Today I recommend a beer easy, weak and quite popular alcolizata outside. In our little caught, that does not have alcohol, and that price is more expensive than refreshments. It's ginger beer .
If you want to try a find bottled at supermarkets, alcohol version (much less as a beer popular), and alcohol-free version is found in herbal stores.
A beer ginger is great for after party recovery, but because of the price and the fact that the installation requires strongly watered using other remedies. For the situation mentioned, not only will I present a recipe for beer ginger, try me and I came first.
Make sure the ingredients and the method of preparation and success is guaranteed. recipe is for 2 liters of liquor. If you want less or more, keep proportions.
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Ingredients:
- A ginger root
- 2 liters of mineral water "bubble" (I used bottled water and less mineralized was ok)
- A cup of sugar / about 100-150 grams (for taste and effect can use less brown sugar or brown sugar only, but displaced amount of sugar commonly used)
-1 Medium lemon
-1 Teaspoon dry yeast
Preparation: 
Ginger root, peeled and grated then turn it on.
Then squeeze lemon well. It is recommended to use a citrus juicer. Select the pits, but let all flesh.
Mix everything in a container and pulp from lemon juice with a tablespoon of grated ginger gave.
In a glass 2-liter, clean and airy (not Peter have other tastes and odors), using a funnel, dd sugar and dry yeast.
Mix and then add in glass and mixed race gimbir root with lemon squeezed.
Add water to fill three sfeturi (about 1.5 liters) and then shake to mix and blend well as content. Most complete picture yet that water beneath.
Warning: Do not fill the glass to the risk that bottle to explode.
Clogged bottle and tighten cap. Allow to ferment for 24-48 hours at room temperature.
You can put it in the kitchen or pantry. We'll see if it is ready when the glass will become hard.
After fermentation bottle is placed in the refrigerator cold. It resembles consume cold and preferably within 48 hours after cooling.
See ginger beer in it to English Wikipedia. Be a combination of yeast and bacteria ... not special yeast that makes bread ...
recipe that is the "Ginger 's "
You're referring to "ginger beer", which is made with a symbiosis of bacteria and yeasts called ginger beer plant GBP or
ginger beer plant can easily myself in a jar like this:
half a teaspoon of yeast beer
2-3 teaspoons of grated ginger and juice from one medium piece of ginger or ginger extract (soak ginger in water COLD)
2 tablespoons sugar
squeeze half a lemon (juice)
water (preferably without chlorine or chloramines - inhibits the growth of microorganisms required)
jar is covered with gauze and left to ferment. every day for about seven days to "feeds" with 2 tablespoons of sugar (and possibly ginger extract mentioned above). if all goes well, you should notice some kefir grains similar to those in the bottom jar after the seven days they are "plant" to replace yeast in recipe above.
Personal experience: drink obtained thus has a taste from yeast reduced if yeast is used for beer .
yeast usual wrong? only dry? "
any yeast in fermentation is good living. Recommend but yeast special beer , for taste
Let us tell you about ginger. And what is good in this combination. Strongly stimulate the energy of the body. The Yang tonic, out cold, causes sweating. Valences is one kind of garlic and the peppers.
Now honestly never heard of beer with garlic, but who knows.
In siteza main recommendation would be to cold ginger then headaches, feeling stuffy nose and head, sore throat .. hangover. Great care to irritate the stomach if consumed excessively.