Ginger Beer and a Pig Chase
Was another entertaining day in the Kitchen household and neighborhood. As I am sitting here with a lovely vodka cocktail, I will promise you that there were no cocktails involved in the story that I am about to tell you. However, the homemade ginger beer in my cocktail is delicious (recipe below).
This morning I received a text from a neighbor. She had spotted a pig a few houses down. It was obvious that this pig was a pet (a Pot Belly) and not a wild pig that can frequent mid-state South Carolina. I had just finished an amazing Mother’s Day breakfast with my family when I flung on my boots and ran out the door to unsuccessfully find the pig. It definitely took me back to my field biology job days of searching for Sage Grouse or Black Footed Ferrets in Montana.
Photo courtesy of Cindy Hoogenboom
A few hours had passed when I received a call from my same neighbor! The pig was back! I flung my toddler on my back, grabbed the dog leash from the wall, and ran down our dirt road! At the end of the dirt road, was Banjo. Banjo the Pot Belly Pig had escaped from his family about four days earlier and has been exploring our town. I had my son stand safely by a tree; while, myself and two neighbors tried to catch poor Banjo. We were sadly unsuccessful. His owner was tracked down and given an update to his location. We all hope that Banjo makes it home safely.
After a wonderful Mother’s Day and chasing after a Pot Belly Pig, I felt that sharing my recipe for Homemade Ginger Beer was a must. It is delicious on it’s own or mixed into any of your favorite cocktails.
Homemade Ginger Beer
Ingredients
- 1 cup raw cane sugar
- 1/2 cup water
- 2 tbsp grated fresh ginger
- 1/8 tsp active dry yeast
- 3 tbsp lemon juice, fresh
- 7 cups filtered water
Instructions
- Peel a chunk of ginger and grate it. I used a zester to get a fine grate.
- Place the ginger, sugar, and 1/2 cup water into a saucepan over medium heat.
- Stir until the sugar is dissolved. Turn off the heat and allow the mixture to sit for an hour.
- Strain the mixture and allow the liquid (ginger syrup) to cool to room temperature.
- Place the yeast, ginger syrup, lemon juice and 7 cups of water into a 2 Liter container.
- Put the lid on the bottle and shake until the yeast is dissolved.
- Store out of direct sunlight for 2-3 days or until fizz is achieved.
- Place bottle in the refrigerator. You must do this to slow down the fermentation process or the bottle will EXPLODE!
- Consume within 1-2 weeks. Serve over ice!