Years ago, West Coast youngsters partied on the dunes with ginger beer and dikkoek, according to the Bergrivier Vissersvrouevereening. Now you too, can get the aromatic flush and fizzy burn of fresh ginger by preparing ginger beer with an almighty skop.
Ingredients (10 litres): 250 gm seeded raisins; 5 gm instant yeast; 1,5 kg sugar; 2 tbsp grated fresh ginger; 10 litres water; ½ cup dark rum.
Method: Place all dry ingredients in a large container. Add the water, but don’t stir. Close tightly and set aside for 12 hours in a dark place. Then stir the mixture with a wooden spoon to dissolve the sugar. Add rum. Cover and leave overnight, then pour the ginger beer through a muslin cloth and fill 1-litre plastic bottles. Seal with corks. Leave to draw for 2 days. Open the bottles every day to release the extra gas.
As with any yeast-powered beverage, the fermentation process continues unless you prevent it from happening. Although refrigeration slows the process, it’s best to consume the beer within 10 days.
Come the dark and stormy hour, you’ll have the buzz of a straight-up goose of fresh ginger in an authentic ginger beer with superior flavour.
