In a pot bring grated ginger and 2 cups of water (0.5 l) to a boil. Add brown sugar (or molasses for the darker color), a pinch of salt and cook until the sugar is dissolved, for about 3-4 minutes, stirring occasionally.
Strain the liquid through a sieve covered with a few layers of cheesecloth and squeeze well into a large mixing bowl.
Add the rest of the water (about 6 cups), lemon juice and brewer's yeast. Stir to dissolve and pour into four 16 oz (0.5 l) flip top bottles (or equivalent) using a funnel, then cap them.
Let it ferment under room temperature for 48 hours, then transfer to the fridge to stop the fermentation process. Add extra sweetener of your choice before serving (see notes). Enjoy!
Nutrition information is calculated for a single serving which is 1 cup or 250 ml.
If you can’t find brewer's yeast in your local store, order it online.
Use ginger beer for Moscow Mule, Dark’n’ Stormy or enjoy on its own.
Serve ginger beer chilled with a few ice cubes.
I found that 1 tablespoon of honey per bottle (16 oz) tastes the best. Make sure to dissolve your sweetener in a small amount of ginger beer before pouring it back into the bottle. Close the bottle and shake well. Don't open directly after shaking!