A few months ago I saw an episode of Good Eats that on Ginger. (For years I was a religious Good Eats viewer but I somehow stopped watching as often and eventually not at all, but have intermittently seen a few episodes over the last few months. The gags are a bit more annoying then I used to think- but still I have a soft spot for it. Also doesn’t seem like the show is on very much anymore, oh well the food network basically sucks these days.) At some point after seeing that I was over at the Asian market (one of the three in basically two or three blocks) I can’t believe I don’t shop there more – great prices, amazing stuff – like huge pieces of ginger at cheap cheap prices. So back to Good Eats, saw an episode on ginger and thought why not. So while not being that into the ginger cookies he was making and the stupid ginger bread man story the show was operating around, thought the ginger ale he made looked pretty good and amazingly simple. So that night after dinner I whipped up a 2 liter bottles worth and in 2 days we would get to taste the results.
The recipe/process from Alton Brown is pretty simple, you start by essentially making an infused simple syrup with grated fresh ginger. After you make that and let it steep for an hour you add this along with water, lemon juice, and a tiny bit of yeast into a clean 2 liter bottle and wait for the yeast to do its thing and carbonate it.
(The recipe from Alton Brown is here
So that first batch turned out to be pretty good, it was nicely carbonated, it had good flavor and it was amazingly easy. It was missing something though: more ginger flavor,(disclaimer though – I am a fan of the Bahamian ginger beer (Barritt’s is one of the classic brands – available even here in Columbus), which gets put to good use a dark and stormy – an amazingly simple drink of the aforementioned ginger beer and Goslings Black Seal Rum with a lime for a garnish).
So with all that in mind I had planned to double or triple the ginger the next time I tried it. The other thing that wasn’t quite right in that first batch was the flavor the yeast imparted that made the drink taste reminiscent of bread. It wasn’t as off putting as that might sound, but it wasn’t quite right. The only problem was I didn’t ever get around to making it again, despite being so easy.
Last weekend though I finally remembered we should make homemade ginger ale. Just as before we had in the fridge a giant piece of ginger (this time from an Indian grocery store) but this time I happened to think of making ginger ale at just the right moment – while I was standing in the wine making shop in Clintonville. We had stopped in the store on the way back from the farmers market to look for a good summer beer kit and to finally brew our first batch of beer. As we were checking out with a kit for summer ale I thought of asking about yeast for ginger ale. The clerk recommended champagne yeast and with the little packet in hand we were ready for batch 2.0.
The results were stunning. I doubled the ginger (although it could still use more) but the flavor profile and the bubbles were amazing. It still couldn’t be easier. I still basically used the Alton Brown recipe with the doubled ginger, and of course champagne yeast and two days later we tasted an amazing batch of homemade ginger ale with a clean taste of ginger, a slight hint of the heat and great carbonation. Thankfully a packet of champagne yeast has more then enough for several more batches.