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Spiced Ginger Beer (no-boil beer kit recipe)

Spice up your ginger beer! This recipe makes 20 litres.



Bring 3 liters of water to a rolling boil. Add all the ingredients except for the tin of ginger beer concentrate. Boil for 15 minutes, stirring constantly. Cool the mixture down to about 22-24°C and add it to the fermenter, along with the ginger beer concentrate. Top up to 20 liters, add yeast and yeast nutrient. Ferment as usual. Once fermentation is complete, bottle in clean, sterilized bottles, adding carbonation tablets or drops as usual. Let mature at room temperature for at least 4 weeks.

Tip: try adding some chilli for extra zing! Either add some chilli to the boil or add one whole chilli to each bottle if you're feeling really brave. Soak your chilli's in vodka or cane spirit overnight to sterilize before adding them to your brew.

Estimated alcohol by volume: 2.5%.

(Note: while we have taken care to check this recipe for accuracy, we can take no responsibility for any errors that might have slipped through. Check when in doubt.)

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