Homemade ginger ale. How to make ginger ale at home Ginger ale recipe at home non-alcoholic

Ginger ale - what is it? Ginger ale is primarily a low-alcohol, highly carbonated drink that is dominated by the rich aroma of ginger.

In appearance, it is difficult to distinguish it from real beer, so it is often used in the film industry as a visual substitute for an intoxicating drink, so that actors do not get drunk and continue their performance at the highest level.

In addition, this drink will help out those people who do not revere strong alcohol, but want to maintain a friendly company. Most often, ginger ale is consumed in its pure form without any snacks, but there are cases when it becomes an integral part of chic cocktails, smoothing out the high degree and specific aroma of strong alcohol.

So, how to make ginger ale at home?

Did you know? Ginger ale is widely used in medicine to treat colds and some viral diseases. It takes an active part in removing cholesterol from the body, helps with indigestion, stimulates blood circulation, reduces sore throat and copes well with coughs. It is also often used as a drink, which significantly improves appetite and improves mood.

There are two varieties of ginger ale that can be prepared at home using this recipe - dark and light.

The dark version has a reddish-brown tint and a clearly noticeable aroma of a specific spice.

The light type of the drink, in contrast to the first, has a straw hue with amber tints and a softer taste with a long-lasting, warm ginger aftertaste.

Using black ginger root will give you a dark version of the spirit, while using the light root will give you a golden version. The finished alcohol has a strength of 2-3 revolutions and can be stored in the refrigerator for no more than two weeks.

List of components

Cooking process

Non-Alcoholic Ginger Ale Recipe

Preparing this refreshing drink takes much less time than the previous version and does not require activation of the fermentation process. The finished ale is a flavored soda with a pronounced aroma of the spice used.

Lemons can be replaced with orange or lime; they will give the soda an original citrus flavor. The use of black pepper is optional, but omitting the hot spicy note will turn the drink into a regular lemonade.

Ale perfectly copes with thirst and helps to survive the sultry, unbearable heat.

List of components

Cooking process

1. Peel the root, wash and cut into small pieces.
2. Pour a liter of purified water into an enamel bowl and add chopped ginger and peppercorns.
3. Bring the liquid to a boil, then reduce the heat to low and simmer the mixture for 7-10 minutes.
4. Strain the finished broth through a gauze cloth folded in 3-4 layers.
5. Pour the remaining water into the filtered liquid, then boil again and boil the mixture for 7-10 minutes.
6. Repeat the filtration procedure and add granulated sugar.
7. Stir the broth well until the sweet component is completely dissolved.
8. Squeeze the juice out of the lemons, strain it to get rid of small pieces of pulp, and then mix it with the broth.
9. Before serving the drink directly, dilute it with sparkling mineral water in a 1:1 ratio.

Other versions of ginger ale

With orange

Not everyone would think that ginger and orange can go well together. The presented recipe will allow you to enjoy an amazingly tasty drink that has invigorating, refreshing effects and can be a worthy decoration for any family celebration.

List of components

Cooking process

1. We peel the root and grate it on a fine grater.
2. Place the resulting mass into a bottle.
3. Squeeze the juice from the orange and add it to the ginger.
4. Add granulated sugar there and grind the ingredients well.
5. Pour the resulting mixture with water and stir until a homogeneous consistency is obtained.
6. We dilute the yeast according to the instructions and send it to the other ingredients.
7. We put a medical glove on the bottle and transfer the starter to a dark, warm place for about a couple of days.
8. As soon as the glove becomes limp, strain the liquid through cheesecloth and pour it into bottles.
9. Place the ale in the refrigerator, allowing it to mature for 3-4 days.

With honey

Ginger ale has a wonderful light amber hue and will undoubtedly appeal to lovers of sweet, spicy drinks. Soda can quickly refresh and replenish lost strength after hard physical work.

List of components

Cooking process

1. Carefully remove the zest from the citrus, trying not to touch the white pulp, and then cut into very small pieces.
2. Squeeze the juice from the peeled lemon using any convenient method.
3. Peel the root and chop it on a fine grater.
4. Place the chopped spice and citrus zest in a small container.
5. Pour freshly squeezed juice in there and add honey.
6. Stir the ingredients until the sweet component is completely dissolved in the liquid.
7. Place the prepared gruel in a warm place and leave it for 15-20 minutes, after covering it with gauze to avoid insects and dust.
8. Pour mineral water into the infusion and stir the mixture thoroughly.
9. Seal the container tightly and put it in the refrigerator for at least 3-4 hours.
10. We filter the ale and serve it on the table.

With raisins

This recipe is interesting in that instead of artificial yeast, unwashed raisins are used, on the surface of which there are wild, natural yeasts that cause active fermentation. Lightly carbonated ginger ale has a pleasant, mild taste with an indescribably interesting aroma and is often used as a preventative against colds.

List of components

Cooking process

1. Place raisins, 10 g of chopped ginger and 20 g of granulated sugar into a glass liter jar.
2. Add freshly squeezed juice of one lemon along with the pulp there.
3. Mix the ingredients and fill them with 300 ml of water.
4. Cover the mixture with gauze and leave in a warm place for 3 days.
5. After this period, the mass will begin to ferment, and it must be “fed” for 10 days, adding 20 g of sugar and 10 g of chopped ginger every day.
6. Pour 600 ml of water into a small bowl and bring it to a boil, then add the remaining sugar and cook the syrup.
7. Cool the syrup and on the eleventh day of fermentation, pour it into the infusion.
8. Squeeze the juice from the remaining citrus fruits and add it to the prepared mixture.
9. Mix the resulting mixture well and filter through gauze folded in 4-5 layers.
10. Pour the purified liquid into a large glass container and pour the remaining amount of water into it.
11. We send the vessel to the refrigerator for final maturation for approximately 4-5 days.

Ginger ale recipe video

I advise you to definitely watch the video, which covers in detail the entire process of making ginger ale at home. Without further ado, a professional will cover the simple technology of preparing a carbonated drink, during which he will tell all the secrets and share useful tips.

Helpful information

• To begin with, I recommend getting detailed and very useful information about how to distinguish a beer drink from real beer.
• Perhaps many will be interested in the answer to a very pressing question: is it possible to combine antibiotics and beer? I also advise you to find out whether you can drink non-alcoholic beer with antibiotics.

This is how easy it is to make a delicious carbonated ginger ale that will not only bring joy and pleasure into your life, but will also help improve your health.

Feel free to share your own versions of this wonderfully refreshing elixir. I wish you good luck and success in the cooking process!

Properly made, without violating the recipe, ginger ale at home is a low-alcohol, highly carbonated, refreshing drink that contains bright notes of ginger aroma. Basically, it is consumed without adding any additional ingredients. To quench strong thirst, it is best consumed chilled. Also, it should be noted that it can be drunk hot to restore strength or during the treatment of a cold.

A special feature of ale made from ginger is that it can be used as an additional ingredient in the preparation of various cocktails that contain large amounts of alcohol. For example, quite often to create cocktails, it is added to vodka, rum, gin or whiskey. The most optimal proportion used when creating them is the ratio of 1 part ale to 2 parts alcoholic beverage (1:2).

The original recipe for making this drink involves the use of ginger root, yeast, plain and pure water, sugar, and freshly squeezed lemon juice. To properly prepare your own ginger ale, you need to take all these ingredients and mix them together. Then the resulting mixture must be placed in a warm place and left there for several days. This is necessary so that fermentation begins in the resulting mixture, due to which it eventually forms the so-called ginger beer.

Attention! There are a huge number of different recipes, thanks to which you can independently make both ginger ale with alcohol and a non-alcoholic drink. In addition to classic ingredients, you can also use honey and a variety of fruits during its preparation. Limes are often used as an alternative to lemon.

Read also: Unusual and delicious recipes for making ginger soup

Ale made from ginger comes in several types: dark or, on the contrary, light. Dark ale has a strong, rich brown color and a bright aroma, unlike light ale. Quite often, this drink is used not only exclusively to quench strong thirst, but also during the treatment of various diseases, as well as inflammatory processes. After all, as you know, ginger is used in its production, which is known in folk medicine for its medicinal properties.

In addition, ale contains huge quantities of vitamins, beneficial microelements, and minerals. For example, it contains a lot of calcium, phosphorus, magnesium, and vitamin C. It should also be noted that all drinks made with ginger are excellent pain relievers and also have strong anti-inflammatory properties. In addition, it would not be amiss to mention that such ale is an excellent sedative.

Some nutritionists recommend taking drinks made with ginger while losing weight and eliminating excess weight. After all, as you know, this plant can significantly accelerate the processes of metabolism and absorption of nutrients in the body, due to which a huge amount of toxins is removed from it and the intestines are completely cleansed.

Contraindications

However, despite all the beneficial properties of ale, there are still some contraindications that exclude its use. For example, it is not recommended for use by people who have various skin diseases or low blood pressure. In addition, its use should be avoided if you have an illness such as a stomach ulcer or gastritis.

Read also: Step-by-step recipes for making New Year's ginger cookies, decoration options

How to cook properly

The recipe for making ginger ale yourself at home is quite simple and does not require the use of any special production technologies.

All you need to make it yourself is to choose the recipe you like and stock up on all the necessary ingredients.

Non-alcoholic ale

The recipe for making a non-alcoholic version of this drink is very simple. To make your own non-alcoholic ale you need to use the following gradients:

1. Ginger root in the amount of 150 grams.
2. Three medium-sized lemons.
3. Three liters of highly carbonated water.
4. Sugar – 100 grams.

These ingredients can also be supplemented with fresh mint leaves, which will give the drink a richer taste. At the first stage of preparation, you need to take the ginger root and peel it properly. Then this root must be grated and mixed thoroughly with sugar.

Then you need to carefully remove the zest from the lemon, which is then grated and added to a pre-made mixture of ginger root and sugar. You need to squeeze out all the juice from a peeled lemon using a juicer or gauze. This squeezed juice should be added to the pre-made mixture in a container. At the final stage of making ale, highly carbonated water is added to this mixture, after which it is infused for at least 10 minutes. After the drink has infused, it must be strained, for example, using gauze.

Alcoholic ale

The recipe for making alcoholic ginger ale is as easy as making your own non-alcoholic version of the drink. In order to make alcoholic ale from ginger you will need the following ingredients:

• 250 grams of sugar;
• 30 grams of ginger root;
• 2 liters of clean, cold water;
• 125 grams of lemon juice;
• 1⁄2 teaspoon dry yeast.

Many people want to know how to make ale. Ale is a bitter-sweet, dark-colored alcoholic drink that is prepared using top-fermenting yeast, barley malt and a special mixture of herbs for preservation. Currently, ale is produced in the USA, England, Belgium and Ireland.

Scottish ale recipe

To make ale, we need:

• 2. 1 kg of dry light malt;
• 227 grams of crystal malt;
• 57 grams of Munich malt;
• 99 grams of chocolate malt;
• 227 grams of brown sugar;
• 113 grams of dextrin powder;
• 1/2 tsp. gypsum;
• 3/4 tsp salt;
• 57 grams of hops (Bittering, Fuggle or Willamette);
• 28 grams of aroma hops (Northern-Brewer);
• 22 liters of water;
• 3/4 cup sugar;
• 14 grams of ale yeast.

How to make Scotch ale?

1. To make ale, the malt soaked in water needs to be heated to 66 degrees and left in a warm place for about an hour.
2. Then place a colander on a saucepan, discard the grains and rinse well with hot water. All liquid must be used in further preparation.
3. Gypsum, dry malt, brown sugar, salt and dextrin for ale should be dissolved in 7.5-8 liters of water and boiled.
4. Add the first variety of hops and brown malt and boil for about half an hour. Lastly, add the fragrant hops.
5. To prepare ale, the resulting liquid must be cooled to 20-25 degrees and yeast must be added. Then the liquid should be poured into a sterile container, filling it 2/3 full. Seal tightly and leave to ferment for five to seven days.
6. The finished ale must be carefully poured into another container, being careful not to stir up the resulting sediment. To prepare our ale without sediment, you can do this in two stages with an interval of one to two days. Then you need to boil the sugar and add it to the beer.
7. Pour the ale into bottles, close and leave some free space under the lid. You can try our ale in one to three weeks.

Ginger ale recipe

In order to make ale, we need:

• about 400 grams of fresh ginger;
• 1.5 cups sugar;
• two glasses of water;
• two bottles of sparkling water;
• lime.

How to make ginger ale?

1. To make this ale recipe, sprinkle thinly sliced ​​ginger with lime juice. Then heat water in a saucepan, add ginger to it and cook for about five minutes.
2. Then turn off the fire, close the saucepan with a lid and leave for half an hour - an hour.
3. After that, the ginger ale needs to be filtered through a thick, good filter. Pour the strained liquid back into the saucepan, add sugar and cook over medium heat until the sugar is completely dissolved. Then remove the saucepan from the heat, cool and place in the refrigerator.
4. Before serving, our ale can be topped with sparkling water, lime slices, ice, and mint leaves added. Now you know how to make ginger ale. Enjoy your meal!

Home breweries are becoming more popular every day. Fans of the foamy drink highly value not only the confidence in the high quality of the ingredients used, but also the opportunity to independently select flavors, experiment with the composition and create their own unique recipes.

Before starting experiments and creating your own “author’s” recipe, you should definitely try such classic varieties of beer as cream ale, Trappist herbal, amber ale, Munich ale.

To make ale at home, you need a microbrewery, a set of ingredients and a recipe. The brewing order will largely depend on what kind of beer you want to brew. However, there are general recommendations for brewing ales at home.

Often, when formulating an ale recipe, brewers act on the principle of “take whatever they give you.” When it comes to malt and hops, some liberties are indeed permissible. But you shouldn’t experiment with yeast and water. The water must be carbonated, and the yeast must be exactly the same as indicated in the original recipe. Otherwise, there is a risk of getting a product that is completely different from what was planned to be cooked.

Light English malt is usually used as a base malt. In most recipes you can also find crystal malt - it should be no more than 15% of the total grain volume. It is allowed to add chocolate malt - within 4-5% of the total volume.

Homemade ales are a real find for those who like to experiment with specific malts (biscuit, toaster, aromatic and others). Although in industrial brewing they usually make do with one or two types of malt.

Low Alcohol Ginger Ale Recipe

Almost any ale is alcoholic by default. Although some varieties can be called conditionally alcoholic. For example, ginger ale.

To prepare this pleasant, refreshing drink, you will need:

• 2 tablespoons grated ginger root;
• glass of water;
• sugar – 9 tbsp;
• salt – 1/8 tsp;
• lemon juice – 5 tbsp.
• yeast Saf Levure – 1/8 tsp.

Let's look at the following step-by-step recipe as an example:

1. Grate the ginger.
2. Boil 0.25 liters of water, add salt and sugar.
3. Stir and add ginger.
4. Let the water cool, add lemon juice and pour into a bottle.
5. Add water almost to the neck of the bottle, add yeast and shake.
6. Leave for 1-2 days in a cool, dark place.
7. The drink is infused in the refrigerator for a week.
8. Before drinking, you need to carefully remove the carbon dioxide from the bottle and strain it through cheesecloth.

Despite the fact that the recipe looks quite harmless, you should not drive after a glass of ginger ale.

Simple Homemade Ale Recipe

A novice brewer can try another simple homemade ale recipe with just four ingredients:

• Munich malt – 4 kg;
• Saaz hops – 50 g;
• any ale yeast – 1 pc.;
• water – 20 l.

How to brew simple homemade ale:

1. The ground malt is added to water preheated to 77 0 C, stirring constantly. Cover the boiler with a lid and wait half an hour.
2. Heat the wort to 72 0 C and leave for another 30 minutes. Repeat the procedure again.
3. Filter the wort and simultaneously heat 4 liters of water for rinsing.
4. The spent malt is thrown away, the kettle is washed and the filtered wort is poured. It needs to be brought to a boil and immediately add a third of the prepared hops.
5. The wort is boiled for 55 minutes and the remaining hops are added.
6. It remains to boil the wort for another 5 minutes.
7. A quarter of an hour before the end of cooking, you can put a chiller in the wort for disinfection. Using a chiller, the beer must be quickly cooled to 20 0 C and the wort allowed to settle for 10 minutes.
8. The wort is poured into a fermentation container and yeast is scattered over the surface.
9. Fermentation lasts 2 weeks in a cool place without direct sunlight.
10. After fermentation is complete, the beer needs to be bottled. First, you need to add 10 grams of dextrose to each.

The final stage – carbonization and ripening – will take 4 weeks.

Of course, the result will depend not only on the quality of the ingredients, but also on compliance with the production technology. A good home brewer will be an indispensable assistant and will greatly simplify the task. To choose a suitable model, read, study the most interesting recipes and clarify the requirements that the equipment must meet. This is the only way to choose a good brewer for home use and not overpay for useless features.

Cream Ale - “creamy” recipe with vanilla

Cream Ale is often called creamy, but of course it contains no dairy products. The drink deserves this name for its drinkability, refreshing taste, which has an ideal balance of hop bitterness and malt sweetness.

At home, to prepare 22 liters of cream ale you need to take:

• Pale Ale malt – 2380 g two-row and 910 g six-row;
• Wheat malt – 910 g;
• corn flakes – 230 g;
• caramel malt Karapils – 230 g;
• caramel malt Crystal – 230 g;
• barley flakes – 110 g;
• honey – 340 gr;
• Cascade hops – 28 g;
• Saaz or Williamette hops – 14 g;
• vanilla extract – 84 g;
• nutrient mixture for yeast – 1 teaspoon;
• Whirlfloc – 1 pack;
• yeast Wyeast - Kölsch 2565 - 1 pc.

You need to prepare butter ale carefully and scrupulously, since the composition is quite complex:

1. The malt is ground and mixed with water preheated to 75.5 0 C.
2. After stabilization, the mixture is kept at a temperature of 65.5 0 C for 75 minutes.
3. You need to add 14.25 liters of boiling water to the mash and leave it for a quarter of an hour to saccharify.
4. Then the wort is filtered.
5. The grain is washed with water (temperature 77 0 C) for 45 minutes. The wort volume should be 28.4 liters (if less, you need to add more).
6. The wort is brought to a boil and after 15 minutes add 14 grams of Cascade hops, after another 40 minutes - the remaining Cascade hops.
7. After 15 minutes, add Saaz hops and boil for another 5 minutes. The total boiling time is 75 minutes.
8. Fermentation takes place at a temperature of 15 0 C.
9. Beer is carbonated for 3 weeks at a temperature of 20-21⁰C.

Red cream ale – “mix” of 5 malts

If you wish, you can try to make not just cream ale, but red cream ale. The ingredients for red cream ale look like this:

• German Pilsner malt – 2700 g;
• Vienna malt – 2000 g;
• Caraaroma malt – 200 g;
• Caramunich malt – 200 g;
• Carared malt – 200 g;
• Chinook hops – 20 g (at the beginning of boiling);
• Cascade hops – 10 g 45 minutes after the start of boiling and another 10 g immediately after turning off the heat;
• Centennial hops - 10 g 45 minutes after the start of boiling and another 25 g immediately after turning off the heat;
• yeast WLP080 Cream Ale Yeast Blend – 1 pc.

The main preparation steps are similar to brewing regular cream ale:

1. The malt is mashed in two temperature pauses - the first is an hour at 67 0 C, the second is fifteen minutes at 71 0 C.
2. Hops must be added in accordance with the scheme indicated in the list of ingredients.
3. After filtration, the fermentation stage follows for 7 days (primary) and the same amount of time will be spent on secondary fermentation.
4. Before secondary fermentation, you can add some cold hopping hops.
5. Bottling and maturing for 2 weeks.

The result is a velvety drink with a pronounced hop flavor and a pleasant copper aroma.

Munich ale – the “legend” of Oktoberfest

Munich ale is a real legend among lovers of the foamy drink. Crispy bready character, pronounced malt taste and unobtrusive caramel notes, balanced by hop bitterness - many associate the famous Oktoberfest with Munich ale.

For 19 liters of drink you will need to prepare the following components:

• German Pilsner malt – 1810 g;
• German Munich malt – 1360 g;
• Vienna malt – 910 g;
• caramel malt – 340 g;
• Hallertauer hops – 56 g;
• yeast Wyeast 2206 – 1 package (this is lager yeast, but it is also quite suitable for brewing Munich ale).

The cooking scheme looks like this:

1. Before washing the grains, the wort must be mashed for 1 hour at a temperature of 60 0 C.
2. After washing, the wort should be brought to a boil and immediately add 42 grams of hops.
3. After 40 minutes, add the remaining hops and boil for another 20 minutes.
4. Filter the wort.
5. After filtering, the wort is poured into a fermentation container and mixed thoroughly.
6. Then the wort needs to be cooled to 10 0 C and yeast added.

The beer must ferment for a month before it can be carbonated and bottled.

Heather ale - an undeservedly forgotten recipe for an aromatic drink

The recipe for homemade ale with the addition of heather is considered undeservedly forgotten. However, today it is being actively revived, mainly in craft breweries. In medieval Europe, heather was actively added to drinks primarily as a preservative - and, contrary to popular belief, this was done not only by the Scots.

At home, it is quite possible to prepare a drink according to Bruce Williams’ recipe. To prepare 19 liters of drink you will need:

• Scottish pale ale malt Golden Promise – 3000 g;
• caramel malt – 298 g;
• heather branches - 12 cups (it is better to take fresh flowering branches and lightly compress them);
• Irish moss – ¼ tablet;
• Golding hops – 51 g;
• Scottish ale yeast.

Step-by-step description of the cooking process:

1. After mashing for an hour and a half at a temperature of 67 0 C, the mash must be rinsed.
2. Add 2/3 of the prepared volume of heather branches and boil over high heat for 1.5 hours.
3. At the last minute of boiling, add hops and immediately stop heating.
4. The hot wort must be poured into a fermentation container through a sieve (you must first place 2 cups of heather branches in it).
5. The wort is cooled and yeast is scattered over the surface.
6. Fermentation at a temperature of 16 0 C takes from 1 week to 10 days.
7. On the fifth day of fermentation, you need to pour 2 liters of ale and pour the remaining heather branches into the container.
8. Then the beer is heated to 70 0 C, infused for a quarter of an hour and returned to the fermentation tank.

Heather ale takes about 2 weeks to mature. By the end of this period, the beer should acquire a pronounced heather aroma.

Sour Ale - a recipe made from unusual ingredients

Sour ale is not a drink for everyone. However, homebrewers should definitely try making it - anyone can be a fan of sour ale. How to brew a delicious sour ale?

First, you will need to stock up on a large number of ingredients (the amount is calculated to prepare 19 liters of beer):

• Pale Ale malt – 4540 g;
• oat flakes – 113 g;
• Amarillo hops – 28 g (add a quarter of an hour before the end of boiling);
• Galaxy hops – 14 g (add at the very end of the boil and immediately turn off the heat);
• Citra hops – 14 g (for dry hopping with seven days aging);
• yeast Safale US-05 American – 1 pc.;
• live yogurt – 1 cup (can be replaced with probiotic powder in the amount of 10 g);
• fresh lemon zest - 8.5 g, 25 g orange zest, 15 g grapefruit zest, 5 g tangerine zest (for dry hopping with seven days aging).

How to brew sour ale from these seemingly unusual ingredients:

1. The malt is mashed for 60 minutes at a temperature of 68 0 C.
2. After washing the grains, 30 liters of wort is taken into the boiler.
3. During the boiling process, 5 liters of wort should evaporate.
4. As soon as the boiling is completed, the wort must be cooled to 42-44 0 C and live yoghurt must be added.
5. The boiler is covered with a lid. at this stage of preparation - 5 days in a warm place until the pH reaches 3.4.
6. Now you need to boil the wort and hop it according to the recipe.
7. Fermentation is carried out until signs of yeast activity disappear.
8. Hop pellets and additional cold hopping ingredients are added after the beer is pumped into the secondary fermenter. It will take 1 week.

After this stage is completed, the beer can be bottled.

Trappist Ale - a classic monastery recipe in the Belgian style

Weak, sweetish with a biscuit or even honey-like flavor, the clear, light-golden Trappist ale is known as monastery beer. This Belgian-style drink is traditionally brewed in abbeys, and it is almost impossible to find a true Trappist in commercial outlets. If you want to try it, you will have to go to a Belgian monastery or take a recipe for making ale and try to cook it at home.

To add to the mash you will need several types of malt:

• Pilsner – 4500 gr;
• Munich Malt – 1300 gr;
• Caramel/Crystal Malt – 1000 g;
• Brown Sugar, Dark – 450 gr.

To achieve the desired flavor, you will need three types of hops:

• Hallertauer Hersbrucker – 49.9 g;
• Hallertauer – 28.35 g;
• Fuggles – 20.13 g.

• Trappist Ale strain (White Labs #WLP500).

Brewing a Trappist ale with herbs allows for a variety of experimentation with ingredients. You can try adding ground coriander or grinding corn kernels together with malt in a mill. If you want to make the beer darker, you can burn part of the malt in the oven - no more than 3% of the total volume.

How to brew Belgian-style monastery ale:

1. Mashing is carried out with standard ale temperature breaks at 63 0 C (1 hour), 70 0 C (20 minutes), 72 0 C (20 minutes) and a mash out - 10 minutes at a temperature of 78 0 C.
2. Hopping is carried out at the very beginning of boiling in one step.
3. Cooking time – 1 hour.
4. Before adding yeast, the mash must be quickly cooled to a temperature of 20-22 0 C. It is believed that the main secret of a true “Trappist” lies in the yeast, so you need to choose them as carefully as possible.

Trappist ale - the simplest recipe

If this recipe seemed too complicated due to the long list of ingredients, you can try a more concise formula. For 19 liters of drink you will need:

• Belgian Pils malt – 4500 g;
• Styrian Goldings hops – 57 g;
• Saaz hops – 57 g;
• yeast Wyeast 3787 (Trappist High Gravity) – 1 pc.;
• corn sugar - 1 cup.

How to brew Trappist ale using this recipe:

1. Yeast starter (1 l) must be prepared in advance - 2 days before the start of cooking.
2. The malt is mashed at a temperature of 55 0 C for 10 minutes.
3. The mash is heated to 8 0 C and left for 40 minutes.
4. After heating the mash to 70 0 C, there is a short ten-minute pause and the next heating to 76 0 C.
5. This is followed by recirculation, mashout and rinsing.
6. The wort is boiled for an hour and a half, adding hops according to the following scheme: Styrian Goldings half an hour after the start of boiling, Saaz immediately after turning off the heat.
7. After boiling, the mash is cooled to 18 °C and the prepared yeast starter is added.
8. Fermentation begins at a temperature of 18 ° C, during the process the beer will warm up a little, this is normal.
9. Beer is bottled with primer.

Trappist ale will require another 14 days to mature.

American Amber Ale Recipe

Amber-chestnut beer with a pronounced malt caramel flavor and a wide variety of flavor tones - from floral and fruity to spicy and even pine.

For preparation you will need:

• Pale Malt – 5900 g;
• Caramel malt – 450 g;
• Chocolate malt – 180 g;
• Crystal hops – 85.05 g;
• Northern Brewer hops – 28.35 g;
• White Labs Ale Yeast #WLP028.

The volume of components is indicated for a batch of 23 liters. Cooking time is 1 hour.

American Amber Ale is brewed according to the standard procedure:

1. Mashing malt with temperature pauses - an hour at a temperature of 63 0 C, the next twenty minutes - at 70 0 C, at 72 0 C there is also a pause of 20 minutes.
2. The mash-out when preparing American-style Amber Ale lasts 10 minutes at 78 0 C.
3. Hopping is carried out at the very beginning of the boil to avoid excessive bitterness;
4. Boiling lasts 1 hour.
5. Cooling the mash and then adding yeast.
6. Two weeks fermentation.
7. Bottling with pre-prepared primer.
8. Carbonation to saturate with carbon dioxide.

During the brewing process, it is necessary to do an iodine test and control the density in order to notice in time any mistakes made when mashing the wort.

Nowadays, there are a large number of alcoholic and non-alcoholic drinks, among which ale is very popular. This is a type of beer that is produced by rapid top fermentation at high temperatures, and the history of the appearance of this drink dates back to the Middle Ages. The drink comes in a variety of variations, including ginger ale. A number of questions arise: what is it, what is its composition, what properties does it have and how to prepare ginger ale at home? To answer all these questions, we need to turn to history. Namely, to the history of the creation of this drink. More on this later.

The history of ginger ale

Ginger ale is a highly carbonated drink that has a sweet taste and a slight aroma of ginger. It is customary to drink this drink both in its pure form and as an additional component of alcoholic cocktails. Ginger ale can be prepared both as an alcoholic and as a tonic drink that does not contain alcohol.

Ginger beer appeared in the mid-18th century in the English county of Yorkshire. Over time, the popularity of ale spread throughout England. And in the 20th century, at the very beginning, when there was prohibition in the USA, ginger ale was a kind of folk outlet. It was at this time that ginger beer gained the status of a fresh, tasty and tonic drink.

Composition and properties of ginger ale

The original recipe for the drink consists of products such as ginger root, granulated sugar, water, lemon juice and yeast. The mixture was left to ferment for several days, after which an excellent ginger beer was obtained. Depending on the recipe, the drink may also contain honey, lemon or lime, fruit and tea tree petals. There are 2 types of ale: dark and light. Dark ale has a richer brown hue and brighter aroma than light ale.

Ginger ale is extremely effective for colds and other inflammatory processes, since its main ingredient, ginger, has very useful medicinal properties. This spice contains a large amount of vitamins and minerals, such as magnesium, phosphorus, silicon, potassium, calcium, vitamin C and others. Ginger works well as a pain reliever and has anti-inflammatory and soothing properties.

However, there are some contraindications to drinking ginger ale. It should not be taken by people suffering from low blood pressure, inflammatory skin diseases during exacerbation, gastric ulcers and cholelithiasis. You should also refrain from drinking this drink during bleeding of various locations, in the 2nd and 3rd trimester of pregnancy and during breastfeeding.

Ginger Ale Recipes

To make ginger ale at home, you do not need to resort to any scientific technologies; you just need to choose a recipe to your taste and arm yourself with the necessary list of products. Let's take a closer look at how to prepare this drink.

The recipe for making non-alcoholic ginger ale includes:

• ginger root – 150 g;
• granulated sugar – 4 tbsp. spoons;
• lemon – 3 pieces;
• sparkling water – 3 l;
• mint leaves to taste.

Fresh ginger root must be peeled and grated, then combined with granulated sugar. You need to remove the zest from the lemons, also finely grate them and add to the mixture of ginger and sugar. Peeled lemons must be passed through a juicer. Add the resulting juice to the ginger and fill the entire mixture with sparkling water. Let the resulting ale brew for 10 minutes, then strain the drink, pour into glasses and garnish with mint leaves.

The recipe for making a classic alcoholic ale includes the following ingredients:

• sugar – 1 glass;
• ginger root – 30 g;
• lemon juice – half a glass;
• dry yeast - half a teaspoon;
• chilled water – 2 l.

Pour the dry ingredients, i.e. sugar and yeast, into a clean glass jar, then add the peeled and grated ginger. Lemon juice must be thoroughly mixed with ginger, granulated sugar and yeast until a homogeneous consistency is obtained. Cover this mixture with a lid and wait until the granulated sugar dissolves.

Then you need to add water to the jar with the ginger mixture, and then put the ale in a warm place for 2 days until the fermentation process starts. This recipe calls for a fermentation period of 24 to 48 hours, after which the ginger ale must be strained and refrigerated before serving.

The recipe for non-alcoholic ale with ginger and honey consists of:

• 50 g fresh ginger;
• 1 lemon;
• 3 teaspoons honey;
• 1 liter of mineral water.

In order to prepare the drink, you need to remove the zest from the lemon and combine it with finely grated peeled ginger. Then add honey to the lemon-ginger mixture and stir until it is completely dissolved. Leave this mixture to infuse, and after 10 minutes add mineral water to it. Cover the container with the prepared ale tightly and place in the refrigerator for at least 2 hours.

The recipe for ginger ale with raisins consists of:

• 4 liters of cold water;
• 200 g ginger root;
• 3 lemons;
• 0.5 kg sugar;
• 100 g raisins.

This recipe requires painstaking and quite long work, but the result is worth it. In order to prepare this ginger ale, you need to place raisins in a liter jar, add the juice of 1 lemon along with the pulp, 2 teaspoons of sugar and 1 teaspoon of grated ginger. This entire mixture needs to be poured with 300 ml of water, covered with a thin cloth and left in a warm place for 3 days. After a given time, the mixture begins to ferment, and from that moment it must be “fed,” that is, add 2 teaspoons of sugar and 1 teaspoon of ginger every day for 7 days.

On the 10th day, add 0.5 kg of sugar to 600 ml of boiling water and stir until a clear syrup forms. Add the juice of the remaining lemons, stir and strain. Pour the resulting solution into the remaining water, mix thoroughly and pour into containers prepared in advance. Leave to brew for 4 days, then put in the refrigerator.

The recipe for ale with whiskey is also unusual. To prepare it you need:

• 50 ml Scotch whiskey;
• 150 ml previously prepared ginger ale;
• half a lemon;
• 200 g ice.

Fill a cocktail glass to the top with ice, pour in whiskey and ginger ale, squeeze in the juice of half a lemon. You can decorate the cocktail with lemon zest or mint leaves. It is appropriate to use this recipe when holding a warm friendly party.
In hot weather, a cool ginger drink serves as a direct salvation from thirst, because ginger gives a tonic effect, while lemon imparts pleasant freshness.