For a strong ginger flavor when making ginger beer, I'll peel it, then slice it thin on a mandolin into X number of discs. Boil the pieces for 15-20 minutes and strain when dumping the wort into the fermenter. The final product keeps some of the heat from the ginger if you want it that strong.
On my list for next year is a strong, burn your tongue, ginger beer. How much do you add to get the heat? I was thinking about 3 to 4 oz of fresh.
Enter your email address to join: