flecks of gold

light

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a wintery afternoon light,

which always makes things look just a little more bright

organic face paint that creates instant tiger cubs,

growling and snarling, ready to bite

gingery beer with bubbles a plenty,

glasses filled up and eager hands reaching

sourdough loaves with crisses and crosses

and golden anzac biscuits cooling on a tray,

just moments before a tiny hand sneaks up

to take one away.

making ginger beer…it will put hairs on your chest

That is bloody beautiful…

There had a been a lot riding on that first taste. It seemed I’d passed though, I had passed the dad taste test. My father had many decades before, made ginger beer for several summers of his childhood. Happily filling the garage with his ginger beer bottles, the occasional pop as a bottle exploded and many glasses of bubbly gingery goodness enjoyed. Now it was my time to give it a go.

Last year Mr Chocolate acquired a taste for ginger beer. It was the drink of choice, the bottle to go looking for at the back of fridge. Thirst quenching, refreshing, gingery and really tasty. Of course I wanted to give it a go, I had to didn’t I? If there was another sort of fermentation process to try, I wanted in.

So I researched how to do it, and in doing so, it seemed a bit like making sourdough… 501 methods to choose from. None of the methods I read seemed exactly suited to me, so I thought I would just play and see how it turned out. Several batches in and I think I’m finally at a method I’m happy with.

Ginger Beer

1/2 tsp dried yeast

1 tsp dried ginger

1 tsp raw sugar

1 cup luke warm water

Add ingredients together in something like a large glass bottle. Shake it around a bit. To the top, with a rubber band attach a small square of muslin.

Daily for seven days, adding 1 tsp ginger and 1 tsp sugar each day.

Day eight- strain with a muslin lined sieve, into a bowl.  Using 2 cups of sugar and the  juice of 2 lemons add to the mixture and stir to dissolve. Pour  mixture equally into 2 x 1.5 litre plastic bottles. Top up with tap water, leaving about two inches from the top to allow for gases to build up.

Put remaining ginger sludge (this is called the plant or mother) back into the glass jar with 1 cup of water.

Bottles leave out on the kitchen bench, for 2-3 days (longer in cooler weather). Tip upside down once a day to dissolve any sugar sitting at the bottom. You’ll be able to feel the gases build up by the tightness of the bottle.

Pop into the fridge and chill.

Gingery, sweet and ready to drink.