The appeal is the flavour: fresh ginger, sweetness, acidity and natural fizz can be adjusted to suit your taste. Fermentation time also changes with temperature, so it pays to watch the bottles rather than rely only on the clock.
Once active and bubbly, a ginger bug can be used to inoculate a sweet ginger base and create natural carbonation. Clean equipment and suitable bottles are important because pressure can build as fermentation continues.
The 27 March 2017 KVA archive included a homemade ginger beer recipe beginning with a ginger bug — a naturally fermented starter made from ginger, sugar and water.
A homemade ginger beer article built around a ginger bug.
