Step 1

Rinse and peel ginger

Step 2

In a large pot, add 10 cups water, cinnamon sticks, cloves and boil for 5 mins. Add ginger and boil for an additional 5 mins. Remove from flame and allow it to cool.

Step 3

Pour into a glass bottle or jar or mug and mix in rinsed rice --and optional ingredients if using.

Step 4

Cover and allow it to sit for 2-4 days on your counter or until the ginger floats to the top—sometimes takes up to 6 days. It will ferment quicker in a warmer climate.

Step 5

In a saucepan add 1 cup of water and 2 cups of sugar over low heat and stir to dissolve.

Step 6

Once the ginger beer has fermented, strain into a bowl, gradually add the sugar syrup in increments until you are satisfied with the sweetness, depending on whether you like it strong or light. More sugar will dilute the spiciness of the ginger so keep that in mind.