Ginger Beer Shandy Non Alcoholic Recipes

Steps:

• Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.
• "Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger.
• Strain the bug through muslin cloth, pouring the liquid into a separate large container.
• Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.
• Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.

Steps:

• Pour the lemonade into a frosted pint-size beer mug.
• Top with the ginger beer & serve immediately.

Steps:

• Filled 2 pint glasses with ice. Combine equal parts ginger beer and wheat beer in each glass. Garnish each with a lime wedge.

Steps:

• Freeze eight 16-oz beer glasses or beer mugs for at least 2 hours.
• Rub rims of glasses or mugs with lemon slices and dip rims into finely chopped candied ginger.
• In a large pitcher combine 3 Tbsp candied ginger and lemon juice.
• Muddle together with a wooden spoon or muddler.
• Pour in beer and ginger ale.
• Stir gently to combine.
• Serve in frosted glasses or mugs.
• Garnish with additional lemon slices, if desired.