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Ginger Beer

From: Beverly Chapman

Date: Mon, 25 Oct 1993 12:58:11 -0230 (NDT)

Adapted from William Woys Weaver's "Saurerkraut Yankees", published
in Philadelphia by the University of Pennsylvania Press in 1983, 
pp130-131.

Handed out at the "Joseph Schneider Haus", Kitchener, Ontario, Canada


"Mix 1 1/2 pounds of white sugar with 3 ounces of grated ginger.
Grate the rinds of two lemons and add.  Place these ingredients
in a large crock and pour 2 gallons of boiling water over them.
When this cools to lukewarm, strain and add the juice of the
lemons and 2 heaping tablespoons of strong yeast.  Make the beer
in the evening, let it stand over night, then pour into jars 
or tightly corked bottles in the morning."