This gently fermented ginger drink follows a Canadian heritage recipe published by Parks Canada for the Fur Trade at Lachine National Historic Site in Quebec. Ginger beer has a broader British-rooted history and became popular in Canada. This home version is adapted for a short PET-bottle fermentation; it is not guaranteed alcohol-free.
This gently fermented ginger drink follows a Canadian heritage recipe published by Parks Canada for the Fur Trade at Lachine National Historic Site in Quebec. Ginger beer has a broader British-rooted history and became popular in Canada. This home version is adapted for a short PET-bottle fermentation; it is not guaranteed alcohol-free.
Step 1Wash your hands and clean the saucepan, sieve, spoon, funnel and PET bottle. Use an undamaged bottle intended for carbonated drinks; never use glass. Set aside 250 mL of the water for topping up.
Step 2Add the remaining 1.75 L water, sugar, ground ginger, raisins and cream of tartar to the saucepan. Bring to a gentle simmer, stirring until the sugar dissolves, then simmer for 5 minutes.
Step 3Remove the pan from the heat and cool the mixture to 25°C or colder. Strain through a clean fine-mesh sieve into a clean jug; discard the raisins and ginger sediment.
Step 4Pour the cooled liquid through a clean funnel into the PET bottle. Add the yeast and reserved 250 mL water, leaving at least 3 cm headspace. Cap and gently invert once or twice to mix; do not shake.
Step 5Stand the bottle upright at 18–22°C for up to 24 hours, away from direct sun. After 12 hours, check it every 4–6 hours by gently squeezing the bottle. As soon as it feels firm but still yields slightly, refrigerate it upright. If it becomes very hard sooner, refrigerate it immediately. Do not ferment beyond 24 hours.
Step 6Chill upright for at least 12 hours. Open slowly over a sink with a towel over the cap, the bottle pointed away from faces, and hands clear of the opening. Do not shake or open warm. If the bottle is damaged or leaking, discard it without tasting. Keep refrigerated at 4°C or colder and use within 3 days; fermentation can continue slowly in the refrigerator.
Step 7Pour 250 mL into each glass and serve cold. The drink contains live yeast and may contain a variable amount of alcohol; it is not guaranteed alcohol-free. Do not serve it to children or anyone avoiding alcohol, including during pregnancy.
Plan ahead for the cooling, brief fermentation and overnight chill. Once cold, pour gently to leave most of the fine yeast sediment in the bottle. Keep the cap closed between servings and return the bottle to the refrigerator promptly.
Rounded pre-fermentation estimate for one 250 mL serving from eight portions, based mainly on 200 g sugar and average Canadian Nutrient File values. Yeast consumes sugar and creates ethanol and carbon dioxide; residual carbohydrate and energy in the finished home-fermented drink vary and are not measured. Not laboratory analysis or package-label data.
No priority allergen is intentionally added. Check the raisin label for sulphites and all packages for cross-contact information. Fermentation produces an unmeasured, variable amount of alcohol; this drink is not guaranteed alcohol-free.
For a non-fermented version, omit the yeast and serve the chilled, strained ginger base diluted to taste with sparkling water. That version is a quick ginger soda, not the fermented recipe here.
