How to Make Alcoholic Ginger Beer with a Ginger Bug (Full Recipe)

Introduction: From Fizz to Fun — Why We Ferment

There’s something rebellious about making your own booze. Not in a “moonshine in the bathtub” way — more like watching nature do its thing. I started with soda. Sweet, bubbly, and alive. But soon, the fizz wasn’t enough. I wanted kick.

And so I made my first batch of alcoholic ginger beer.

That familiar ginger bite. The satisfying pop of the bottle. And the mellow warmth that followed? Magic.

If you’ve already got an active ginger bug fizzing away on your shelf, this is your next step: turning your starter into an old-school, wild-fermented ginger beer. One that’s lightly alcoholic, totally natural, and surprisingly easy.

What Makes Ginger Beer Alcoholic?

Alcoholic ginger beer is fermented for longer than soda — usually 1 to 2 weeks. Instead of stopping fermentation after a few days (like you do for soda), you let the sugars fully convert into alcohol using wild yeasts from your ginger bug.

No commercial yeast packets. No fake bubbles. Just real, slow, living fermentation.

Ingredients You'll Need

• 1L filtered water

• 2 tbsp grated ginger

• 1/2 cup raw or cane sugar

• 1/4 cup active ginger bug (strained liquid)

• Juice of 1 lemon (optional, for balance)

• Flip-top bottles (for bottling and carbonation)

Step-by-Step: How to Make Alcoholic Ginger Beer

Step 1: Brew Your Base

1. In a pot, bring 500ml of water to a boil.

2. Add grated ginger and sugar. Stir to dissolve.

3. Simmer for 5 minutes, then let cool completely.

Step 2: Combine & Kickstart

1. Strain your cooled base into a clean 1L bottle.

2. Add lemon juice (optional).

3. Add 1/4 cup of active ginger bug liquid.

4. Top up with remaining filtered water, leaving 1-inch headspace.

5. Seal tightly.

Step 3: Ferment

• Initial phase (Room temp): Leave the bottle in a warm, dark place for 3–5 days.

• Alcoholic phase: Open the bottle slightly to release gas, then reseal and leave for another 7–10 days.

The longer it ferments, the higher the alcohol — though still mild (approx 1–3%).

Tips for Stronger Alcohol

• Use more sugar (up to ¾ cup)

• Extend fermentation to 2+ weeks

• Store somewhere warm (but not hot)

• Taste every few days to gauge progress

Benefits of Ginger Bug Fermented Drinks

• Probiotic-rich (at the early stages)

• Digestive support from ginger

• Lower sugar than shop-bought drinks

• Customisable flavours (add herbs, fruits, or spices)

And best of all: you know exactly what’s in it.

What If You Don’t Have a Ginger Bug?

You can buy a fresh starter culture from us — made in the UK, active, and ready to fizz.

🛒 Shop Ginger Bug Starter →
✅ Live cultures
✅ Cold-packed for freshness
✅ Great for beginners

Frequently Asked Questions

❓ Is it actually alcoholic?

Yes — but usually mild. Think ~1–3% alcohol depending on sugar and time.

❓ Can I make it stronger?

Yes. More sugar, longer fermentation. You can also bottle-age it like wine.

❓ Will it explode?

If you don’t burp it occasionally, yes! Always use proper swing-top bottles and never fill to the brim.

❓ What does it taste like?

Spicy, slightly sweet, fizzy, and warming. Like kombucha’s punk cousin.

Troubleshooting Guide