Geri | Hard Ginger Beer | Recipe Kit

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Everyone loves the zing and refreshment of an icy cold Ginger Beer on a hot summers day.  And what is not to love about Ginger.  The warm spicy glow that comes complete with refreshment.  So, we thought it was about time we brought you an authentic Aussie Hard Ginger Beer brewed from the finest Buderim Ginger and Australian Cane Sugar. Toast your favourite Redhead when you raise a glass of Geri | Hard Ginger Beer!

cheers #brewhappy always #enjoyresponsibly always

Vital Stats:

Batch Size: 19 Litres
Boil Time: 0-5 mins

Steep Time: 20 mins at 80C

OG 1.039
FG 0.992
ABV 6.20%





  1. Bring 5L of clean potable water to boil.  Note: If you have a large single vessel brewery system or boiler / urn you can start with 20L of clean potable drinking or reverse osmosis water.
  2. Add 100g of Organic Kibbled Ginger  and steep or simmer for 45 minutes to 1 hour.
  3. Add Lemon Peel  and CSR | Manufacturers White Sugar and simmer for a further 5 minutes.
  4. Steep: Drop the temperature to 80C and hold for a steep for a further 15 minutes to extract all the flavour from the botanicals. [Note: if you have some fresh lemons and limes now is the time to juice and add into your brew.  Add up to 4 lemons and/or limes  sliced or chopped fine including peel (optional). Note if your adding fresh lemons and/or limes you should back off on the lemon peel and taste as you go].  The juice of 4 Lemons &/or Limes will add citric acid to the Ginger Beer which will help with balancing the taste.
  5. Gently stir with a clean sterile spoon and top up with clean fresh sterile drinking water.  If you have a sophisticated brew set up with cooling you can start the process with a full 20 litres of strike water (Step 1).
  6. Cool the brew and pour the contents of the botanicals through a muslim cheesecloth or double sieve into the fermenter and again stir with a clean and sterilised spoon.
  7. Check temperature: should be between 20-25 °C (68-77 °F) and pitch the 11g sachet of Lallemand EC-1118 yeast along with the Servomyces nutrient tablet directly to approx. 20L fermentation volume, stir well and leave to ferment for 5-7 at between 20-25 °C (68-77 °F) for optimum results.   
  8. Add 100g of Organic Kibbled Ginger  at the start of primary fermentation.
  9. After 5 days add the Ginger Juice into the fermenter.  Hold temperature constant between 20-25 °C (68-77 °F) you should get a fully completed fermentation in 7-10 days from the start of fermentation.  Wait for 2 consecutive final gravity readings on your hydrometer before bottling or kegging.
  10. Check for two days of consistent low final gravity readings before proceeding to bottling or kegging.
  11. After 10 days, cool to near-freezing to drop out as much yeast you can. Transfer the clear finished beer into an empty corny keg and add in baking soda (sodium bicarbonate) or citric acid to taste.  Baking soda or citric acid will sharpen the taste if you like a more tart like soft drink taste to your Hard Ginger Beer.
  12. Bottling: if you want to bottle your Hard Root Beer you can prime with 1/2 tsp sugar per small bottle and 1 tsp per tall bottle (quart / 750mL).  Leave for 1-2 weeks check carbonation then store cold preferably in the fridge.
  13. Kegging Backsweeten Option: You may want to knock out the yeast or suspend fermentation by adding some Potassium Sorbate (2 and 1/2 tsp) and (Sodium Metabisulphate (1/4 tsp) or 2 x Campden Tablets.)  This will assist to arrest fermentation or stop further fermentation.  Note: it will not stop active live yeast that are still alive.
  14. Finally, if you want to backsweeten now is the time to add some liquid sugar or lactose (dissolved in 500mL of boiling water) to backsweeten.  Start with a smaller amount as you can always add more.  Say 250g of Sugar or Lactose to 500mL of Water.  Mix all this very well or the dense sugar syrup will drop to the bottom and make for an awkward first pint.  Taste, add more sugar or lactose if you want more sweetness.  Once desired sweetness is achieved seal and keg.
  15. Note: if you are bottling you cannot do backsweetening as it will ferment unless you are truly sure you have killed all the yeast in which case you will not get refermentation in the bottle so it will be a flat hard ginger beer. Up to you!
  16. This ginger beer likes to be well carbonated — try 2.4-2.7 volumes of C02 — and will stay good for quite a while in a kegerator.  Additions of Potassium Sorbate and Sodium or Potassium Metabisulphate or Campden Tablets will also act as a mild presevative and increase shelf life in the keg!

Let us know how you go with Geri | Hard Ginger Beer.  We are always open to your feedback and continually looking to improve the ease and likeability of our Recipe Kits.  Drop us a line anytime to and give the product a review after you brew happy and enjoy responsibly!  Toast your favourite Redhead when you raise a glass!

Included in Geri | Hard Ginger Beer Brewed Drinks Recipe Kit:




Optional extras: Not included in Geri | Hard Ginger Beer Brewed Drinks Recipe Kit:

Note: There are many ways to skin a cat as they say and there are many ways to make a natural brewed hard ginger beer.  This Recipe Kit is designed to get you started.  You can also add some of your own local kitchen or garden delights and spice to your taste.  Here is a couple of great videos that might inspire you to go further with your Geri or Spiced Geri Ginger Beer! Drink to that Redhead and enjoy your natural brewed Ginger Beer. Shout out to the wonderful Glen and Friends - we love your work! and The Quarantine Kitchen - love your innovative use of native garden herbs!