Homemade Ginger Beer

1/4 pound ginger 3/4 cup sugar 2 tablespoons fresh lemon juice 1/4 teaspoon active dry yeast about 2 quarts of water special tools: a 2-quart container like a beer growler or a 2-liter soda bottle

By hand, grate the ginger. Wait what? Let’s save our fingers and just whip out the ol’ food processor–but it’s absolutely fine to use your hands if you don’t have a food processor. Or… place the ginger in a food processor and process until pureed. Place the ginger puree into a mesh sieve and press

Press out the liquid into a bowl.Next, funnel 3 1/2 to 4 tablespoons (4 for a little more bite) of jiggle juice (I mean ginger juice), sugar, lemon juice, and yeast into a 2-quart container such as a beer growler or an empty soda bottle. Fill the container with water leaving about a 2-inch space

2-inch space at the top. Tightly seal with a lid and gently shake to mix all of the ingredients. Place in a warm dark area at room temperature for 48 hours — no more, no less. Store in the refrigerator afterwards.

Serve over ice or in your favorite ginger beer cocktail (like a dark n’ stormy or a Moscow Mule). Store in the refrigerator for up to 1 week.