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3-Day Homemade Ginger Beer

Cool down this summer with this refreshing Ginger Beer. I used fresh ginger from Kochi Prefecture, Shikoku. Ginger soothes sore muscles, lowers blood sugar and cholesterol, boosts immunity, has antioxidant and anti-inflammatory properties and relieves indigestion just to name a few!


4~5 glasses

Prep Time:

4~5 hrs.

Ferment for:

3 days

Good For:



Homemade Ginger Beer

It’s so hard to find good ginger beer in Japan so with the help of InCider Japan, I started brewing my own at home. There are several different ways to make ginger beer, like starting from cultivating your own ginger bug stage but I like this 3-Day Spicy and Easy Ginger Beer!
Homemade Ginger Beer Meraki Japan


  • Water, 8 cups
  • Baking powder, 1 tsp.
  • Dry ale yeast, 1 tsp.
  • Ginger, 1/2 cup, grated
  • Apple, 1/2 cup, grated (optional for added sweetness!)
  • Lemon juice, 1/3 cup, freshly squeezed
  • Brown sugar, 1 cup

Boil 4 cups of water, ginger, apples, lemon juice and baking powder. 

Turn down to medium once boiling then add sugar till dissolved.

Add remaining 4 cups of water and cool to room temperature, then add yeast.

Place in a dark corner at room temperature for 3 hours.

Now for the fermenting part! Strain the liquid then pour into clean, air tight jars or containers. Leave some space at the top as the yeast eating the sugar will produce carbon dioxide.

Store the containers in a cool dark space for 3 days. Release air from the containers every 5-6 hours as too much carbon dioxide build up will cause the containers to shatter! 

After 3 days you’ll notice the containers will make a fizzy sound when you open it (like a soda!). It’ll be ready to drink then – enjoy cold with ice and mint! 

I don’t have a hydrometer so I’m not sure what the ABV is. I’ve never gotten tipsy from this but I’m pretty sure it has alcoholic content so serve responsibly! 

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