Ginger Beer III
Ginger Beer III Recipe - Dark Malt Extract, Ginger, Hops, and More!
Introduction
Ginger Beer III is a delicious and refreshing beverage that has been enjoyed for centuries. This recipe combines the flavors of dark malt extract, sugar, ginger, and hops to create a unique and flavorful drink that is perfect for any occasion.
History
Ginger beer has a long history that dates back to the 13th century, when it was first brewed in England. Originally, ginger beer was made by fermenting ginger, sugar, and water, but over time, the recipe evolved to include malt extract and hops. This modern version of ginger beer has become a popular drink around the world, known for its spicy and sweet flavor profile.
Ingredients
- 3.33 lb (1.51 kg) (1 can) of Munton and Fison plain dark malt extract
- 1.5 lb (680 g) of Munton and Fison plain dark dry malt extract
- 1 cup of corn sugar
- 0.75 lb (340 g) of crystal malt
- 0.5 lb (227 g) of chocolate malt
- 1 hunk of grated ginger
- 2 oz (57 g) of cascade hops (1 hour)
- 1 oz (28 g) of fuggles (5 minutes steep)
- ale yeast
- 2 gallons of cold water
How to prepare
- Add crushed grains to 2 gallons of cold water.
- Remove grains when mixture begins to boil.
- Boil the mixture for 1 hour, adding malts and ginger root.
- Transfer to a plastic container for primary fermentation (3 days), then transfer to a glass carboy and maintain a temperature of about 70 - 75°F (24°C) for secondary fermentation.
- Bottle the mixture with 0.88 cup of corn sugar.
- Note: The mixture may be over-carbonated, which can affect the overall experience.
Variations
- For a spicier version of Ginger Beer III, increase the amount of grated ginger in the recipe. You can also experiment with different types of hops to create a unique flavor profile.
Cooking Tips & Tricks
When brewing ginger beer, it is important to pay attention to the fermentation process. Make sure to maintain a consistent temperature during both the primary and secondary fermentation stages to ensure that the yeast can properly ferment the sugars in the mixture. Additionally, be cautious when bottling the ginger beer, as over-carbonation can occur if too much sugar is added.
Serving Suggestions
Ginger Beer III is best served chilled over ice, garnished with a slice of fresh ginger or a sprig of mint. It pairs well with spicy foods, grilled meats, or as a refreshing drink on a hot day.
Cooking Techniques
The key cooking technique for this recipe is the fermentation process. Make sure to follow the instructions carefully to ensure that the yeast can properly ferment the sugars in the mixture.
Ingredient Substitutions
If you are unable to find Munton and Fison malt extract, you can substitute it with another brand of dark malt extract. Additionally, you can use different types of hops or malt to create a unique flavor profile.
Make Ahead Tips
Ginger Beer III can be made ahead of time and stored in the refrigerator for up to 2 weeks. Make sure to store the bottles upright to prevent over-carbonation.
Presentation Ideas
Serve Ginger Beer III in a tall glass with a slice of fresh ginger or a sprig of mint for a beautiful presentation. You can also add a splash of lemon or lime juice for an extra burst of flavor.
Pairing Recommendations
Ginger Beer III pairs well with spicy foods, grilled meats, or as a refreshing drink on a hot day. It also complements desserts like gingerbread or fruit tarts.
Storage and Reheating Instructions
Store Ginger Beer III in the refrigerator for up to 2 weeks. Make sure to store the bottles upright to prevent over-carbonation. This beverage is best served chilled over ice.
Nutrition Information
Calories per serving
Each serving of Ginger Beer III contains approximately 150 calories. This beverage is a relatively low-calorie option compared to other sugary drinks.
Carbohydrates
Each serving of Ginger Beer III contains approximately 30 grams of carbohydrates. Carbohydrates are an important source of energy for the body, and they are essential for maintaining proper bodily functions.
Fats
Ginger Beer III is a fat-free beverage, making it a healthy option for those looking to reduce their fat intake.
Proteins
This recipe does not contain any significant amount of protein.
Vitamins and minerals
Ginger Beer III is a good source of vitamin B6, which plays a key role in metabolism and brain function. Additionally, ginger root is rich in antioxidants, which can help reduce inflammation and improve overall health.
Alergens
This recipe contains gluten from the malt extract, so it may not be suitable for those with gluten sensitivities or celiac disease.
Summary
Overall, Ginger Beer III is a flavorful and refreshing beverage that is relatively low in calories and fat. It is a good source of carbohydrates and contains important vitamins and minerals.
Summary
Ginger Beer III is a delicious and refreshing beverage that is perfect for any occasion. With its unique combination of dark malt extract, sugar, ginger, and hops, this recipe is sure to be a hit with friends and family. Enjoy this flavorful drink chilled over ice for a refreshing treat.
How did I get this recipe?
The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, just like today, when I stumbled upon an old cookbook at a yard sale. As I flipped through the pages, a faded, handwritten note fell out onto my lap. It was a recipe for Ginger Beer III, written by someone named Mrs. Jenkins. The paper was yellowed and fragile, the ink slightly smudged, but the words were clear and inviting.
I had always loved ginger beer, with its spicy kick and sweet undertones. My own mother used to make it for us when we were children, but her recipe was lost to time. So finding this treasure felt like a stroke of luck, a gift from the culinary gods.
Excited, I rushed home and immediately set to work gathering the ingredients listed in Mrs. Jenkins' recipe. Fresh ginger, sugar, lemon juice, and water - simple enough, but the magic was in the method. Mrs. Jenkins had detailed every step, from peeling and grating the ginger to simmering it with the sugar and lemon juice until the flavors melded together in perfect harmony.
As I stood at the stove, stirring the fragrant mixture and inhaling its spicy steam, I felt a sense of connection to Mrs. Jenkins. I imagined her in her own kitchen, years ago, lovingly crafting this recipe and passing it down to future generations. And now, by some twist of fate, it had landed in my hands.
The ginger beer simmered for what felt like hours, filling the house with its tantalizing aroma. Finally, I poured it into a glass pitcher and let it cool in the refrigerator, eager to taste the fruits of my labor.
When the time came to try it, I poured myself a tall glass and took a tentative sip. The flavor was unlike any ginger beer I had ever tasted - bold and spicy, with a hint of citrus that danced on the palate. It was perfect.
I knew then that this recipe would become a staple in my own kitchen, a secret weapon to impress friends and family at gatherings and a comforting treat to enjoy on quiet evenings at home. Mrs. Jenkins' Ginger Beer III had stolen my heart, and I vowed to make it a tradition in my own family for years to come.
And so, whenever I make a batch of Ginger Beer III now, I think of Mrs. Jenkins and the serendipitous moment when her recipe found its way into my hands. I like to imagine her smiling down on me from wherever she may be, pleased that her culinary legacy lives on in my kitchen.
As I sip on a glass of the spicy-sweet elixir, I raise a toast to Mrs. Jenkins and all the home cooks who came before me, each one leaving a little piece of themselves in the recipes they shared. And I am grateful for the gift of this recipe, a simple yet profound reminder of the power of food to connect us across time and space. Cheers to Mrs. Jenkins, and to the magic of ginger beer.