Ginger Beer - unveiled!

My ginger ale, which I brewed from a 'ginger bug' (see my last post), was ready for testing the other day so I reached up to the top of my fridge, where I store my ferments, and opened one of the bottles with a bit of angst.  I always get the last minute jitters thinking that perhaps something went wrong or I didn't put in enough of something or didn't seal it right.  It's just like gardening when you put in the seed and check back weekly to see if anything is sprouting yet.  Each time I look I ask myself; Will it sprout?  Did I give it enough water?  Were the seeds viable? And when it does - it's like no other feeling of total contentment and pride in the fact that you got that seed to sprout and, not to mention, the miracle of Mother Nature behind it all.

OK, so back to the ginger beer. It let out a tiny little 'pfst' and I wondered if it was going to be ok.  But as soon as I went to pour it it got even fizzier.  I was gitty with delight!  I called my hubby to come and test it and both he and little Oskar were up for their 'quality control' duties.  They both drank it back and finished with smiles.  "Best one yet" and "Mmmm, momma! Geen-ger Beer".  It was a hit.  I really liked this one, we made it stronger and therefore was more flavourful and full-bodied than the last one.  It had that wonderful gentle warming at the back of your throat feeling that only ginger can provide, with an earthy body, a hint of lemon and just enough sweetness; Dee-lish!

It's amazing the pride you get from 'raising your own ferments' just as when you sprout your seeds. So, if you don't have the means for a garden, create one in your kitchen by way of fermented food projects.  You can always go outside to enjoy them once they are finished and relish in the 'harvest' whilst getting your vitamin D form the sun. 
*And don't forget to enjoy the many benefits of your ginger beer; plenty of beneficial bacteria, lively enzymes, the many powerful healing components of ginger, and the additional alkalinity and freshness of lemon (yes, its alkaline once ingested).  This is a healthy and alkaline drink, unlike commercial 'soft-drinks'.

Note: Start saving old wine bottles and, even better, clip-top beer bottles (Like Grolsch brand).  They're great for home ferments.

(I just picked several pounds of gorgeous yellow-orange plums today...perhaps a Plum T'ej is in my future...stay tuned...)

Be well-nourished, Lisa Marie