add the rest of the water and the lemon juice.
• Without disturbing the sediment, strain the ginger beer bug liquid through 2 layers of scalded muslin.
• Add this liquid to the sugared water.
• Pour the mixture into clean bottles, cap tightly and leave to stand for 2 days, or until it starts to fizz.
• After this, it must be kept in a cool place or the fridge to prevent the tops blowing.
• I use a sterilizing powder obtained from home brew shops to sterilize my bottles.
• After making the beer divide the sediment in the jar into two.
• You now have 2 bugs to feed and can double the beer recipe.
• As you double the bugs each time you increase the number of bottles you can produce.
• After all available surfaces are covered with bug jars and you are swamped with beer you can give the extra bugs away to get others on the treadmill.

SPICED DARK AND STORMY

Steps:

• For spiced rum:
• Coarsely grind allspice and peppercorns in spice mill or with mortar and pestle; add spices and orange zest to rum and let infuse at least 2 days. Strain into a clean bottle or a glass jar.
• DO AHEAD: Rum can be infused 3 weeks ahead. Store in a dark, dry place.
• For cocktail:
• Combine lime juice and 4 ounces spiced rum in a cocktail shaker; fill with ice. Shake until outside is frosty, about 30 seconds. Strain into highball glasses filled with ice, top off with ginger beer, and garnish with lime wedges.