How to Make Raw Honey Ginger Beer

East London Raw Honey producer, Bushwood Bees came through with their award winning honey and we could not resist making it into a Ginger Beer! This recipe only uses 5 ingredients! No SCOBY or kefir grains needed.

It is also available to buy by the bottle below.

What's so special about Bushwood Bees Raw Honey?

Real and unprocessed London honey lovingly bottled by Bushwood Bees! It's cold extracted from their own bee hives around London.

Nothing has been added or taken away by the bottling and is as nature intended. The honey is extracted as and when ready and they are very careful to ensure they only remove the excess and leave the bees with more then they need to continue their hard work of raising new bees and preparing for times of need.

It is pure, natural honey, never heated, blended or pasteurised, as nature intended. Contains naturally occurring local pollen and has won a Two Star Great Taste Award.

How to Make Raw Honey Ginger Beer

How to Make Raw Fermented Ginger Beer

We're going to begin with our starter culture aka the mother.

Other fermented drinks have different starters, like Kombucha has a SCOBY, with Kefir, you have Kefir grains.

When it comes to my drinks, I like to make my own wild fermented starters from scratch using the fruit or vegetable that is the protagonist of the recipe, the main reason for this is I know where it comes from this way and I don't want to compromise the flavour by bringing in different microorganisms, plus it's super easy to do.

Ginger Bug

Ingredients & Equipment:

  • Fresh Ginger
  • A few tablespoons of Sugar (Raw Cane Sugar if possible)
  • 500ml Water - Filtered if possible as to avoid chemicals in the water
  • Kilner Jar or alternative jar that can be sealed airtight
  • Grater

To make this we're going to take our water and add it to our sterilised kilner jar (or similar) and we're going to grate in a small amount of Ginger in there, about 30g or so, we'll add a tablespoon of sugar (raw cane sugar if possible).

We're going to seal this and leave it out a room temperature and we're going add the same amount of ginger and sugar to the mix daily until we start to see bubbles forming.

This length of time for this process can vary depending on temperature of the room, but expect it to take anywhere between 3 and 7 days. Ginger ferments quicker than other fruit and vegetables that I've used, so you may find that it's fizzy sooner rather than larer.

Raw Honey Ginger Beer

Ingredients to make 1 litre of soda:

  • 10g Ginger Bug (strained)
  • 60g Fresh Ginger
  • 50g Honey
  • 25g Lemon Juice
  • 30g Sugar (Raw Cane Sugar if possible)
  • 750g water (filtered water)

We're going to grate our ginger, then add in all of ingredients to a sterilised kilner jar and sit out for a day or 2 until we see bubbles start to form.

Once it's there, strain it and transfer it to a sterilised bottle or bottles of your choice. I usually then refrigerate it at below 5°C and leave it for a day or 2 before checking to see if the secondary (in the bottle) fermentation has kicked in.

It will most likely last for about 4 weeks in the fridge.